Vegetable Quiche

• 1 pie crust
• 1 Tbsp butter (or oil)
• 1 large onion, chopped
• 10-12 oz mushrooms, chopped
• 1 tsp salt
• 1 tsp dry mustard powder
• 1/2 tsp pepper
• 1/4 tsp thyme
• 4 large eggs
• 1.5 cups milk (non-dairy is fine)
• 2 Tbsp flour
• 1.5 cups grated cheese (any kind)
• 1 cup minced spinach (or frozen, thawed then pressed to remove liquid)
• tomato slices
• paprika

Preheat oven to 375F. Press crust into pie pan.

Melt butter and add onions. Sauté until softened, then add mushrooms and spices. Cook another 5 minutes until soft and juices have mostly evaporated.

Blend together eggs, milk and flour. Assemble quiche: spread cheese on bottom, then mushroom mix, then spinach. Layer tomato slices then pour egg mixture over evenly. Sprinkle with paprika. Bake 45 minutes or until middle is set. Allow to cool at least 30 minutes before slicing.