I decided to make this a side dish to an entree, instead of mini appetizers. For the crust, I bought the Pillsbury rolled crusts. Its a pack of 2 crusts you refrigerate. In addition, instead of the torn spinach and sliced chunks of mushrooms, I used a mini food processor/chopper to make the ingredients smaller and more shredded. Saves a ton of time too! Before you shred the spinach - make sure to COMPLETELY DRY the leaves to reduce the amount of moisture you put into the quiche. Same with mushrooms. Last but not least, I could not find a lemon soup mix anywhere, so I made up my own. I squeezed 1/2 of a lemon into the mix, and used 1/4 tsp of each of these herbs & spices: Oregano, Basil, Savory, Thyme, and Rosemary. And that's how I made my yummy quiche!
Date Posted: Aug. 20, 2008
Photography Notes: I wanted to bake something special for my first hosted dinner party. So, I picked the Spinach Mushroom Quiche. It looked so good. I baked it in a glass pie pan. I thought it came out so beautiful that I rushed to find a camera to show my parents via email. Unfortunately, the only camera I could find was the one on my cell phone. The quiche came out great! I've cooked it about 6 times since!
Cooking Level: Intermediate