Quiche Florentine - Spinach, Squash, Onion, Cheese Tart

• 1 cup (225 ml) chopped spinach, drained if frozen is used
• 1 cup (225 ml) summer squash, chopped
• 1/2 cup (125 ml) Vidalia onion, chopped
• 1 cup (225 ml) grated cheddar, yellow for color
• 3 eggs
• 1 tbsp (15 ml) flour
• 1-1/2 cups (350 ml) half and half
• Salt and Pepper to taste
• 1/2 tsp (2 ml) paprika
• 1/2 tsp (2 ml) garlic powder
• 1 prepared 9 or 10 inch Quiche shell (Savory or regular Pie Crust)

1. Saute squash and onion until tender and place in prepared quiche shell.
2. Top with spinach and cheese, and sprinkle this cheese mixture with 1 tbsp (15 ml) flour.
3. Combine beaten eggs and half and half and the paprika, garlic and any other seasoning you may want to try in bowl.
4. Next, slowly pour half and half and egg mixture over the cheese in the quiche shell.
5. Bake at 350 degrees (175 C.) for 35 to 45 minutes.

spinach, summer, vidalia onion, color, eggs, flour, salt, paprika, garlic, shell

Taken from online-cookbook.com/goto/cook/rpage/000F9B (may not work)