Spinach and Mushroom Quiche with Shiitake Mushrooms

Spinach and Mushroom Quiche with Shiitake Mushrooms

10
EATMORCHIKIN 0

"After trying multiple spinach recipes throughout the years, this one is my conglomeration with personal taste additions. Savory and delicious using primarily fresh ingredients. A new family favorite. Shiitake mushrooms can be substituted for other varieties. Broccoli can be omitted per personal taste."
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Ingredients

1 h servings 381 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

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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

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Fit pie crust into a 9-inch pie dish.
  3. Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.
  4. Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
  5. Spoon vegetable mixture into the pie crust.
  6. Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
  7. Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
  8. Allow quiche to cool for 5 minutes before serving.

Reviews

10

Great recipe! The shiitake mushrooms were fantastic. I also added a bit of goat cheese that I had lying around and needed to use up. It was a good idea!

Very good! The spinach has a distinct flavor from the rest of the quiche. I had to cook it 10min longer

This was fabulous! My husband gave high praise, too. The directions for cook time and method were just right-- no guessing or worrying about an overdone or underdone quiche. And the flavor! I di...

Terrific!! Didn’t want to buy a package of turkey bacon to use 1 slice called for in this recipe. Instead, added a heaping teaspoon of bacon grease to give this some ‘bacon’ flavor, and eliminat...

excellant

The first time I made this, I unintentionally altered the recipe. Not owning a pie plate at the time, I bought a pre-made pie crust that came in a shallow pie plate. As such there wasn't enough ...

I follow this recipe without any changes and it comes out great - especially the baking times.

I will definitely make this again! I didn't have any bacon, so I skipped it. I guess I made it vegetarian then, right? I add five minutes at the very end after I took the foil off so that it fi...

Loved it!! Wonderful and easy recipe that actually took me the amount of time it designated for. It was quick, easy and delicious. After I took my first bite, I found that there was something mi...