Quiche (Rl Feb 2013)

Directions

1. 1
   Saute - a well rounded cup of chopped onion
2. 2
   5 or 6 oz of sliced mushrooms
3. 3
   1 minced garlic clove
4. 4
   One or two tablespoons olive oil
5. 5
   When above mixture is done - Add contents of one package chopped Spinach drained & squeezed dry to above mixture, mix in well and move to colander to drain.
6. 6
   Roll out pie crust and put in dish
7. 7
   Mix custard - 3 eggs
8. 8
   2 or 3- 1/4 cups egg beaters
9. 9
   4- 1/4 cups fat free 1/2&1/2
10. 10
    Dash of paprika and nutmeg ( to taste)
11. 11
    Whip to even consistency
12. 12
    Assemble - Add onion, mushroom, spinach mixture to pie shell - spread evenly
13. 13
    Spread about 1/3 to 1/2 lb diced cooked ham in shell
14. 14
    Spread about 1 cup grated cheese ( of your choice) in shell
15. 15
    Pour custard mixture evenly over the fillings
16. 16
    Sprinke top with paprika and nutmeg
17. 17
    Bake At 380 degrees 40 to 50 minutes until custard is firm (a knife comes out clean when inserted in middle) and crust is lightly brown.
18. 18
    Let cool for 15 or 20 min.