Spinach And Mushroom Quiche - cooking recipe

Ingredients

2 (9-inch) deep dish pie crusts
1 pkg. frozen chopped spinach
2 to 3 Tbsp. unsalted butter
12 oz. fresh mushrooms, sliced thin
1 (15 oz.) carton Ricotta cheese
5 extra large eggs
1/2 c. whole wheat flour
1/4 c. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 c. light cream
12 oz. shredded Swiss cheese

Preparation

Prick crust with fork and bake at 400\u00b0 for about 15 minutes or until golden.
Remove and cool.
Cook spinach according to directions and drain.
Press out water.
Set aside.
In large skillet, melt butter; add mushrooms and saute over low heat until soft (6 minutes).
In large mixing bowl, beat Ricotta cheese and eggs together until mixture is smooth.
Add flour, Worcestershire, salt and pepper; beat until well mixed.
Add cream and beat until smooth.
Fold in reserved spinach, mushrooms and Swiss cheese until well mixed.
Turn into crusts and bake at 350\u00b0 for 1 hour and 15 minutes, or until set.
Let stand 15 minutes.