Mushroom Quiche Lorraine
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons butter or margarine, melted
4 ounces sliced Swiss cheese, cut into strips
Pastry shell (2)
4 slices of cooked bacon, crumbled
3 eggs, beaten
1 egg yolk
Pinch of pepper
1 ½ cups half-and-half
Directions: Sauté mushroom and onion until just tender; drain and set aside. Place half of the cheese in partially baked pastry shell. Top with mushroom mixture and bacon; sprinkle with remaining cheese. Combine eggs, egg yolks, pepper, and half-and half, mixing well; pour over layered ingredients. Bake at 350o for 40 minutes or until filling is set. Remove from oven, and let stand 10 minutes before serving. Yield: one 9-inch quiche.
________________
Greek Spinach Quiche
Pastry 9-inch shell
1 (10-ounce) package of frozen chopped spinach
1 cup milk
1 cup crumbled feta cheese
3 eggs beaten
¼ cup butter or margarine, melted
2 tablespoons grated Romano cheese
2 tablespoons all-purpose flour
½ teaspoon white pepper
¼ teaspoon salt
Dash of ground Nutmeg
Directions: Line a 9-inch quiche dish with pastry; trim excess pantry around edges. Prick bottom and sides of pastry with a fork. Bake at 400o for 3 minutes; remove from oven, and prick with a fork. Bake 5 minutes. Cook spinach according to package directions, omitting salt. Drain spinach thoroughly, pressing out excess water. Combine spinach and remaining ingredients in a mixing bowl; mix well. Pour the mixture into prepared pastry shell. Bake at 350o for 30 to 35 minutes or until set. Let stand 10 minutes before serving.
Alternate recipe: Add 1/2 cup of crabmeat to mixing bowl and add to spinach quiche.
