Spinach, Mushroom and Carrot Quiche
We’re almost finished celebrating the holiday with friends and family, and alas there’s not a single pinch of sugar in this recipe. (I plan to get back to posting tasty treats soon!) My mom and sister came over to visit and instead of making dinner for them, we decided to do brunch instead of our normal family visit and dinner thing. We had mimosas, belgian waffles, hash browns, sausage, fruit salad and quiche.
One of the easiest things I like making for guests – especially for brunch is quiche. I can make it the day before, and it tastes even better the second day. In a pinch, I just use whatever bits of extra cheese or veggies on hand, never the same quiche twice. I keep it mostly vegetarian, and it’s a great way to get our kids to eat some veggies. This recipe is incredibly versatile and forgiving with substitutes. You can add whatever cheese or veggies you want to it. I have also used this filling for raviolis and lasagna (minus the eggs and milk) as well.
The quiche reheats easily, a small slice only takes 10-15 seconds in the microwave if you’re really short on time. So make some on a Sunday morning, and have leftovers ready for those lazy Monday mornings! Works great for appetizers too on a smaller scale in mini-muffin cups.
This post is for everyone asking about my quiche recipe on Facebook, since I was posting photos from my phone while making it!
Spinach, Mushroom and Carrot Quiche
Ingredients
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 2 cups torn/chopped spinach if frozen use 1 cup, and squeeze/cook all the water out
- 6 green onions chopped
- salt and pepper to season
- 1/2 cup half and half
- 4 eggs beaten
- 1 cup shredded cheese of your choice - cheddar/colby/monterey jack
- 1 8oz package refrigerated crescent rolls (or crescent roll dough sheet)
Instructions
- Preheat oven to 350 degrees F
- Melt butter in skillet over medium heat. Add mushrooms, spinach, and onions and cook for about 10 minutes or until tender and most of the moisture has evaporated. Remove skillet from heat.
- For Crust, in a 9 inch round pan, pie dish or tart pan and coat with non-stick cooking spray
- Arrange crescent roll triangles in a circle with narrow tips hung over the rip of the pie plate. Press dough onto the bottom and sides.
- In a medium bowl, beat together milk, eggs and some salt and pepper.
- Add cheese and cooked vegetables to the egg mixture until blended.
- Pour egg/vegetable mixture into crust. Any pieces of the crescent rolls that are hanging over, you can fold over the top of the egg mixture.
- Bake the quiche for 30 minutes, or until a knife comes out clean when inserted in the center.
Notes:
- This quiche was made using an 11″ tart pan, hence why it’s so thin, but any size pie dish would work.
- Appetizers: Put small bits of dough into mini muffin tins. Finely dice veggies for filling. Fill with veggie/cheese filling THEN pour a small amount of egg mixture into each of the mini quiches.
- Great thing about this recipe is you can throw whatever veggies or cheeses in you want. Just add the veggies in when cooking the others. (chopped/shredded carrot is yummy, sun dried tomato, cottage cheese, feta). Skim milk as a substitute for milk…..
- If you don’t have crescent rolls a frozen pie crust works too! The possibilities are endless!
