SPINACH AND MUSHROOM QUICHE

Steps:

• 1. Start with your crust: In a medium bowl mix flour and salt. With a pastry blender or fork cut in the 6 Tbs. of margarine until it resembles coarse meal. With a fork stir in the 3 or 4 Tbs. of ice water just until dough holds together .
• 2. With your hands, press dough onto bottom and sides of a 9'inch tart pan (with removable bottom). Refrigerate crust till ready to fill.
• 3. Now prepare your boil in bag rice, using directions listed on box. Set aside and PREHEAT OVEN to 400 degrees.
• 4. FILLING: In a non-stick skillet saute over medium heat 1 TBS. margarine and add the mushrooms. Saute until golden brown and liquid has evaporated.
• 5. In a large bowl, mix sauteed mushrooms with milk, egg substitute, spinach, roasted red peppers, cheese, black pepper and 3/4 tsp. salt. Blend together gently.
• 6. ASSEMBLY: Sprinkle cooked rice over bottom of uncooked pie crust, pour vegetable mixture over rice.
• 7. Cover cookie sheet with aluminum foil, catches any run off or drips and makes clean up much easier.
• 8. Bake quiche 55-60 min. or until filling and crust are golden brown and a knife comes out clean from center.
• 9. Cool quiche about 15 min. on a wire rack. Then remove the bottom of tart pan and slide onto plate.
• 10. I serve this with a side salad. It is a hearty quiche and doesn't need much else with it. Enjoy my friends.