9 eggs
3/4 c. half and half
1 box frozen spinach (completely drained)
1 c. sauteed mushrooms
2 c. Monterey Jack (grated)
1/2 c. Swiss (grated)
Pinch of nutmeg
3 each green onions (sliced thin)

Have crust in pan. Make sure there are no holes, splits, or fingernail marks for the liquid to run out. Sprinkle green onions over bottom of pan, then a bit of the cheese, then the mushrooms, then spinach, and then the rest of the cheese. Make a little "valley" in center for introduction of other ingredients.

Beat the eggs, half and half and nutmeg together until well mixed. Gently pour into center of quiche so egg mixture will not run over. Crust will stick to pan if it does. When done, cover up little "valley" with more cheese.