1-800-461-SOUP(7687)

Creamy Spinach and Mushroom Quiche

Made With:

Soups

CLASSIC CREAM OF MUSHROOM

Fresh mushrooms in a rich creamy base.

View Product
Total Time

75 min.

Serving & Size

4.5 oz/127.6 g

Yields

Using ready-made pie crust make this rich and tasty quiche a breeze to make.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Vegetable Oil 1 cup 60  mL
Mushrooms, sliced 2 lbs kg
Onions, diced 2 cups 500  mL
Fresh Thyme, finely chopped 1 cup 60  mL
Garlic, Minced 2 tbsp 30  mL
Black Pepper, divided 2 tsp 10  mL
1. To large skillet set over medium-high heat, add oil. Add mushrooms, onions, thyme, garlic and 1/2 tsp (2 mL) pepper; cook, stirring occasionally, for 7 to 9 minutes or until tender and golden brown. Transfer mixture to large plate; reserve skillet.
Weight Measure
Spinach 32 cups L
2. To reserved skillet set over medium-high heat, add spinach. Cook, stirring occasionally, for 4 to 6 minutes or until wilted. Let cool slightly and squeeze out any excess moisture.
Weight Measure
Eggs, beaten 16 16 
Campbell’s® Condensed Cream of Mushroom Soup 1 can 48 oz can 1.36 L
Evaporated Milk, canned 1 cups 375  mL
Fresh Chives, finely chopped 1 cup 125  mL
3. In large bowl, whisk together eggs, condensed mushroom soup, evaporated milk, chives and remaining pepper.
Weight Measure
Prepared Pie Crusts, blind-baked 6 x 9 inches each x 23 cm each
Swiss Cheese, shredded 4 cups L
Feta Cheese, crumbled 1 cups 325  mL
4. Sprinkle 2/3 cup (150 mL) cheese in bottom of each pie crust. Top evenly with mushrooms mixture, spinach and feta. Divide egg mixture evenly among pie shells.
Weight Measure
Fresh Parsley, finely chopped 6 tbsp 90  mL
5. Bake in 350F (180C) oven for 35 to 45 minutes or until center is just set and internal temperature of 165F (74C) or higher is held for 15 seconds. Garnish with parsley.

CCP: Hold hot at 140F (60C) or higher for serving.

To Serve: Cut each quiche into 6 wedges.

CCP:
• Substitute spinach with cooked chopped broccoli or sautéed diced bell peppers.
• Add diced ham, shredded cooked chicken or chopped cooked bacon to quiche for more protein.
• For baked frittata or crustless quiche, bake in greased pie plates for 25 to 35 minutes.
• Serve each wedge with 2 tbsp (30 mL) Pace Salsa if desired.
Newsletter

©2022 CSC Brands LP, All Rights Reserved.