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Spinach and Mushroom Quiche

Makes: 6 servings
Serving size: 1 slice
Prep 30 mins Bake 450°F 14 mins to 16 mins Bake 325°F 50 mins to 55 mins Stand 10 mins
Spinach and Mushroom Quiche
  •  Pastry for Single-Crust Pie (see recipe, xxxx)
  • 1 1/2  cups  sliced fresh mushrooms
  • 1/2  cup  chopped onion (1 medium)
  • 1  tablespoon  vegetable oil
  • 3  cups  lightly packed coarsely chopped fresh spinach
  • 5  eggs, lightly beaten
  • 1 1/4  cups  half-and-half or light cream
  • 1/4  teaspoon  salt
  •  dash ground nutmeg
  • 1 1/2  cups  shredded Swiss cheese (6 ounces)
  • 1  tablespoon  all-purpose flour

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 526,
  • Fat, total (g) 36,
  • chol. (mg) 241,
  • sat. fat (g) 17,
  • carb. (g) 31,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • pro. (g) 19,
  • sodium (mg) 493,
  • Vegetables () 1,
  • Starch () 2,
  • High-Fat Meat () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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