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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 185.2
  • Total Fat: 12.2 g
  • Cholesterol: 111.2 mg
  • Sodium: 276.9 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 7.2 g

View full nutritional breakdown of Spinach & Mushroom Mini-Quiche (with crust) calories by ingredient
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Spinach & Mushroom Mini-Quiche (with crust)

Submitted by: BBRICKMAN6

Introduction

I've adapted this recipe quite a bit from Betty Crocker: using ricotta and Greek yogurt instead of half & half and sour cream. I also added mushrooms. It is super tasty and moist. I've adapted this recipe quite a bit from Betty Crocker: using ricotta and Greek yogurt instead of half & half and sour cream. I also added mushrooms. It is super tasty and moist.
Number of Servings: 18

Ingredients

    * Ready to bake Pie Crust - 9 inch (you will need 2 crusts, but will have many scraps left over - I usually make an apple tart for dessert with the excess.)
    * 6 sliced chopped Louis Rich Turkey Bacon
    * Onions, raw, .5 cup, chopped
    * Fresh Express Spinach, 4 cup
    * Canola Oil, 1 tbsp
    * 8 large eggs
    * Ricotta Cheese, part skim milk, .5 cup
    * Oikos Organic Greek Yogurt, Plain, 4 oz
    * Colby and Monterey Jack Cheese shredded, 1 cup
    * 1 -4 oz can of mushrooms, drained
    * Pepper, black, .5 tsp
    * Nutmeg, ground, .25 tsp

Directions

18 mini-quiche

Preheat oven to 350*F

In skillet over medium heat put canola oil and cook chopped onion and chopped bacon until onions are soft and bacon is crispy. Add spinach to wilt slightly.

In a large bowl: beat eggs, add ricotta, greek yogurt, shredded cheese. Beat until smooth. Add black pepper and nutmeg. Add mushrooms and bacon/spinach mixture. Stir to combine.

Unroll crusts. using a 3-4 inch round cookie cutter or drinking glass, cut out 18 circles. Roll out with rolling pin until about 5 inches across. Cooking Spray 2 muffin tins. Place one pastry circle in each cup, pressing in gently. (you will have 6 left empty).

Pour 1/4 cup of egg mixture into each cup. Bake 25 minutes, swapping pans from top to bottom halfway through. Let cool about 5 minutes before trying to get them out of the pan, it will be much easier!

Number of Servings: 18

Recipe submitted by SparkPeople user BBRICKMAN6.






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