Sautéed Mushroom and Spinach Quiche

Sautéed Mushroom and Spinach Quiche


Sautéed onions, jalapeño, garlic and cremini mushrooms are mixed with crumbled feta and chopped parsley in this delicious egg pie.

Sautéed Mushroom and Spinach Quiche

1 prepared 9-inch single pie crust
4 eggs, mixed + 1 egg, separated
1/2 cup milk
1/4 cup plain unsweetened yogurt
1 to 2 garlic cloves, minced
1 jalapeño, minced
1 1/2 cups fresh spinach, steamed, chopped
8 to 10 fresh cremini mushrooms, thinly sliced
1/4 cup red or sweet onion, diced
1 to 2 Tbsp fresh parsley, finely chopped
1/4 cup feta cheese, crumbled
1/4 tsp sea salt
ground black pepper to taste

Preheat oven and bake pie shell. Preheat oven to 400 degrees F (200 degrees C). Thaw the pie shell at room temperature for about 10 minutes. After 10 minutes, the shell should have thawed enough to be able to pierce the sides and bottom of it with a fork. Once the thawed shell has been pierced, place in the preheated oven and bake for 8 to 10 minutes or when the crust has risen and is starting to turn a light golden brown; then remove from oven and set aside to cool.

Prepare vegetables. Dice the onion and then set aside in a small bowl. Mince the garlic and jalapeño and set aside in its own bowl. Clean and thinly slice the mushrooms and set aside in their own bowl. Clean and chop the parsley and then set aside.

Steam spinach. Clean the spinach then transfer it to a steaming basket and place in a pot with a little water. Steam the spinach for 3 to 4 minutes or until limp. Remove the basket from the pot and put the spinach somewhere to cool.

Sauté vegetables. In a large skillet or non-stick frying pan, add a tablespoon of olive oil and the diced onions. Sauté the onions over medium-low heat for 4 to 5 minutes or until translucent. Add the minced garlic and jalapeño and cook for just 1 minute longer or until fragrant. Transfer the sautéed vegetables to a small bowl and set aside.

Add 1 more tablespoon of olive oil to the frying pan and increase heat to medium. Add the sliced mushrooms to the pan and cook for 4 to 5 minutes or until they have released their moisture and turned a light golden colour. Transfer the sautéed mushrooms to a small bowl and set aside to cool.

Prepare eggs. In a large bowl break four eggs and remove any shells. With the fifth egg, separate the yolk from the whites, placing the yolk in the bowl with the other eggs and the whites aside in its own bowl. With a fork mix both set of eggs separately and then set aside.

Prepare pie crust. Pour the egg whites into the pie shell and rub unto sides and bottom to coat. Place the pie shell back into the oven for just 2 minutes to bake on the egg white coating then remove from oven. This will help to keep the pie crust crisp and prevent it from becoming soggy.

Prepare egg mixture. In a bowl, whisk together the yogurt and the milk until smooth. Then pour the yogurt / milk mixture into the mixed eggs. Crumble the feta and also add to the egg mixture. When the vegetables have cooled enough, fold the sautéed onion mixture, mushrooms and chopped parsley into the egg mixture. Pour the egg mixture into the prepared pie shell.

Bake. Place the filled pie shell carefully on a baking sheet and bake in the preheated oven at 400 degrees Fahrenheit for 40 to 50 minutes, or until top is golden brown and the filling is set. Remove from oven and allow the quiche to cool for about 10 minutes before serving. Enjoy.

Recipe shared by: J. Marshall

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