Spinach, Feta, And Mushroom Quiche Recipe
Indulge in our Spinach, Feta, and Mushroom Quiche, a delightful blend of fresh spinach and earthy mushrooms enveloped in a flaky, buttery crust. Each slice is bursting with creamy feta cheese, adding a tangy richness that perfectly balances the savory vegetables. Perfect for brunch or a light lunch, this quiche is served warm with a side of mixed greens, making it a wholesome and satisfying choice that will leave you craving more.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they are soft, about 5 minutes. Then, add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- 3
Prepare the Filling
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the sautéed spinach and mushrooms, and fold in the crumbled feta cheese.
- 4
Assemble the Quiche
Place the pie crust in a 9-inch pie dish. Pour the filling mixture into the crust, spreading it evenly.
- 5
Bake
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
- 6
Cool and Serve
Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.
