Spinach and Mushroom Quiche

Ingredients:

1 tablespoon olive oil

4 cups chopped spinach

2 cups chopped mushrooms

1/2 medium yellow onion, chopped

1 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

8 large eggs

1 cup shredded Colby-Jack cheese

1 cup skim milk

4 tablespoons melted butter

2 (9-inch) unbakd pie shells

4 tablespoons grated parmesan cheese

Yield:

12 servings; serving size is 1/6th of one quiche. Recipe makes two quiche.

Directions:

Preheat oven to 400 degrees F. In a medium skillet, heat the olive oil. Add the spinach, mushrooms, onion, red pepper flakes, and garlic powder. Cook over medium heat for 8 minutes. In a mixing bowl, beat the eggs until smooth. Stir in the Colby-Jack cheese, milk, cooked mixture, and melted butter until evenly blended. Divide the mixture between the two uncooked pie crusts. Sprinkle parmesan cheese on top. Bake in preheated oven for 15 minutes at 400 degrees F. Reduce the oven temperature to 350 degrees F and bake an additional 30 to 35 minutes. Quiche will be rich golden brown, and a knife inserted in the center will come out clean. Cool slightly before serving. Serve warm.