Spinach Mushroom Quiche For A Meatless Meal

Lent will be observed from February 22 to April 8 this year. It is a period of religious observance in many Christian churches marking the 40 days that Jesus spent fasting in the desert, enduring temptation by Satan. Lent begins on Ash Wednesday and ends approximately six weeks later with the celebration of Easter. Fasting before Easter can be traced back as far as the 2nd century.

Whether you are trying to eat less meat for your health or you are looking for meatless meals for Lent, a vegetable quiche is a great meal to add to the menu. Quiches may be served hot, warm or cold. I shared an asparagus & tomato quiche several years ago with fresh spring asparagus. Then that summer I offered summer squash quiche. Today I’m sharing spinach quiche which can be made year round with frozen spinach. If using fresh baby spinach, sauté it with the onion and garlic. Frozen spinach works well. Defrost it, and then squeeze all the water out with your hands. Then press it between paper towels. If you leave any water in the spinach, your quiche can be soggy. You can also add and delete ingredients in the filling to meet your family’s needs or what’s in the pantry. I am using feta cheese and cheddar. This quiche is easy to make and is perfect for breakfast, brunch or dinner.

Don’t like a soggy crust on the bottom? To be sure you have a crisp crust on the bottom, pre-bake the empty crust for a few minutes before filling it with egg mixture. If you are a good pastry baker, feel free to use your favorite recipe for the crust. If you are like me and don’t enjoy making pastry, buy one at the grocery store. Place the crust in a 9 inch deep dish pie pan. If you are buying ready-made crusts, please note size. Many pre-made are 8 inches and not as deep as a standard pie pan. If you don’t want to use a pie crust due to gluten or calories, you can skip the entire crust part and just bake the filling in a well-greased pie pan. Check the quiche 15 minutes early because it shouldn’t take as long to bake.

Spinach Quiche

Use organic when available. Serves 6


Spinach & Mushroom Quiche

This classic Spinach Quiche has a generous amount of spinach, onion, garlic, rich custard egg filling, and lots of melty cheese. It is easy to make and the perfect quiche to serve for breakfast or brunch.
Course Main Course
Cuisine French
Keyword quiche, spinach & mushroom quiche, spinach quiche
Servings 6


  • 1 9" deep dish crust
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained or fresh baby spinach
  • 1 (4.5 ounce) can mushrooms, drained or fresh mushrooms
  • 1/2 cup chopped onion
  • 2 garlic cloves minced
  • 1/4 tsp  crushed red pepper
  • 1 tbsp fresh thyme
  • 1 pinch nutmeg
  • 1 cup whole milk
  • 4 eggs at room temperature
  • 2 tbsp olive oil
  • 6 oz crumbled feta cheese 
  • 8 oz shredded cheddar cheese divided
  • salt and pepper to taste


  • Preheat the oven to 375 degrees F (190 degrees C)
  • Place unwrapped frozen pie crust on a baking sheet and bake for 2 to 3 minutes
  • Remove from the oven and gently prick the bottom and sides all over with a fork
  • Return to the oven and bake for 8 more minutes
  • Remove and set aside
  • If making without crust, carefully oil pie pan
  • Lower oven temperature to 325 degrees F (163 degrees C)
  • Put olive oil  in a medium skillet over medium heat
  • Add onion and sauté about 3 to 4 minutes
  • Add garlic and sauté for another minute
  • Stir in spinach, mushrooms, feta, and 1/4 cup Cheddar
  • Salt and pepper to taste
  • Spoon mixture into the pie shell and let cool slightly
  • In a medium bowl, whisk together milk, eggs, salt, pepper, thyme, nutmeg, and crushed red pepper
  • Pour the egg mixture over the spinach layer in pie shell
  • Bake for 15 minutes
  • Sprinkle last 1/4 cup of cheddar cheese over the top of quiche
  • Bake another 35 to 45 minutes until center is set and crust is golden
  • If crust browns too quickly, tent with aluminum foil
  • Let cool 10 minutes before slicing and serving
  • Serve with green salad or fruit salad


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

20 thoughts to “Spinach Mushroom Quiche For A Meatless Meal”

  1. Spinach and mushrooms sound like a great combination for a quiche. I tend to make a lot of quiche’s during the warmer months, they’re great for lunch or dinner with lots of salad.

  2. I love making my own quiche and usually pair spinach with salmon, but it’s so expensive these days. I think mushroom would make a good alternative. I do add feta as well.

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