Spinach and Mushroom Quiche

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

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

The Cook

Angela Gray Recipe
x5
Well Seasoned
Bristol, TN (pop. 26,702)
angiemath
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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Directions

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.
Comments

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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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