Copper Country Quiche

From the My Great Recipes collection. If you prefer, you may use a 10 oz. pkg. frozen spinach in place of the fresh. Cook according to package directions, press out excess moisture, then procede with the recipe. Prep time does not include time needed to chill the dough.

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 1 quiche

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 (3 ounce) package cream cheese
• 1  cup flour
• 1  lb spinach, washed and trimmed
• 2  tablespoons flour
• 1  cup  shredded cheddar cheese
• 1  cup  shredded swiss cheese
• 3  eggs
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 8  slices bacon, cooked and crumbled
• 1  cup  sliced fresh mushrooms
• 1⁄2 bunch green onion, sliced

Directions

1. In food processor with steel blade or in large mixer bowl, cut butter and cream cheese into the 1 c flour until mixture forms a smooth dough. Refrigerate for 1 hour.
2. Roll doughh out to fit a 9" pie pan or quiche pan. Freeze 10 minutes.
3. In a large saucepan, cook the spinach over medium heat for a few minutes, until the spinach wilts, Drain and chop. Drain on paper towel.
4. In a large bowl, combine spinach with the remaininng 2 Tbsp flour, Mix in the remaining ingredients. Pour into prepared pie shell.
5. Bake at 350 degrees for 50-60 minutes until quiche has set in the center.