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Copper County Quiche


1/2 c. butter
1 pkg. (3 oz.) cream cheese
1 c. all-purpose flour
1 lb. fresh spinach, washed, trimmed
2 tbsp. all-purpose flour
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded Swiss cheese
3 eggs
1/2 c. mayonnaise
1/2 c. sour cream
8 slices bacon, cooked, crumbled
1 c. sliced fresh mushrooms
1/4 c. chopped shallots or green onions


1. In large mixing bowl or bowl of food processor, place 1 cup flour. Cut in butter and cream cheese until mixture forms a smooth dough. Refrigerate 1 hour.

2. Roll dough to fit a 9 inch pie or quiche pan. Freeze for 10 minutes.

3. In a large saucepan, place spinach. Cook over medium heat for a few minutes until spinach wilts. Drain. Chop. Drain on paper toweling.

4. In a large bowl, combine spinach with 2 tablespoons flour. Mix in remaining ingredients. Pour into pastry shell.

5. Bake at 305 degrees for 50 to 60 minutes until set in center.

Good served with: Marinated tomatoes and broccoli and a chilled California white wine, if desired.

TIPS: You may substitute 1 package (10 ounce) frozen chopped spinach for the fresh spinach. Cook according to package directions, press out excess moisture.

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