Spinach & Mushroom Quiche


  • 6 large eggs
  • 1 cup heavy whipping cream
  • Pinch of salt
  • Pinch of rainbow pepper
  • 1/8 teaspoon nutmeg
    ¼ teaspoon paprika


  • Half of a 10oz. frozen spinach, thawed and drained
    1 sm. can of sliced or chopped mushrooms
  • 1 – 9” pie shell, baked

Preheat oven to 350 degrees. Cook pie shell according to directions. Blend custard ingredients (eggs, cream, seasonings and spices). Thaw spinach and let drain, squeezing out as much moisture as possible. Place drained spinach on bottom of pie shell baked to a golden brown. Drain mushrooms and spread a layer over the spinach. Pour custard over all, filling shell to top edge. Bake 45-50 minutes or until filling is no longer liquid and is well set. Freeze immediately if not to be served at once. Makes six generous servings.

I serve it with a side of grits, bacon and garnish.