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Spinach Mushroom Quiche

"This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'."
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55 m servings 343 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt margarine 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.
  3. 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.
  4. 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.
  5. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 343 calories; 21.5 g fat; 22.8 g carbohydrates; 15 g protein; 177 mg cholesterol; 705 mg sodium. Full nutrition

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Read all reviews 167
  1. 225 Ratings

Most helpful positive review

This quiche came out great. We made some substitutions though. We couldn't find the packaged "herb and lemon soup mix" called for in the recipe, so we substituted spices from another quiche re...

Most helpful critical review

I find this quiche to be too rich for my taste (and I don't like the crescent crust), but my husband loves it and asks me to make it frequently. My grocery store doesn't have an herb and lemon ...

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This quiche came out great. We made some substitutions though. We couldn't find the packaged "herb and lemon soup mix" called for in the recipe, so we substituted spices from another quiche re...

Very good! I omitted the crust and baked them in muffin tins to make 16 mini quiches. They make great leftovers and are easy to take in to work or travel with. Spray with cooking spray and ba...

Excellent! My first quiche. Turned out perfectly. Made it for a date with a picky vegetarian and she had seconds and asked to take some leftovers. A couple of notes - used a 9.5in. pie plate...

I added artichoke hearts and I sprinkled Feta cheese on top. Wonderfull!!! The cresent roll crust compliments the quiche very well! I did have to bake it for about 40min. you can tell it's done ...

This was a big hit for Father's Day brunch at our house. Hubby finished the leftovers all by himself! :-) Like several others, I used the Lipton Savory Herb soup mix, but I only used 2-3 teaspo...

WOW! This is one great recipe! I used Garlic/lemon sauce mix since I couldnt fine the lemon herb it called for. The crescent roll dough is a great idea... I have been looking for a good quic...

Excellent quiche recipe that I will make again. Not too keen on the crescent rolls but the filling taste wonderful and I will find a substitute for shell.

This recipe was fabulous!!! I had a get together with my girlfriends and thought I would make a quiche to munch on. Everyone loved it, I even had to give out the recipe. I will definately be a...

I thought this was a great recipe...easy to make. My husband wasn't a big fan of the crescent roll crust, but I thought it was good! Next time I will make it with a pie crust instead.