Spinach Mushroom Quiche

Spinach Mushroom Quiche is a Mediterranean recipe that serves 6. One portion of this dish contains around 12g of protein, 23g of fat, and a total of 335 calories. For $1.38 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by Allrecipes. It works well as a reasonably priced side dish. 150 people found this recipe to be scrumptious and satisfying. Head to the store and pick up green onions, refrigerated crescent rolls, monterey jack cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is pretty good. Similar recipes include Spinach and Mushroom Quiche, Spinach-Mushroom Quiche, and Spinach & Mushroom Quiche.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees F (190 degrees C). 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. Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously.

3. Remove the skillet from heat.

4. 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.

5. 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.

6. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.

7. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

Nutrition Information:

covered percent of daily need