Easy Spinach Mushroom Quiche

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 10 mins Melt butter in a large skillet over medium heat. Add mushrooms, spinach, and green onions; cook, stirring frequently, until vegetables are tender and moisture has evaporated, about 5 minutes. Remove from heat and set aside. (10 minutes)

Recipe View 10 mins Lightly grease a 9-inch round baking pan or pie plate with non-stick cooking spray. Unroll crescent roll dough and arrange triangles in a circle, overlapping slightly, with the pointed tips extending about 2 inches over the rim of the pan. Press the dough firmly onto the bottom and sides of the pan, patching any gaps to create a seamless crust. (10 minutes)

Recipe View 5 mins In a medium bowl, whisk together herb and lemon soup mix, half-and-half, and eggs until well combined. Stir in Monterey Jack cheese and the cooked mushroom-spinach mixture until evenly distributed. (5 minutes)

Recipe View 5 mins Pour the filling into the prepared crescent roll crust. Fold the overhanging points of dough back in over the filling, creating a rustic border. (5 minutes)

Recipe View 35 mins Bake the quiche in the preheated oven for 30-35 minutes, or until the crust is golden brown and a knife inserted into the center comes out clean. (35 minutes)

Recipe View 10 mins Let the quiche cool for at least 10 minutes before slicing and serving. (10 minutes)