Ingredients
- 1 unbaked deep dish pastry shell (9 inch)
- 1 small red onion, sliced
- 1/2 cup sliced fresh mushrooms
- 1/4 cup diced yellow summer squash
- 3 garlic cloves, minced
- 1 Tbsp. butter
- 1/2 cup fresh baby spinach
- 1 cup shredded Swiss cheese
- 4 eggs
- 1 2/3 cups heavy whipping cream
- 1/2 tsp. salt
- 1/2 tsp. minced fresh rosemary
- 1/4 tsp. pepper
Directions
Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350 degrees F. In a large skillet, saute the onion, mushrooms, squash and garlic in butter until tender. Add spinach; saute 1 minute longer. Spoon into crust; top with cheese. In a bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. Cover edges of crust loosely with foil.
Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
By Robin from Washington, IA
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