Copper Mountain Quiche

Copper Mountain Quiche

Serves/Makes: 8 servings
• 1/2 cup (125 ml) butter, softened
• 4 oz (112 gm) cream cheese, softened
• 1 cup (225 ml) plus 2 tbsp (30 ml). flour
• 1 10 oz (280 gm) package frozen, chopped spinach (thawed)
• 1 cup (225 ml) grated cheddar cheese
• 1 cup (225 ml) grated Swiss cheese
• 3 eggs, lightly beaten
• 1/2 cup (125 ml) mayonnaise
• 1/2 cup (125 ml) milk
• 10 slices bacon, crisply cooked and crumbled
• 8 oz (224 gm) fresh mushrooms, sliced
• 1 bunch green onions, trimmed and sliced

• Combine the butter, cream cheese and 1 cup (225 ml) 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 oven to 350 degrees (175 C.).
• Drain spinach well.
• In a large bowl combine the spinach with 2 tbsp (30 ml). flour and the remaining ingredients.
• Pour the egg-vegetable mixture into the chilled pastry shell and bake for 1 hour or until set.
• Serve hot!
This freezes and reheats beautifully. Here’s a shortcut, instead of cooking bacon, use bacon bits!