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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Spinach-Mushroom Quiche Recipe

Brought to you by Queen Anne B&B Inn

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Yield: 6 servings

Ingredients:
Use your favorite piecrust recipe and prebaked shell until a golden brown in a 9" or 10" pie pan.

Custard:
5 large eggs
1 1/2 cups heavy cream
Pinch of salt
Pinch of white pepper
1/8 teaspoon nutmeg
1/4 teaspoon paprika

Filling:
8 ounces frozen spinach
1 small can sliced or chopped mushrooms

Instructions:
Blend custard ingredients. Thaw spinach and let drain. Squeeze out as much moisture as possible. Place drained spinach on bottom of pie shell. Drain mushrooms and spread a layer over the spinach. Pour custard over all, filling shell to the top edge.

Preheat oven to 350°F and bake 20-22 minutes or until the filling is no longer liquid and is well set. Freeze immediately if not to be served at once.

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