Quiche Verde

1/2 package frozen chopped spinach, thawed, well-drained
1/2 cup thinly sliced zucchini
1/2 cup thinly sliced yellow squash
4 oz. sliced mushrooms
1/8 tsp. garlic powder
olive oil
2 refrigerated pie crusts
2 cups grated Swiss cheese (reserve some for topping)
10 eggs
2 cups heavy cream

Saute 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 shredded 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
Servings: 6 per quiche