Red Crags Bed & Breakfast Inn

Spinach Mushroom Quiche: Breakfast-Brunch

Servings: 6

Prep time:20 min.

Ingredients:

• 

  10 oz frozen chopped spinach

• 

  1/8 teaspoon pepper

• 

  1/8 teaspoon horseradish

• 

  4 oz sour cream

• 

  1 prepared 9 inch pastry shell

• 

  1/2 lb sliced mushrooms

• 

  2 tablespoons butter

• 

  3 tablespoons grated parmesan cheese

• 

  2 oz grated cheddar cheese

• 

  4 eggs

• 

  1 1/2 cups half and half

• 

  1/8 teaspoon pepper

• 

  1/8 teaspoon nutmeg

Step 1:

1. Defrost spinach completely 2. Drain and squeeze dry spinach 3. Place spinach in a bowl and blend in salt, pepper, horseradish, sour cream.

Step 2:

4. Roll out pastry shell and put in 10 inch quiche pan. Spread the mixture in the pastry shell

Step 3:

5. Saute the mushrooms in butter - drain and layer on top of the spinach mixture 6. Sprinkle with the parmesan cheese and then grated cheeses. You can cover and refrigerate quiche shells over night.

Step 4:

7. In the morning, beat the eggs and add the half and half, and other seasonings - beat until smooth 8. Pour the egg mixture into the pastry shell

Step 5:

9. Bake at 375 degrees in a preheated for 40 minutes or until the top is puffed up and browned and a knife inserted in the center comes out clean 10. Remove from the oven and let stand for 5 to 10 minutes to set. 11. Serves 5 or 6 depending on how big your want your pieces