sketch of Bob above the  recipe.


1 (9 inch) pie shell, baked for 5 minutes at 400°
1 pkg. Stouffer’s spinach soufflé
2 large eggs, slightly beaten
3 T. milk
2 T. green onion, minced
1/2 c. mushrooms, thinly sliced
3/4 c. sausage, cooked and crumbled
3/4 c. Swiss cheese

Combine all quiche ingredients and pour into partially baked pie crust. Bake the quiche at 375° for 35-40 minutes. Note: spinach souffle quiche recipe can be doubled and made in a (9x13 inch) pan without the crust. An easy quiche for a brunch.

Spinach Souffle Quiche recipe is published in our April, 2014 Menu Minder, Issue #366.