Spinach Mushroom Cheese Quiche
Try this Spinach Mushroom Cheese Quiche recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt & pepper to taste
- 1/2 cup water
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream
- 1 cup shredded mozzarella
- 6 large eggs
- 1/3 cup grated parmesan
- 1 (10 oz) box frozen spinach thawed and drained
- 2 (4 oz) cans sliced mushrooms drained
- 2 slices of cheese (i used provolone)
- Carbohydrate 2.48894722257476 g
- Cholesterol 465.666722239533 mg
- Fat 21.2181444491197 g
- Fiber 0.023099999109904 g
- Protein 24.1294383335924 g
- Saturated Fat 10.1675803362436 g
- Serving Size 1 1 slice (173g)
- Sodium 489.384111116581 mg
- Sugar 2.46584722346486 g
- Trans Fat 2.26605200024109 g
- Calories 298 calories
Thaw and drain spinach, pressing out as much liquid as you can.Spread spinach into a greased or sprayed pie pan.Drain mushrooms and spread over spinach.Break cheese into pieces and lay out evenly over mushrooms.Whisk eggs together with heavy cream and water. Mix in parmesan, garlic powder, salt, and pepper.Pour egg mixture over other ingredients in pie pan.Sprinkle top with mozzarella cheese.Bake at 350°F for 40-55 minutes or until center is set and top is golden brown.
