Three-Cheese Spinach, Portabella & Mushroom Quiche
Recipe: #13021
July 07, 2014
Categories: Brunch, Mothers Day, Sunday Dinner, Oven Bake, Vegetarian, Vegetarian Dinner, more
"This has become a regular in my house we even have it for a Sunday dinner served with salad, how can you go wrong with three different cheeses! I sometimes add in some cooked diced bacon"
Ingredients
Nutritional
- Serving Size: 1 (248.1 g)
- Calories 327.4
- Total Fat - 21.3 g
- Saturated Fat - 8.9 g
- Cholesterol - 138.6 mg
- Sodium - 716.6 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 2.2 g
- Sugars - 4.9 g
- Protein - 21.9 g
- Calcium - 619.8 mg
- Iron - 2.9 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 350°F.
Step 2
Place the thawed pie crust in 9-inch glass pie plate. Using fork, poke holes in the base all over and bake according to package directions.
Step 3
Meanwhile in medium skillet, heat oil. Add mushrooms, red onion slices and garlic; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
Step 4
In medium bowl, combine milk, spinach, egg whites, eggs, salt and pepper; stir until all ingredients are well combined. Stir in Gouda cheese, cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell.
Step 5
Sprinkle Gorgonzola cheese over top.
Step 6
Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.
Tips
No special items needed.