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Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

Quiche is packed with protein while giving your budget a break. Depending on how "deep" the deep-dish pie crust is, this recipe can make 2 quiche. The second one will freeze well once it's cooked.


  • 1 pkg. frozen deep-dish pie crust
  • 6 ea. eggs
  • 1½ c. shredded cheddar cheese
  • 1½ c. shredded mozarella cheese
  • ½ c. milk
  • ½ c. evaporated milk
  • 1 c. chopped frozen spinach, thawed
  • ½ c. chopped onion
  • 1 c. sliced mushrooms
  • ½ tsp. dried oregano
  • sea salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Saute onions and mushrooms in 1 tablespoon olive oil and set aside to cool.
  3. In a large bowl, combine eggs, cheeses, milks, vegetables, and spices.
  4. Pour into pie crust(s). Bake for 30 minutes, or until the center of the quiche is set.
  5. Remove from oven and serve.
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