Spinach & Mushroom Quiche

Ingredients:

1

9-inch refrigerated Piecrust

Thaw and drain the spinach.  Squeeze out excess water, spread out on cutting board and pat dry with a paper towel, that the crust will not be soggy and chop.

Arrange piecrust in quiche pan.

Clean mushrooms,cut in half and slice.

In a skillet melt the butter over medium high heat and sauté the onion and mushrooms until golden brown, set aside.

Mix together spinach, sour cream, ¼ tsp salt and ⅛ tsp pepper. Spread onto the piecrust.

Layer mushrooms on top of spinach and sprinkle with Parmesan cheese.

Beat eggs with Half & Half, salt and pepper.

Pour egg mixture into quiche pan and top with Swiss cheese.

Bake at 375°F for 45 minutes until set and lightly browned.

½ lb

Mushrooms

¼ cup

Onions diced

2 tbs

Butter

1

frozen chopped Spinach 10 oz

¼ cup

Sour cream

¼ tsp

Salt

⅛ tsp

Black Pepper

4

Eggs

1 cup

Half and Half

⅛ tsp

Salt

⅛ tsp

Black Pepper

¾ cup

Shredded Swiss Cheese

¼ cup

grated Parmesan Cheese