Spinach, Mushroom and Broccoli Easy Quiche

    45 min

    This recipe is quick and easy way to make spinach, mushroom and broccoli quiche. I added bit of garlic which is optional. You can make this easy by buying shortcrust pastry or making the quiche crustless - both are so tasteful. If you don't want to use crème fraiche, use 150ml of skimmed milk or just use 150ml of crème fraiche instead of both! You can add or change the ingredients if you don't like what I've added :)

    90 people made this

    Serves: 4 

    • 1 small red or white onion, chopped
    • 1 small clove garlic, chopped (optional)
    • 2 small florets of broccoli, sliced
    • 200g fresh mushrooms, chopped
    • 100g fresh baby spinach leaves
    • 2 eggs
    • 50ml skimmed milk
    • 100ml crème fraiche
    • 100-150g grated cheese of choice
    • salt and pepper to taste
    • shop-bought shortcrust pastry

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. If you are using pastry place this in the flan dish 1st. I have used this without pastry before and tastes just as good.
    3. In a pan sauté the chopped onion, garlic and sliced the broccoli along with the chopped mushrooms. After around 5 minutes I added the baby spinach leaves. Leave them until they become soft. I then drained off any excess liquid that was in the pan so there was no juice. This would make the quiche soggy. In a separate bowl I beat the eggs, add the crème fraiche and milk and the grated cheese. Add the sautéed veggies, salt and pepper. Stir together then place in the flan dish. (In the picture my is quite small dish. What i had left I placed in ramekin dish just so I didn't waste any!!!)
    4. Bake for about 30 minutes until golden brown. Serve hot or cold.

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    Reviews in English (5)


    Excellent recipe, clear and simple to follow even for a culinary disaster like me! Delicious too, I can never be reasonable and just eat one slice! I don't really like broccoli very much so swapped it for some slices of courgette. Also added some basil and oregano, and dotted on a few small tomatoes. Yummy, thank you!  -  03 Aug 2015


    Easy to cook and tasted delicious! I thought we would have some left over but we all went back for seconds! I did blind bake the pastry first for 15 mins to avoid a soggy bottom. Will definately make again.  -  23 May 2015


    Great recipe with excellent instructions. Being short of time (& energy) I only made the vegetable stage. I added a few chunks of left-over gammon, topped the cooked vegetables with the grated cheese & grilled for 5 minutes. A tasty, quick & healthy, light meal. Thanks Sooty Bear!  -  24 Mar 2014