Oh yumm! I made up a quiche recipe, and it turned out super yummy!!

Last night I cleaned out our refrigerator and found a package of readymade piecrust I had purchased for Christmas and had never used. These days I don’t normally bake pies—but I had splurged and purchased the crusts—just in case we might need it.

I decided to make something I haven’t baked since we owned a restaurant—quiche. Of course, back then, I made my own piecrust, but that was almost 15 years ago.

Instead of following a recipe, I made up one, using ingredients found in the frig. I’m trying to get back to eating healthy—after my holiday splurge, which included sweets and red meat. While the piecrust is not exactly healthy, the other quiche ingredients are. Instead of adding ham or bacon, I went heavy on the mushrooms.

I have to say, the quiche smelled delicious when baking—and tasted even better!

So here goes, a recipe for two quiche pies. You can eat one now, and freeze the second one, like I did!


Package of ready made pie crust (package of two)
1 small yellow onion (diced)
10-ounce package frozen spinach (defrost and chop)
16 ounces fresh mushrooms.
1 1/3 cup shredded cheddar cheese
Cayenne pepper
1 ½ cups milk
9 eggs


1. Preheat the oven to 350°.

2. Follow the instructions on the piecrust package and arrange each of the rolls of pastry onto a pie pan. Since this recipe is for two pies, you will use both rolls and will need two pans. I used deeper Pyrex pie dishes. Poke holes in the bottom of the pie with a fork.

3. Put about 2/3 of mushrooms into a food processor and pulverize. Dice the remaining mushrooms.

4. Bake the piecrusts for 10 minutes at 350° while preparing the ingredients (dicing and shredding).

5. In a blender, add the eggs, milk, and 4 or 5 dashes of cayenne pepper. I did not add salt, but you might want to add a few dashes. Blend well.

6. After the crusts bake for 10 minutes, remove them from the oven.

7. Divide the diced onion, and add to the bottom of each partially baked piecrust. Spread diced onions over the bottom of each pie.

8. Squeeze the moisture out of the pulverized mushroom (it will almost be paste-like) and then divide and spread evenly over the onion.

9. Divide the diced mushrooms, and spread them over the pulverized mushrooms.

10. Squeeze the moisture out of the spinach, and divide it between the two pies. Spread over the mushrooms.

11. Divide the shredded cheese, sprinkle over the spinach.

12. Divide the egg mixture and pour evenly over the cheese.

13. Bake the pies for 45-60 minutes, or when a knife comes out clean and before the edge of the crust turns too brown.

14. Let sit for about 15 minutes before slicing.


2 comments on “Mushroom Spinach Quiche Recipe

  1. Meghan Ciana Doidge

    Interesting that you ‘pulverized’ some of the mushrooms, Bobbi. For a meaty texture? And you don’t precook the onion and/or spinach?It looks fantastic!!

    1. Bobbi Holmes Post author

      Well the pulverizing was sort of an accident. I was going for dicing, but my food processor had other ideas. However, I think it was right! Yet, when you pulverize, it is important to squeeze out the moisture, as it gets soggy. And no, I didn’t precook the onions or the spinach. I just thawed the spinach in the microwave. Even my mother liked it! I have decided to make more quiches this year. The next one…seafood!

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