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Popular in Food

Spinach and Mushroom Quiche

This delicious quiche is a great dish to serve for Christmas morning breakfast. Plus, it can be made up to 2 days ahead of time.

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  • Makes: 6 servings
  • Serving Size: 1 slice
  • Prep: 30 mins
  • Bake: 14 mins to 16 mins 450°F
  • Bake: 50 mins to 55 mins 325°F

Spinach and Mushroom Quiche



  1. Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll pastry into a circle about 12 inches in diameter. Line a 9-inch foil pie pan with pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line the pastry shell with a double thickness of heavy foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
  2. Meanwhile, in a very large skillet, cook mushrooms and onion in hot oil until tender, stirring occasionally. Stir in spinach; set aside.
  3. In a bowl, stir together eggs, half-and-half, salt, and nutmeg. Stir in the spinach mixture. In another bowl, combine shredded cheese and flour; add to egg mixture. Mix well.
  4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Cool completely on a wire rack. Cover and chill within 2 hours. Attach reheating directions (below).

Nutrition Facts (Spinach and Mushroom Quiche)

    Per serving:
  • 526 kcal cal.,
  • 36 g fat
  • (17 g sat. fat,
  • 241 mg chol.,
  • 493 mg sodium,
  • 31 g carb.,
  • 2 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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