SPINACH-MUSHROOM QUICHE by NancyC
Makes two 9″ quiche

2 Tablespoons olive oil
1 cup diced yellow onion
3 cups sliced fresh mushrooms (about 9 ounces)
6 cups coarsely chopped and lightly packed baby spinach leaves
6 large eggs
1/2 cup Half & Half (light cream)
1/2 cup sour cream
1 Tablespoon minced garlic
1 teaspoon dry mustard
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
4 cups shredded Swiss cheese
Optional: 3/4 cup crumbled bacon, chopped ham, or chopped chicken
2 frozen deep dish 9″ pie crusts, prepared according to package directions

Preheat oven to 350˚F. In large pan, add olive oil and onion, and saute for about 8 minutes, until onion is tender. Add the sliced mushrooms to the mix and saute for 6 more minutes. Then add the chopped baby spinach leaves and saute for 2 minutes, until leaves are wilted. Remove from heat; set aside.

In a large bowl, mix together the eggs, Half & Half, sour cream, minced garlic, dry mustard, salt, and pepper. Add the spinach mixture from the large pan to this egg mixture, stirring to combine ingredients. Then fold in the shredded Swiss cheese and stir everything to combine (also stir in bacon, ham, or chicken, if using). Add half of the mixture to each pie shell.

Bake at 350˚F for 42 to 45 minutes, until quiche is golden and centers are set. Remove from oven and cool for 8 to 10 minutes; then slice and serve (if you only need one quiche, you can put the second quiche in the freezer to save for later!).

Recipe from NancyC | nancy-c.com