|
|
Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
|
Posts:
1
|
Posted:
Oct 26, 2009 11:49 AM
|
INGREDIENTS (Nutrition)
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
1/2 cup half-and-half
4 eggs, beaten
1 cup shredded Monterey Jack cheese
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
What to Drink?
Rose
DIRECTIONS
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.
|
|
Moderator_Jane
Posts:
1,656
|
Posted:
Oct 26, 2009 11:49 AM
|
> Hi, anybody have a good repice for quiche, my friend
> used to make one with hamburget meat and spinash
> cheese, but I dont know what else she used to
> add.......Any ideas woud help! Thanks!
There are a number of quiche recipes when you search the site, as well as thousands probably if you google "quiche." Quiche is one of those dishes that has a few essential ingredients - eggs and cheese -- but after that, it's whatever you want to add.
Probably 95 percent of the quiches I make are meatless, but I've had quiche with chicken, ham, seafood and probably ground meat. I like this recipe because I generally have all of the ingredients: http://www.kraftfoods.com/kf/recipes/broccoli-cheddar-quiche-98320.aspx.
I also really like mushroom, onion and spinach quiche.
|
|
|
Posts:
2
|
Posted:
Oct 26, 2009 9:31 AM
|
Hi, anybody have a good repice for quiche, my friend used to make one with hamburget meat and spinash cheese, but I dont know what else she used to add.......Any ideas woud help! Thanks!
|
|
|
|