Spinach, Mushroom, and Feta Quiche

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

Spinach, Mushroom, and Feta Quiche

Simple and delicious!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 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

Instructions

  1. Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
  2. 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.
  3. 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.
  4. Pour filling over your partially baked pie crust and bake for 35-40 minutes. Serve warm and enjoy!

6 thoughts on “Spinach, Mushroom, and Feta Quiche”

  1. Once again another amateur cook debuting their so call perfect quiche. The problem with this recipe is the volume. This makes 2 pies a fact she never stated. So when you make this quiche make sure to heat 2 crust or half the ingredients. I sure hope this will taste good. I’ll be back to let you know.

    Reply
    • Hi Mary,
      First your rude first sentence already tells me a lot about you. 1. “amateur cook” why do you feel the need to be so nasty? I am going to just hope your not having a good day. And yes it makes 1 pie I have made it over and over especially for baby showers. I used a wholly wholesome 9 in frozen pie crust. Could it be possible you may be using a shallow pie crust pan? And yes 🙌🏼 I’ve served this many times and it’s always a hit! Reminds most people of Greek spinach pie flavors. I really hope it turns out for you, and maybe before you point the fingers somewhere else remember we’re all human here and name calling is so immature.

      Reply
    • Mary, that was a bit rude.
      There is no way the ingredients used in this recipe makes 2 pies. Like Kay said maybe your pie dish was shallow.
      There are recipes out there that use more ingredients than this one and they still make only one pie.

      Reply
  2. Kay, I just finished making this recipe and it fit into one pie pan. I used a 9inch deep dish pie pan. Its still in oven and smelling delicious. Thanks for sharing.

    Reply

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