Real Recipes From Real Home Cooks ®

spinach, mushroom, onion quiche

(1 rating)
Blue Ribbon Recipe by
Loey Krause
Pickens, SC

Note about temperatures of ingredients. The pie crust will tend to slip down the sides of the pan, causing your filling to run over, especially if you make an all-butter crust as I usually do. If the crust is cold when it goes in the oven, it will have a better chance of setting up before the butter melts, preventing slippage. If the milk and eggs in the filling are cold when it goes into the oven, it will take a lot longer to bake, causing the crust to over-brown and the filling to set unevenly. It will seem to take forever for the center to set, long after it is set around the edges.

Blue Ribbon Recipe

Quiche is an easy brunch recipe, and this spinach, mushroom, and onion one is delicious. When sliced, it's an impressive addition to your table. We opted to add the optional Feta and bacon and loved the smoky/salty flavor from them. A simple recipe for Mother's Day or any time you're hosting a brunch.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For spinach, mushroom, onion quiche

  • 1
    unbaked pie shell
  • 4 Tbsp
  • 8 oz
    fresh mushrooms, sliced
  • 1 md
    yellow onion
  • 10 oz
    chopped spinach (fresh or frozen)
  • 1 c
    finely shredded Swiss cheese
  • 3 lg
  • 1 1/2 c
  • salt and pepper
  • crumbled crisp bacon (optional)
  • Feta cheese (optional)

How To Make spinach, mushroom, onion quiche

  • Oven preheating.
    Preheat oven to 350 degrees. If you have a baking stone, put it on the rack to preheat.
  • Deep dish pie crust ready to chill.
    Line a 9-inch deep dish pie pan with crust, flute edges high to hold possible overflow during baking. Refrigerate crust 30 minutes or more. Crust should be cold when the quiche goes into the oven to prevent its sliding down.
  • Sauteeing onions and mushrooms in butter.
    Heat a good sized skillet. When pan is hot, add butter. When butter is melted, add sliced onions. Sauté until they start to brown. Add mushrooms and continue to sauté and stir until all is well browned. Remove from heat.
  • Cooked spinach added to the pan.
    Cook chopped spinach in a saucepan in water until heated through (water boils) stirring to break up any frozen parts. Drain water from spinach in a sieve and press spinach to dry well. Add spinach to pan with mushrooms and onion. Stir to mix in uniformly.
  • Stirring in Swiss cheese.
    Add Swiss cheese to pan with vegetables and stir to a uniform distribution of ingredients.
  • Veggie mixture poured into chilled pie crust.
    Put vegetable and cheese mixture into pie crust and spread out evenly. Add optional Feta.
  • Egg/milk mixture poured over the veggies.
    Add milk to well-beaten eggs and whisk a bit to fully incorporate. Add salt and pepper to taste. Pour milk and egg mixture over vegetables in the pie pan. It should fill to the top, but don’t go over. You might want to set quiche in a sheet pan/jelly roll pan to catch any overflow.
  • Quiche baking in the oven.
    Place on preheated baking stone in the oven. Bake about 50-60 minutes, checking frequently, until crust is nicely browned and center of quiche is set. Cool on rack.