2 refrigerated piecrusts
1/2 package frozen chopped spinach
4 oz. Sliced mushrooms
1/2 C. thin sliced zucchini
1/2 C. thin sliced yellow squash
2 C. grated Swiss cheese
2 C. heavy cream
1/8 tsp. Garlic powder
grated cheese for topping
Sauté vegetables and garlic powder slightly in a small amount of olive oil. Put piecrusts in bottom of pie pans and crimp edges. Put grated cheese on piecrusts and spread vegetables on top of cheese. Beat eggs with cream and pour over vegetables and cheese. Bake at 375 for 45 minutes or until done. Top with additional grated cheese and bake about 10 minutes more until lightly browned.
Delicious served with a little Hollandaise sauce mixed with chopped roasted red peppers.
Makes 2-each quiche serves 6.