Feta Mushroom Spinach Quiche

This quiche recipe is perfect recipe for breakfast or brunch but is hearty enough for dinner. Full of 3 different types of cheese, mushrooms and spinach, it’s a protein packed meal full amazing flavor – a sure crowd pleaser.

Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crust-less quiche, too! The base of quiche fillings are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables. One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese. Today I’m showing you how to make a feta, mushroom, spinach quiche. Feel free to play around and make your own quiche creations with any add-ins you choose!

Quiche is a very forgiving recipe feel free to mix and match any flavors you prefer. Here’s some tips to make the perfect quiche.

  1. Pie Crust – A lot of people use homemade crusts and feel free to if you prefer. But one of my favorite shortcuts is a pre-made crust you find in the frozen food section; most people cannot even tell the difference!
  2. Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
  3. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don’t find it necessary with the ratio of ingredients in my recipe.
  4. Salt and Pepper – I don’t add salt to the filling if I’m using a salty add-in, such as cheese or ham. However, if you are making a plain quiche I recommend both.


  • 8 oz. button mushrooms 
  • 1 shallot, minced 
  • 1 10oz. box frozen spinach, thawed
  • 1 frozen pie shell
  • 4 large eggs
  • 1/2  cup whole milk 
  • 1/2 cup heavy cream
  • 2 oz. feta cheese
  • 1/4 cup Parmesan, grated 
  • 1/2 cup shredded mozzarella 
  • Salt and pepper to taste


  • Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the shallot.
  • Add the mushrooms, shallot, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
  • Place the squeeze-dried spinach in the bottom of the pie shell. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
  • In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
  • Place the pie shell on a baking sheet for easy transfer in and out of the oven. Bake the quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve. Enjoy!

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