This Best Spinach and Mushroom Quiche is my absolute favorite combination of eggy-goodness with spinach, mushrooms, feta and cheddar cheese. Who doesn’t like a crispy pie crust as the base of their main entrée? Meat eaters can also opt to add a little sausage for a heartier option. The beauty of this dish is that you can eat it for any meal. It makes a great dinner with a nice side salad or a great breakfast with a side of fruit. I make this every year for Easter brunch (along with my delicious peach french toast).
Don’t worry, men can and will eat this Quiche. My brother is very set in his scrambled egg-eating ways and is always sure to mention to me that Quiche is too feminine of a dish for his taste. However, I know he really likes it because he is always sure to eat nearly half the pan!
I really had a lot of fun with my daughter, mini chef in training, today. We made our first video which will be featured on an upcoming post. She successfully cracked her first egg today (there may only be a few shells here and there)! I think she had a little bit too much fun, because she kept requesting to crack more eggs for the next 30 minutes. Oh my…I think I have created a mini chef monster. It will definitely have its advantages when she gets a little bit older. I am thinking a nice Quiche breakfast in bed for Mother’s Day. Hopefully, she didn’t get her father’s cooking genes (yikes). We must succeed!
- 1/4 C. Margarine
- 2 Cloves of Garlic
- 1 1/2 C. Sliced Mushrooms
- 1/3 C. Minced Onion
- 5 C. Fresh packed Baby Spinach
- 1/4 Tsp. Nutmeg
- 5 Eggs
- 1/2 C. Milk I used Skim
- 1 Deep Dish Ready-Made Pie Crust
- 2/3 C. Garlic and Herb Feta Cheese
- 1/2 C. Sharp Cheddar Cheese
- Salt and Pepper to taste
Prepare pie crust according to package instructions.
Melt Margarine in a large Skillet
Add Onion, Mushrooms and Garlic; Saute for around 2 minutes on Medium Heat.
Add Spinach and continue cooking until spinach begins to cook and shrinks down; around 3 minutes.
Add Feta cheese and thoroughly combine.
Remove from heat and add to bottom of prepared pie crust.
Prepare Egg Mixture:
Beat eggs with fork, add milk and beat until combined.
Add nutmeg, salt and pepper to egg mixture and beat until mixed.
Pour egg mixture over spinach in prepared pie crust.
Line edges of pie crust with foil to prevent burning.
Bake for around 35-40 minutes at 375 degrees until center becomes firm.
Remove from oven and sprinkle top with cheddar cheese around 10 minutes prior to completion.
Let Quiche cool for around 10 Minutes before serving so that it has time to thicken.
I can’t wait to try this version!
Rita Weatherly says
I can’t seem to see at what temperature to cook you Best Spinach and Mushroom Quiche
July 28, 2015 by Holly.
Could you update your recipe with that?
Email me back if you will.
Mike & Rita
Sorry about that! I updated the recipe with the temperature. Thanks!