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Three Cheese-Vegetable Quiche
Pillsbury™ refrigerated pie crust, softened as directed on box
tablespoon vegetable oil
portabella mushrooms, sliced
red onion, sliced
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
teaspoon minced onion
cup egg whites (about 3 egg whites)
cup Gouda cheese, shredded
cup Cheddar cheese, shredded
to 2 tablespoons Gorgonzola, crumbled
teaspoon dried parsley leaves
Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Using fork, poke holes in the base all over and bake according to package directions.
Meanwhile in medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.
No nutrition information available for this recipe.
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