Cheesy spinach and mushroom quiche is made easy by using a frozen pie crust, so it’s perfect for a busy weeknight or a lazy weekend. This healthy quiche recipe is plump full of mushrooms, spinach, and a creamy filling made with cheddar cheese. Enjoy it for breakfast, brunch, or serve with a side salad for lunch or dinner.
Quiche is one of my favorite foods to savor on a lazy weekend, along with chocolate old fashioned donuts and gooey cinnamon rolls. “Life is short, eat quiche” is my new motto.
One of the best things about this spinach and mushroom quiche recipe is that it’s super simple to make: we use frozen pie crust, so other than taking a few minutes to cook the veggies and beat the egg mixture, you simply let your quiche do its thing in the oven while you tend to more important things.
The result is a creamy and savory vegetarian quiche with just a hint of garlic and a buttery and flaky crust. It’s a stunner of a dish, and one that can be eaten for breakfast, brunch, or served with a side salad for lunch or dinner.
1 (3.5 ounces) package shiitake mushrooms, sliced
1 slice turkey bacon, cut into 1/2-inch pieces
1 (9 ounces) bag fresh spinach
½ c chopped broccoli florets
1 prepared 9-inch single pie crust
¼ c butter
½ c shredded sharp Cheddar cheese
¼ c shredded sharp Cheddar cheese
1 bunch green onions, chopped
3 cloves garlic, chopped
½ tsp sea salt
½ tsp black pepper
4 Eggs, beaten
¾ c milk
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Fill a 9-inch pie dish with a pie crust.
Place a large skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the garlic and green onions, then saute until aromatic and translucent.
Add the turkey bacon and cook until aromatic as well.
Add the shitake mushrooms, broccoli, and spinach. Saute for about 5 minutes or until soft.
Add 1/4 cup of Cheddar cheese and stir until well blended.
Transfer the mixture into the prepared crust and spread it evenly.
In a mixing bowl, add eggs, salt, and pepper. Beat until well combined.
Pour the mixture on top of the veggies and stir until well mixed.
Place it inside the preheated oven and bake for about 15 minutes.
Sprinkle more Cheddar cheese on top and bake for another 10 minutes.
Cover it with foil and bake for another 10 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Serve warm and enjoy!
Calories: 380.6 | Protein: 13.7g27 % | Carbohydrates: 21.9g7 % | Dietary Fiber: 3.5g14 % | Sugars: 3.2g | Fat: 27.2g42 % | Saturated Fat: 12.1g60 % | Cholesterol: 164mg55 % | Vitamin A Iu: 5016.1IU100 % | Niacin Equivalents: 4.3mg33 % | Vitamin B6: 0.2mg14 % | Vitamin C: 26.5mg44 % | Folate: 154.5mcg39 % | Calcium: 244.5mg25 % | Iron: 5.4mg30 % | Magnesium: 61.6mg22 % | Potassium: 503.1mg14 % | Sodium: 574.5mg23 % | Thiamin: 0.2mg21 % | Calories From Fat: 244.4