Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

spinach and mushroom quiche

(2 ratings)
angiemath avatar
Recipe by
Angela Gray
@angiemath
Bristol, TN

I started making this recipe many years ago when I was a newlywed. And somewhere down the line I lost it and have been trying to recreate it ever since. Well, tonight I came across my mother in laws recipe box and I found it! She loved this quiche and had copied it from my original recipe. My mother and father in law have both since passed away, so I am dedicating this recipe to them. Miss you Bea and Zane...

(2 ratings)
yield 6 large slices
prep time 35 Min
cook time 55 Min

Ingredients For spinach and mushroom quiche

  • CRUST
  • 1 c
    white rice, boil in bag type is perfect
  • 1 c
    flour
  • 1/2 tsp
    salt
  • 6 Tbsp
    margarine
  • 3-4 Tbsp
    cold water
  • FILLING
  • 1 Tbsp
    margarine
  • 8 oz
    package of fresh mushrooms, sliced
  • 1 1/2 c
    2 % milk
  • 8 oz
    egg substitute
  • 5 oz
    frozen spinach, thawed and squeezed dry and chopped
  • 2 oz
    roasted red peppers, drained and chopped
  • 1 c
    jarlsberg or swiss cheese, light
  • 1/4 tsp
    ground pepper
  • 3/4 tsp
    salt

How To Make spinach and mushroom quiche

  • 1
    Start with your crust: In a medium bowl mix flour and salt. With a pastry blender or fork cut in the 6 Tbs. of margarine until it resembles coarse meal. With a fork stir in the 3 or 4 Tbs. of ice water just until dough holds together .
  • 2
    With your hands, press dough onto bottom and sides of a 9'inch tart pan (with removable bottom). Refrigerate crust till ready to fill.
  • 3
    Now prepare your boil in bag rice, using directions listed on box. Set aside and PREHEAT OVEN to 400 degrees.
  • 4
    FILLING: In a non-stick skillet saute over medium heat 1 TBS. margarine and add the mushrooms. Saute until golden brown and liquid has evaporated.
  • 5
    In a large bowl, mix sauteed mushrooms with milk, egg substitute, spinach, roasted red peppers, cheese, black pepper and 3/4 tsp. salt. Blend together gently.
  • 6
    ASSEMBLY: Sprinkle cooked rice over bottom of uncooked pie crust, pour vegetable mixture over rice.
  • 7
    Cover cookie sheet with aluminum foil, catches any run off or drips and makes clean up much easier.
  • 8
    Bake quiche 55-60 min. or until filling and crust are golden brown and a knife comes out clean from center.
  • 9
    Cool quiche about 15 min. on a wire rack. Then remove the bottom of tart pan and slide onto plate.
  • 10
    I serve this with a side salad. It is a hearty quiche and doesn't need much else with it. Enjoy my friends.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT