Spinach Feta Mushroom Quiche

Spinach feta mushroom quiche is one of those dishes that is perfect for any meal of the day. Breakfast, lunch, and dinner are covered. It’s nice a cheesy, with random pockets of feta cheese that just melt in your mouth.

Sometimes quiche can get a bad rap. Nobody wants to eat a slice of just egg. This quiche is packed full of great ingredients and aromatics. All of that goodness fills up the crust 80% of the way leaving just enough room for the egg to bind it together.

Ingredients:

• 1 pie crust homemade or store-bought short-crust pastry
• 10 g butter
• 1/2 medium onion minced
• 2 tsp crushed garlic
• 2 cups button mushrooms sliced
• 5 eggs
• 1 cup milk
• 1 cup spinach leaves chopped
• ½ cup feta cheese
• ½ cup grated cheese mozzarella
• 1 tbsp chopped fresh herbs
• Salt & pepper

Tips & Tricks:

• Pie Crust: You can easily use a pre made pie crust and roll into out into your pie pan. I thin premade pie crust will cook quicker so you can bling bake it for less time.
• Pie Weights: If you have pie beads they will work great as a weight for your crust. Alternatively dried beans work great. Make sure you put some foil or parchment paper between the crust and the weights so they do not end up cooked into the crust, and can be easily removed. The pie weights will help ensure the crust doesnt puff up in the middle.
• Adding the Pan Seared Ingredients: When adding the ingredients that you sautéd to your egg mixture be sure to add it slowly and mix it in a little at a time. This prevents the eggs from beginning to cook before you have had a chance to transfer the mixture to your pie crust.

A homemade pie crust really takes this recipe to a whole new level. The flakiness melts in your mouth along side the quiche. While my pie crust is a secret family recipe here is a good suggestions for a crust you can make in advance.

Spinach Feta Mushroom Quiche

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Course: DinnerCuisine: FrenchDifficulty: Easy

Cook Mode

Keep the screen of your device on

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

332

kcal

Total time

1

hour 

10

minutes

Ingredients

• 1 pie crust homemade or store-bought short-crust pastry

• 10 g butter

• Half an onion minced

• 2 tsp crushed garlic

• 2 cups large button mushrooms sliced

• 5 eggs

• 1 cup milk

• 1 cup spinach leaves chopped

• ½ cup feta cheese

• ½ cup grated cheese mozzarella

• 1 TBSP chopped fresh herbs parsley, thyme, rosemary etc

• Salt and pepper

Directions

• 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 and onions to a frying pan and cook for a few minutes. Add sliced mushrooms and cook until mushrooms have lost most of their liquid and are cooked through, onions should also be translucent.
• In a medium bowl whisk together eggs and milk and add chopped spinach, feta, grated cheese, herbs, and the cooked mushroom and onions from the pan. Salt & pepper to taste.
• 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. It is okay if the middle is slightly wobbly, the carry over heat will continue cooking it as it cools.
• 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 3-5 days.

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