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.


★★★★★ 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
  • 8
  • 1/2 pt
    half and half
  • 1 Tbsp
    sesame seeds
  • 1 Tbsp

How to Make Spinach-Mushroom Quiche


  1. Pre-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.
  2. Place half cup of each cheese in blender jar. Add eggs and half & half. Cover and blend for 1 minute.
  3. Spoon half of vegetable mixture onto crust, spreading evenly.
  4. Pour half of cheese mixture over vegetables. Sprinkle on half of remaining cheeses. Spoon on remaining vegetables, then cheese-egg mixture.
  5. Sprinkle on rest of cheeses. Sprinkle on sesame seeds (optional) and paprika.
  6. Bake 60 minutes or until knife inserted in center comes out clean.

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