Name: Light Mushroom and Spinach Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 pre-baked pie crust (9-inch); 1 cup mushrooms, sliced; 2 cups spinach, cooked and squeezed dry; 4 large eggs; 1 cup milk or cream; ½ cup shredded cheese (cheddar or mozzarella); 1 small onion, chopped; 1 tablespoon olive oil; Salt and pepper, to taste

This Light Mushroom and Spinach Quiche is a healthier twist on a classic favorite. With a crisp, golden crust and a creamy filling, it’s packed with earthy mushrooms, tender spinach, and a rich blend of eggs and cheese.

The dish is lighter than traditional quiches, making it perfect for a brunch or light lunch. It’s quick to prepare, offering a delightful balance of savory flavors without feeling too heavy. Serve it warm or at room temperature for a satisfying meal that’s sure to impress. Ideal for any occasion, this quiche can be easily made ahead of time.

Recipe Tips and Tricks:

Use a store-bought pie crust for convenience or make your own for a fresher taste.
To reduce calories, opt for low-fat cheese and a lighter cream or milk.
Squeeze out excess water from the spinach after cooking to prevent a soggy quiche.
Add herbs like thyme or rosemary for extra flavor.
Let the quiche cool slightly before slicing to maintain its shape.

Yield: 6 servings

Light Mushroom and Spinach Quiche

A lighter, savory quiche with mushrooms, spinach, and cheese, perfect for brunch or a healthy lunch.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

1 pre-baked pie crust (9-inch)
1 cup mushrooms, sliced
2 cups spinach, cooked and squeezed dry
4 large eggs
1 cup milk or cream
½ cup shredded cheese (cheddar or mozzarella)
1 small onion, chopped
1 tablespoon olive oil
Salt and pepper, to taste

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté the onions until soft, then add mushrooms and cook until tender.
Add spinach and cook for an additional 2 minutes, seasoning with salt and pepper. Set aside.
In a mixing bowl, whisk eggs with milk or cream. Stir in cheese.
Spread the mushroom and spinach mixture evenly into the pie crust. Pour the egg mixture over the top.
Bake for 30-35 minutes or until set and golden brown.
Let cool for 10 minutes before slicing and serving.

Notes

You can make this quiche ahead of time and refrigerate it. It’s also a great dish for meal prepping.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 299Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 142mgSodium 483mgCarbohydrates 22gFiber 3gSugar 5gProtein 12g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.