1 c. flour
1/2 tsp. salt
1/4 c. solid shortening
2 tbsp. butter
1 sm. clove garlic, minced
4 1/2 tsp. milk

FILLING:

2 tbsp. butter
1 c. sliced mushrooms
5 cloves garlic, minced
1 c. coarsely chopped fresh spinach
1/2 c. grated carrot
2 lg. eggs
2/3 c. milk
3/4 tsp. salt
1/4 tsp. tarragon, crumbled
1/4 tsp. dill weed
3/4 c. grated Gruyere or Swiss cheese

Prepare crust: Combine flour and salt in medium bowl. Cut in shortening and butter until crumbs are the size of peas. Add garlic. Sprinkle milk over flour mixture, stirring to form stiff dough. Form into ball and chill. Roll into 10 inch circle on lightly floured surface. Place in 8 inch quiche pan with 3/4 inch sides. Weight down crust with dry beans and bake in 425 F. oven for 10 minutes. Remove from oven and remove beans.

In medium skillet, melt butter. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Add spinach; cover and cook 2 minutes, or until spinach wilts. Remove from heat; stir in carrot and set aside to cool.

In medium bowl, beat together remaining ingredients except crust. Stir in cooled vegetables. Pour into prepared crust and bake in 350 F. oven for 35 minutes or until set. Remove from oven; cool on rack 15 minutes and serve. Serves 6-8.