This easy-to-make spinach and mushroom quiche is perfect for a light dinner or fancy brunch. ... MUSHROOM AND SPINACH QUICHE. For the pie crust: 2 1/2 c. all-purpose flour. 1 t. salt.

My family is not big on eggs, but they do love a nice slice of quiche. Luckily for me, the savory egg custard baked in a pie crust is easy to make (especially if you use a refrigerated crust) and ...

Picture a meal so tasty and versatile that you’d gladly get your hands dirty for breakfast, lunch, or dinner without ever ...

This vegetarian quiche combines two easy-to-find winter staples — bagged baby spinach and fresh mushrooms — with shredded Swiss and Parmesan cheeses. It bakes up light and creamy with a flaky ...

This vegetarian quiche combines two easy-to-find winter staples -- bagged baby spinach and fresh mushrooms -- with shredded Swiss and Parmesan cheeses. It bakes up light and creamy with a flaky crust.

Mushroom and spinach quiche Quiche can be served hot or cold. To reheat the next day for breakfast, place the cold slices on a rimmed baking sheet, cover with aluminum foil and bake in a preheated ...

These quiche recipes, including mini crustless quiches, vegetable quiches and meat and cheese quiches, are the most saved by ...

This vegetarian spinach quiche is a taste of British Columbia. On a recent visit to Toronto, I was given a cookbook with recipes from every province. I’ve adapted Janet Ketchen’s recipe for ...

Remove the quiche from the oven and allow it to sit at room temperature for 20-30 minutes before cutting. Garnish the quiche with fresh thyme and sprinkle with sea salt. Serve warm.

Prepare pie crust: In the bowl of a food processor, combine flour, salt and sugar. Add butter and process until the mixture resembles coarse meal, 8-10 seconds. With machine running, add ice water ...

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