Spinach Mushroom Quiche with Tarragon Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Spinach Mushroom Quiche with Tarragon

Recipe by  

"A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole - whatever you prefer."

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Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
  3. Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
  4. Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
  5. Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
  6. Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
  7. Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
  8. Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
  9. Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
  10. Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
  11. Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.
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Footnotes

  • Cook's Note:
  • If using a lighter milk, let quiche set further in the refrigerator for 2 to 8 hours after baking.
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Reviews More Reviews

Oct 07, 2012

i used artichoke hearts instead of zuchini, it was divine

 

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Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 27.6 g
  • 42%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 507 mg
  • 20%

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

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