Killer Quiche...

Some recipes are so good that if you share them with someone you might have to hunt them down and kill them if they sell it to Rachel Ray or Emeril Lagasse...but here goes....

Spinach and Mushroom Quiche

9 inch Deep Pie Shell
5 Eggs
1/2 Cup of Half and Half
1 Pack of Frozen Spinach
2 Cartons of Sliced Baby Portobello Mushrooms
8 Ounce Package of Montery Jack Cheese-Grated
Pinch of NutMeg
1 Small Onion
4 of Butter
1 Package of Cream Cheese.
Salt to Taste.
Pie Guard (Optional)

Leave out Frozen Spinach overnight for thawing out or defront in microwave for recipe usage. When thawed ring all excess water from Spinach. Set Aside. Chop onion and dice 1 carton of sliced mushrooms. In saute pan cook mushrooms and onion in butter until fragrant and moisture is apparently gone. Remove mixture from pan then add remaining Tablespoons of butter to pan; then add sliced mushrooms. Again cook until fragrant and moisture is absorb.

Crack eggs into bowl and add half and half and nutmeg. Mix thoroughly until mixture is a bright milky yellow. Add salt to taste. In 9 inch shell pan; take cream cheese and press onto bottom of pie shell.

Mix grated Cheese and spinach into mushroom onion mixture. Mixture should be cool enought to blend cheese so that cheese doesn't melt. Combine throughly. Put mixture into shell. Pour egg mixture over veggie mixture. Pie should manipulated with the fingers for texture consistency.

Blend well and put into 425 degree oven for 15 minutes. Reduce temperature to 350 for 30-35 minutes. Quiche should be golden brown on edges. Serve when pie is cooled..about twenty minutes...

Serve with Chips or Salad.

Dalish!