Crustless Spinach Mushroom Quiche

Preheat oven to 375 deg. Drain spinach, chop fine (if needed) and add lemon juice. In a separate bowl, beat eggs. Add remaining ingredients, folding in spinach mixture last. Pour into a 10” pie plate or quiche pan that has been sprayed with a non-stick cooking spray. Bake at 375 deg. for 35 – 45 minutes or until set. Test by inserting a knife tip into quiche near the center. If it comes out clean, the quiche is set. Tip: I often use 4 oz. of fresh mushrooms in this quiche. When I do this, I saute them briefly with the onion and a bit of oil before adding them to the rest of the ingredients. I have also used a yogurt/sour cream combo (to make 1 ½ c.) when I did not have enough yogurt.