Everything But the Kitchen Sink Quiche

• 1 package Prepared Pie Crust (bottom Crust Only)
• 1/2 whole Onion, Sliced And Caramelized
• 1/2 sticks Butter, Plus 1 Tablespoon, Divided
• 3 whole Portobello Mushrooms, Sliced (discard Stems)
• 1 cup Ham, Diced
• 1- 1/2 cup Swiss Cheese, Grated
• 6 whole Eggs
• 1/2 cups Half-and-half Or Cream
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1/2 bags (6 Oz. Bag) Fresh Spinach OR 1/2 Box (10 Oz. Box) Thawed Chopped Spinach, Drained

1. Prepare the deep dish pie plate with the unbaked crust.
2. Cook sliced onion on medium to medium-high heat in 1/2 stick of butter for about 20-25 minutes until they are a beautiful golden brown.
3. Toss the chopped mushrooms into the same pan as the onions, add a tablespoon of butter and cook for another 5 minutes.
4. Dice the ham (I used leftover ham from Sunday lunch) and grate the cheese while the onions cook.
5. Whisk together the eggs, cream, salt and pepper until frothy.
6. If you are using frozen spinach in a box, put it in the microwave for about 5 minutes with the tiniest amount of water, covered.
7. Drain the water and then either press all the water out using a towel or put the spinach in a sieve and smash out all the water with a spoon.
8. Combine everything together, give it a good mixing and pour into the crust.
9. Bake for 35-45 minutes at 375 degrees until set.
10. Enjoy!

pie crust, onion, butter, mushrooms, ham, swiss cheese, eggs, cream, salt, black pepper, fresh spinach

Taken from tastykitchen.com/recipes/main-courses/everything-but-the-kitchen-sink-quiche/ (may not work)