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Spinach and Mushroom Quiche 1 (10-ounce) package frozen chopped spinach 1/4 cup chopped onion 1/2 pound mushrooms, sliced 3 tablespoons butter 1/8 teaspoon ground nutmeg 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4 large eggs 2 cups whipping cream 2 (9-inch) unbaked pie shells 2 cups
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"This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'."
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recipe reviews for: Spinach Mushroom Quiche "Whoever invented crescent rolls, should get a medal. In this recipe they make a dandy crust, filled to the brim with a fabulous cheese, mushroom, half and half egg mixture. And a package of herb and lemon soup mix."
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1. Preheat the oven to 350. 2. To make the crust, spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. 3. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and
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Preheat oven to 450F and pre-bake the loaf for about 4-5 minutes on a baking sheet. Thaw spinach and drain thoroughly.
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Spinach Mushroom Quiche