Recipe by Mindy Spearman
"This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'."
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fresh sliced mushrooms
torn spinach leaves
green onions, chopped
1 (8 ounce) package
refrigerated crescent rolls
1 (1 ounce) package
herb and lemon soup mix
shredded Monterey Jack cheese
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).
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.
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.
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.
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Mushroom Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 194
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