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Spinach and Mushroom Quiche

1-cup flour
7-tbsp. margarine
11/4-tsp. salt
8oz.-mushrooms, sliced
11/2-cups milk
1-container (8oz.) egg substitute
1/2 10 oz.- pkg. frozen chopped spinach, squeezed dry
1/4-cup roasted peppers, chopped
4 oz.-1 cup-light jarlsberg cheese, shredded
1 cup cooked long-grain rice
Chopped cooked chicken (optional)

In med. bowl, mix flour & 1/2 tsp. salt
With pastry cutter, cut in 6 tbsp margarine until coarse crumbs
With fork, stir in 3-4 tbsp. cold water, just until dough holds together
With hands press dough into 9" tart pan
Refrigerate while preparing filling
Preheat oven to 400*F
In 10-inch skillet, heat 1-tbsp margarine over med-high heat
Add mushrooms, cook till golden
In bowl mix sautéed mushrooms with milk, egg, spinach, peppers, cheese pepper
and 3/4 tsp salt
Sprinkle cooked rice over bottom of crust
Pour mixture over rice
Bake 55-60 min., until knife inserted comes out clean