Have time for a quick Quiche?

Tomorrow this little break wraps up. I go back to work at Hunter and then the following day the kids return to Lexington. Since I've been at Lexington I've been secretly jealous of the ladies who bring in good meals to reheat. Never thought I would jealous of reheated microwaved meal, but after the umpteenth peanut butter, egg salad, or humus sandwich w/ a side of yogurt feelings start to change. So I'm preparing this quickie quiche to have lunch materials for Hunter and Lex.

This is my old stand-by recipe. I'm glad I'm blogging it b/c the paper the recipe is on is so stained and tattered. I also think this is a great recipe for when you find out last minute that people are coming over for a bite. This usually happens after a very long day when all you can think about is a hot bath, a glass of wine and a good book, but good company and good conversations wait for no one. This recipe is no fuss, real quick and delicious.

Spinach Mushroom Quiche
8 ounces of mushrooms sliced (I use a little less than this)
1/4 cup chopped onion
10 inch pie shell
1 cup shredded swiss (don't go mixin' up your cheeses...it will mess up the recipe)
4 eggs
1 cup cream (i use light cream...some people just use milk)
10 ounce package frozen spinach
salt and pepper to taste
a dash of nutmeg
2 tbsp parmesan cheese

Saute mushrooms and onion in oil. Sprinkle bottom of pie shell with the swiss cheese. Beat the cream and eggs. Add the spinach, mushrooms, onion, salt, pepper and nutmeg. Pour mixture over pie crust. Sprinkle parmesan on top. Bake at 400 for 10 minutes, then reduce hat to 350 and bake for another 40 min or until a knife in the center of the pie comes out clean when inserted. Let quiche cool for a good 20 minutes or so before serving.
I think this dish can be served hot or cold. Either way you'll be wanting seconds.

I do hope you enjoy this treat and remember...
Keep real on the home skillet kids!