Spinach, mushroom and feta quiche

    1 hour

    Perfect for breakfast, brunch, lunch or a light supper, this quiche recipe is quite forgiving - adjust to your liking by adding different vegetables, chopped bacon or even cubed halloumi.

    2309 people made this

    Serves: 6 

    • 100g butter
    • 3 cloves garlic, chopped
    • 1 small onion, chopped
    • 275g frozen spinach, thawed and well drained
    • 100g mushrooms, chopped
    • 200g feta, crumbled
    • 200g mild Cheddar cheese, grated
    • salt and freshly ground black pepper to taste
    • shop-bought shortcrust pastry for a 23cm (9in) dish
    • 4 eggs, beaten
    • 250ml milk
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas mark 5. Line a pie dish with shortcrust pastry, cutting off any excess and pinching the edges.
    2. In a medium frying pan, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach and mushrooms, and saute until most of the water from the vegetables has evaporated. Add feta and 1/2 of the Cheddar. Season with salt and pepper. Spoon mixture into prepared pastry-lined dish.
    3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry base, allowing egg mixture to thoroughly combine with spinach mixture.
    4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar, and bake an additional 35 to 40 minutes, until set in centre. Allow to stand 10 minutes before serving.

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    Reviews in English (1876)


    Absolutely gorgeous recipe. First time I have made a quiche and I had no problems following the recipe. I found that I ended up with a little too much liquid and it was very salty. Maybe a little less feta next time. Works wonderfully hot or cold.  -  09 Nov 2012


    I tried this recipe for the first time the other day and I thoroughly enjoyed eating the quiche. It is not to salty and the cheese adds a nice flavor. I will definitely make this recipe again  -  15 Aug 2010


    This is a delicious quiche. However don't try and fit the ingredients into a 9" loose-bottomed metal flan tin, as I did. It does need a flan dish with some depth, so that all the egg-custard can be used. Without this custard, the flan is very rich and a little salty as previous subscribers have said.  -  07 Jun 2016