The Incredible Versatile Quiche

Those of you that know me, know that I have a husband that hates cheese, one daughter and son-in-law that are vegans, one daughter that is a vegetarian and a son-in-law that is so easy to please it's insane (just don't give him tomatoes!).  As a result of these varied eating habits, I have learned to be quite adaptable in my cooking.  Playing it forward, if there is a vegan/vegetarian alternative to the recipe I will include that information.  I am starting with a quiche because it truly is one of the easiest recipes to spin for a vegan.  You can switch out so many ingredients that you can make it "your own".  My basic quiche calls for:
1 pie crust (if you are vegan you need to make your own crust)
1 diced onion sauteed in either 1 tablespoon butter, margarine or veggie margarine
1/2 pound mushrooms (don't like them?  So don't use them)
1 package defrosted frozen spinach (don't like spinach, pick another veggie)
Eggs - either 6 eggs, 1 carton of egg substitute (great for dieting), or 2 containers of tofu
1/2 pkg of grated cheese (if you are making this for my husband, don't add this, if you are making for a vegan either use a vegan substitute or just skip this)
Bacon - either a few slices of cooked regular, turkey or vegan chopped.
Salt & Pepper (here's another hint, Morton makes a salt blend called Nature's Seasoning.  Try the stuff, it's excellent).

1.)  Heat the oven to 375 degrees.  Saute the onions in a pan over medium heat until translucent

2.)  Slice the mushrooms and then cut them in half.  Add them to the sauteing onions and cook until tender.  Let the entire mixture cool.
3.)  In the meantime, prepare your pie crust.  Put a pie crust in a pie shell and crimp the edges.  I cheat here when I am not making this for either of my daughters.  I buy the pie shell in the dairy section. 
4.)  Strain the spinach in a colander and then put on a clean towel and squeeze the water out of it.

5.)  In a medium size bowl, mix together all the ingredients (other than the pie crust...)

6.)  Pour the mixture into the prepared pie crust.  Put the quiche in the oven for approximately 45 minutes to one hours.  The top should have puffed up a little and no longer be giggly.

If you want to substitute the spinach for lets say asparagus.  You should always blanch them either in the microwave or saute them with the onions until tender.

Serve your quiche with a nice tossed salad for a quick, tasty, elegant, and lo-cal meal.  Enjoy!