June 28, 2011

Spinach Mushroom Quiche


So this is an AMAZING quiche. The addition of the soup mix is genius! I got this recipe from my 
All Recipes cookbook and just made a slight change. I also didn't use the crescent rolls because I had 
some leftover frozen pie crust, but I'm sure the rolls make it that much better. This quiche is savory and 
flavorful. We love it. 


Oh, and did I mention how easy quiches are? It's fantastic.

Spinach Mushroom Quiche
2 tablespoons butter
2 cups fresh sliced mushrooms
2 cups torn spinach leaves
1 (8 ounce) package refrigerated crescent rolls
1 (1 ounce) package herb and lemon soup mix
½ cup half-and-half
4 eggs, beaten
1 cup shredded Monterey Jack cheese

Preheat oven to 375 degrees F.
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.


2 comments:

  1. I can't wait for you to feed us when we're there! hehe!

    ReplyDelete
  2. thanks for the guide, should be useful whenever I can afford/have the space for a meat grinder. Thank's for sharing. smartfoodprocessing

    ReplyDelete