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    Home » In the kitchen » Cheesy Spinach, Mushroom & Feta Quiche

    Cheesy Spinach, Mushroom & Feta Quiche

    Published: Jun 2, 2016 · Modified: May 30, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Make this easy cheesy spinach, mushroom & feta quiche today for breakfast, lunch or dinner! | Recipe at thekiwicountrygirl.com

    This cheesy spinach, mushroom & feta quiche is the one thing I could eat for lunch everyday of my life and be excited about it.

    Ok maybe not the one thing. Probably more like one of the many things in a cycle of "omg this is the best thing ever." Eat it exclusively for 2 weeks. Make something new. Start cycle again. Anyone else?

    What's really getting me is that this food is actually breakfast, lunch and dinner. YES!! Make one, eat it all day, win at life.

    I know you've been hanging out to put something in the pie crust we made earlier in the week...well here it is. My absolute favourite cheesy spinach, mushroom & feta quiche.  I've made this quiche 3 times in the last 2 weeks. All in the name of recipe testing for you guys....uh, yea that's why (see above ;))

    Make this easy cheesy spinach, mushroom & feta quiche today for breakfast, lunch or dinner! | Recipe at thekiwicountrygirl.com

    I haven't always been a quiche lover. I don't know if it's because of the things that were in them or the base or lack of...crustless quiche? Just why? But it was never really something I was that interested in. Fast forward a few years and start talking cheese x2, spinach, mushrooms and eggy goodness in a crispy homemade pie crust...well, that's a different story. Probably something to do with how much I love mushrooms. And pastry. Always pastry.

    I am a lover of homemade pie crust (duh) and you can read my novel about how to make it from scratch here. But if you're in a hurry or haven't mastered the art of homemade pastry yet, you can go ahead and use a bought one. You're making the rest of it so your guests will already be impressed. If you are making a homemade pie crust, it will need to be blind baked before baking the quiche all together. To blind bake the crust, roll out the pastry and place it into a pie dish. Fill it with baking beads and bake it for 12 minutes. This gets the baking process started before you fill it with the egg mixture to help it cook all the way through.

    While the crust is baking, make the filling. Whisk together eggs, milk, spinach, feta and cheese. Mushrooms tend to hold onto a lot of liquid so I like to cook them separately first. It's an extra step but it stops the quiche becoming soggy. Plus, it's a great way to add butter and garlic and get a whole lot more flavour happening in there. They only need 5 minutes in the frying pan and it can be done while the crust is baking.

    Make this easy cheesy spinach, mushroom & feta quiche today for breakfast, lunch or dinner! | Recipe at thekiwicountrygirl.com

    The fresh herbs are optional...but not really. I only added a small amount but they pack a punch and really take the quiche to the next level. That, with the hits of feta cheese throughout the quiche...epic.

    Once everything has been added to the crust, bake it until the filling is just set. Pull it out of the oven, let it cool for 10 minutes and dig in!

    The best thing about this quiche is that it can be enjoyed hot or cold. Perfect for preparing in advance, taking on picnics or just snacking on all day!

    Make this easy cheesy spinach, mushroom & feta quiche today for breakfast, lunch or dinner! | Recipe at thekiwicountrygirl.com

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    Make this easy cheesy spinach, mushroom & feta quiche today for breakfast, lunch or dinner! | Recipe at thekiwicountrygirl.com

    Cheesy Spinach, Mushroom & Feta Quiche

    My absolute favourite cheesy spinach, mushroom & feta quiche. Perfect for brunch, lunch or dinner!
    4.72 from 7 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 1 quiche
    Author: Laura

    Ingredients

    • 1 pie crust homemade or store-bought short-crust pastry
    • 10 g butter
    • 1 teaspoon crushed garlic
    • 2 cups about 6-8 large button mushrooms sliced
    • 4 eggs
    • 1 cup milk
    • 1 cup spinach leaves chopped
    • ½ cup 100g feta cheese
    • ½ cup grated cheese I used tasty
    • 1 tablespoon chopped fresh herbs parsley, thyme, rosemary etc
    • Salt & pepper

    Instructions

    • Pre heat the oven to 180 degrees C.
    • Roll out the pastry on a lightly floured surface and place into a 9" pie dish. Using baking beads, blind bake the pie crust for 12 minutes.
    • While crust is baking, add butter and garlic to a frying pan and cook for 2 minutes. Add sliced mushrooms and cook until mushrooms have lost most of their liquid and are cooked through.
    • In a medium bowl whisk together eggs and milk and add chopped spinach, feta, grated cheese, herbs, mushrooms from the pan and salt & pepper.
    • Remove the pie crust from the oven, take the baking beads out and fill the crust with the egg mixture.
    • Bake for 40-50 minutes until the crust is golden and the egg mixture is almost set,, but still slightly wobbly in the centre.
    • Remove from the oven and allow to cool for 10 minutes before slicing and serving.
    • Quiche can be served hot or cold and stored in the pie dish in the fridge for 3 days.
    Nutrition Facts
    Cheesy Spinach, Mushroom & Feta Quiche
    Amount per Serving
    Calories
    1739
    % Daily Value*
    Fat
     
    113
    g
    174
    %
    Saturated Fat
     
    52
    g
    325
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    11
    g
    Monounsaturated Fat
     
    40
    g
    Cholesterol
     
    827
    mg
    276
    %
    Sodium
     
    2345
    mg
    102
    %
    Potassium
     
    1657
    mg
    47
    %
    Carbohydrates
     
    110
    g
    37
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    20
    g
    22
    %
    Protein
     
    72
    g
    144
    %
    Vitamin A
     
    5445
    IU
    109
    %
    Vitamin C
     
    15
    mg
    18
    %
    Calcium
     
    1303
    mg
    130
    %
    Iron
     
    15
    mg
    83
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!
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    Reader Interactions

    Comments

    1. Mel says

      May 18, 2024 at 9:17 pm

      5 stars
      Turned out absolutely amazing and is so delicious!! Thanks so much for the recipe, I will definitely be making it again xx

      Reply
    2. Rachelle says

      August 26, 2023 at 7:38 pm

      5 stars
      Such a great recipe thanks! The whole family loved it 😊

      Reply
    3. Melissa says

      April 11, 2021 at 4:26 pm

      Hi Laura, this looks amazing. I’m currently on a weight loss journey, I don’t suppose you have the nutritional information for this recipe as you have with others??

      Thanks!

      Reply
      • Laura says

        May 30, 2021 at 10:47 pm

        Hi Melissa, I have added them in now

        Reply
    4. Anita Curpen says

      April 10, 2021 at 11:22 am

      Hi Laura. Are we able to do this quiche crust less? Any tips for that.
      Thanks. Anita

      Reply
      • Laura says

        May 30, 2021 at 10:27 pm

        Hi Anita, yes if I'm making it crustless, I just whisk about 1/4 cup of plain flour into the milk first and then add that into the egg mixture

        Reply
    5. Therese says

      April 14, 2020 at 10:36 am

      4 stars
      I am between a 3 or 4 because...of a recipe direction. I have come upon such things previously when using internet recipes. I’m careful when baking. I saw “9 inch” pie. Brought out tart pan, 10”. So, got 9” inch pie, even measured. When combined I thought, “no way that will fit”. It didn’t, spilled over. I recovered and put crust on bottom of tart pan with ingredients on top.
      Saved! It turned out delicious. Though my oven says the correct temp., I’ve found I have to turn up, so baked 375. I used onion, because I didn’t have spinach. Just the perfect quiche.
      I just don’t get it with directions. Yours was minor. Thank you and I’ll make again!

      Reply
      • Laura says

        April 22, 2020 at 9:39 pm

        Hi Therese! I'm glad you had success in the end. Depending on where in the world you are, cup measurements may be slightly different so it's possible that may have been the problem! I'm happy you enjoyed it though, thanks for your comment! Laura

        Reply
    6. jayne says

      June 08, 2016 at 1:50 am

      how good is a mushroom quiche! this looks wonderful Laura and easy too

      Reply
      • Laura says

        June 13, 2016 at 1:59 am

        Thanks Jayne! I love a good mushroom quiche!

        Reply
    7. Vicki @ Boiled Eggs & Soldiers says

      June 05, 2016 at 12:07 am

      This looks delicious. I go in and out of liking quiches but this one looks the goods & thanks so much for sharing it with YWF too. Also you are a bit clever with your pie crust too!

      Reply
      • Laura says

        June 13, 2016 at 1:58 am

        Thanks Vicki! I'm the same as you with quiches but I've been stuck on this one for a while...I think it's the pie crust!

        Reply
    4.72 from 7 votes (4 ratings without comment)

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