Leprechaun Quiche

• 1 (10 oz.) pkg. frozen creamed spinach
• 1 (8 oz.) pkg. refrigerator crescent rolls
• 1 c. shredded Cheddar cheese
• 3 eggs, slightly beaten
• 1 c. evaporated milk
• 2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. onion salt
• 1/8 tsp. pepper
• 2 1/2 oz. frozen mushrooms
• 8 slices bacon, diced and crisply fried
• grated Parmesan cheese

1. Cook spinach according to package directions.
2. Unroll refrigerator rolls; press into 10-inch pie pan to form crust. Sprinkle Cheddar cheese evenly over the crust.
3. In a bowl, combine eggs, milk, Worcestershire sauce, salt, onion salt and pepper. Stir in creamed spinach, mushrooms and half the bacon.
4. Pour over crust.
5. Sprinkle with Parmesan cheese.
6. Bake in preheated 350u0b0 oven for 20 minutes.
7. Sprinkle remaining bacon over top of quiche. Bake an additional 20 to 25 minutes, or until knife inserted in center comes out clean.
8. Serves 6 to 8.

frozen creamed spinach, refrigerator crescent rolls, cheddar cheese, eggs, milk, worcestershire sauce, salt, onion salt, pepper, frozen mushrooms, bacon, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573595 (may not work)