Instructions

Preheat oven to 350 degrees and oil a 9 inch deep dish pie plate or an 8 inch square baking pan.

To Make the Crust:

Add the baking mix, milk, and eggs to a 4 cup or larger mixing bowl and blend the mix in very well using an immersion stick blender if you have one.  If not a regular blender will work to smooth out all the lumps.  I used my Cuisinart Mini Processor to mix all the ingredients for the crust at once, smoothly.   Then set the crust mixture aside until you’re ready for it.

To Make the Filling:

*Brown the bacon in a heavy skillet, then remove the bacon pieces and drain most of the excess grease off.  Saute any veggies like sliced mushrooms and onions and/or peppers in the skillet you sauteed the bacon in and once they’re done set aside to drain.

In a separate skillet saute the baby spinach for a few minutes until it is just wilted and becoming soft.   Press and drain the excess water from the spinach as well as possible and it will now measure out at 1 1/2 to 2 cups of spinach, either amount is enough.

In an oiled 9-inch deep-dish pie plate or 8-inch square baking dish layer the chopped bacon and cheese and press in slightly to form the bottom crust.   Arrange the sauteed and well-drained spinach, on top of the bacon and cheese crust, followed by any other veggies you want to add then pour the crust from the mixing bowl directly over the top of the filling distributing it as evenly as possible.

The 9-inch deep dish pie plate will be very full.  If desired you could even use a 10 inch but I specified the 9-inch because they are so much more common and it does look pretty filled to the top.

Put the quiche in the preheated oven and if using an electric oven set a timer for 30 minutes.  This took about 45 minutes to be thoroughly done and nicely brown on the top and with no jiggles in the filling but I would definitely check it at 30 to be on the safe side.  Oven times and temps will vary and a gas stove could possibly take a little longer.