MUSICIANS JANEY KATZ - Zia Publishing

Many of the folks who stop for coffee onSunday mornings at Dos Baristas CoffeeGallery have been requesting more to eatthan our pastries. I began experimentingwith quiches, which we are now offeringon Sunday mornings until they run out.Spinach, Mushroom& Cheese QuicheIngredients1 pastry shell for deep dish pie plate10 ounces frozen chopped spinach1⁄2 pound sliced mushrooms1⁄2 tsp salt1⁄8 tsp black pepper1 tablespoon horseradish1⁄2 cup sour cream1⁄2 cup grated cheddar cheese3 tablespoons grated Parmesan cheese4 large eggs1 1 ⁄2 cups half & half1⁄8 tsp salt1⁄8 tsp cayenne pepper1⁄8 teaspoon nutmegCook spinach according to packagedirections. Drain and dry spinach. In abowl, combine salt, pepper, horseradishand sour cream. Blend in spinach.Spread mixture in the pastry shell.Sauté the mushrooms in butter. Drainand layer on top of the spinach mixture.Sprinkle with the grated cheeses. Beatthe eggs and add the half and half, andremaining seasonings. Beat untilsmooth. Pour the egg mixture into thepastry shell.Bake at 375 degrees in a preheatedoven for 40 minutes or until the top ispuffed up and browned and a knifeinserted in the center comes out clean.Remove from the oven and let stand for5 to 10 minutes to set.Enjoy!Ruth Ann PoppeDos Baristas Coffee Gallerywww.ziapublishing.com – 61