Spinach, Mushroom & Swiss Quiche

Preheat oven to 350 degrees.

In a large saute pan, heat the butter over medium heat until melted. Add the onions and saute until tender, about 6 minutes. Add the mushrooms and saute until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and saute until wilted, 1 to 2 minutes. Remove from the heat and set aside.

In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into the unbaked pie shell.

Bake until the quick is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in refrigerator for up to 2 days