RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5490
| View Recipe |
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| Recipe Name: |
Spinach and Mushroom Quiche - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$2.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve this with a hearty chicken noodle or vegetable soup for a nice fall o |
| Comments: |
Mom and I built this recipe based on three of Julia Child's different quiche recipes. Yields 1, 10-inch quiche. Chef's note: You can use a 9-inch pie crust for the recipe, however you will have a little filling left over.
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Ingredients:
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Directions:
Make 2/3 recipe of pie crust.
Bake pie shell at 400 degrees for 10 minutes.
Sauté bacon with onions and mushrooms. Add spinach. In a large bowl, beat eggs, half and half and spices. Mix spinach mixture into egg mixture. Fold in grated swiss and pour into pie shell.
Bake at 375 degrees for 25 to 30 minutes, or until knife inserted in center comes out clean. |
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| Nutrition per Serving: |
| Calories: |
285 |
Total Carbs: |
9.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
152.2 |
Fat: |
23.4 |
Protein: |
15.19 |
| Fiber: |
1.04 |
Sodium: |
239.47 |
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