Lunch

Mushroom Spinach Quiche with Potato Crust is for Lunch.

Mushroom Spinach Quiche with Potato Crust takes 20 minutes to prepare.

Mushroom Spinach Quiche with Potato Crust takes 40 minutes to cook.

Mushroom Spinach Quiche with Potato Crust makes 8 servings.

The ingredients for Mushroom Spinach Quiche with Potato Crust are:

1/2 pound potatoes, peeled and shredded
3 1/4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, diced
8 ounces white mushrooms, sliced
5-ounce bag baby spinach
3 large eggs
1 cup skim milk
3/4 C low-fat cheddar cheese, grated
4 portions Laughing Cow cheese
1/4 tsp nutmeg
1/2 tsp dried tarragon or 2 tsp fresh
1 tsp chervil (dried) or 1 tbsp fresh
4 tbsp fresh scallions or chives (finely chopped)

Here is how you make Mushroom Spinach Quiche with Potato Crust:

1. Preheat oven to 400 degrees.2. Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon of oil and 1/8 teaspoon each salt and pepper. Press into the base and up the sides of a pie dish, and bake 20 minutes, until golden brown at the edges and dry.3. Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened, about 5 minutes. Add remaining oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just untilspinach wilts, about 30 seconds. Let cool slightly.4. Whisk together eggs, milk and remaining salt and pepper, nutmeg, tarragon, chervil and scallions. Spread the mushroom, spinach mixture in an even layer in the pie dish, and top with an even layer of the grated cheese and broken portions of laughing cow. Carefully pour in egg mixture.Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and servewarm.Serves 8Number of Servings: 8Recipe submitted by SparkPeople user JACQUELINEL3.

The nutritional information for Mushroom Spinach Quiche with Potato Crust is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 153.0

• Total Fat: 7.7 g
• Cholesterol: 86.1 mg
• Sodium: 352.4 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 1.5 g
• Protein: 9.9 g