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    You are in: Home / Recipes / Easy Spinach and Mushroom Quiche Recipe
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    Easy Spinach and Mushroom Quiche

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 22, 2010

      Out of this world. My DH and I enjoyed this last night. The only think I did differnet was add a shallot and fresh thyme, sage & parsley. Cant say enough about the flavor. Great job Quick Easy and Delicious

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    • on February 04, 2013

      Sooooo yummy!!!! I was afraid that making quiche would be really tricky - the only tricky part with this recipe was adding too much fillings!! :) I love spinach and mushroom so i added a little more than the recipe called for and had some spillage. This will be a basic go to recipe for quiche! Can't wait to try it with ham and mushrooms, or asparagus, or bacon, or anything!!!!

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    • on April 10, 2014

      This ended up being a five star recipe, but likely because of the changes I made. It was absolutely DELICIOUS though!<br/><br/>Changes:<br/>One half onion, chopped<br/>Three cloves of garlic, minced<br/>One cup half and half, instead of milk<br/>1/2 teaspoon of salt (instead of 1/4 teaspoon)<br/>10 ounces of fresh spinach<br/>1 teaspoon of a spice called Cruz Bay Rub from St. John (you probably can use another rub-like herb, or just use spices you think will taste good with the quiche - experiment!)<br/><br/>I sauteed the onions in the butter for about four minutes, then added garlic and sauteed for one minute. I then added the mushrooms and some additional salt and pepper, to make the flavor of the mushrooms pop (probably about 1/2 teaspoon), and cooked down for about five minutes. Then I added the pinach and cooked down for about three minutes, until completely wilted. I added the whole mixture, juice and all, to the egg/milk/salt/pepper mixture and added to a premade crust I bought from Trader Joes (frozen section). The crust was an excellent compliment because it was a bit sweet, so it was a sweet-savory experience. <br/><br/>So delicious!

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    • on March 25, 2014

      a little tip: I've found that a problem with most "pie-shell" recipies, is that the bottom crust never bakes due to the liquid; and so you end up with just dough. So I either bake the pie-shell first; of iif this doesn't work, simply omit the crust entirely and allow the filling to bake itself into a hard shell. .

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    • on February 02, 2014

      I wanted to add more eggs and onion, but I resisted and cooked the recipe as is. It's great and needs no adjustments, but can be used as a good starting point for other flavors. DH requested it again less than a week later. This is a quick dinner and is very good. I'm making it again tonight with sauteed asparagus instead of spinach and a bit of shallot.

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    • on February 23, 2013

      Ooops I forgot to mention one more key ingredient - REVISED ADDITION!
      Delicious!! I also added *thinly sliced brussel sprouts, garlic, onions, 2T cottage cheese, shredded cheddar and parmesean cheese sprinkled on the top! I was so good but I had to cook it for and extra 15 minutes. Well worth the wait and so simple and fast to make! Thank you!

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    Nutritional Facts for Easy Spinach and Mushroom Quiche

    Serving Size: 1 (139 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 360.1
     
    Calories from Fat 250
    69%
    Total Fat 27.7 g
    42%
    Saturated Fat 13.0 g
    65%
    Cholesterol 138.8 mg
    46%
    Sodium 496.0 mg
    20%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.4 g
    1%
    Protein 11.4 g
    22%

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