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Spinach Mushroom Quiche
February 01, 2007

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 and needed 1.5 packs of crescent rolls to cover it. Sauted in olive oil instead of butter. Added a hand full more spinach while sauteing as it reduced considerably. Had to bake it for 45 minutes, covered edges of crust with tinfoil after 30 to keep from burning. Turned out perfectly browned and set in the middle. Put a thin layer of the cheese in the bottom over the crust before pouring in the filling. Used about 1/3 of a 1.5oz pack of Knorr garlic and herb seasoning. Could maybe use a little less. Let it cool at least 10 minutes before serving. Very hot in the middle.

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