For Rhonda

Fresh Spinach and Mushroom Quiche

1 Pillsbury Refrigerated Pie Crust (no need to re-invent the wheel)

4 eggs
1 1/2 C of milk, I used evaporated
1 1/2 C shredded cheese (cheddar or swiss)
1/2 C ricotta cheese
1/2 t coarse ground pepper
2 C torn fresh spinach
2 C sliced fresh mushrooms
1/4 t fresh grated nutmeg
1/4 C chopped onion

Preheat oven ro 400 degrees.  In large bowl, beat eggs add milk, ricotta cheese, pepper and nutmeg.  Fold in onions, spinach, and mushrooms.  Add 1 1/4 C of  cheddar cheese.  (Use a 9 inch deep dish pie plate)Pour filling in pie shell, sprinkle remaining cheese on top  Bake for 40 minutes...let sit for 5 minutes before serving

For Rhonda

Fresh Spinach and Mushroom Quiche

1 Pillsbury Refrigerated Pie Crust (no need to re-invent the wheel)

4 eggs
1 1/2 C of milk, I used evaporated
1 1/2 C shredded cheese (cheddar or swiss)
1/2 C ricotta cheese
1/2 t coarse ground pepper
2 C torn fresh spinach
2 C sliced fresh mushrooms
1/4 t fresh grated nutmeg
1/4 C chopped onion

Preheat oven ro 400 degrees.  In large bowl, beat eggs add milk, ricotta cheese, pepper and nutmeg.  Fold in onions, spinach, and mushrooms.  Add 1 1/4 C of  cheddar cheese.  (Use a 9 inch deep dish pie plate)Pour filling in pie shell, sprinkle remaining cheese on top  Bake for 40 minutes...let sit for 5 minutes before serving