Entrée Pies: Quiche 11 by Recipe Cottage

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	Quiche 11

		SPINACH AND MUSHROOM QUICHE 2 medium onions, white or yellow, chopped 1/2-1" size 8 oz mushrooms washed ond sliced 10 oz frozen spinach chopped, thawed and drained 2 or more cloves garlic, minced 3 eggs beaten with 1/4 c milk 1 cup grated mozzarella cheese 1 cup grated sharp cheddar cheese Herb for garnish and flavor, such as rosemary, summer savory, marjoram Salt and pepper to taste 1 9" deep dish pie crust In a skillet melt 1-2 Tbsp. butter, over med heat saute onions and add garlic. When onions are translucent add the mushrooms and cook out the juice. Then add the chopped spinach and mix together. [It is probably a good idea to drain all of this in a collander]. Salt and pepper added. Place the pie crust on a cookie sheet or something similar. Transfer vegetable mixture to the pie crust and spread evenly. Sprinkle the mozzarella cheese on top, then sprinkle on the cheddar cheese. Separately gently beat the eggs adding the milk. Salt and pepper can be added to the eggs, add the herb ~1/2 tsp. Slowly pour the egg mixture over the cheese and veggies. Sometimes its too full so don't use all the egg. Clean any spilled egg off the cookie sheet and put the quiche back on the pan, sprinkle with additional herbs. Oven temp. 350F 1 hr or until it's no longer wet inside. Place pan in the lower part of the oven for the first 30" and then transfer to the upper half to finish baking.