Spinach Mushroom Quiche

• 1 pkg. pie crust mix
• 1 lb. fresh mushrooms, thinly sliced
• 1/4 c. chopped onions
• 2 Tbsp. "lite" margarine
• 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 6 eggs
• 1 1/2 c. heavy cream
• 1 c. low-fat milk
• 2 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. cayenne pepper
• 1/2 c. melted butter
• 1/2 lb. Swiss cheese, shredded

1. Prepare pie crust mix using package directions.
2. Roll dough into 15 x 17-inch rectangle on lightly floured surface.
3. Line 9 x 13-inch baking dish with pastry.
4. Crimp edges with fork; cover. Refrigerate until needed.
5. Saute mushrooms and onions in 2 tablespoons butter in skillet until tender.
6. Remove from heat; stir in spinach.
7. Beat next 4 ingredients with seasonings and 1/4 cup melted butter in bowl.
8. Spoon spinach mixture into crust.
9. Sprinkle with cheese.
10. Pour egg mixture over spinach.
11. Bake at 425u0b0 for 15 minutes.
12. Reduce temperature to 325u0b0 and bake for 40 minutes longer or until knife inserted in center comes out clean.
13. Garnish with carrot strips, dried parsley and cherry tomatoes.
14. Makes 6 servings; 596 calories per serving.

pie crust, fresh mushrooms, onions, margarine, eggs, heavy cream, lowfat milk, flour, salt, cayenne pepper, butter, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466445 (may not work)