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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 35 mins

Footnotes

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

Reviews More Reviews

Oct 07, 2012

i used artichoke hearts instead of zuchini, it was divine

 

1 Rating

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Crustless Spinach Quiche

See how to make this quick-and-easy brunch classic.

Light and Fluffy Spinach Quiche

See how to make a tasty, reduced-fat spinach and Cheddar quiche.

Spinach Quiche

See how to make this easy, top-rated spinach quiche.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States