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Blanche's Spinach and Mushroom Quiche

My grandmother had a million recipes and I grew up learning to cook each and every one of them. It had been a while since I dipped into her famous quiche recipe but last night after opening my fridge a million times having nothing but eggs catching my eye I remembered it filed away in the back of my head. Friends and family are always asking for my recipes and I always tell them the same thing "I don't have a recipe for that". Sometimes I am sure they are thinking that I just don't want to give up the goods but the fact is that my grandmother didn't have recipes for anything either. When she was a little girl she was the oldest after her brother and sister died so she was the one to help her mother care for the younger girls while her father worked on the farm. She cooked, she worked and as she always said "walked in sleet and ice to pluck chickens on weekends". My grandmother didn't have time for recipes so she utilized the wonderful brain God gave her and simply remembered everything. A little bit of this, a little bit of that, etc..... Up until the last few months or so it never occurred to me that should anything happen to me, these wonderful recipes that she served up in her own restaurant might simply vanish and be lost to future Bramlett/Bostick's forever. For that reason I have been writing down every recipe I can remember. So here it is shared with all of you, Enjoy!

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
6 eggs
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.