Spinach & Mushroom Un-Quiche

Today's Joy: Recipe Requests.
Is there any nicer compliment, Reader, than a friend or co-worker enjoying your potluck dish enough to request the recipe? Sure makes me feel warm & fuzzy. So, here for my friend, C, and your enjoyment too, is my new favorite, lower-calorie breakfast casserole: the Spinach & Mushroom Un-Quiche.

Spinach & Mushroom Un-Quiche
8 eggs (or substitute egg whites)
1 lb. (16 oz.) chopped spinach, cooked & drained
1 cup fresh mushrooms, sliced
8 oz. shredded Colby / Monterrey Jack
1 tbl. fresh chive, chopped
1 tbl. butter
1/2 tsp. tarragon
salt & pepper to taste

Preheat oven to 350 degrees.
In small skillet, melt butter and saute mushrooms & chives until tender. Set aside.
In large bowl, whisk eggs, tarragon and salt & pepper until eggs are thoroughly beaten. Set aside.
In greased 9x13 glass casserole dish, spread spinach in an even layer. Season with salt & pepper. Scatter sauteed mushrooms over spinach.
Pour egg mixture over spinach and top with cheese.
Bake for 35-40 minutes or until egg is cooked and cheese is melted.
Cut into 2-3 inch squares and serve immediately.
Serves 8-10.