Spinach & Mushroom Quiche

NEED:

8" pie shell, partially baked
1/4 cup finely chopped green onions, scallions
2 tablespoon butter
2 packages frozen chopped spinach--the small packages
1/2 pound chopped, sauteed & drained fresh mushrooms
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch nutmeg (nutmeg enhances spinach very nicely)
3 large eggs
1 1/2 cups half & half cream
1/4-1/2 cup extra sharp, white Cheddar or other sharp Cheddar (can go fairly heavy on the cheese)

Spinach, thoroughly thawed but not cooked and thoroughly squeezed dry (3 minutes on high in the microwave thaws it perfectly).
Cook the scallions slowly in the butter until limp but not browned. Remove from heat. Add spinach and, if necessary, stir over moderate heat for a minute to evaporate all its water (this won't be necessary if it was thoroughly squeezed dry in a strainer). Stir in salt, pepper and nutmeg; taste carefully for seasoning.

In a mixing bowl beat eggs and add cream. Then add spinach and mushrooms; stir well. Have this ready when partially baked pastry shell is coming out of the oven. Pour mixture into hot shell. Gently stir spinach and mushrooms around with a fork to distribute evenly. Sprinkle cheese over top.
Oven at 375 degrees. Bake for 25-30 minutes. Quiche is done when inserted knife comes out clean.

Enjoy!