Worth the extra napkins despite the mess!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons butter
- 2 cups fresh sliced mushrooms
- 2 cups torn spinach leaves
- 6 green onions, chopped
- 1 (8 ounce) package refrigerated crescent rolls
- 1 (1 ounce) package herb and lemon soup mix
- ½ cup half-and-half
- 4 eggs, beaten
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter 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.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 177 mg |
| Dietary Fiber | 3 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 705 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! I loved the flakiness of the cresent roll. I did not have it go over the top just made sure I had a pie crust style bottom. Great flavor will make it again, maybe in mini muffins
This is a great recipe! I couldn’t find. Lemon herb soup mix, so I used lemon juice and fresh herbs with a pinch of garlic salt. I tossed in some real bacon crumbles and slivers of ham to keep the troops happy. I also used Pillsbury butter flake crescent rolls, and used two packages with a thin brush of butter between layers. The crust came out beautifully crisp and came cleanly out of the pie plate, while inside it looked almost like filo. Last tweak: because I had it in the fridge, I sprinkled the top with mazithra cheese. This is going to be a monthly staple at our house.
Great recipe. Made it without the crescent rolls..healthier…trying to avoid all the bread nowadays….so the recipe is perfect..I just added some feta cheese about 3 oz. I upped the eggs to six and it came out perfect.
Made this and it came out great! Could not find the herb soup mix, but used black pepper, dry mustard, salt, thyme and cayenne. So good!
I made this for an Easter brunch. Everyone loved it. I did need to tweek it because two family members are gluten free, so I omitted the sauce package and added my own spices to it. Would make it again
I made the following substitutions: 1) I didn’t have crescent rolls, so I just used a regular pie crust and it was fine; 2) I had lemon pepper seasoning in my pantry, so I added in 1 TBL.. of that and it really worked well in the quiche; 3) I added in 1 tsp. of nutmeg. I thought that was such a nice compliment to the spinach, mushrooms, and lemon pepper. Next time, I’m going to switch out the whipped cream and replace it with low-fat evaporated milk to cut the calories and fat grams. Thanks for sharing such a nice recipe. This quiche is perfect for a brunch, shower or light dinner.
I loved the taste of this but it took a full hour to cook at 375, and by that point the crescent roll crust on top was nearly burned. I kept it covered for the first 35 minutes because the crescent rolls were browning before the eggs had even started to set.
I used a herb and garlic soup mix instead and it gave the dish just the right amount of flavor
Easy! Quick! Delicious!!
Love this! Easy to make for non-cooks like me, used suggestions from others for soups. I split the mixture to make a smaller crust less quiche, and large muffin size ones in pastry. 30 minutes was perfect for the larger quiche, while 20-25 minutes was enough for the muffin sized.
Ah, these are great! I wrote a long version of what I did, but AllRecipes wants me to keep it short. Guess I’ll save that for next time!
My husband has not stopped raving about this quiche. It was so fast and easy to make! Only thing I would change is adding more spinach. It cooked down to so little. But I like spinach so that is a personal choice. I couldn’t find the dry soup like others so substituted with onion and mushroom and worked great. But, wasn’t sure how much to put in so just put half the bag. Maybe could have used more. Either way- would highly recommend! Would be great for big crowds!
This quiche was excellent. I made it a little simpler by only using onion powder, spinach, mushrooms and a blend of Italian cheeses for the added ingredients. The crescent rolls make a wonderful crust for quiche.
It was absolutely delicious! The crescent rolls didn’t work out very well, so I ended up making my own crust, but I’ve heard pie crust works well. I didn’t have herb and lemon soup mix, so instead used Mrs. Dash Salt-Free Original Blend and it turned out great!
This looked and tasted so good that I took a picture of it! Will post the picture soon.
This was amazing! Fluffy, flavorful, and the perfect amount of everything. The herb and lemon soup mix is no longer made by Lipton so I used the Savory Herb with Garlic mix, measured out 1oz from the packet and it seemed to be the perfect seasoning. I used frozen pie crust instead of cresent rolls. I also used baby portobellas, yum. I will be making this again!
Excellent quiche. Made in my Pampered Chef Deep Dish Baker – one Grand Crescent roll package covered the bottom and sides of this perfectly. Didn’t have the soup mix so just used 1/2 tsp each of dried mustard, salt & pepper. Baked for 40 minutes to perfection. An easy, satisfying dinner served with buttered toast. Thanks Mindy!
Perfect recipe..! I was a little heavy on the spinach and cheese as i knew my dish was a little big. i used 5 eggs and about 3 cups of spinach sauteed in 4 teaspoons of butter. Very good dish that allows you so switch out the veggie. I’m trying broccoli florets next time.
i USED 1 PKG FROZ DEFROSTED SPINACH INSTEAD OF FRESH. IF I USE FROZEN AGAIN I WOULD ADD AN EXTRA EGG AND A LITTLE MORE 1/2 & 1/2. ALSO, USED MORE CHEESE THAN RECIPE CALLED FOR . DELICIOUS.
This was fantastic! I made it for mothres day and it was a hit. Not hard to make and fed 6 people.
Love this recipe!! It is so easy and inexpensive to make! Instead of the herb and lemon soup mix, I used dry mustard, salt, pepper, paprika, and thyme (as another user suggested). I changed the oven temp to 350 for 30-40min to prevent the crust from burning. I also tried it with bacon and it was great, a little too salty though. Next time when cooking with bacon, I will omit the salt, as the bacon provides plenty!