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