Spinach mushroom quiche from The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery by Amy Scherber and Toy Kim Dupree

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Notes about this recipe

  • nadiam1000 on March 19, 2018

    Had a crust in my freezer from Me, Myself and Pie and I made a 9" deep quiche. Cooked fresh spinach and used cremini mushrooms and muenster cheese. Par baked crust for 25 minutes and baked filled quiche for 25 minutes, covered for the last 5 not to over brown. Center was a bit soft, could have used a couple more minutes, but flavor was very good - love the mushroom spinach combination. Would loved to have made the individual quiches but would have needed additional pie dough.

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