Angela Gray Recipe

Spinach and Mushroom Quiche

By Angela Gray angiemath


Rating:
Serves:
6 large slices
Prep Time:
Cook Time:
Comments:

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...

Ingredients

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

Directions Step-By-Step

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.

About this Recipe


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30 Comments

user
Angela Gray angiemath
Apr 26, 2012
OH, I am so glad ! You made my day ! Have a great weekend
user
mary yannotti mommary
Apr 25, 2012
Thank you Angela family really enjoyed it guess what will be a make it a gain from my family
user
Angela Gray angiemath
Apr 24, 2012
Mary, This quiche is just amazing ! I can tell you that you will not be disappointed, it really is that good ! Don't skip the roasted red pepper if you can, they make it sooo good. This is the only quiche I make and I am so glad I could share it with you ! Blessings~Angela
user
mary yannotti mommary
Apr 24, 2012
Thank you you just saved my day had a pot of 15 bean soup on got busy with laundry an you guessed it I did a no no burnt it up. now we will have this and a salad for dinner sounds grate to me
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Angela Gray angiemath
Feb 6, 2012
Make sure and squeeze all the water out of the spinach or it will be watery....