This quiche is a lovely addition to any weekend brunch. A store-bought pie shell makes for easy assembly, which means less time in the kitchen and a little extra time for sleeping in. You can substitute your own pastry recipe for the shell.
- Portion size 14 servings
Ingredients
Method
In bowl, toss together feta cheese, mozzarella cheese, Cheddar cheese and parsley; divide between piecrusts.In saucepan, melt butter over medium-high heat; cook onion and mushrooms, stirring occasionally, until softened, about 5 minutes. Stir in spinach and cook until wilted, about 2 minutes; divide over cheese mixture.
In bowl, whisk together eggs, cream and pepper; pour over filling. Bake in lower third of 375?F (190?C) oven until filling is set and knife inserted in centre comes out clean, about 45 minutes. Let cool on rack for 10 minutes before serving.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 368 mg
- Sugars 2 g
- Protein 11 g
- Calories 275.0
- Total fat 20 g
- Potassium 226 mg
- Cholesterol 144 mg
- Saturated fat 10 g
- Total carbohydrate 13 g
%RDI
- Iron 12.0
- Folate 26.0
- Calcium 20.0
- Vitamin A 34.0
- Vitamin C 5.0
