Copper Mountain Spinach Mushroom Quiche


1/2 cup butter
4 ounces cream cheese
1 cup plus 2 tablespoons all-purpose flour
1 pound fresh spinach, washed and trimmed or 1 package(10 ounces) frozen chopped spinach
1 cup grated Cheddar cheese (4 ounces)
1 cup grated Swiss cheese (4 ounces)
3 eggs, lightly beaten
1/2 cup mayonnaise
1/2 cup milk
10 slices bacon, crisply cooked and crumbled
8 ounces fresh mushrooms, sliced
1 bunch green onions, trimmed and sliced


Combine the butter, cream cheese, and 1 cup of the flour in a small bowl. With a pastry blender or fork, cut the butter and cheese into the flour until crumbly.

Place the flour mixture in a  pie plate or quiche pan and press evenly to form a crust. Refrigerate.

Preheat the oven to 350°F.

Cook the spinach, covered, in a saucepan until just tender. Drain well and chop. Drain again on paper toweling.

In a large bowl, combine the spinach with the 2 tablespoons flour and the remaining ingredients and mix well. Pour the egg-vegetable into the chilled pastry shell and bake for 1 hour, or until set. Serve hot.

SOURCE: “My favorite quiche recipe since 1983” courtesy of farmers market customer, Monique Buchner.

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