Spinach Mushroom Quiche
Spinach Mushroom Quiche is an impressive dinner. Made with 1 pkg. pie crust mix, 1 lb. fresh mushrooms, thinly sliced, 1/4 c. chopped onions, 2 tbsp. "lite" margarine and 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Prepare pie crust mix using package directions.
Roll dough into 15 x 17-inch rectangle on lightly floured surface.
Line 9 x 13-inch baking dish with pastry.
Crimp edges with fork; cover. Refrigerate until needed.
Saute mushrooms and onions in 2 tablespoons butter in skillet until tender.
Remove from heat; stir in spinach.
Beat next 4 ingredients with seasonings and 1/4 cup melted butter in bowl.
Spoon spinach mixture into crust.
Sprinkle with cheese.
Pour egg mixture over spinach.
Bake at 425° for 15 minutes.
Reduce temperature to 325° and bake for 40 minutes longer or until knife inserted in center comes out clean.
Garnish with carrot strips, dried parsley and cherry tomatoes.
Makes 6 servings; 596 calories per serving.
🍷 Perfect Pairings
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