Spinach Mushroom Quiche

This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix ‘spice packet’.

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

Per Serving: 343 calories; protein 15g; carbohydrates 22.8g; fat 21.5g; cholesterol 177.1mg; sodium 704.8mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much important to include some easy foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the junk food and should have just pleased it in the first place."

Because it comes to eat on evening , overeating or eating too much of the wrong kinds of food can lead to trouble on sleeping. On the flip side, a daylight food that is less than satiating can leave you want more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .