Spinach and Mushroom Quiche

Ingredients:

4 Lolans Farm fresh eggs, lightly beaten

1 1/2 cups Lolans Farm raw milk

2 tbsp. butter

2 c. fresh spinach

2 c sliced mushrooms

1/2 c. chopped onion

1 c. shredded Swiss cheese

1 c. shredded Cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

1/8 tsp. cayenne red pepper

1 (9 inch) deep dish pie crust

Directions:

Preheat oven to 425’ F.

Melt butter in a large skillet. Add onions and mushrooms. Cook, stirring frequently until onions soften and mushrooms release their juices. Add spinach and cook until wilted. Remove from heat and cool slightly.

In a medium bowl, beat eggs, milk, salt, pepper and cayenne pepper.

Sprinkle cheese in pie crust. Add onion, mushroom and spinach mixture on top of cheese.

Gently pour in egg, milk and seasoning mixture.

Bake, uncovered, at 425’ for 15 minutes. Reduce the oven temperature to 300’ F. Continue cooking until a knife inserted halfway between the center and edge comes out clean, about 25 minutes longer.

Let stand 10 minutes before cutting.