Spinach Mushroom & Feta Quiche
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This Spinach Mushroom Feta Quiche is the perfect Sunday brunch dish! You have the freshness from the bright green spinach, buttery goodness from sautéd mushrooms and a little salty from the crumbled feta.
What You Will ❤️ About Spinach Mushroom & Feta Quiche
- Easy! Quiche is one of the easiest dishes you can make – Saute a few veggies, mix eggs and dairy and pour in a pie crust! Easy peasy!
- Breakfast or Lunch! Quiche is great for breakfast or lunch!
- Versatile! There are so many ways to change up quiche – I love the versatility of using what I have in the fridge if I’m missing something.
Ingredients for Spinach, Mushroom & Feta Quiche
Shocker – this quiche is packed with fresh spinach, fresh sliced mushrooms and crumbled salty feta cheese – all my favorites!!! Here’s what you need:
- Pie Crust – you can make your own but I go with the premade crust. You can use either frozen or the rolled, refrigerated crust. No matter your choice – bring it to room temperature before you get started.
- Salted butter – you need a touch of butter to saute your mushrooms & spinach – salted or unsalted is fine
- Spinach – Fresh spinach is best here but you can use frozen if that’s what you have.
- If using frozen – be sure to drain it and squeeze it in a kitchen towel to get all that water out. If using frozen – you want about 1/2 to 3/4 cup of squeezed out spinach.
- Mushrooms – any kind of mushrooms are good for this! I went with white button mushrooms – an 8 ounce container.
- Feta cheese – Feta is a slightly salty, crumbly cheese – it doesn’t really “melt” like a more traditional soft cheese.
- Eggs – obviously essential to the quiche! You’ll need 4-5 large eggs.
- Half & half – You can also use milk or cream if that’s what you have. If you have cream – you could mix it with milk so it’s “half and half”. But in a pinch – you could use any of the three on their own.
- Salt & Black Pepper – basic seasonings are all you need – the veggies are the star of the show!
Recipe Variations
- Vegetables – There’s hardly a vegetable you can’t put in a quiche! Most of the time you’re going to want to lightly saute the veggies for 3-4 minutes so they’re softened a bit. Some of my favorites are broccoli, asparagus, bell peppers and diced tomatoes.
- Cheese – You can use ANY cheese in quiche! The crumbled feta pairs well here – but you could also use cheddar cheese, shredded mozzarella, Swiss cheese or even goat cheese.
- TIP: I prefer to use diced cheese vs shredded because it gets those little melty cheese pockets in your quiche!
- Protein – If you’re a meat-eater – feel free to add meat to your quiche. You’ll want to have your meat cooked when you add it. Some great additions are diced bacon, sausage and diced ham.
- Seasoning – Other seasonings that would work well would be a Greek seasoning – or even some minced garlic when you’re sautéing the vegetables.
How to make Spinach Mushroom Feta Quiche
- If using refrigerated or frozen pie crust – take out and set on counter so it can come to room temperature. Preheat oven to 350º.
- Once crust is at room temperature, spray your 8 or 9-inch pie dish with cooking spray and lay the crust in the pie pan. Gently push into the bottom of the dish and adorn the edges of your crust however you like.
- Heat butter in a large skillet over medium-high heat.
- Once butter is melted, add mushrooms and saute until slightly softened – about 3-4 minutes. Add spinach and stir until wilted. Remove from heat and drain any water/liquid from pan.
- Add crumbled feta cheese and cooked spinach and mushrooms into pie crust.
- In a large bowl, whisk eggs, half & half, salt & pepper in a bowl and pour egg mixture over the cheese & veggies.
- Carefully place pie dish in the preheated oven and bake at 350º uncovered for 45-50 minutes until crust is golden brown and quiche is done in the middle.
- TESTING YOUR QUICHE: You can tell your quiche is done by either sticking a toothpick in the center and it will come out clean when done – or jiggle the quiche and if the center doesn’t move (or barely moves) – the quiche is done. It will continue to cook if you remove from the oven.
- Cool quiche for 10 minutes before you slice and serve. Feel free to garnish with a little grated Parmesan cheese.
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Tips, Tricks & FAQs
How do you know when quiche is done?
You can tell your quiche is done by either sticking a toothpick in the center and it will come out clean when done – or jiggle the quiche and if the center doesn’t move (or barely moves) – the quiche is done. It will continue to cook if you remove from the oven.
Are quiches healthy?
Well that’s a very loaded question because it all depends on what you’re putting in the quiche! We’re starting with eggs and half and half – so that is meh – on the healthy scale. Now this recipe has spinach and mushrooms with a bit of feta – so it’s not too bad. But “healthy”?
How do you store and reheat leftover quiche?
Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week. You can put in freezer for up to three months. Reheat in the microwave for 1-2 minutes or in the air fryer at 250º for 6-7 minutes.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
What to serve with Quiche
- Panera Greek Salad
- Watermelon & Feta Salad
- Herb Roasted Potatoes
- 55 More Side Dishes to serve with quiche!
More Quiche Recipes
Spinach Mushroom Feta Quiche
This Spinach Mushroom Feta Quiche is the perfect Sunday brunch dish! You have the freshness from the bright green spinach, buttery goodness from sautéd mushrooms and a little salty from the crumbled feta.
Ingredients
- 1 pie crust
- 2 tbsp butter
- 8 oz mushrooms sliced
- 3 cups spinach fresh, chopped
- 5 oz feta crumbled
- 5 large eggs
- 1.5 cups half & half
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- If using refrigerated or frozen pie crust – take out and set on counter so it can come to room temperature. Preheat oven to 350º.1 pie crust
- Once crust is at room temperature, spray your 8 or 9-inch pie dish with cooking spray and lay the crust in the pie pan. Gently push into the bottom of the dish and adorn the edges of your crust however you like.
- Heat butter in a large skillet over medium-high heat.2 tbsp butter
- Once butter is melted, add mushrooms and saute until slightly softened – about 3-4 minutes. Add spinach and stir until wilted. Remove from heat and drain any water/liquid from pan.8 oz mushrooms, 3 cups spinach
- Add crumbled feta cheese and cooked spinach and mushrooms into pie crust.5 oz feta
- In a large bowl, whisk eggs, half & half, salt & pepper in a bowl and pour egg mixture over the cheese & veggies.5 large eggs, 1.5 cups half & half, 1/2 tsp salt, 1/4 tsp black pepper
- Carefully place pie dish in the preheated oven and bake at 350º uncovered for 45-50 minutes until crust is golden brown and quiche is done in the middle.
- Cool quiche for 10 minutes before you slice and serve. Feel free to garnish with a little grated Parmesan cheese. TESTING YOUR QUICHE: You can tell your quiche is done by either sticking a toothpick in the center and it will come out clean when done – or jiggle the quiche and if the center doesn’t move (or barely moves) – the quiche is done. It will continue to cook if you remove from the oven.
Notes
-
- TESTING YOUR QUICHE: You can tell your quiche is done by either sticking a toothpick in the center and it will come out clean when done – or jiggle the quiche and if the center doesn’t move (or barely moves) – the quiche is done. It will continue to cook if you remove from the oven.
- **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1sliceCalories: 282kcalCarbohydrates: 15gProtein: 10gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 155mgSodium: 539mgPotassium: 289mgFiber: 1gSugar: 3gVitamin A: 1547IUVitamin C: 4mgCalcium: 171mgIron: 2mg
Tried this recipe?Let us know how it was!
This sounds delicious can't wait to try it
Love an easy recipe! Thanks for sharing. My mom never made quiche. But she was a really good cook.
It's so good!!
Oh you'll love it! It's so simple! My mom also made meatloaf that even the stray cat wouldn't eat! She was definitely hit or miss on her cooking! hahahaha