Chicken Florentine Quiche
Ingredients:
2 T. flour
½ cup mayonnaise
½ cup onion, chopped
1 T. butter, melted
1 t. salt
½ t. pepper
3 eggs, beaten
1½ cups milk
1 can spinach, drained well
2 cups cooked, shredded leftover chicken (from Rotisserie chicken)
6 bacon strips, cooked and crumbled
½ cup button mushrooms, sliced
2 cups Monterey Jack cheese
1 (9-inch) deep dish pie
Instructions:
Combine ingredients together in a large bowl. Pour gently into pie and bake for 55-60 minutes until center is set. Halfway through baking, remove and cover pie edges with aluminum foil so edges will not burn. Let stand 5 minutes before slicing and serving.
