Blanche's Spinach and Mushroom Quiche
1 deep dish pie crust (frozen or homemade)
1/2 cup diced mushrooms
1 cup finely chopped fresh spinach
1/2 md. sized onion - Grated
1/4 grated green bell pepper
1/4 grated red bell pepper
1/2 cup heavy cream
7 thin sweet tomato slices
2 tbs flour
1/2 tsp salt
1/2 tsp black pepper
1/8 teaspoon ground nutmeg
1/8 tsp garlic powder
1/2 cup grated mozzerella cheese
1/2 cup grated swiss
Preheat oven to 350 degrees.
Whisk flour into cream until dissolved.
In large bowl whisk eggs until bubbly and add cream/flour mixture.
Whisk in grated onion, peppers (easiest if both are grated into eggs), spinach, mushrooms, salt, pepper, nutmeg and garlic then fold in 1/4 cup mozzerella and swiss. (set aside the other 1/4 cup for topping)
Pour ingredients into pie pan, top with remaining mozzerella cheese and tomato slices.
Cook for 1/2 an hour or until toothpick placed into center comes clean.
Let sit for 5 minutes before cutting.