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Spinach-Mushroom Quiche


Spinach and mushrooms are the star players in this delicious quiche. Recipe calls for a simple homemade buttery crust but feel free to use a pre-prepped store bought crust to make it even easier.

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Rate this recipe 4.6/5 (20 Votes)


  • 4 eggs
  • 1/3 cup milk
  • 1 1/4 cup cheese (Monterey/Colby Blend)
  • 1 teaspoon thyme
  • 1 teaspoon Rosemary
  • 2 teaspoons salt, to taste
  • 1 1/2 teaspoons pepper
  • 1/2 onion, diced
  • 6 to 7 medium-sized mushrooms, sliced
  • 3 cups spinach, washed, drained, and chopped
  • 1 1/4 cups whole wheat flour
  • 1/2 cup cold butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 to 5 tablespoons cold water


Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

In a clean bowl, crack and add your eggs.

Add milk.

Add cheese.

Mix the three ingredients.

Add salt, pepper, thyme, and rosemary. Mix well.

Over medium-high heat, place a large pan and add olive oil.

Once hot, add onions.

Once onions turn a bit translucent, add mushrooms.

Once mushrooms start to darken in color, add spinach.

Let spinach cook down, then remove from heat and cool.

Once cool, add spinach-mushroom mixture to the bowl with the egg mixture.

Mix until combined.

Remove pie dough from fridge and place on well-floured surface.

Roll dough out and place in quiche/flan tin.

Trim dough extras and place quiche filling to pan.

Cook at 350°F for 25-30 minutes, or until filling has set and top has slightly browned.

Cool slightly, and enjoy!

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