Mushroom Feta Spinach Quiche

Delicious Mushroom Feta Quiche Mild, flavorful and easy to make. An easily adaptable quiche recipe that is a crowd pleaser!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Krissy and Theresa Huse


  • 4 Eggs we love using Eggland's Best
  • Milk 1 and 1/2 cups
  • Cremeni Mushrooms washed, sliced and chopped into bite size pieces
  • 1 small yellow *sweet onion
  • Garlic 1 clove peeled and crushed in a garlic press
  • Feta Cheese about 1 to 1-1/2 cups
  • Salt dash
  • Pepper 1/2 tsp.
  • Butter 1 Tbsp.
  • Pie Crust we made homemade But, you can use store bought.
  • 1 frozen chopped spinach *defrost drain and squeeze all the water out!


  1. Pre make your pie crust (but, do not pre bake)
  2. Shred cheese set to side.
  3. Wash and slice mushrooms, then peel
  4. Chop finely one small onion and crush garlic.
  5. Add the mushrooms and garlic into a pan with butter and sauté on low. Set to side when done.
  6. In a bowl whisk four eggs and milk, add dash of salt and pepper to mixture stirring in. set to side.
  7. Take out your pie crust and add the sautéed mixture, drained spinach, cheese and pour eggs over ingredients. Carefully move to oven to be for approximately 45 minutes.

Recipe Notes

Pre heat oven to 350 degrees. Be sure to check your quiche as it's cooking finish times can vary due to the oven or altitude. I like to check at 30 min. and every 10 minutes after. You'll know it's done when the center is set and doesn't jiggle around. If top starts to brown at end loosely cover with tin foil until center is done. You can use the basic recipe and add your favorite ingredients.

Adapted from Easy Broccoli Quiche