Preheat oven to 350. In a large pan heat oil on medium high. Add onions and cook until slightly soft. Add mushrooms, herbs and lemon juice. Lower heat. Add spinach and cook until mushrooms are tender. Place mixture in a colander and drain the excess juice. In a separate large bowl add eggs, yogurt, sour cream, Ricotta, Feta and garlic. Whip vigorously with wire whip until mixture is creamy and thick. Add Mozzarella and blend. Combine vegetable mixture with egg mixture and blend well. Pour into pie crust and bake for 60 to 75 minutes. To test for doneness, quiche should feel firm when tapped lightly or when a knife inserted comes out clean. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (3340g)|
|Recipe Makes: 1|
|Calories from Fat: 3073 (60%)|
|Amt Per Serving||% DV|
|Total Fat 341.5g||455 %|
|Saturated Fat 151.9g||759 %|
|Monounsaturated Fat 123.8g|
|Polyunsanturated Fat 31.4g|
|Cholesterol 5799.3mg||1784 %|
|Sodium 7401.1mg||255 %|
|Potassium 6175.4mg||163 %|
|Total Carbohydrate 215g||63 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 195.5g|
|Protein 323.2g||462 %|
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Calories per serving: 5160
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