Cottage Cheese Quiche

1 Pkg. frozen chopped spinach -- (10 oz.) thawed and

drained 6 eggs

1 Can refrigerated crescent dinner rolls -- (8 oz.)

1 Can sliced mushrooms -- (4 oz.) drained

1 C. small curd cottage cheese -- (8 oz.)

1 Tbsp. instant minced onion

4 Oz. shredded Mozzarella cheese

4 Slices bacon -- crisp cooked,

drained and crumbled

Drain spinach well. Press out excess water and roll drained spinach in a clean towel and wring firmly. In medium bowl beat together eggs, spinach, cottage cheese and onion until well blended. Set aside. Separate dinner roll dough into 4 rectangles. Press to seal diagonal perforations. Place in lightly greased 8 x 8 x 2-inch baking dish or pan. Press rectangles together to form a crust extending up the sides to the top of the dish. Reserve seven mushroom slices for garnish and sprinkle remaining mushrooms, Mozzarella cheese and bacon on bottom of crust. Pour reserved egg mixture over mushrooms, cheese and bacon. Bake quiche in preheated 375 degrees oven for 15 minutes. Remove from the oven; arrange reserved mushroom slices in a circle on top of quiche. Return quiche to oven and continue baking until knife inserted near the center comes out clean, about 15 to 20 minutes.