1/4 c. butter
4 oz. cream cheese
1 c. plus 2 tbsp. flour
1 lb. fresh spinach, washed and trimmed or 1 (10 oz.) pkg. frozen chopped spinach
1 c. (4 oz.) grated Cheddar cheese
1 c. (4 oz.) grated Swiss cheese
3 eggs, lightly beaten
1/2 c. mayonnaise
1/2 c. milk
10 slices bacon, crispy cooked and crumbled
8 oz. fresh mushrooms, sliced
1 bunch green onions, trimmed and sliced

Combine the butter, cream cheese and 1 cup of the flour in a small bowl. With a pastry blender or fork, cut the butter and cheese into the flour until crumbly. Place flour mixture in a pie plate or quiche pan and press evenly to form a crust. Refrigerate.

Preheat oven to 350 degrees. Cook spinach until just tender. Drain and chop. Drain again on paper towel.

In large bowl, combine spinach with 2 tablespoons flour and the remaining ingredients and mix well. Pour the egg-vegetable mixture into the chilled pastry shell and bake for 1 hour or until set. Serve hot. Serves 8.