Rachel's Quiche Lorraine with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 medium eggs2 frozen, ready to bake pe crust (9", deep)2 cups fat free half and half4 wedges Laughing Cow Light Garlic & Herbs2 wedges Laughing Cow Light Creamy Swiss 5 tableshoops Oscar Mayer Bacon Piecespinch of nutmeg3 tablespoons dried parsley1teaspoon saltpinch of pepper2 ounces Italian blend shredded cheese2lbs fresh mushrooms, chopped
Sautee the mushrooms with a little salt and pepper until they are brown and have given up most of their liquid. Allow to cool slightly.
Place both frozen pie crusts on a sheet pan and preheat the oven to 350 degree F.
Place the remaining ingredients except the shredded cheese in a large bowl and mix at low speed with a hand mixer. Make sure that the Laughing Cow wedges have been completely broken up in this process.
Place the sauteed mushrooms in the bottom of the pie crusts, and then pour over the egg mixture - dividing between the two crusts. Top with a sprinkling of the shredded cheese and bake until golden brown on top (about 40-50 minutes). Remove from oven and allow to cool. Can be served warm or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user JUWENCH.
Place both frozen pie crusts on a sheet pan and preheat the oven to 350 degree F.
Place the remaining ingredients except the shredded cheese in a large bowl and mix at low speed with a hand mixer. Make sure that the Laughing Cow wedges have been completely broken up in this process.
Place the sauteed mushrooms in the bottom of the pie crusts, and then pour over the egg mixture - dividing between the two crusts. Top with a sprinkling of the shredded cheese and bake until golden brown on top (about 40-50 minutes). Remove from oven and allow to cool. Can be served warm or cold.
Number of Servings: 8
Recipe submitted by SparkPeople user JUWENCH.
Nutritional Info Amount Per Serving
- Calories: 314.8
- Total Fat: 17.8 g
- Cholesterol: 134.6 mg
- Sodium: 667.3 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 1.6 g
- Protein: 13.1 g
Member Reviews