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Mushroom, Spinach, Swiss Quiche

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Servings: 6          Prep Time: 15 min.          Cook Time: 1 hour
This light and vegetarian quiche packs a punch because of the crushed red pepper. Slices warm up really well, so make it (and cook it) ahead so you are not rushed at suppertime.
 

INGREDIENTS

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DIRECTIONS

• 1/2 package(s) pie crusts (unroll), 9"
• 1 tbsp butter, with salt
• 8 oz mushrooms, sliced
• 1 whole roasted red pepper, chopped
• 2 tbsp apple juice
• 1 cup(s) half n half
• 3 egg(s)
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp crushed red pepper
• 1 cup(s) spinach, chopped
• 6 oz swiss cheese (low-fat), shredded
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1. Place pie crust in 9 inch pie plate. Fold edges under and crimp. Bake on lowest oven rack at 400 degrees for 6 - 7 minutes.
2. Melt butter in skillet and add mushrooms and roasted red pepper. Saute for 7 - 10 minutes. Stir in apple juice (or port wine) and cook until liquid is absorbed.
3. Whisk together half n half and next 5 ingredients in a large bowl. Stir in mushroom mixture, spinach and cheese.
4. Pour into crust. Bake at 400 on lowest rack for 40 minutes or until done. Let stand 10 minutes before serving.
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Note: You can sometimes buy roasted red peppers individually (instead of in a jar) if your grocery store has an olives / antipasta section near the deli. We scramble eggs with cheese and serve them with fruit for the little ones.
Suggested Side:  starchy veggies, fruit salad and / or a warm muffin.
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Recipe Comments

Beth at 5/25/2009 9:06:05 PM
One of our all time favorites! Even the kids love it with blueberry muffins and fruit on the side.
Lili at 2/3/2010 2:52:08 PM
It was wonderful, only one child had a problem with the red peppers (but she's looney!).Only thing I would do different is make it a deep dish shell, because I added shredded carrots and half an onion.
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