Spinach and Mushroom Quiche

Recipe Rating:
 2 Ratings
Serves: 6 large slices
Prep Time:
Cook Time:


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
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

The Cook

Angela Gray Recipe
Well Seasoned
Bristol, TN (pop. 26,702)
Member Since Jul 2011
Angela's notes for this recipe:
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...
Make it Your Way...

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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 .
With your hands, press dough onto bottom and sides of a 9'inch tart pan (with removable bottom). Refrigerate crust till ready to fill.
Now prepare your boil in bag rice, using directions listed on box. Set aside and PREHEAT OVEN to 400 degrees.
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.
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.
ASSEMBLY: Sprinkle cooked rice over bottom of uncooked pie crust, pour vegetable mixture over rice.
Cover cookie sheet with aluminum foil, catches any run off or drips and makes clean up much easier.
Bake quiche 55-60 min. or until filling and crust are golden brown and a knife comes out clean from center.
Cool quiche about 15 min. on a wire rack. Then remove the bottom of tart pan and slide onto plate.
I serve this with a side salad. It is a hearty quiche and doesn't need much else with it. Enjoy my friends.

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user Angela Gray angiemath - Oct 16, 2011
angela Gray [angiemath] has shared this recipe with discussion group:
Rice is Nice Group
user Sherri Logan Williams logansw - Oct 16, 2011
what a nice dedication and a great recipe! sw☺
user Angela Gray angiemath - Oct 17, 2011
Sherri, If you never try another one of my recipes try this one ! It is the bomb, I am so thrilled to have found the recipe and to get to make this for my husband once again. The jar of roasted red peppers are what makes this recipe a stand out and the rice on the bottom is so unique and mmm mmm good ! lol
user Angela Gray angiemath - Oct 17, 2011
The picture is borrowed, but as soon as I get a chance to make it I will post a much better one. It makes such a pretty quiche !

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