Three Cheese-Vegetable Quiche
A lighter twist on a brunch classic, our vegetarian quiche includes Portobello mushrooms, spinach, and cheddar, gouda and gorgonzola cheeses.
Ingredient
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 tablespoon vegetable oil
- 3 portabella mushrooms, sliced
- 1/2 red onion, sliced
- 1 cup milk
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1 teaspoon minced onion
- 1/3 cup egg whites (about 3 egg whites)
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Gouda cheese, shredded
- 3/4 cup Cheddar cheese, shredded
- 1 to 2 tablespoons Gorgonzola, crumbled
- 1/4 teaspoon dried parsley leaves
Direction
- 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.
