Bear Paw Quiche

2 tbsp. Hiland butter, divided use
1 c. sliced J & M Farms fresh mushrooms
½ small onion, chopped
One 9" deep dish pie shell
8 oz. cream cheese, cut into small cubes
1 cup spinach, chopped and drained
1 1/2 c. grated Swiss cheese
1 ½ c. grated Monterey Jack cheese
6 large Braum's eggs
1 cup Braum's half and half

Preheat oven to 425 degrees. Sauté mushrooms in 1 tablespoon butter, set aside. Then sauté onion in 1 tablespoon butter, set aside. Cover the bottom of the pie crust with small cubes of cream cheese. Add the onion, mushrooms and spinach, dividing evenly over quiche. Top with Monterey Jack and Swiss cheese. In a separate bowl, mix together eggs and half and half, adding a pinch of nutmeg if desired. Slowly pour egg mixture over the top of quiche. Bake at 425ºF for 15 minutes, then reduce the oven temperature to 350ºF and bake for another 30 minutes. Quiche should be golden. Enjoy!