Easy Spinach and Mushroom Quiche

Total Time
Prep 10 mins
Cook 35 mins

What can I say, quiche is easy and tasty.

Ingredients Nutrition


  1. Preheat oven to 325°F
  2. Saute mushrooms and spinach in butter or margarine.
  3. Beat together milk and eggs and then add seasonings.
  4. Combine the two mixtures and pour into pie shell.
  5. Bake for 35 minutes.
Most Helpful

Out of this world. My DH and I enjoyed this last night. The only think I did differnet was add a shallot and fresh thyme, sage & parsley. Cant say enough about the flavor. Great job Quick Easy and Delicious

Mom to all April 22, 2010

Sooooo yummy!!!! I was afraid that making quiche would be really tricky - the only tricky part with this recipe was adding too much fillings!! :) I love spinach and mushroom so i added a little more than the recipe called for and had some spillage. This will be a basic go to recipe for quiche! Can't wait to try it with ham and mushrooms, or asparagus, or bacon, or anything!!!!

Leasamk February 04, 2013

I'm making this recipe for the first time as I type this!! <br/><br/>I doubled the quantities in this recipe since I had two pie shells. Also, I like a lot more spinach so I used two 300 g packages of frozen chopped spinach. More salt, about 1 tsp, two crushed garlic, some marjoram, and about 1.5 tsp of the thyme. I used slightly less milk than double 1.3/4 cups, but it was still overflowing the pie shells. <br/><br/>Probably a good idea to use only 1.5 packs of the frozen spinach, so that it doesn't overflow. Luckily, I had put both quiches on a baking sheet so no cleanup in the stove to do!<br/><br/>Time to cook was a lot longer! I used a temperature of 335 F to start, for 35 minutes, then added another 35 minutes at 325 F. Trying to get the golden brown top colour. <br/>I did the knife test, and it pulled out cleanly at 55 minutes, but the colour was still very pale.<br/>Now doing another 10 minutes...so total cooking time will be 65 minutes!<br/><br/>We'll be tasting it for dinner on Friday night...making this ahead of time on a Wednesday.<br/>I'll let you know how it tasted.

Axelboot November 27, 2014