spinach mushroom quiche

spinach mushroom quiche

A delicious make-ahead breakfast completely balanced with protein, veggies, and whole grains.



  1. Preheat the oven to 375 degrees.
  2. Heat a large pot or dutch oven over medium high heat, add the onions and cook until translucent and golden brown (about 6-8 minutes).
  3. Add the minced garlic and cook until the garlic is fragrant (3-4mins).
  4. Add the mushrooms and cook until they brown..this could take a little while (8-10min)…keep moving the mushrooms around with your wooden spoon so they cook evenly.
  5. Add the Spinach and once the water has evaporated, season with about 1 Tbsp of salt and some pepper.
  6. Turn the heat off and in a separate bowl combine the mild, feta cheese, and eggs. Whisk together as if you’re making scrambled eggs.
  7. Add the egg mixture to the mushroom and spinach concoction.
  8. Pour half of the egg and veggie mixture into each pie crust, top with cheese and place in a pre-heated oven.
  9. Cook for 25-30 minutes until the egg has set (it no longer jiggles when you shake the pan) and the cheese is brown.
  10. You can serve the quiche warm or at room temperature.
  11. I love to cut the quiche into slices and store extras in the fridge for a quick yummy breakfast on the go!