Spinach-Mushroom Quiche - cooking recipe

Ingredients

pie crust for 2-crust pie
1/4 c. plus 2 Tbsp. margarine
1 lb. mushrooms, thinly sliced
1/4 c. chopped onion
2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
6 eggs
1 1/2 c. heavy cream
1 c. milk
2 Tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. ground nutmeg
1/2 lb. Swiss cheese, shredded (2 c.)

Preparation

Line 13 x 9-inch pan with pie crust.
Cover and refrigerate. In a 12-inch skillet, melt 2 tablespoons margarine.
Saute mushrooms and onion until tender, about 10 minutes.
Remove from heat; stir in spinach and set aside.
Preheat oven to 425\u00b0.
In small saucepan, melt 1/4 cup margarine.
In medium bowl with wire whisk, beat eggs with cream, milk, flour, salt, pepper, nutmeg and melted butter.
Spoon spinach mixture evenly into crust.
Sprinkle with Swiss cheese; pour egg mixture over cheese.
Bake 15 minutes. Turn oven to 325\u00b0.
Bake for 40 minutes.