Spinach, mushroom and asiago quiche
Try this Spinach, mushroom and asiago quiche recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 eggs
- salt & pepper
- 1/2 cup chopped mushrooms
- 1 pre made pie crust dough (i used pillsbury)
- 1/3 up diced onions
- 1 cup chopped fresh spinach
- 1/3 up 1% cottage cheese
- 3 t milk (i used 1%)
- 1/3 up light grated cheese
- 1/4 cup grated asiago cheese
- Carbohydrate 3.14175 g
- Cholesterol 2.45 mg
- Fat 0.5610625 g
- Fiber 0.104375001788139 g
- Protein 2.20221875 g
- Saturated Fat 0.338953125 g
- Serving Size 1 1 Serving (67g)
- Sodium 140.055625 mg
- Sugar 3.03737499821186 g
- Trans Fat 0.0367187499999999 g
- Calories 26 calories
Preheat oven to 350FRoll out your pie crust and then place into a 9 inch pie dish and cut of any hanging over the edge, I made two small slits with a knife in the bottom of the crust to prevent air pockets.Cook in oven for 6 minutes then set aside.Chop up your onions, spinach and mushrooms and cook in a frying pan with some fat free cooking spray for approx. 5-7 minutes.Meanwhile in a bowl whisk your eggs with your cottage cheese, add your grated light cheese and some salt & pepper.Place your ¼ cup of asiago cheese into the bottom of your pie crust.Top with your onion, mushroom and spinach mixture, then pour your egg mixture on top.Bake in oven for approx. 45 minutes, cut into 8 slices. 5pp per slice.
