SPINACH, HAM AND MUSHROOM QUICHE

1 cup chopped onion
cup fresh mushrooms, sliced
1 tablespoon vegetable oil
1 bunch spinach, steamed until tender and well drained then chopped
2/3 cup fully cooked ham, chopped
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese (I used 1/2 Cheddar and 1/2 Mozerella cheese)
3/4 teaspoon mustard powder
season with salt and pepper

In a large skillet, saute onions and mushrooms in oil until tender.
Add spinach and ham; cook and stir until the excess moisture is evaporated.
Cool slightly.
Beat eggs; add cheese and mix well.
Stir in spinach mixture, salt, pepper and mustard powder; blend well.
Spread evenly into a greased 9-in. pie plate or quiche dish.
Bake at 180°C for 40-45 minutes or until a knife inserted in center comes out clean.

Recipe and photo: Amanda Conradie