Spinach mushroom quiche

    1 hour 30 min

    Spinach, mushrooms, cheese, parsley and garlic pack this vegetarian quiche with flavour. The recipe is easily doubled.

    31 people made this

    Serves: 6 

    • 1 prepared 23cm pastry case
    • 4 eggs
    • 180ml milk
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon minced garlic
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/8 teaspoon ground nutmeg
    • 140g fresh spinach leaves
    • 225g sliced fresh mushrooms
    • 1/2 onion, sliced
    • 60g feta cheese, crumbled
    • 60g Swiss cheese, grated, divided

    Prep:15min  ›  Cook:45min  ›  Extra time:30min cooling  ›  Ready in:1hr30min 

    1. Preheat oven to 200 C / Gas 6.
    2. Whisk eggs, milk, parsley, garlic, salt, black pepper and nutmeg in a bowl.
    3. Gently combine spinach, mushrooms, onion and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pastry case; top with half the Swiss cheese.
    4. 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 tray.
    5. Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A skewer inserted into the centre of the filling should come out clean. Cool for 30 minutes before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (108)


    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.  -  02 May 2012  (Review from Allrecipes US | Canada)


    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.  -  01 May 2012  (Review from Allrecipes US | Canada)


    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!  -  05 May 2012  (Review from Allrecipes US | Canada)