Vegetables - Spinach Mushroom Quiche

Goes well with dry white wine. Serves 8.

Ingredients

1 pie crust, unbaked for 9 inch pie pan
6 oz. Mushrooms, sliced
10 oz. Spinach, fresh (washed with stems removed)
4 Eggs
1/2 cup Parmesan cheese, grated
2 cups whipping cream
1/2 Tablespoon Tarragon leaves, dried
1/2 teaspoon pepper, black ground
1/4 teaspoon sea salt

Directions

Preheat oven to 425 degrees F. In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and squeeze spinach to remove excess moisture. Chop spinach lightly, and set mushrooms and spinach aside. In a medium-sized bowl whisk the eggs with the cream. Then stir in the grated cheese, tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. Pour the eggvegetable mixture into the pie pan, reduce oven to 400 degrees F and bake for 20-25 minutes on the middle oven shelf. Let cool for 10 minutes before cutting. Cut into 8 wedges.

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