This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix ‘spice packet’.
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.
Per Serving: 343 calories; protein 15g; carbohydrates 22.8g; fat 21.5g; cholesterol 177.1mg; sodium 704.8mg.
Eat good breakfast to continue the day has become a good habit. It’s a fabolous way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me energy to make on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feeling full longer, and not want likely grab a side food out of the vending machine before break .
Make fruit a morning habit is easy . Easy as put the fruit in your fridge next to the sweet drink or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.