On Line Cookbook
Copper Mountain Quiche
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Recipe Information
Source:
Tammy Foley

Serves/Makes:8 servings

Ingredients
  • 1/2 cup (125 ml) butter, softened
  • 4 oz (112 grm). cream cheese, softened
  • 1 cup (225 ml) plus 2 tbsp (30 ml). flour
  • 1 10 oz (280 grm). 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 grm). fresh mushrooms, sliced
  • 1 bunch green onions, trimmed and sliced
Preparation
  • 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!
Comments
This freezes and reheats beautifully. Here's a shortcut, instead of cooking bacon, use bacon bits!

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