Spinach Mushroom Quiche

2 tablespoons butter2 cups fresh sliced mushrooms2 cups torn spinach leaves 6 green onions, chopped 1 (8 ounce) package refrigerated crescent rolls 1 (1 ounce) package herb and lemon soup mix 1/2 cup half-and-half 4 eggs, beaten 1 cup shredded Monterey Jack cheese Preheat oven to 375 degrees F (190 degrees C). Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat. In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps. In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Amount Per Serving  Calories: 343 | Total Fat: 21.5g | Cholesterol: 194mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 343

Total Fat: 21.5gCholesterol: 194mgSodium: 705mgTotal Carbs: 22.8g    Dietary Fiber: 2.6gProtein: 15g

Quiche and Savory Pies: Spinach and Cheese Pie

2 pounds spinach, washed and chopped1 onion, chopped1/2 pound fresh mushrooms, sliced3 tablespoons vegetable oil2 cups ricotta cheese2 tablespoons dried basil2 eggs1 cup feta cheese3/4 cup butter, melted1 (16 ounce) package phyllo doughSteam the spinach until just wilted. In a medium skillet heat the oil until hot and saute the onions and mushrooms. Stir together with the spinach. In a medium bowl, beat the eggs well. Stir in the ricotta, feta, and basil. Butter a deep dish pie pan. Place a sheet of phyllo on the bottom of the pan, and brush melted butter over the sheet. Repeat until there are 5 or 6 sheets in the pan. Spread the ricotta mixture over the phyllo. Layer 5 or 6 more sheets of filo brushed with butter on top of the cheese. Spread spinach mixture over the phyllo. Top the pie with 5 or 6 more sheets of phyllo brushed with butter. Trim dough to the edge of the pie dish. Bake at 375 degrees F (175 degrees C) for about 1 hour, or until pie is golden brown. Amount Per Serving  Calories: 474 | Total Fat: 31.3g | Cholesterol: 117mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 474

Total Fat: 31.3gCholesterol: 117mgSodium: 745mgTotal Carbs: 32.8g    Dietary Fiber: 3.6gProtein: 17.3g VIEW DETAILED NUTRITION
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Quiche and Savory Pies: Tomato Pie II | Submitted By: NWW

1 (9 inch) unbaked pie crust5 large tomatoes, peeled and sliced1/2 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon dried basil1/4 teaspoon garlic powder3/4 cup mayonnaise1 1/4 cups shredded Cheddar cheesePreheat oven to 375 degrees F (190 degrees C). Bake pie crust in preheated oven for 10 minutes. Cover bottom of pie crust with a layer of tomato slices. In a small bowl, mix together salt, pepper, basil, and garlic powder. Sprinkle half of mixture over tomato slices. Layer remaining tomato slices in pie crust. Sprinkle with the rest of seasoning mixture. In a medium bowl, mix together mayonnaise and cheese. Spread mixture evenly over top of pie. Reduce oven to 350 degrees F (175 degrees C). Bake pie for 35 minutes. Amount Per Serving  Calories: 486 | Total Fat: 40.3g | Cholesterol: 35mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 486

Total Fat: 40.3gCholesterol: 35mgSodium: 669mgTotal Carbs: 24.3g    Dietary Fiber: 3.5gProtein: 9.7g VIEW DETAILED NUTRITION
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Quiche and Savory Pies: French Leek and Ham Shepherd's Pie | Submitted By: Rita Machado

2 1/4 pounds potatoes, peeled and cut into chunks1/2 cup heavy cream3 tablespoons butter1 pinch ground nutmegsalt and pepper, to taste2 tablespoons olive oil1 onion, chopped1 1/2 pounds leeks, sliced2 medium tomatoes - peeled, seeded, and coarsely chopped1 1/2 pounds cooked ham, thinly sliced1 egg yolk, lightly beaten1/4 cup shredded mozzarella cheese (optional)Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper. Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown. Amount Per Serving  Calories: 675 | Total Fat: 40.8g | Cholesterol: 143mg

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