Recipe Details
Ingredients
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2tablespoonsbutter
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2cupsfresh sliced mushrooms
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2cupstorn spinach leaves
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6green onions, chopped
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1(8 ounce) packagerefrigerated crescent rolls
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1(1 ounce) packageherb and lemon soup mix
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½cuphalf-and-half
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4eggs, beaten
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1cupshredded Monterey Jack cheese
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Melt butter in a skillet over medium heat and cook mushrooms, spinach, and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
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In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
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In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
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Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories343 | |
% Daily Value * | |
Total Fat 22g |
28% |
Saturated Fat 12g |
62% |
Cholesterol 177mg |
59% |
Sodium 705mg |
31% |
Total Carbohydrate 23g |
8% |
Dietary Fiber 3g |
9% |
Total Sugars 2g |
|
Protein 15g |
30% |
Vitamin C 6mg |
7% |
Calcium 227mg |
17% |
Iron 2mg |
13% |
Potassium 259mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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