Spinach and mushroom quiche

Oven temp = 350

Crust:
2 cups flour
3/4 cup non-fat sour cream
1/2 tsp baking powder
4 Tbs butter

Mix all ingredients together in a large mixing bowl. Knead for about 5 minutes until the dough is smooth. Roll out to about 1/4 inch thick. This recipe will probably make enough dough for two 9inch quiches with a thin crust. Bake crust for 20 minutes at 350 deg.

Spinach, mushroom and egg filling:
1/2 sweet onion
2 cloves garlic
8 oz portabella mushrooms, sliced
2-3 oz baby spinach, chopped
6 eggs
1 cup 2% milk
3/4 cup non-fat sour cream
4 oz shredded guyere cheese
1/2 - 1 cup shredded parmesean cheese

Saute onion and garlic until the onion is soft. Add the mushrooms and cook until the juices are released. Then add the baby spinach and cook until wilted, just a few minutes. Let this mixture cool for about 5-10 minutes. Beat together eggs, milk, and sour cream in a large mixing bowl. Mix in the cheeses and the onion, garlic, mushroom, and spinach mixture. Pour filling into pre-baked crusts and bake for about 45 minutes at 350 deg, until the middle is set.