Wednesday Recipes: Copper Country Quiche

Dear Readers, I'm at it again--trying new recipes and sharing tried-and-true that I served to my church this month for fellowship hour. I love this one because it combines so many favorite flavors--spinach, bacon, mushrooms, and cheese! What's not to love?

Copper Country Quiche

Ingredients:

Crust: (or use a store-bought deep dish crust)

1/2 cup butter or margarine

1 3-ounce package cream cheese

1 cup all-purpose flour

Directions:

1. In large mixing bowl or bowl of food processor, place 1 cup flour. Cut in butter and cream cheese until mixture forms a smooth dough. Refrigerate 1 hour.

2. Roll dough to fit a 9-inch pie or quiche pan. Freeze for 10 minutes.

Ingredients for filling:

1 pound fresh spinach, washed, trimmed

2 tablespoons all-purpose flour

1 cup (4 ounces) shredded Cheddar cheese

1 cup (4 ounces) shredded Swiss cheese

3 eggs

1/2 cup mayonnaise

1/2 cup sour cream

8 slices bacon, cooked, crumbled

1 cup sliced fresh mushrooms

1/4 cup chopped shallots or green onions

Directions (cont.)

3. In a large saucepan, place spinach. Cook over medium heat for a few minutes until spinach wilts (I found I needed to stir and turn the bottom over the top, and vice-versa). Drain. Chop. Drain on paper toweling.

4. In a large bowl, combine spinach with 2 tablespoons flour. Mix in remaining ingredients. Pour into pastry shell.

5. Bake at 350 degrees F for 50 to 60 minutes until set in center.

Tip: You could also substitute 1 package (10 ounces) frozen chopped spinach for the fresh spinach (this will save you money but not taste quite so good). Cook according to the pack age directions; press out excess moisture.

Note: This recipe comes from My Great Recipes Packet 89N.

Delicious served with a salad or for brunch. :)

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