Spinach Quiche

• 12 oz. fresh or frozen chopped spinach
• 3 oz. chopped fresh mushrooms
• 1/2 small white onion, chopped finely
• 3 eggs
• 1/2 c. half and half
• 8 oz. grated Monterey Jack cheese
• 8 oz. grated Cheddar
• 1 stick butter or margarine
• salt, pepper and nutmeg (if desired)
• Grey Poupon mustard
• your favorite pie shell

1. Prick pie shell with fork.
2. Bake at 350u0b0 until lightly browned.
3. Cook and drain spinach.
4. Saute onion and mushrooms in butter until onion is clear.
5. Scald half and half and let cool. Whip eggs until smooth.
6. Add salt and pepper and nutmeg as desired.
7. Lightly paint bottom of pie shell with mustard.
8. Line bottom of pie shell with layer of cheese and then a layer of spinach.
9. Repeat.
10. Cover with mushrooms and onion.
11. Top with remaining cheese.
12. Poke a hole into the middle of the pie filling and slowly pour in the egg custard until the pie shell is filled to the brim.
13. Close the hole.
14. Bake at 350u0b0 for 45 to 50 minutes.

spinach, fresh mushrooms, white onion, eggs, grated monterey, cheddar, butter, salt, mustard, your favorite pie shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=706928 (may not work)