Croissant-Crust Quiche

Original Ingredients (from Favorite Brand Name Vegetarian Cooking):
2 Tablespoons margarine or butter
2 cups sliced mushrooms
6 green onions, sliced (about 2 cups)
1 package (8 ounces) refrigerated crescent rolls, separated into 8 triangles
1 envelope Lipton Golden Herb with Lemon Soup Mix
1/2 cup half-and-half
4 eggs, beaten
1 cup (about 4 ounces) shredded Monterey Jack or mozzarella cheese

Ingredients I use:
2 cups sliced mushrooms
8 oz package frozen spinach
1 package (8 ounces) refrigerated crescent rolls
1 envelope onion soup mix
1/2 cup evaporated milk, regular milk, or half-and-half
4 eggs, beaten
1 cup (about 4 ounces) shredded Swiss or Cheddar cheese

Preheat oven to 375F.

In 9-inch pie plate, arrange crescent rolls to fill the bottom and sides of the plate.  Press teh rolls to fill in space.

In medium bowl, combine onion soup mix, half-and-half, and eggs.  Stir in cheese, mushrooms, and spinach (you can vary the amounts of these to your liking).  Pour into prepared pie crust. Bake uncovered 30 minutes or until knife inserted comes out clean.

Makes one 9-inch quiche.