Reformed mama is hosting Succulent Sundays - a great chance for us to share our favorite recipes, and celebrate the importance of families gathering around the table together.
I have 2 versions of the same recipe today - Spinach mushroom quiche. The first one is the actual "recipe", you know, with exact amounts and all. The second one is how I usually make it :-) Even my picky toddlers will eat this one!
Version #1:
2 tablespoons butter
2 cups fresh sliced mushrooms
2 cups torn spinach leaves
6 green onions, chopped
1 (8 ounce) package refrigerated crescent rolls
1 (1 ounce) package herb and lemon soup mix
1/2 cup half-and-half
4 eggs, beaten
1 cup shredded Monterey Jack cheese
--------------------------------------------------------------------------------DIRECTIONS:Preheat oven to 375 degrees F (190 degrees C). 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. 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. 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. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
Version #2:
Frozen pie crust - deep dish
6 eggs
1 10 oz package frozen chopped spinach
1 small can mushrooms stems and pieces
1.5 cups?? (I didn't measure) cheese ( I think I used a combo of cheddar and jack, but I'll bet mozzarella would be really good too)
3/4 cup milk?? Again I just poured till it looked good.
Garlic and onion powder to taste
Salt and pepper to taste
Crack the eggs into a medium mixing bowl - whip just a bit. Defrost spinach and drain as dry as you can get it. Drain the mushrooms. Add to egg mixture. Add milk, cheese, and spices and mix all together. Pour into crust. Bake at 375 until done in middle
posted by Amanda in NC @ 6:43 PM
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