Rachel's Spinach & Mushroom Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Eggs - 6 largeFat free half & half - 16 fl oz (1 pint)Deep Dish Pie Shells, frozen - 2 ShellsMushrooms - 1 lbSpinach, frozen - 1 package Pesto Sauce, prepared - 2 tspsLaughing Cow Light Garlic & Herb - 4 wedgesCheese, italian blend - 0.5 cup Salt, Pepper, Garlic & Onion Powder - to taste
Preheat over to 350 degrees F.
Remove stems from fresh mushrooms and dice - saute until cooked.
Cook spinach with 1/4 cup of water in microwave. Remove, drain and chop small.
Mix eggs, half & half and laughing cow in a jug with hand mixer (add salt, pepper, onion powder and garlic powder to taste). Beat on low until cheese is distributed through. Add spinach and mix through.
Smear a scant tablespoon of pesto in the bottom of each defrosted pie shell. Divide cooked mushrooms between the shells.
Pour the egg mixture over, dividing between the shells. Sprinkle each pie with a handful of italian blend cheese.
Bake pies on a large sheet pan for 50 minutes or until set. Allow to cool completely. Serve heated or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user JUWENCH.
Remove stems from fresh mushrooms and dice - saute until cooked.
Cook spinach with 1/4 cup of water in microwave. Remove, drain and chop small.
Mix eggs, half & half and laughing cow in a jug with hand mixer (add salt, pepper, onion powder and garlic powder to taste). Beat on low until cheese is distributed through. Add spinach and mix through.
Smear a scant tablespoon of pesto in the bottom of each defrosted pie shell. Divide cooked mushrooms between the shells.
Pour the egg mixture over, dividing between the shells. Sprinkle each pie with a handful of italian blend cheese.
Bake pies on a large sheet pan for 50 minutes or until set. Allow to cool completely. Serve heated or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user JUWENCH.
Nutritional Info Amount Per Serving
- Calories: 377.6
- Total Fat: 24.0 g
- Cholesterol: 175.1 mg
- Sodium: 482.6 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 1.8 g
- Protein: 13.2 g
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