1/2 lb bacon, cut into 1/2-inch lardons
1 small yellow onion, finely chopped
1 cup sliced fresh muchrooms
1 lb fresh spinach, blanched and chopped
5 large eggs
3 cups shredded Monterey Jack cheese
Kosher salt and freshly ground pepper, to taste
Preheat the oven to 350 degrees F. Grease a 9-inch pie pan and set aside.
In a large saute pan, cook the bacon lardons over medium-high heat. Once they are cooked through and slightly crispy, remove them from the pan and set aside. Reserve 1 tablespoon of the grease in the pan and discard the excess.
Add the onion to the bacon grease and cook until it is translucent, about 5 minutes
Add the mushrooms and cook until they have softened, about 5 minutes.
Add the spinach and cook until the moisture has evaporated, about 5 minutes.
Remove the spinach mixture from the heat and fold in the cooked bacon. Set the mixture aside to cool slightly.
In a large bowl, beat the eggs until they are well mixed and slightly frothy. Add the cheese, salt, and pepper and whisk to combine.
Add the cooled spinach mixture to the egg bowl and stir well.
Pour the egg mixture into the prepared pie pan. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.