Spinach mushroom quiche

[busterb]

I cooked chicken and dressing today and gave a try to this recipe. The Cresent rolls are a pain. I'm sure it would look great, if you could figure how to get the layout right. Also they'll burn top and bottom.
INGREDIENTS:
2 tablespoons butter
2 cups fresh sliced mushrooms
2 cups torn spinach leaves
6 green onions, chopped
1 (8 ounce) package
refrigerated crescent rolls
1 (1 ounce) package herb and
lemon soup mix
1/2 cup half-and-half
4 eggs, beaten
1 cup shredded Monterey Jack
cheese
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
3. In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
4. In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
5. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

[Aliantha]

Are those crescent rolls croisants?

When I make quiche I usually just use puff pastry. I have no idea what it'd be called over there. Maybe the same?

I love quiche though. I've never seen lemon soup over here. I'd probably use french onion packet mix if I were doing this recipe.

What's half and half?

[Sundae]

I think half & half is semi skimmed milk
I have to say the recipe is a bit rich for me - at the least I'd use shortcrust pastry.

But this isn't a weight loss thread and I have to say it sounds gorgeous.

Mum insists I make "my" salmon and cheese quiche about every other year for Good Friday - no meat you see. The thing is I make it from a mimeographed recipe from Food & Nutrition classes when I was 15 - and it's kept in my Mum's recipe drawer. Sigh. Maybe it will be passed on as authentic when Great Aunty Cherry dies.

[busterb]

Ali. I copied your recipe other day. Puff is same. Google cresent rolls. Also lemon herb soup mix. The soup mix will take ya to the above recipe. No one has found the mix.
I used canned srooms and frozen spinach. Not too bad. OOps. 1/2 &1/2 is half cream and whole milk. I use when something calls for both. bb

[Aliantha]

Well, I might make a quiche tonight for dinner now i've read this thread.

SG, we have smoked salmon quiche here more often than any other kind because it's Dazza's favourite. The kids don't like that one much though, so maybe I'll make two. One for the bratsicles, and one for me and Daz.

[Sundae]

I buy cheapo smoked salmon offcuts (literally what they cut off to fit it in the fancy packets). I have it with couscous/cracked wheat/quinoa and vegetables as a salad. And my greedy cats get the scraps and lickings because they cry like babbas when I make it.

My salmon & cheese quiche is from poorer times however. It's made with tinned pink salmon. Which - mixed with vinegar - used to be our Friday sandwich filling. Don't think I'm knocking it, the tinned salmon quiche is delicious. But I'll expect the smoked stuff at my official reception, mm-kay?

[Aliantha]

Well when you're making something like quiche or even pasta or anything else where you're not actually presenting the salmon on it's own, why would you pay for the expensive stuff?

My mum used to love tinned salmon, and so does Dazza, but I don't like it much. (that must make me the snob around here) I like canned tuna though. Tuna over the top of a garden salad is yummy.

[Urbane Guerrilla]

Half and half is half cream half whole milk, homogenized together to make a lightish cream -- rather good at stretching the available cream supply for a nation famous for coffee drinking. Just cream around here tends to be called "heavy whipping cream" to call attention to its full creaminess.

Heavy cream or Devon cream would work as well for the cooking, and doubtless jack up the fat content of the dish.

Ali, I've never asked -- do you like Cobb salad? Not that it has any tuna, but it has the same kind of fun to it as tuna-on-salad.

[Aliantha]

I think you'd be talking about what we call double cream. I use that when I do a carbonara sauce.

is a Cobb salad like a ceasar salad? if not, I've no idea what you're talking about UG.

[Urbane Guerrilla]

Well, now you're going to!

Cobb Salad -- they insist the one, the true, the authentic Cobb is as made by the now-gone Brown Derby restaurant in L.A. There are still about sixteen bajillion hits for "Cobb salad recipe," though. I think you'd like it, especially since you like avocados.

The recipe -- along with some history

Whatever you do, don't let this salad get too wet. You end up with this insipid lake of salad remnants at the bottom of the bowl -- sort of a vegetable slough. Keep the lettuce nice and dry and any liquids in the dressing minimized.

[Aliantha]

looks like a tasty salad UG. I like some kind of meat in a salad although of course, that's definitely not preferable if you're a vego.

One that I like to do is simply cut up lettuce, tomatoes, avocado, pickled onions, gerkins and grated cheese. Mix it all in together, then add tuna salad to the top. When I say tuna salad I mean canned tuna mixed with mayo of course. The tuna can be replaced with shredded roast chicken if you prefer.

It's really yummy, and has pretty much all the food groups.

[Sundae]

I love Cobb salad - I remember ordering it in front of my Mum and her usual comment of, "I didn't think you liked salad!" first and then, "You're not on another diet are you?" I said, "Just wait til it arrives Mum."

Dad had to help me finish it.