Spinach & Mushroom Quiche

Ingredients

Pie Crust

• 3 1/3 c. flour
• 1 T. sugar
• 1 t. salt
• 1 1/2 cups butter (3 sticks-cut up)
• 1/2 c. ice water

Filling

• 1 lb. (a little less) sliced mushrooms
• 1 c. chopped onions
• 2 T. butter
• 1 1/2 10-oz. pkg. frozen spinach thawed and well drained

Egg mixture

• 6 eggs
• 1 to 1/2 c. half & half
• 3/4 c. milk
• 2 T. flour
• 1 t. salt
• 1/8 t. pepper
• 1 t. dry mustard
• 1/4 c. butter

Cheese

• 3 cups (swiss)

Directions

Pie Crust

• Place first four ingredients in electric mixer. Beat at medium speed about four minutes until dough is well blended.
• Add cold water and beat ten seconds.
• Roll into two balls.
• Freeze one for later, refrigerate other for one hr.
• Press into a 3-qt. dish. I used quiche dish. You can use a 13×9 dish.
• Prick with fork and bake 20 min. at 400 degrees.
• Cool.
• Can be refrigerated

Filling

• Saute mushrooms and onions in butter. Stir in spinach. This can be done day before and refrigerated.
• Egg mixture:
• Beat all above with wire whisk (or mixer)
• 3 c. shredded cheese
• Place filling over crust, sprinkle cheese, pour egg mixture.
• Bake 15 min. at 425 degrees. Bake 40 min. more at 325 degrees.
• Put aluminum on bottom of oven. It will spill over.
• Cool 10 min. before slicing.
• Good reheated