Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

Ready in 1 hour
5 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Spinach and Mushroom Quiche"

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Try this Spinach and Mushroom Quiche recipe, or contribute your own. "Mushrooms" and "Eggs" are two tags used to describe 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

Ingredients

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1/4 c Milk; or so
1 9-inch diameter deep dish pie crust
2 md White Onions
10 oz Frozen spinach; chopped
salt and pepper; to taste
Herbs; for garnish and flavor
3 Eggs; beaten with:
1 c mozzarella cheese; Grated
8 oz Mushrooms; washed ond sliced
1 c sharp cheddar cheese; Grated
2 Cloves garlic; or more

Original recipe makes 6

Servings  

Preparation

From: skthom@ccmail.monsanto.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.

photo by cecils02 cecils02

Before photo by Thys.Isme Thys.Isme

After photo by Thys.Isme Thys.Isme

photo by sarahannwhiteford sarahannwhiteford

Calories Per Serving: 497 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It was ok but next time I will mix all ingredients and then pour them in the shell. By adding the veggies first, the layers stayed separate. I prefer all mixed together. Otherwise I liked the flavor and would make it again.
Kathrinatron 1 year ago
Wonderful flavor, I added a little more egg for my taste.
pheonixsmith 3 years ago
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 3 years ago
Went together easy, love the height-filled my deep dish pie pan beautifully. I made some decorative pie crusts for the top. Only change I made was when I made my pie crust I added fresh herbs to it and pre-baked it for about 10 minutes to make sure it stayed flaky on the bottom. Love the recipe!!
cecils02 4 years ago
This was so good and easy! I'm making it a second time now to take to a brunch. Wouldn't change a thing!
chococat1983 4 years ago
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