SPINACH MUSHROOM QUICHE
This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'.
Provided by Mindy Spearman
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
- In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
- In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
- Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 22.8 g, Cholesterol 177.1 mg, Fat 21.5 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 12.3 g, Sodium 704.8 mg, Sugar 2.3 g
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Aurangzeb Jutt
[email protected]This was my first time making quiche and it turned out great! The recipe was easy to follow and the quiche was delicious.
Dorji Phuntsho
[email protected]This quiche was delicious! The flavors of the spinach, mushrooms, and cheese were perfectly balanced.
Rebecca Claytor
[email protected]This quiche is a great way to use up leftover spinach and mushrooms. It's also a great make-ahead meal.
Asgher A
[email protected]I made this quiche for my family and they all loved it. It's a great way to get your kids to eat their vegetables.
Nathaniel Gooden
[email protected]This quiche is perfect for a brunch or lunch. It's easy to make and it's always a crowd-pleaser.
Zookomon Mahadi
[email protected]The quiche was good, but I found the instructions to be a bit confusing. I'm not sure if I did something wrong, but the crust didn't turn out as flaky as I would have liked.
Bahram Said
[email protected]This quiche was a bit too heavy for my taste. I think I would have preferred a lighter crust.
Sajjad Mollah
[email protected]I'm not a big fan of quiche, but this one was really good. The crust was nice and flaky and the filling was flavorful.
F Jappie
[email protected]This recipe was easy to follow and the quiche turned out delicious. The only thing I would change is to add a little more salt and pepper to the filling.
Aziem Banderker
[email protected]I've made this quiche several times now, and it always turns out great. It's a great way to use up leftover spinach and mushrooms.
Shanna Troutt
[email protected]This quiche was a hit at my last dinner party! The flavors of the spinach, mushrooms, and cheese were perfectly balanced, and the crust was flaky and golden brown. I will definitely be making this again.