READY IN 55 mins

Spinach Mushroom Quiche

Read Reviews (158)

"This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'." — Mindy Spearman

Directions

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

PREP 25 mins
COOK 30 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 21, 2003

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).

—MAVENZ99

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Most Helpful Critical Review

Sep 27, 2010

I find this quiche to be too rich for my taste (and I don't like the crescent crust), but my husband loves it and asks me to make it frequently. My grocery store doesn't have an herb and lemon soup mix, so I've added rosemary, garlic powder, and lemon herb seasoning to mine. I give it 3 stars since he loves it so much... and I don't.

—WHIRLEDPEAS

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211 Ratings

Feb 13, 2004

Very good! I omitted the crust and baked them in muffin tins to make 16 mini quiches. They make great leftovers and are easy to take in to work or travel with. Spray with cooking spray and bake about 30 minutes. I've made this recipe with the crescent roll crust before and liked it, but it did not make good leftovers because the crescent rolls got a bit soggy.

—VeggieGal

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Feb 01, 2007

Excellent! My first quiche. Turned out perfectly. Made it for a date with a picky vegetarian and she had seconds and asked to take some leftovers. A couple of notes - used a 9.5in. pie plate and needed 1.5 packs of crescent rolls to cover it. Sauted in olive oil instead of butter. Added a hand full more spinach while sauteing as it reduced considerably. Had to bake it for 45 minutes, covered edges of crust with tinfoil after 30 to keep from burning. Turned out perfectly browned and set in the middle. Put a thin layer of the cheese in the bottom over the crust before pouring in the filling. Used about 1/3 of a 1.5oz pack of Knorr garlic and herb seasoning. Could maybe use a little less. Let it cool at least 10 minutes before serving. Very hot in the middle.

—PhillyKev

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Jul 21, 2003

I added artichoke hearts and I sprinkled Feta cheese on top. Wonderfull!!! The cresent roll crust compliments the quiche very well! I did have to bake it for about 40min. you can tell it's done when it wont jiggle anymore. Great recipie!

—KITKA714

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Oct 07, 2002

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!

—GINNYG

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Apr 26, 2003

This was a big hit for Father's Day brunch at our house. Hubby finished the leftovers all by himself! :-) Like several others, I used the Lipton Savory Herb soup mix, but I only used 2-3 teaspoons of the packet, based on others' notes that the entire packet could be too much. This was perfect for our taste. I used baby Portobello mushrooms...quite good. Had to play with the crescent rolls a bit(like others) to get the crust laid out properly, and, in retrospect, would have used the small can (not the "Grands" version) of the crescent rolls--I had quite a bit of excess dough. Our particular dish needed to cook almost 50 minutes to set properly in the middle, but it turned out quite well. Reheats well, too. Thanks, Mindy!

—ROTTPAW

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Nov 14, 2003

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.

—Cheryl

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Nutrition

Calories
343 kcal
17%

Carbohydrates
22.8 g
7%

Cholesterol
194 mg
65%

Fat
21.5 g
33%

Fiber
2.6 g
10%

Protein
15 g
30%

Sodium
705 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spinach Mushroom Quiche

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 343
Calories from Fat: 194

% Daily Value *
Total Fat 21.5g 33 %
Saturated Fat 12.3g 61 %
Cholesterol 194mg 65 %
Sodium 705mg 28 %
** Potassium 259mg 7 %
Total Carbohydrates 22.8g 7 %
Dietary Fiber 2.6g 10 %
Protein 15g 30 %
Sugars 2.3g
** Vitamin A 32 %
** Vitamin C 11 %
** Calcium 28 %
** Iron 23 %
** Thiamin 7 %
** Niacin 33 %
** Vitamin B6 8 %
** Magnesium 9 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.