Quiche Lorraine or Spinach

Recipe from: Christa Ferguson Platt, originally received from a returned missionary from France (1977)

Crust:

1/2 cup melted butter

1 cup + 1 Tbsp. flour

1/2 tsp. salt

1 Tbsp. sugar

Mix well and pat into 9" pie pan.  Set aside. Then whip together:

Filling:

3 eggs

3/4 cup heavy cream

Add a touch of salt and pepper and set aside. 

Sauté and add: 

6 slices shredded bacon

1/3 cup green onions

1/3 cup mushrooms

Add:

1 cup or 4 oz. grated cheddar cheese

Pour egg mixture over crust and bake at 350˚ for 30-40 minutes or until knife comes clean.  Serves 6-8.

Spinach Quiche

Christa's adaptation to the above recipe below- instead of using the last 4 ingredients noted above, you can use this filling variation.  

Sauté and add:

1/2-1 lb. fresh spinach, cooked, drained, and chopped very fine

1/8 tsp. nutmeg

1 Tbsp. lemon juice

2 Tbsp. chopped fresh parsley

1 cup grated baby Swiss cheese

salt and pepper to taste

Add filling to crust, then add cheese.  Add eggs and cream mixture.  Bake at 350˚ for 30 minutes or until knife comes out clean.  Serves 6-8.