Spinach and Mushroom Quiche

Photo by: Beverly Murphy

Ingredients

6 eggs                                                                   1 deep dish pie crust

1 cup of shredded Sharp Cheddar Cheese          ½ cup of shredded Mozzarella Cheese

¼ cup of grated Parmesan Cheese                      1Tsp flour

¼ cup of milk                                                        1 pkg frzn Spinach cooked and drained

6 medium Baby Portobello Mushrooms, sliced    ¼ tsp of freshly pressed garlic

¼ tsp of Seasoning Salt                                       ¼  tsp of ground black pepper

¼ cup of Paprika

Directions

Pre-heat oven at 350 degrees.  Bake pie crust for approximately 10 minutes or until the crust begins to rise and is a golden brown. In a small mixing bowl whip the eggs, milk, flour, pepper and Seasoning Salt. In a large mixing bowl mix the spinach, 4 sliced mushrooms, Cheddar and Mozzarella Cheeses, garlic. Add the egg mixture to the large bowl and thoroughly mix.  Pour into pie crust leveling mixture.  Top with remaining mushrooms, Parmesan Cheese and Paprika.  Place pie crust on a cookie sheet and bake for 1 hour or until evenly browned.  Test with a toothpick to ensure the center is thoroughly cooked.  Cool 20 minutes before serving.

Source: A Jerome Original