Feta Spinach Mushroom Quiche Recipe
“Rich, buttery, and savory, this feta spinach mushroom quiche is super easy to make and the whole family will love it!”
Yisraela Azoulay
Original Recipe Author
If you’re a fan of baked meals and enjoy cheesy, creamy flavors, then you’ll love this feta spinach mushroom quiche recipe!
Simple and quick to make, this quiche is comforting, salty, and incredibly rich to indulge your senses and satisfy your tummy.
Frequently Asked Questions:
Feta Spinach Mushroom Quiche
Can I use fresh bagged spinach?
Yes, you can, but your quiche will come out mushy. That’s because fresh spinach releases more liquid than frozen spinach after you squeeze it.
Feta Spinach Mushroom Quiche Recipe
Equipment
Ingredients
- ½ stick butter (50 g)
- 2 tbsp. olive oil
- 3 large onions (chopped)
- Some honey
- 1 package champignon mushrooms (wiped down or peeled (do not rinse with water))
- 1 bag frozen spinach leaves (thawed overnight, well squeezed and chopped (800 g))
- Salt
- Black pepper
- 9 oz. quark creamy soft cheese 9% (250 g)
- 5 oz. shredded mozzarella (150 g)
- 3½ oz. feta cheese (crumbled (100 g))
- 1 cup heavy cream (250 ml)
- 4 eggs
- 2 tbsp. flour
- 4 tbsp. breadcrumbs
Instructions
- Preheat the oven to 350°F (180°C) with no convection.
- In a large frying pan, melt the butter with the olive oil.
- Add the onions then drizzle some honey and fry until golden.
- Add the cut mushrooms and squeezed chopped spinach.
- Season with salt and pepper.
- Fry until liquids evaporate.
- Allow the spinach mixture to cool down.
- Meanwhile in a bowl, mix all the cheeses with the heavy cream, eggs, flour, and breadcrumbs.
- Transfer the fried spinach mixture to the bowl and combine well.
- Season with salt and pepper if needed to adjust the flavor.
- Pour into the baking pan and smooth out.
- Bake until the top is a nice golden color, for about 45 minutes.
- Set aside for 30 minutes to settle.
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This Feta Spinach Mushroom Quiche Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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