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Three Cheese-Vegetable Quiche
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Prep Time:
10 minutes
Total Time:
55 minutes
Vegetarian quiche with Portobello mushrooms, spinach, and a blend of three cheeses.
Ingredients:
  • 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)
  • 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
Instructions:
  • Preheat oven to 350°F. Prepare 1 pie crust in a 9-inch glass pie plate following the instructions on the box for a One-Crust-Filled Pie. Use a fork to poke holes all over the base, then bake as indicated on the package.
  • In a skillet over medium heat, heat oil. Add mushrooms and red onion; sauté until tender, about 4 to 5 minutes. Let cool slightly.
  • Mix together milk, fresh spinach, finely chopped onion, egg whites, whole eggs, and seasoning in a bowl until fully incorporated.
  • Combine Gouda cheese, Cheddar cheese, and cooled mushrooms. Pour the mixture into the pie shell. Top with Gorgonzola cheese. Bake for 35 to 40 minutes until the center is puffed and lightly golden. Let it cool for 10 minutes before serving.

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