> Spinach and Mushroom Quiche
>
> 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
>
> [snip recipe details]

> That's it! Simple, isn't it? Anyway, I got that off of the website posted below, vegetarianrecipe.com and we've loved it (almost) everytime I've made it....(There was the little incident where I added a 2 ounce package of the soup mix [remember, it's the powder stuff] Yikes, that was nasty.) Anyway, I hope you enjoy!
>
> Ticia

Ticia -- hehe! That link to vegetarianrecipe.com has some very tasty looking dishes. I especially appreciate the breaded spicy green-bean recipe (I originally had tried something similar in a Thai noodle bar, and it was wonderful). The Portobello Mushroom hamburgers are a great idea, too... Dave and I have always remarked on how remarkably 'meaty' the flavour of a juicy mushroom steak is, when they're flame-grilled on the barbeque. Italians typically serve Portobellos this way, as an antipasto. Yum.

I've also been looking for an easy quiche recipe for a while, and your Spinach and Mushroom one looks very good. The "herb-and-lemon" soup mix is curious; I don't think I've seen that particular combination where I live (lemon soup?). I could add lemon zest instead, though. Could you possibly tell me what kinds of dry herbs are in the package? Thanks.