Appetizers / Soups / Salads

Rachel's Spinach and Mushroom Quiche is for Lunch.

Rachel's Spinach and Mushroom Quiche takes 30 minutes to prepare.

Rachel's Spinach and Mushroom Quiche takes 50 minutes to cook.

Rachel's Spinach and Mushroom Quiche makes 8 servings.

The ingredients for Rachel's Spinach and Mushroom Quiche are:

Eggs - 6 large
Fat free half & half - 16 fl oz (1 pint)
Deep Dish Pie Shells, frozen - 2 Shells
Mushrooms - 1 lb
Spinach, frozen - 1 package
Pesto Sauce, prepared - 2 tsps
Laughing Cow Light Garlic & Herb - 4 wedges
Cheese, italian blend - 0.5 cup
Salt, Pepper, Garlic & Onion Powder - to taste

Here is how you make Rachel's Spinach and Mushroom Quiche:

Preheat over to 350 degrees F.Remove stems from fresh mushrooms and dice - saute until cooked. Cook spinach with 1/4 cup of water in microwave. Remove, drain and chop small.Mix eggs, half & half and laughing cow in a jug with hand mixer (add salt, pepper, onion powder and garlic powder to taste). Beat on low until cheese is distributed through. Add spinach and mix through. Smear a scant tablespoon of pesto in the bottom of each defrosted pie shell. Divide cooked mushrooms between the shells. Pour the egg mixture over, dividing between the shells. Sprinkle each pie with a handful of italian blend cheese. Bake pies on a large sheet pan for 50 minutes or until set. Allow to cool completely. Serve heated or at room temperature. Number of Servings: 8Recipe submitted by SparkPeople user JUWENCH.

The nutritional information for Rachel's Spinach and Mushroom Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 377.6

• Total Fat: 24.0 g
• Cholesterol: 175.1 mg
• Sodium: 482.6 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 1.8 g
• Protein: 13.2 g

Rachel's Spinach and Mushroom Quiche is French cuisine.