SPINACH QUICHE

2 pie crusts
½ cup chopped onion
½ cup chopped celery
1 cup sliced mushrooms
1 garlic clove, minced
2 tablespoons chopped fresh parsley
2 tablespoons basil pesto
6 slices bacon, chopped
8 beaten eggs
1 cup half-n-half
¼ tsp salt
1/8 tsp pepper
Dash ground nutmeg
6 cups lightly packed chopped fresh spinach
2 cups shredded Swiss cheese
white wine and butter for sautéing onion and celery

Prepare and roll out pastry for two pie crusts. Line two 9-inch pie plate with the pastry. Trim, crimp edge as desired. Line un-pricked pastry shell with a double thickness of foil and bake in a 450º oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325º.

Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towels. Discard grease and add butter and wine, then sauté onion, celery, mushrooms, parsley, and garlic until tender

In a bowl stir together eggs, half-n-half, salt, pepper, pesto and, if desired, nutmeg. Stir in onion-celery-mushroom-parsley-garlic mixture, chopped spinach, crumbles bacon and cheese. Pour egg mixture into hot, baked pastry shell. Bake in the 325º oven 45 top 50 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving. If desired, serve with tomato chutney.


PIE CRUST

2 1/2 cups flour
two pinches of salt
2/3 cup oil
6 - 7 TBS. water
Makes two single pie crusts.