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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Spinach Mushroom Quiche Recipe

Brought to you by Red Crags Bed & Breakfast Inn

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Yield: 5 servings

Ingredients:
10 ounces frozen chopped spinach
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon horseradish
4 ounces sour cream
1 Pastry shell
1/2 pound sliced mushrooms
2 tablespoons butter
3 tablespoons grated parmesan cheese
2 ounces grated cheddar cheese
4 eggs
1 1/2 cups half and half
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg

Instructions:
Defrost spinach completely. Drain and squeeze dry spinach. Place spinach in a bowl and blend in salt, pepper, horseradish, sour cream. Roll out pastry shell and put in 10 inch quiche pan. Spread the mixture in the pastry shell. Saute the mushrooms in butter - drain and layer on top of the spinach mixture. Sprinkle with the parmesan cheese and then grated cheeses. You can cover and refrigerate quiche shells over night. In the morning, beat the eggs and add the half and half, and other seasonings - beat until smooth. Pour the egg mixture into the pastry shell. Bake at 375 degrees in a preheated for 40 minutes or until the top is puffed up and browned and a knife inserted in the center comes out clean. Remove from the oven and let stand for 5 to 10 minutes to set.

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