Spinach Mushroom Quiche – Bisquick Recipes

Bisquick® Gluten Free mix crust topped with spinach and mushroom mixture for a tasty breakfast – perfect if you love French cuisine.

Ingredients

1

Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2

Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduce oven temperature to 325°F.
3

Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter about 5 minutes, stirring occasionally, until tender. In medium bowl, beat eggs, milk and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture and cheese. Pour into partially baked crust.
4

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

tip 1

A 4-oz can of sliced mushrooms (drained) can be substituted for the fresh mushrooms. If you prefer, you can use gluten-free shredded Cheddar or gluten-free shredded Monterey Jack cheese in place of the Italian cheese blend.

260 Calories, 17g Total Fat, 9g Protein, 16g Total Carbohydrate, 4g Sugars

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.