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Name: Spinach and Mushroom Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Spinach and Mushroom Quiche

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

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.

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Nutrition

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Serving Size: 1 Serving (320g)
Recipe Makes: 6

Calories: 497
Calories from Fat: 283 (57%)

Amt Per Serving		% DV

	Total Fat 31.5g	42 %
	Saturated Fat 12.5g	62 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 3.2g
Cholesterol 560.8mg		173 %
Sodium 590mg		20 %
Potassium 623.9mg		16 %
Total Carbohydrate 24.4g		7 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 21.7g
Protein 30g		43 %
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Calories per serving: 497

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REVIEWS

Kathrinatron

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.

11y

nicolehell

Wonderful flavor, I added a little more egg for my taste.

13y

Bobbilicious

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.

14y