|Note: this quiche is cooked in a deep pie dish|
1 pastry crust
3 tbsp of butter
2 cloves of minced garlic
16 oz fresh spinach chopped (bag of spinach is the perfect size
5 green onions
2 cups of sliced *fresh* button mushrooms (12oz carton works is the perfect size)
1 pt half and half (fat free works)
1 1/4 cup of shredded Swiss (Sargento's shredded Swiss in the bag is the perfect size)
1/2 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp nutmeg (sounds strange but adds a nice flavor)
Preheat oven to 375
Melt the butter in a large frying pan on medium heat, once melted toss in minced garlic and saute for 1 minute then add sliced mushrooms, diced green onions and fresh spinach. Saute until the mushrooms become soft and the liquid from the spinach has evaporated. Set to the side
In a glass bowl, beat the 4 eggs, add half and half and salt, pepper, nutmeg and cayenne - whisk together.
Add Swiss cheese and spinach/mushroom mixture - mix well with a larger spoon.
Preparing the crust - make your crust or in a pinch use a Pillsbury pre-made pie crust.
Cook at 375 for 50-60 minutes
When finished, it should be fully raised (it will collapse) have a slight golden brown crust and any liquid that appears to be boiling should be clear.