Spinach Mushroom Quiche – a delicious recipe with butter, mushrooms, torn spinach leaves, green onions, crescent rolls, lemon soup mix. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 375 degrees F (190 degrees C).
2
Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
3
In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
4
In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
5
Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
404
kcal
Calories
25
g
Fat
22
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons butter, 2 cups fresh sliced mushrooms, 2 cups torn spinach leaves, 6 green onions, chopped, and more.
Yes, Spinach Mushroom Quiche falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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