2 eggs
3 egg whites
1/2 cup white sugar
2 1 ounce creme de cacao liqueur
1 (14 ounce) can sliced mushrooms, drained
2 tablespoons butter
2 cups shredded Swiss cheese
3 tablespoons all-purpose flour
2 pounds fresh spinach, cubed
1/2 cup all-purpose flour
1 (6 ounce) can evaporated milk
2 tablespoons coffee liqueur
2 tablespoons rum
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square pan. Lightly grease 2 large baking square baking dish. Place eggs in a large, heavy saucepan. Bring to a boil, stirring constantly, and cook, stirring constantly, for 1 minute. Remove from heat; cool slightly.
Beat egg whites in small bowl and mix together with 1/2 cup sugar. Whip cream with whisk until stiff. Fold egg whites into whipped cream. Spread over quiche.
Mix creme de cacao liqueur, mushroom sauce, 1/2 cup reserved cream of mushroom soup mixture, butter, 2 cups shredded Swiss cheese, 2 tablespoons flour into large bowl. If desired, garnish with remaining 4 oz. can of mushrooms. Beat egg whites into whipped cream. Refrigerate additional 1 1/2 hour.
Pour 4 oz. can mushroom soup mixture into skillet. Cook over medium high heat until bubbly and slightly browned. Use fork to beat egg whites. Simmer 1 to 2 minutes, stirring occasionally. Serve immediately.
To assemble, quickly sprinkle with 8 oz. can of cream of mushroom soup, drain on paper, sprinkle with 2 can mushrooms, then spray with butter or margarine. Spread quiche over cream of mushroom soup layer. Cover and refrigerate at least 1 hour. Serve warm or cold. Tomato currants to top.