MUSHROOM & SPINACH QUICHE

1 tablespoon butter

8 ounces fresh mushrooms, sliced

4 ounces red onion, chopped fine, 1 medium

10 ounces frozen spinach, thawed and drained

5 eggs

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces sharp cheddar cheese, shredded

In a large skillet, sauté the mushrooms and onions in the butter until tender. Remove from the heat and stir in the spinach. In a large bowl, whisk the eggs. Whisk in the cream, salt and pepper. Add the mushroom mixture and stir well. Stir in the cheese. Pour everything into a greased 10-inch pie plate. Bake at 350º 35-40 minutes or until set and lightly browned. Let stand 10 minutes before serving.

Makes 6 servings

Can be frozen

Per Serving: 174 Calories; 14g Fat; 8g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I think this would also be nice with Swiss cheese.