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Recipe: Copper Mountain Quiche
Categories: None
Yield: 8 servings
1/2 c Butter
4 oz Cream Cheese
1 c All-purpose Flour
2 tb All-purpose flour; divided
1 pk (10-oz) frozen Chopped
-- Spinach
1 c Cheddar Cheese; grated
1 c Swiss Cheese; grated
3 Whole Eggs; lightly beaten
1/2 c Mayonnaise
1/2 c Milk
1/2 Jar Bacon Bits OR
10 sl Bacon; crisply cooked and
-- crumbled
8 oz Fresh Mushrooms; sliced
1 bn Green Onions or Scallions;
-- trimmed and sliced
Combine the butter, cream cheese, and 1 cup of the flour in a small bowl. Mix with a pastry blender or fork, cutting the butter and cream cheese into the flour until a consistently crumbly mixture is formed.
Place the flour mixture in a 10-inch pie plate or quiche pan, and press evenly to form a crust. Refrigerate. Pre-heat the oven to 350 degrees.
Cook the spinach in a pot of lightly salted boiling water, drain well, and chop. Drain the spinach again on paper towels to remove all excess moisture.
In a large bowl, combine the spinach with the two tablespoons flour. Add the cheddar and Swiss cheeses, eggs, mayonnaise, milk, bacon bits or crumbled bacon, mushrooms, and green onions.
Pour the mixture into the chilled pastry shell and bake for 1 hour, or until set. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Sep 29, 1999, converted by MM_Buster v2.0l.
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