MI Coop Kitchen

Spinach & Mushroom Quiche

Recipe by
Great Lakes Energy Cooperative  
1 Hour
Prep: 15 Minutes | Cook: 45 Minutes | Servings: 6-8 slices


  • 2 tablespoons salted butter
  • 1/3 cup finely diced onion
  • 12 ounces white or baby bella mushrooms, trimmed and sliced
  • 2 cups baby spinach
  • 6 large eggs
  • 1 cup half & half
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 12 ounces grated Swiss cheese
  • 1 unbaked pie crust


  1. Preheat oven to 350 F.
  2. In a large sauté pan, heat the butter over medium heat until melted.  Add the onion and sauté until tender, about 5-6 minutes.  Add the mushrooms and sauté until their liquid has evaporated, about 5-6 minutes.  Add the spinach and sauté until wilted, about 1-2 minutes.  Remove from heat and set aside.
  3. In a large bowl, whisk together the eggs, half and half, garlic powder, salt and pepper.  Stir in the onion/mushroom and spinach mixture and add the Swiss cheese.  Pour the mixture into an unbaked pie shell.
  4. Bake until the quiche is lightly golden and set in the center when the pan is gently wiggled, about 45-50 minutes.  Cover the crust with foil if it is browning too quickly.
  5. Remove from oven and let stand 10 minutes (important)!  Slice and serve.

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