Spinach, mushroom, and feta quiche is loaded with fresh veggies and feta cheese. In fact, the flavor reminds me of Greek spanakopita. This quiche is super simple to make and wildly delicious. Start with a pre-made pie crust, sautee your veggies, whisk your eggs, and bake!
Quiche is easy to personalize you can almost always use your favorite veggies, cheese and even add in your favorite protein. It freezes well and is an easy reheat on the days you seem to not have enough time to make a meal. I love having it in the freezer for days when groceries are low and I want a home-cooked meal.
Can I bake it without a crust?
Absolutely! The same method as baking with a crust however generously spray your dish to avoid sticking. Cooking without a crust is a great low carb alternative.
How do I make Spinach, Mushroom and Feta Quiche?
Bake pie crust: Preheat the oven and bake crust for 10 minutes while you’re preparing the quiche.
Cook the spinach and mushrooms: Melt butter in a non-stick pan and saute veggies. Let cool.
Mix: Mix together eggs and milk and add onion salt, salt, and pepper.
Combine: Stir in cheese and veggies into the eggs.
Bake: Pour the filling into your partially baked pie crust and let the magic happen!
Spinach, Mushroom, and Feta Quiche
Simple and delicious!
- 1 tbsp butter
- 1 cup mushrooms sliced
- 3-4 cups baby spinach
- 4 large eggs
- 1 cup whole milk
- 1/4 tsp onion salt
- 3/4 cup feta crumbles
- salt and pepper to taste
- Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
- Place butter in a nonstick pan over medium-high heat. Add in mushrooms and sauté till tender. Add in baby spinach and cook till wilted. Turn off heat and let cool slightly.
- In a medium sized bowl add the eggs and milk then whisk till combined. Season with onion salt, salt, and pepper. Gently stir in the feta cheese.
- Pour filling over your partially baked pie crust and bake for 35-40 minutes. Serve warm and enjoy!