Spinach-Mushroom Quiche

Vicki Johnson


I have been using this recipe for over 30 years. I can't recall where I got it. It was one of my signature recipes for our annual Christmas Brunch. The crust is amazing. My family loves it.

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★★★★★ 1 vote



7 c
whole wheat flour
1 lb
soft whipped cream cheese
1 1/2 lb
butter, melted
2 Tbsp
cooking oil


1/2 stick
6 c
fresh mushrooms, cleaned and thinly sliced
4 c
chopped fresh spinach
3/4 c
thinly sliced scallions with tops
1/2 c
diced green peppers
1 can(s)
16 oz stewed tomatoes
1/4 c
2 c
monterey jack cheese, grated
1/2 pt
half and half
1 Tbsp
sesame seeds
1 Tbsp


Step 1 Direction Photo

1Pre-heat oven to 350 degrees. Heat butter in skillet. Add mushrooms, spinach, scalions, green pepper, tomatoes & water. Cook uncovered over medium-low heat until liquid is absorbed, about 15 minutes.

2Place half cup of each cheese in blender jar. Add eggs and half & half. Cover and blend for 1 minute.

3Spoon half of vegetable mixture onto crust, spreading evenly.

Step 4 Direction Photo

4Pour half of cheese mixture over vegetables. Sprinkle on half of remaining cheeses. Spoon on remaining vegetables, then cheese-egg mixture.

5Sprinkle on rest of cheeses. Sprinkle on sesame seeds (optional) and paprika.

Step 6 Direction Photo

6Bake 60 minutes or until knife inserted in center comes out clean.

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