Spinach and Mushroom Quiche

Ingredients:

1/4 c milk; or so

1 9-inch diameter deep dish pie crust

2 md white onions

10 oz frozen spinach; chopped

salt and pepper; to taste

herbs; for garnish and flavor

3 Eeggs; beaten with:

1 c mozzarella cheese; grated

8 oz mushrooms; washed ond sliced

1 c sharp cheddar cheese; grated

2 cloves garlic; or more

Preparation:

Oven temp. 350F for 1 hr or until its no longer juicy inside. In a skillet melt 1-2 Tbsp. butter, over med heat saute onions and add garlic. When onions are translucent add the mushrooms and cook out the juice. Then add the chopped spinach and mix together. [It is probably a good idea to drain all of this in a collander]. Salt and pepper added. Place the pie crust on a cookie sheet or something similar. Transfer vegetable mixture to the pie crust and spread evenly. Sprinkle the mozzarella cheese on top, then sprinkle on the cheddar cheese. Separately gently beat the eggs adding the milk. Salt and pepper can be added to the eggs, add the herb ~1/2 tsp. Slowly pour the egg mixture over the cheese and veggies. Sometimes its too full so dont use all the egg. Clean any spilled egg off the cookie sheet and put the quiche back on the pan, sprinkle with additional herbs. Place pan in the lower part of the oven for the first 30" and then transfer to the upper half to finish baking. It is just as easy to make 2 at once and then freeze one.