Spinach and Mushroom Quiche
Try this Spinach and Mushroom Quiche recipe, or contribute your own. "Mushrooms" and "Eggs" are two of the tags cooks chose for Spinach and Mushroom Quiche."This tasted pretty good! I've never made a quiche before so I didn't know what to expect. To make it lower fat, I used reduced fat cheese (colby mont.Jack) and I used an olive oil pan spray instead of butter. The only thing I will change next time is the cooking time (only needs 50 minutes) and I will add 1 more egg to fill out the crust more." - Bobbilicious
Yield: 6 Ready in 1 hours
75 people trying soon
Spinach and Mushroom Quiche Preparation
From: email@example.com ("Sheri K. Thomasson") Date: Wed, 21 Dec 1994 15:20:15 +0000 (Sarah Braford-Goldberg, Monsanto) Oven temp. 350F for 1 hr or until its no longer juicy inside. In a skillet melt 1-2 Tbsp. butter, over med heat saute onions and add garlic. When onions are translucent add the mushrooms and cook out the juice. Then add the chopped spinach and mix together. [It is probably a good idea to drain all of this in a collander]. Salt and pepper added. Place the pie crust on a cookie sheet or something similar. Transfer vegetable mixture to the pie crust and spread evenly. Sprinkle the mozzarella cheese on top, then sprinkle on the cheddar cheese. Separately gently beat the eggs adding the milk. Salt and pepper can be added to the eggs, add the herb ~1/2 tsp. Slowly pour the egg mixture over the cheese and veggies. Sometimes its too full so dont use all the egg. Clean any spilled egg off the cookie sheet and put the quiche back on the pan, sprinkle with additional herbs. Place pan in the lower part of the oven for the first 30" and then transfer to the upper half to finish baking. It is just as easy to make 2 at once and then freeze one. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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