Spinach and Mushroom Quiche with Shiitake Mushrooms

Preheat oven to 375 degrees F (190 degrees C).

Fit pie crust into a 9-inch pie dish.

Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.

Stir spinach shiitake mushrooms and broccoli into green onion mixture; cook and stir vegetables until softened 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.

Spoon vegetable mixture into the pie crust.

Beat eggs milk sea salt and black pepper together in a bowl; pour egg mixture gently over vegetable filling slightly stirring eggs into the filling to combine.

Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean about 10 more minutes.

Allow quiche to cool for 5 minutes before serving.