Mushroom, Gruyère, And Spinach Quiche

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   Preheat oven to 425u00b0.

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   Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.

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   Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425u00b0 for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.

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   Reduce oven temperature to 350u00b0.

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   Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; saute 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid.

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   Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.

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   Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350u00b0 for 45 minutes or until filling is set. Let stand 10 minutes.

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   MyRecipes is working with

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   , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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* Per serving · 4 servings · Values may vary.