2.Make the crust by combining the flour, butter, and 1 egg, then pre-bake it for 10 minutes in a 9 inch (22cm) pie tin.
3.In the meantime, cook the bacon, transfer onto a chopping board and once cooled chop into pieces.
4.To the same pan, add the spinach and mushrooms, and cook for 5 minutes, until softened. Beat together the eggs and milk, and season with salt, pepper, to taste. Next, add in the chopped bacon, spinach and mushrooms.
5.Reduce the oven heat to 350°F (170°C) and pour egg mixture into the pre-baked crust. Bake for 40-50 minutes, until cooked through.
To freeze: Cool completely and cover with plastic wrap, and then aluminum foil. Freeze for up to 3 months.
To reheat: Thaw completely. Heat oven to a 350°F (170°C) and bake for 30 minutes, until heated through.
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