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Three Cheese-Vegetable Quiche

Prep 10 min
Total 55 min
Servings 6

A lighter twist on a brunch classic, our vegetarian quiche includes Portobello mushrooms, spinach, and cheddar, gouda and gorgonzola cheeses. MORE+ LESS-

By Betty Crocker Kitchens

September 14, 2015

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

tablespoon vegetable oil

portabella mushrooms, sliced

1/2

red onion, sliced

cup milk

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

teaspoon minced onion

1/3

cup egg whites (about 3 egg whites)

eggs

1/4

teaspoon salt

1/4

teaspoon pepper

cup Gouda cheese, shredded

3/4

cup Cheddar cheese, shredded

to 2 tablespoons Gorgonzola, crumbled

1/4

teaspoon dried parsley leaves

Steps

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1

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.
2

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.
3

In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
4

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 36%
Saturated Fat 11g 56% Trans Fat 0g
Cholesterol: 110mg; 36%
Sodium: 620mg; 26%
Potassium: 480mg; 14%
Total Carbohydrate: 23g; 8%
Dietary Fiber 1g 6% Sugars 4g
Protein: 16g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 8%; 8%
Calcium: 35%; 35%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;