Crab and Spinach Quiche

Ingredients:

• 1/2 package pie crust mix (or your own pie crust recipe)
• 1 package (10 ounces) frozen chopped spinach
• 2 eggs, lightly beaten
• 8 ounces plain yogurt
• 1 tablespoon flour
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 can (6 1/2 ounces) crabmeat, well drained and picked over to remove shell fragments
• 1 can (4 1/2 ounces sliced mushrooms, drained
• 1 cup shredded Cheddar cheese (4 ounces)
• 1 small onion, finely minced (1/4 cup)

• Preparation:
• Preheat oven to 425. Prepare the pie crust according to recipe or instructions for a 9 inch pie pan.
• Bake pie crust in oven for 5 minutes or until set. Remove from oven and place on wire rack.
• Cook spinach according to label instructions; drain, squeezing out excess water.
• Beat the eggs with yogurt, flour, salt, and pepper in medium size bowl. Stir in the spinach and crabmeat.
• Sprinkle the onion, mushrooms and cheese on the pie crust. Pour in the spinach mixture.
• Bake in hot oven (425 degrees) for 15 minutes. Then lower heat to 350 degrees and bake for another 30 minutes or until a knife inserted in the middle comes out clean.