Quiche Specialite
Yield
1 QuichePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
|
|
| ½ | pound |
spinach
fresh |
|
| 10 | ounces |
mushrooms, button
|
|
| 3 | whole |
eggs
|
*
|
| 13 | ounces |
sour cream
|
|
| 2 | pounds |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
|
|
| 226.8 | g |
spinach
fresh |
|
| 289 | ml/g |
mushrooms, button
|
|
| 3 | whole |
eggs
|
*
|
| 375.7 | ml/g |
sour cream
|
|
| 907.2 | g |
swiss cheese
grated |
|
Directions
Preheat pie shell 10 minutes at 400℉ (200℃).
Wash spinach and mushrooms twice.
Cook mushrooms in a skillet with butter, salt, pepper and garlic to taste.
Drain well.
Cook spinach in boiling salted water.
Drain and cool.
Extract all water .
In a large bowl, combine spinach, mushrooms, and sour cream. Recheck seasoning. Mix well together. Pour into pie shell. Sprinkle cheese on top making a full covering. Bake at 350 to 400℉ (200℃) for 30 minutes. Cool before serving so mixture will set better. Can be kept in refrigerator for several days. Will not f reeze.
