Spinach and Mushroom Quiche with Shiitake Mushrooms Recipe - Allrecipes.com
Spinach and Mushroom Quiche with Shiitake Mushrooms Recipe
  • READY IN 1 hr

Spinach and Mushroom Quiche with Shiitake Mushrooms

Recipe by  

"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 Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Apr 25, 2012

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!

 
Jan 26, 2013

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

 

12 Ratings

Nov 30, 2012

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 did substitute regular bacon for turkey bacon (it was what we had) and kale for spinach (preference). I can't wait to make this one again!!

 
Nov 19, 2013

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 eliminated the 1/4 cup butter. Stirring the egg mixture into the vegetable mixture after it was placed into the pie shell seemed like an opportunity to damage the crust. Poured about 1/3 of the egg mixture into the vegetables, and then spooned the combined mixture into the pie shell with the remaining egg mixture poured into the shell. The last ten minute baking time increment, with the quiche foiled, had to be extended an extra 6 minutes to get a clean toothpick. Will make this again soon as the hungry clan devoured this quiche in a flash.

 
Mar 17, 2013

excellant

 
Sep 27, 2014

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

 
Jan 22, 2014

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 firmed up a bit. It was delicious! Next time, I'm going to sprinkle some seasoned salt on the top for a spicy kick. This recipe could not have been easier.

 
Apr 02, 2013

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 missing. For my own taste buds, I added some tomato sauce to mix up the texture and add a little more flavor. It was a struggle to find sides. I added green beans with onion that i bought from a local grocery store. In the end, a very good basic recipe that I made my own.

 

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Nutrition

  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 181 mg
  • 60%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 575 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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