Vegetable quiche

Enrichment night, 12/2007, Marsha Ryder

1 9” unbaked pie shell

1-4 T butter

½ C chopped green onion

4-5 mushrooms, sliced thin

1 clove garlic, minced

1 10 oz. pkg. frozen chopped spinach (cook according to directions, then squeeze out water)

3 eggs, slightly beaten

¾ C half & half

1 tsp celery salt

1 ½ C Swiss cheese, shredded

1 medium tomato, sliced thin

1 T Parmesan cheese

1 T dried breadcrumbs

Sauté butter, green onion, mushrooms, and garlic. Set aside. Combine eggs, half & half, celery salt, and set aside. Put sautéed mixture, spinach, cheese in bottom of pie shell. Pour egg mixture on top. Arrange tomato slices on top, around outer edge of pie shell. Combine parmesan cheese and dried bread crumbs, and set aside. Bake at 425 for 15 minutes, then at 350 for 20 minutes. Sprinkle parmesan cheese/crumbs on top of the tomatoes. Bake 10 minutes more. Let stand 5 minutes before serving.