Spinach-Mushroom Quiche
Source of Recipe
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6 to 8 servings
8 ounces mushrooms, sliced
1/4 cup chopped onion
2 tablespoons vegetable oil or butter
10-inch pie shell in pie plate or quiche pan
1 cup shredded Swiss cheese
4 eggs
1 cup milk or cream
10-ounce package of frozen chopped spinach, thawed and squeezed dry
salt and pepper to taste
1/8 teaspoon nutmeg
2 tablespoons grated Parmesan cheese
Saute mushrooms and onion in oil and set aside to cool. Sprinkle bottom of pie shell with Swiss cheese. In a large bowl, lightly beat the eggs, then add milk, spinach, mushrooms and onion, salt, pepper, and nutmeg and stir well. Gently pour egg mixture over cheese in pie shell. Sprinkle Parmesan cheese on top. Bake at 400 degrees F for 10 minutes, then reduce heat to 350 degrees and continue baking for another 30 to 40 minutes or until knife inserted in center comes out clean. Allow quiche to stand for 15 to 20 minutes before cutting. Serve slightly warm.
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