Spinach Quiche

1 (9-inch) ready made pie crust
1 (3-ounce) package cream cheese, room temperature
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed of excess moisture
1 cup chopped mushrooms, squeezed of excess moisture
1 small onion, minced
1 Tablespoon butter
¾ cup half and half
4 eggs
½ cup grated sharp cheddar cheese
¼ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Preheat oven to 375° F.

Place prepared pie crust in a 9-inch fluted tart pan with removable bottom. Pierce bottom of pie crust with fork; add pie weights. Bake for 15 minutes. Remove from oven and cool.

Increase oven temperature to 425° F.

Place spinach in paper towel; squeeze to remove excess liquid. Place mushrooms in paper towel; squeeze to remove excess liquid.

Melt butter in large pan. Add onions and sauté 5 minutes. Add mushrooms and continue cooking for 3 to 4 additional minutes. Remove from heat. Spread mushroom and onion mixture on bottom of prepared pie crust.

Beat cream cheese in a medium bowl until smooth. Gradually beat in half and half and eggs. Add spinach, cheddar cheese, Parmesan cheese, salt and pepper. Mix well. Po ur on top of mushroom and onion mixture.

Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving. Yield: 6 servings.