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Spinach Mushroom Quiche Recipe

Spinach Mushroom Quiche
Source: Betty Crocker

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Ingredients

Crust

  • 1 cup Bisquick™ Gluten Free mix
  • 1/3 cup plus 1 tablespoon shortening
  • 3 to 4 tablespoons cold water

Filling

  • 1 tablespoon butter
  • 1 small onion, chopped (1/3 cup)
  • 1 1/2 cups sliced fresh mushrooms (about 4 oz)
  • 4 eggs
  • 1 cup milk
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3/4 cup coarsely chopped fresh spinach
  • 1/4 cup chopped red bell pepper
  • 1 cup gluten-free shredded Italian cheese blend (4 oz)
PREP TIME
30m
COOK TIME
1h10m
TOTAL TIME
1h40m
YIELD
8 servings

Instructions

  • Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325°F.
  • Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Dinner

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A recipe from Betty Crocker

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