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Spinach Mushroom Quiche

SUBMITTED BY: Mindy Spearman      PHOTO BY: MGEE73

"This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'."
PREP TIME  25 Min
COOK TIME  30 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons butter
  • 2 cups fresh sliced mushrooms
  • 2 cups torn spinach leaves
  • 6 green onions, chopped
  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 (1 ounce) package herb and lemon soup mix
  • 1/2 cup half-and-half
  • 4 eggs, beaten
  • 1 cup shredded Monterey Jack cheese

DIRECTIONS

  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. Remove the skillet from heat.
  3. 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.
  4. 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.
  5. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2002 by GINNYG
WOW! This is one great recipe! I used Garlic/lemon sauce mix since I couldnt fine the lemon herb it called for. The crescent roll dough is a great idea... I have been looking for a good quiche recipe...I will be making this alot!

17 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2003 by MAVENZ99
This quiche came out great. We made some substitutions though. We couldn't find the packaged "herb and lemon soup mix" called for in the recipe, so we substituted spices from another quiche recipe (1/2 tsp salt, black pepper, a pinch of thyme, 1/2 tsp. dry mustard, and top with paprika).

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2003 by Cheryl
Excellent quiche recipe that I will make again. Not too keen on the crescent rolls but the filling taste wonderful and I will find a substitute for shell.

11 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 345

  • Total Fat: 21.6g
  • Cholesterol: 195mg
  • Sodium: 712mg
  • Total Carbs: 23.1g
  •     Dietary Fiber: 2.7g
  • Protein: 14.9g

VIEW DETAILED NUTRITION

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