Three-Cheese Spinach, Portabella & Mushroom Quiche

15m
Prep Time
40m
Cook Time
55m
Ready In

Recipe: #13021

July 07, 2014



"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"

Original is 5 servings

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.

0 Reviews

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