Copper Mountain Quiche

Name: Copper Mountain Quiche
Ingredients: 1/2 cup (125 ml) butter, softened; 4 oz (112 grm). cream cheese, softened; 1 cup (225 ml) plus 2 tbsp (30 ml). flour; 1 10 oz (280 grm). package frozen, chopped spinach (thawed); 1 cup (225 ml) grated cheddar cheese; 1 cup (225 ml) grated swiss cheese; 3 eggs, lightly beaten; 1/2 cup (125 ml) mayonnaise; 1/2 cup (125 ml) milk; 10 slices bacon, crisply cooked and crumbled; 8 oz (224 grm). fresh mushrooms, sliced; 1 bunch green onions, trimmed and sliced

12 ingredients

10 steps

Ingredients

1/2 cup (125 ml) butter, softened
4 oz (112 grm). cream cheese, softened
1 cup (225 ml) plus 2 tbsp (30 ml). flour
1 10 oz (280 grm). package frozen, chopped spinach (thawed)
1 cup (225 ml) grated cheddar cheese
1 cup (225 ml) grated swiss cheese
3 eggs, lightly beaten
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) milk
10 slices bacon, crisply cooked and crumbled
8 oz (224 grm). fresh mushrooms, sliced
1 bunch green onions, trimmed and sliced

Directions

1

Combine the butter, cream cheese and 1 cup (225 ml) flour in a small bowl.
2

With a pastry blender or fork, cut the butter and cheese into the flour until crumbly.
3

Place the flour mixture in a pie plate or quiche pan and press evenly to form a crust.
4

Refrigerate.
5

Preheat oven to 350 degrees (175 C.).
6

Drain spinach well.
7

In a large bowl combine the spinach with 2 tbsp (30 ml).
8

flour and the remaining ingredients.
9

Pour the egg-vegetable mixture into the chilled pastry shell and bake for 1 hour or until set.
10

Serve hot!