Spinach and Mushroom Quiche
By Angela Gray angiemath
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...
white rice, boil in bag type is perfect
package of fresh mushrooms, sliced
1 1/2 c
2 % milk
frozen spinach, thawed and squeezed dry and chopped
roasted red peppers, drained and chopped
jarlsberg or swiss cheese, light
1Start 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 .
2With your hands, press dough onto bottom and sides of a 9'inch tart pan (with removable bottom). Refrigerate crust till ready to fill.
3Now prepare your boil in bag rice, using directions listed on box. Set aside and PREHEAT OVEN to 400 degrees.
4FILLING: In a non-stick skillet saute over medium heat 1 TBS. margarine and add the mushrooms. Saute until golden brown and liquid has evaporated.
5In 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.
6ASSEMBLY: Sprinkle cooked rice over bottom of uncooked pie crust, pour vegetable mixture over rice.
7Cover cookie sheet with aluminum foil, catches any run off or drips and makes clean up much easier.
8Bake quiche 55-60 min. or until filling and crust are golden brown and a knife comes out clean from center.
9Cool quiche about 15 min. on a wire rack. Then remove the bottom of tart pan and slide onto plate.