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Transformed Spinach Mushroom Quiche

EMBRYOCONCEPTS

"This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over."
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Ingredients

1 h 30 m servings 334 cals
Original recipe yields 6 servings (1 9-inch quiche)

Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Fit pie crust into a 9-inch pie dish.
  3. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
  4. Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
  5. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
  6. Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 84
  1. 101 Ratings

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Most helpful positive review

This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree wi...

Most helpful critical review

Only half of the vegetable/cheese ingredients fit into the pie shell, so the end results was poor. Would never make this recipe again.

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This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree wi...

This was a pretty good recipe, but head's up that you really need to cook the spinach before you put it in the quiche. They left that step out, which I figured out when I saw the massive amounts...

This gets 5 stars from me because I changed it based on the ingredients I had on hand, and it still was great! Here's the changes: 1 deep dish pie crust; 1 can spinach, drained and squeezed dry;...

After sauteing a half of a red onion (Julienne cuts) and Baby Portobello mushrooms in Extra Virgin Olive Oil (EVOO), I wilted some fresh Baby Spinach and added some Julienne cut Roma Tomatoes. ...

Really great, precooked the mushrooms, onions and then wilted the baby spinach, but otherwise followed the recipe and it was really pretty easy to make. And with me dishing up the servings it l...

Successful recipe! I made a few revisions. Reduced butter to 2 Tbps & based on other reviewers' comments, I reduced the eggs to 3, cheese to 4 oz, mushrooms to 6 oz, spinach to 4 oz. I also us...

First time making quiche and followed this recipe and it turned out awesome! (although I did sauté the spinach, onion, and mushroom before). I used store-bought frozen crust and I poked some hol...

very good recipe- I also precooked the vegetables until spinach wilted and added some green pepper-- mixed it into egg mixture- used 5 eggs and a little more milk - some paprika sprinkled on ...

My husband and I like more flavor, so I added teaspoons of finely chopped oregano and some dried Italian seasoning for a little more kick. I only had goat's cheese, but that tasted amazing. I fo...