Garden Vegetable Quiche

• 1 frozen pie shell (9 inches)
• 1 small red onion, sliced
• 1/2 cup sliced fresh mushrooms
• 1/4 cup diced yellow summer squash
• 1 tablespoon butter
• 1/2 cup fresh baby spinach
• 3 garlic cloves, minced
• 1 cup shredded Swiss cheese
• 4 large eggs, lightly beaten
• 1-2/3 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh rosemary
• 1/4 teaspoon pepper

1. Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400u0b0 for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350u0b0.
2. In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese.
3. In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese.
4. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

frozen pie shell, red onion, mushrooms, butter, fresh baby spinach, garlic, swiss cheese, eggs, heavy whipping cream, salt, fresh rosemary, pepper

Taken from www.tasteofhome.com/recipes/garden-vegetable-quiche/ (may not work)