Spinach & Mushroom Quiche

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  •        1    9 inch Refrigerated Pie Crust
  •    ½ lb    Mushrooms
  • ¼ cup    Onions, diced
  •   2 tbs    Butter
  •  1 pkg    Frozen Chopped Spinach (10 oz)
  • ¼ cup    Sour Cream
  •  ¼ tsp    Salt
  •  ⅛ tsp    Black Pepper
  •        4    Eggs
  •  1 cup    Half and Half
  •  ⅛ tsp    Salt
  •  ⅛ tsp    Black Pepper
  • ¾ cup    Shredded Swiss Cheese
  • ¼ cup    Grated Parmesan Cheese


Thaw and drain the spinach.
Squeeze out excess water, spread out on cutting board and pat dry with a paper towel (that the crust will not be soggy) and chop.
Arrange pie crust in quiche pan.
Clean mushrooms,cut in half and slice.
In a skillet melt the butter over medium high heat and sauté the onion and mushrooms until golden brown, set aside.
Mix together spinach, sour cream, ¼ tsp salt and ⅛ tsp pepper. Spread onto the pie crust.
Layer mushrooms on top of spinach and sprinkle with Parmesan cheese.
Beat eggs with Half & Half, salt and pepper.
Pour egg mixture into quiche pan and top with Swiss cheese.
Bake at 375°F for 45 minutes until set and lightly browned.

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