Spinach-Mushroom Quiche

• pie crust for 2-crust pie
• 1/4 c. plus 2 Tbsp. margarine
• 1 lb. mushrooms, thinly sliced
• 1/4 c. chopped onion
• 2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• 6 eggs
• 1 1/2 c. heavy cream
• 1 c. milk
• 2 Tbsp. all-purpose flour
• 1 tsp. salt
• 1/8 tsp. cayenne pepper
• 1/8 tsp. ground nutmeg
• 1/2 lb. Swiss cheese, shredded (2 c.)

1. Line 13 x 9-inch pan with pie crust.
2. Cover and refrigerate. In a 12-inch skillet, melt 2 tablespoons margarine.
3. Saute mushrooms and onion until tender, about 10 minutes.
4. Remove from heat; stir in spinach and set aside.
5. Preheat oven to 425u0b0.
6. In small saucepan, melt 1/4 cup margarine.
7. In medium bowl with wire whisk, beat eggs with cream, milk, flour, salt, pepper, nutmeg and melted butter.
8. Spoon spinach mixture evenly into crust.
9. Sprinkle with Swiss cheese; pour egg mixture over cheese.
10. Bake 15 minutes. Turn oven to 325u0b0.
11. Bake for 40 minutes.

pie, margarine, mushrooms, onion, eggs, heavy cream, milk, flour, salt, cayenne pepper, ground nutmeg, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392559 (may not work)