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spinach-mushroom quiche

(1 rating)
vicjoh58 avatar
Recipe by
Vicki Johnson
@vicjoh58
Maywood, IL

I have been using this recipe for over 30 years. I can't recall where I got it. It was one of my signature recipes for our annual Christmas Brunch. The crust is amazing. My family loves it.

(1 rating)

Ingredients For spinach-mushroom quiche

  • CRUST
  • 7 c
    whole wheat flour
  • 1 lb
    soft whipped cream cheese
  • 1 1/2 lb
    butter, melted
  • 2 Tbsp
    cooking oil
  • FILLING
  • 1/2 stick
    butter
  • 6 c
    fresh mushrooms, cleaned and thinly sliced
  • 4 c
    chopped fresh spinach
  • 3/4 c
    thinly sliced scallions with tops
  • 1/2 c
    diced green peppers
  • 1 can
    16 oz stewed tomatoes
  • 1/4 c
    water
  • 2 c
    monterey jack cheese, grated
  • 8
    eggs
  • 1/2 pt
    half and half
  • 1 Tbsp
    sesame seeds
  • 1 Tbsp
    paprika

How To Make spinach-mushroom quiche

  • 1
    Pre-heat oven to 350 degrees. Heat butter in skillet. Add mushrooms, spinach, scalions, green pepper, tomatoes & water. Cook uncovered over medium-low heat until liquid is absorbed, about 15 minutes.
  • 2
    Place half cup of each cheese in blender jar. Add eggs and half & half. Cover and blend for 1 minute.
  • 3
    Spoon half of vegetable mixture onto crust, spreading evenly.
  • 4
    Pour half of cheese mixture over vegetables. Sprinkle on half of remaining cheeses. Spoon on remaining vegetables, then cheese-egg mixture.
  • 5
    Sprinkle on rest of cheeses. Sprinkle on sesame seeds (optional) and paprika.
  • 6
    Bake 60 minutes or until knife inserted in center comes out clean.
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