Hello Everybody,

Posting late today due to being at the eye doctor and then getting somea bulbs changed at the car store...always running late somehow.

Tonight's menu will be light, one of my favorites but not DH's...oh well.....

Spinach and Mushroom Quiche
Strawberry Bread

Enjoy! Gina

Spinach and Mushroom Quiche

6-8 servings

1 9 inch deep dish pie shell
1/2 c. chopped onions
1 10 oz. pkg. frozen chopped spinach, thawed & drained
1 c. chopped mushrooms
2 T. butter
1 garlic clove, minced
5 eggs, beaten
1 c. whipping cream
1/2 c. milk
1 c. f=grated swiss cheese
salt and pepper to taste
butter

Bake pastry shell at 375 for 10 min.

Saute onions, mushrooms, garlic in butter. When onion is golden, throw in spinach and blend well in skillet. Set aside. In a bowl,combine eggs, cream, milk, cheese (reserve a nbit for sprinkling on top), salt and pepper. Add spinach mixture and blend well. Pour into the crust, sprinklee reserved cheese, dot with butter and bake at 375 for 30-40 min. or unts out clean. Cool 10 min. before serving.Strawberry Bread

Yields 2 loaves

2 10 oz. packages frozen strawberries, thawed
3 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
2 c. sugar
3 eggs, beaten
1 c. veg. oil
1 c. chopped pecans

Preheat oven to 350. Drain strawberries, reserving 1/2 cup juice. Mix together the flour, baking soda, salt, cinnamon and sugar. Make a hole in the center of mixture and pour in strawberries, oil, eggs, and pecans. Mix by hand until thoroughly combined. Pour into 2 greased and floured loaf pans. Bake 40-60 mts.

Spread:
1/2 c. strawberry juice
1 8 oz. package cream cheese

Blend together the strawberry juice and cream cheese til spreading consistency. Serve as a spread for the cooled and sliced bread.