Transformed Spinach Mushroom Quiche

Transformed Spinach Mushroom Quiche

40
EMBRYOCONCEPTS 0

"This moist vegetarian quiche is perfect for every meal. The 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 all at one time, freezing whatever is left over."

Ingredients

1 h 30 m servings 334 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Fit pie crust into a 9-inch pie dish.
  3. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
  4. Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
  5. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
  6. Bake in preheated oven until the quiche is 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

40
  1. 49 Ratings

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This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree wi...

This was a pretty good recipe, but head's up that you really need to cook the spinach before you put it in the quiche. They left that step out, which I figured out when I saw the massive amounts...

This gets 5 stars from me because I changed it based on the ingredients I had on hand, and it still was great! Here's the changes: 1 deep dish pie crust; 1 can spinach, drained and squeezed dry;...

After sauteing a half of a red onion (Julienne cuts) and Baby Portobello mushrooms in Extra Virgin Olive Oil (EVOO), I wilted some fresh Baby Spinach and added some Julienne cut Roma Tomatoes. ...

Really great, precooked the mushrooms, onions and then wilted the baby spinach, but otherwise followed the recipe and it was really pretty easy to make. And with me dishing up the servings it l...

My husband and I like more flavor, so I added teaspoons of finely chopped oregano and some dried Italian seasoning for a little more kick. I only had goat's cheese, but that tasted amazing. I fo...

very good recipe- I also precooked the vegetables until spinach wilted and added some green pepper-- mixed it into egg mixture- used 5 eggs and a little more milk - some paprika sprinkled on ...

Made this last night and it was very good. I did add a yellow zucchini which I saute'd along with the other vegetables. There was a bit of juice at the bottom of the pie, which made the crust ...

Easy and delicious! Made it with Rupert cheese instead of swiss and kale instead of spinach. Used a pre-made pie crust and poked it/baked it for 10 minutes at 350 before putting the filling in, ...