SPINACH RICOTTA MUSHROOM QUICHE (LIGHTER)
Lighter version of some other recipes, something I whipped up which happened to taste good! 22g carbs per 6th of the pie for you carb counters.
Provided by Demandy
Categories Spinach
Time 1h5m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
- Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
- Saute onion, garlic and mushroom with cooking spray and stir in spinach, salt, nutmeg and black pepper.
- In separate bowl, combine milk, cheesed and eggs and blend well. Add spinach mixture and stir well.
- Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.
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Kiayla Barnes
[email protected]This quiche is a bit time-consuming to make, but it's worth the effort. It's a delicious and elegant dish that's perfect for a special occasion.
Bishal Malla Thakury
[email protected]This quiche is a great way to use up leftover vegetables. I often add whatever vegetables I have on hand, and it always turns out delicious.
Griffin Andaye
[email protected]I've made this quiche for my friends and family several times and they all love it. It's a great dish for a brunch or potluck.
abdullwahab fazily
[email protected]This is my new favorite quiche recipe. It's so easy to make and it always turns out perfectly.
rifat ali
[email protected]I'm not a huge fan of quiche, but this one was actually really good. The filling was creamy and flavorful, and the crust was perfectly flaky.
Christopher Easterwood
[email protected]This quiche is a great way to get your kids to eat their vegetables.
Layla Rodriguez
[email protected]The crust was a little soggy, but the filling was delicious.
MD. ROMJAN ALI 72
[email protected]The quiche was a little too salty for my taste, but overall it was still a good dish.
Rishav Pyakurel
[email protected]I added some chopped sun-dried tomatoes to the filling and it gave it a nice tangy flavor.
matthew jacob
[email protected]This quiche is a great way to use up leftover spinach and mushrooms. It's also a great make-ahead meal. I often make it on the weekend and then reheat it for breakfast or lunch during the week.
Schoolvalue 99
[email protected]Delicious! I used a gluten-free pie crust and it turned out great. The quiche was light and fluffy, and the filling was packed with flavor.
Muzammil Shahzad
[email protected]I've made this quiche several times now and it's always a winner. It's easy to make and always turns out perfectly. The flavors are well-balanced and the texture is perfect.
Melon
[email protected]This spinach ricotta mushroom quiche was a hit with my family! The filling was creamy and flavorful, and the crust was perfectly golden and flaky. I'll definitely be making this again soon.