Spinach Quiche

6-8 Servings

  Amount  Measure   Ingredient
--------  -------   --------------------------------
       1            piecrust for 9" pie
       1  cup       finely chopped onion
     2-3  Tbl       butter
      10  oz        frozen spinach, thawed, squeezed as dry as possible
       1  Tbl       summer savory
       4  oz        fresh mushrooms, sliced
       1            tomato, sliced -- watery pulp removed
     3/4  cup       Swiss cheese (preferably Emmentaler or Gruyere),
                    cut into 1/2" cubes
     1/4  cup       Swiss cheese, grated
       3            eggs, large
       1            egg, large, separated (keep yolk)
       8  oz        heavy cream
       8  oz        milk
                    salt, to taste
                    pepper, to taste
          pinch     nutmeg


Preheat oven to 375 degrees F.

Slowly cook onion in butter until soft. Add spinach and cook until any
water has evaporated. Stir in summer savory, remove from heat and let
cool to room temperature.  Brush pie crust with egg white and prick
bottom and sides with a fork.  Distribute spinach mixture evenly over
bottom of pie crust.  Add sliced mushrooms over spinach and top with
3/4 cup cubed cheese.

Whisk cream, milk, 3 eggs, egg yolk, salt, pepper, and nutmeg until
well mixed.  Pour into pie crust.  Top with tomato slices.  Sprinkle
top with grated cheese. Bake 40 minutes or until custard is done (check
by inserting knife in middle of quiche--it should come out clean).

Let quiche cool for about 15 minutes before serving.

Recipe obtained from Recipe Site Review-Recipes at-- http://www.recipesitereview.com/myrecipes/recipeindex.html
For more recipe sources check the Recipe Site Review at-- http://www.recipesitereview.com