Transformed Spinach Mushroom Quiche

This spinach mushroom quiche is a moist vegetarian quiche perfect for any meal. This quiche was originally a quiche Lorraine but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones at one time, freezing whatever is left.


Recipes · Breakfast and Brunch · Eggs · Quiche


Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs 30 mins
Additional Time: 30 mins
Servings: 6
Yield: 1 9-inch quiche

Ingredients

Ingredients List

  • 1 prepared 9-inch single pie crust

  • ½ (10 ounce) bag fresh spinach

  • 1 (8 ounce) package sliced fresh mushrooms

  • ½ yellow onion, sliced

  • ½ (4 ounce) container crumbled feta cheese

  • ½ (8 ounce) package shredded Swiss cheese, divided

  • 4 large eggs

  • ¾ cup milk

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon minced garlic

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • ⅛ teaspoon ground nutmeg


Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Fit pie crust into a 9-inch pie dish.

  3. Gently combine spinach, mushrooms, onion, and feta cheese in a bowl. Spread mixture in the prepared pie dish; top with 1/2 of the Swiss cheese.

  4. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in the bowl. Pour egg mixture evenly over filling, swirling egg mixture in bowl to evenly distribute seasonings. Top with remaining Swiss cheese, then place quiche on a baking sheet.

  5. Bake in the preheated oven until lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.


Nutrition Facts (per serving)

Nutrition Facts
334 Calories
21g Fat
21g Carbs
16g Protein


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