SPINACH-MUSHROOM QUICHE

SPINACH-MUSHROOM QUICHE image

Yield 12 main dish servings

Number Of Ingredients 13

piecrust for 2 pies
butter
1 lb. mushrooms, thinly sliced
1/4 cup chopped onion
1 to 1/2 lb. fresh spinach, steamed and chopped
6 eggs
1 1/2 c. heavy cream
1 c. milk
2 Tb. flour
1 ts. salt
1/8 ts. cayenne pepper
1/8 ts. ground nutmeg
1/2 lb. swiss cheese, shredded (2 cups)

Steps:

about 2 hours before serving: Prepare pie crust In 12 inch skillet over medium heat, in 2 Tb. hot butter, cook mushrooms and onion until tender, about 10 minutes, stirring occasionally. Remove skillet from heat; stir in spinach, set aside Preheat oven to 425. In small saucepan over low heat, melt 1/4 c. butter. In medium bowl with wire whisk, beat eggs with cream, milk, flour, salt, cayenne pepper, nutmeg, and melted butter. Spoon spinach mixture evenly into crust; sprinkle with Swiss cheese; pour egg mixture over cheese. Bake 15 minutes. Turn oven to 325 and bake 40 minutes longer or until knife inserted in center comes out clean.