Herbed Mushroom Quiche recipes

- 1/8 teaspoon crushed rosemary
- 1 cup nonfat milk
- 1/4 teaspoon dried tarragon
- fresh ground pepper
- 2 cups part-skim ricotta cheese
- 1/4 cup chopped green onions
- 1 10-inch pie shell (for quiche or tart pan)
- 1/4 teaspoon grated nutmeg
- 3 eggs
- 1 cup thinly sliced mushrooms
- 2 cups washed dried and finely chopped spinach leaves

- 1/2 lb bacon
- 1 cup water
- 1/4 teaspoon ground nutmeg
- 8 ounces cream cheese
- 3 tablespoons instant non-fat skim milk powder
- 1 tablespoon dry breadcrumbs
- 2 cups chopped portabello mushrooms
- 1/2 teaspoon ground coriander
- 4 eggs
- 1 pie pastry (for a 10-inch quiche or tart pan or 9-inch pie plate)
- 1 medium onion
- 2 cups chopped fresh spinach, packed (very well dried)
- 2 1/2 cups grated cheddar cheese or swiss cheese

- hot cooked rice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried basil leaves or thyme leaves
- 4 boneless pork chops
- 1 tablespoon vegetable oil
- 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup or 98% fat-free cream of mushroom soup
- 1 medium onion
- 1/4 cup milk

- 1 (8 ounce) package refrigerated crescent rolls
- 2 cups fresh sliced mushrooms
- 6 green onions, chopped
- 1 cup shredded Monterey Jack cheese
- 1 (1 ounce) package herb and lemon soup mix
- 2 tablespoons butter
- 4 eggs, beaten
- 2 cups torn spinach leaves
- 1/2 cup half-and-half

- 8 slices bacon
- 1/4 pound fresh mushrooms chopped
- 1 tablespoon butter
- 1/3 cup chopped green onion
- 1 2/3 cups shredded Swiss cheese
- Pastry for double-crust pie (homemade or purchased)
- 5 eggs
- 1 2/3 cups sour cream

- 1 pound ground pork breakfast sausage
- 3 eggs
- 1/2 cup chopped fresh parsley
- 1 pound small fresh button mushrooms
- 1/2 cup grated Parmesan cheese
- 1 cup half-and-half cream
- 1 (9 inch) unbaked 9 inch pie crust
- 1/4 teaspoon salt