This delicious spinach and mushroom quiche is wonderful served for brunch or supper.

Spinach and Mushroom Quiche

1 (10-ounce) package frozen chopped spinach
1/4 cup chopped onion
1/2 pound mushrooms, sliced
3 tablespoons butter
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 large eggs
2 cups whipping cream
2 (9-inch) unbaked pie shells
2 cups shredded mozzarella cheese

1. Preheat oven to 375°F (190°C).
2. Cook spinach according to package directions; drain and squeeze out any excess moisture.
3. In a large skillet, sauté onion and mushrooms in butter until just tender. Remove from heat and add spinach, nutmeg, salt and pepper.
4. In a large bowl, combine eggs and cream; mix well.
5. Combine egg mixture with spinach mixture.
6. Divide mixture between pie shells and sprinkle with cheese.
7. Bake 25 to 30 minutes or until the center is set.

Makes 2 quiches or 12 servings.