Spinach, mushroom & asiago quiche

This spinach, mushroom, and Asiago quiche is the kind of elegant dish that works for brunch, lunch, or a light dinner and always feels appropriately impressive. The earthy mushrooms and bright spinach are perfectly matched by the sharp, nutty Asiago cheese in a silky egg custard that bakes up beautifully golden. It’s easier to make than most people expect and holds up wonderfully, making it ideal for make-ahead entertaining. Serve it warm or at room temperature and it’s just as good either way — a genuinely versatile recipe worth mastering.

• Swap: Use a store-bought refrigerated pie crust to save time without compromising the finished quiche at all.
• Make-ahead: Bake completely and refrigerate; serve at room temperature or reheat individual slices in a 325°F oven for 15 minutes.
• Storage: Refrigerate covered for up to 4 days; quiche actually slices more cleanly when cold, so refrigerate before serving.
• Variation: Swap Asiago for Gruyère or Swiss for a classic French-style quiche that’s just as delicious.
• Serving: Serve with a simple green salad and a glass of sparkling water or white wine for an effortlessly elegant brunch.

I made my first quiche today! I don’t do eggs.. I know I know, who doesn’t like eggs?? Unfortunately this girl. 🙁  I have tried and tried to acquire a taste and just cant seem to enjoy them. I hate it because my husband could live on eggs and the smell of them cooking drives me crazy, like I wish I could sink my teeth into them and enjoy every bite! 😉 Anyhow my dear husband requested a quiche, and although I have never made one before, who I am to disappoint.. so this spinach, mushroom and asiago cheese quiche was born.. I cant tell you on a personal note how it was, but I got two thumbs up from my egg loving husband! 🙂 It serves 8 at 6 smart points per serving.

4.50 from 2 votes

Spinach, mushroom & asiago quiche

By: Drizzle me skinny

Servings: 8

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

6sp/5pp per slice

Ingredients 

1x2x3x

• ▢ 1 pre made pie crust dough, I used Pillsbury
• ▢ 1/3 cup diced onions
• ▢ 1 cup chopped fresh spinach
• ▢ 1/2 cup chopped mushrooms
• ▢ 4 eggs
• ▢ 1/3 cup 1% cottage cheese
• ▢ 3 T milk, I used 1%
• ▢ 1/3 cup light grated cheese
• ▢ 1/4 cup grated asiago cheese
• ▢ Salt & pepper

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F
• Roll out your pie crust and then place into a 9 inch pie dish and cut of any hanging over the edge, I made two small slits with a knife in the bottom of the crust to prevent air pockets.
• Cook in oven for 6 minutes then set aside.
• Chop up your onions, spinach and mushrooms and cook in a frying pan with some fat free cooking spray for approx. 5-7 minutes.
• Meanwhile in a bowl whisk your eggs with your cottage cheese, add your grated light cheese and some salt & pepper.
• Place your 1/4 cup of asiago cheese into the bottom of your pie crust.
• Top with your onion, mushroom and spinach mixture, then pour your egg mixture on top.
• Bake in oven for approx. 45 minutes, cut into 8 slices. 5pp per slice.
• Nutritional info per serving (not incl veggies) Calories 177…Fat 10.9g..Sat fat 4.3g..Carbs 13.8g..Fiber 0g..Sugars 0.5g..Protein 6.2g

Additional Info

Course: Breakfast

Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!