Rachel's Spinach & Mushroom Quiche

Rachel's Spinach & Mushroom Quiche
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Rachel's Spinach & Mushroom Quiche calories by ingredient


Makes 8 huge servings - one quarter of a pie each! Makes 8 huge servings - one quarter of a pie each!
Number of Servings: 8


    Eggs - 6 large
    Fat free half & half - 16 fl oz (1 pint)
    Deep Dish Pie Shells, frozen - 2 Shells
    Mushrooms - 1 lb
    Spinach, frozen - 1 package
    Pesto Sauce, prepared - 2 tsps
    Laughing Cow Light Garlic & Herb - 4 wedges
    Cheese, 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.