This Spinach Quiche is easy to make and full of delicious flavor! You’ll love the combination of spinach, sweet onion, mushrooms, and cheddar and feta cheeses.
A good quiche can be served up for breakfast, brunch, lunch, or dinner. It’s a complete meal with plenty of protein and veggies. In this recipe we’ve skipped the pie crust to keep things not only easy, but also a bit healthier. Start by sauteeing some onions and mushrooms in a skillet until softened, then add in garlic. You want to give these a pre-cook before adding into the quiche because they will still be a bit raw if put directly into the quiche itself without pre-cooking. Add in your spinach and cheeses (we recommend cheddar and feta) and spoon this into a pie plate. Top with some eggs whisked together with milk and seasoning and then pop it in the oven. It’s easy to make and totally delicious!
SHOULD I USE A DEEP DISH PIE PLATE OR A SHALLOW PIE PLATE?
This recipe is designed for a standard deep dish pie plate that has a depth of 2 to 2.5 inches. There are generally two different pie plates that are sold in stores. One is a standard deep dish, and another is a more shallow dish (1 to 1 1/4 inch deep) that works best for pies that are better with less filling (like a decadent chocolate pie). With a quiche, you want to make sure you have a good thick layer of filling so a standard deep dish pie plate will work better. If you are using a crust, it’ll also produce a better filling to crust ratio.
CAN I ADD A CRUST TO THIS QUICHE RECIPE?
Yes! You can easily add a crust to this recipe. Use a frozen, or pre-made pie crust, or make your own. Need a recipe for pie crust? Try this one. Instead of spooning the pie filling into an empty pie plate, you’ll spoon it directly into the crust. No par baking required.
CAN I USE FRESH SPINACH INSTEAD OF FROZEN AND THAWED?
Yes you can! For a detailed explanation, please read this article on substituting fresh spinach for frozen. You’ll need to remove stems, cook it in a skillet over medium high heat for a few minutes, and then (just like frozen) remove as much liquid as possible from it.
Servings: 8 slices
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion diced
- 4 ounces mushrooms sliced
- 2 cloves minced garlic
- 10 ounces chopped frozen spinach thawed and drained
- 6 ounces crumbled feta cheese
- 8 ounces shredded cheddar cheese
- 5 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch deep dish pie plate.
- Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate.
- Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving.
Calories: 272kcal | Carbohydrates: 7g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 182mg | Sodium: 573mg | Potassium: 326mg | Fiber: 1g | Sugar: 4g | Vitamin A: 94.9% | Vitamin C: 5.1% | Calcium: 40% | Iron: 10%