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• DIRECTIONS
• » Heat 3 tablespoons olive oil in large pan over medium heat. Add mushrooms; cook until golden, about 5 minutes. Season with salt and pepper. Remove from pan; set aside to cool.
• » To same pan, add remaining olive oil. Add garlic and spinach. Cook until spinach is wilted, about 2 to 3 minutes. Add mushroom mixture.
• » Heat oven to 350°F. Make pastry: In food processor, add flour, salt, and butter. Pulse just until mixture is pea-sized. Add the ice water; pulse until dough starts to form ball. Remove dough; form two balls, then flatten. Refrigerate, wrapped in plastic, for 15 minutes.
• » Spray-coat two 10x1-1⁄2-inch tart pans with removable bottoms. Roll out balls on lightly floured board to 12-inch circle. Fold each pastry in half; place in pans. Unfold pastry and press into bottom and up sides until flush with top of pan. Place on baking sheets.
• » Blend eggs, cream, salt, pepper, thyme, and nutmeg. Sprinkle 1 cup Fontina cheese into each tart. Top with half of spinach-mushroom mixture.
• » Pour half of egg mixture into each crust. Sprinkle with half the green onions.
• » Bake 40 to 45 minutes until golden, firm, and until knife inserted in center comes out clean. Let stand 10 minutes before cutting each quiche into 6 wedges. Serve immediately.

*If using frozen or liquid whole egg product.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).