Spinich Veggie Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 sheets of Puff pastry dough6 eggs1/2 c milk5 medium fresh mushrooms, diced1/2 c onion, chopped1 1/2 c zucchini, chopped1 c frozen spinach, thawed and partially cooked (steamed)1 c shredded cheese1 medium tomato, sliced1 clove garlic, diced2 T basil1 T oregano
Put pastry dough in the bottom of 9x13 pan, sprayed with Pam. (You may need to partially bake it on it's own for 5 mins or so.)
Meanwhile, combine all ingredients, except tomatoes, in a large bowl. It will very "full" and you'll be tempted to add more milk or egg, but you don't need to. When pastry dough is ready, pour mixture over dough, and spread vegetables out so everything is even. Lay slices of tomato on top.
Bake at 375 for about 40 mins or until a knife inserted in the center comes out clean and not wet. After removing from oven, it's best to let it sit for 5-10 minutes.
Makes 8 generous servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LATVIANGAL.
Meanwhile, combine all ingredients, except tomatoes, in a large bowl. It will very "full" and you'll be tempted to add more milk or egg, but you don't need to. When pastry dough is ready, pour mixture over dough, and spread vegetables out so everything is even. Lay slices of tomato on top.
Bake at 375 for about 40 mins or until a knife inserted in the center comes out clean and not wet. After removing from oven, it's best to let it sit for 5-10 minutes.
Makes 8 generous servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LATVIANGAL.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 15.7 g
- Cholesterol: 161.4 mg
- Sodium: 214.5 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.9 g
- Protein: 11.9 g