Transformed Spinach Mushroom Quiche

Transformed Spinach Mushroom Quiche

19 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
EMBRYOCONCEPTS
Recipe by  EMBRYOCONCEPTS

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch quiche

Directions

  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.

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Reviews (19)

Rate This Recipe
mara2hope
26

mara2hope

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 with the first review; I would fry the onions, mushrooms, and garlic, then wilt the spinach in with it before adding it to the pie plate. I made it exactly like the recipe, and it turned out ok, but I think it would be a little less likely for the cheese to brown and turn tough in the middle if it wasn't so heaped up so high with the raw veggies! It was completely out of the egg mixture for most of the cookiing time.

Kimoly
23

Kimoly

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 of spinach. One plus is the recipe conveniently is set up for making two - one to freeze for later.

Susan
17

Susan

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; 1 tsp. onion powder; 1 tsp. garlic powder; 1/2 tsp. seasoned salt; 1 1/2 c. shredded Mexican blend cheese; 1/2 c. Parmesan cheese...didn't layer anything; beat the eggs and mixed it all together...baked at 350 degrees for 1 hour and cooled for 1/2 hour. It turned out tasty and wonderful!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 21 g
  • 7%
  • Protein
  • 15.6 g
  • 31%
  • Cholesterol
  • 169 mg
  • 56%
  • Sodium
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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Spinach Mushroom Quiche

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