Fran, Upstate New York is looking for lent recipes. This one has always been a winner at my house.

Spinach Quiche

1 9" baked pastry shell
3/4 cup shredded cheddar cheese
4 eggs, beaten
1 Tbs. flour
1 cup half & half or evaporated milk
1/2 cup chopped onion
1 can (4 oz.) sliced mushrooms, drained*
1/2 tsp. salt
dash pepper
1 pkg. (10 oz.) frozen, chopped spinach, cooked and drained
1/2 cup shredded cheddar cheese

Bake pastry shell. as desired. Set aside. Sprinkle ¾ cup cheese in bottom of baked pie shell. Combine eggs, flour, half & half, onion, mushrooms, salt, pepper and spinach in large mixing bowl. Pour mixture into pie shell. Sprinkle remaining ¼ cup cheese over top. Cook at 80% power for 10 to 13 minutes or at 40% power for 25 to 30 minutes, or until a knife inserted near center comes out clean. Yield: 6 servings.

*Substitute 1 can (6 oz.) sliced water chestnuts, drained, for mushrooms, if desired.
JL in South Jersey

http://www.nancyskitchen