Leek, spinach & mushroom quiche

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 828.2
  • Total Fat: 58.5 g
  • Cholesterol: 506.4 mg
  • Sodium: 671.4 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 41.1 g

View full nutritional breakdown of Leek, spinach & mushroom quiche calories by ingredient


Introduction

You can reduce calories by substituting cream for milk, or leave it out entirely, but you will end up with a less fluffy quiche. You can reduce calories by substituting cream for milk, or leave it out entirely, but you will end up with a less fluffy quiche.
Number of Servings: 1

Ingredients

    1 frozen pie crust, thawed
    8 eggs
    1/2 C heavy cream
    bouquet garni
    cracked pepper
    10 oz sliced portabella mushrooms
    10 oz fresh spinach
    2 leeks, trimmed, sliced in half moons
    8 oz Comte, shredded

Tips

The quiche will puff up & possibly overflow from pan. It may help to place the pie pan onto a baking sheet for baking.


Directions

Saute veggies. Roll out crust into pie plate. Sprinkle cracked pepper, salt, bouquet garni into pie crust. Spread cooked veggies onto pie crust. Top with shredded cheese. Whisk together eggs & cream. Pour egg mixture over veggies & cheese. Add more cracked pepper.
Bake in 375 degree oven until dark golden brown, about 60 minutes.

Serving Size: 1/4 of pie

Number of Servings: 1

Recipe submitted by SparkPeople user KIRSTJENL.