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4.5 of 5 (73)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.0
  • Total Fat: 13.5 g
  • Cholesterol: 104.5 mg
  • Sodium: 280.1 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 7.4 g

View full nutritional breakdown of Feta Mushroom Spinach Quiche calories by ingredient
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Feta Mushroom Spinach Quiche

Submitted by: AURICAL
Feta Mushroom Spinach Quiche

Introduction

Delicious and healthful, this simple dish is perfect any time of day. Delicious and healthful, this simple dish is perfect any time of day.
Number of Servings: 8

Ingredients

    4 large eggs
    1/4 c. reduced fat sour cream
    1/4 c. skim milk
    2 c. fresh mushrooms, sliced
    2 tsp. garlic, minced
    4 tsp. olive oil
    1 bag Fresh Express Baby Spinach
    1/2 c. feta cheese, finely crumbled
    1 tbsp Parmesan cheese, grated
    1 prepared 9" pie crust

Directions

1. Preheat oven to 375
2. Thaw spinach and pie crust (check directions on package of pie crust - some can be used frozen)
3. Sautee garlic and mushrooms in olive oil (If using fresh spinach, throw that in as well)
4. whisk sour cream, milk, and eggs until smooth (works best if sour cream and milk are mixed first and then eggs are added)
5. Add spinach, mushrooms, garlic, and feta cheese to the egg mixture and stir briefly
6. Pour into pie crust
7. Sprinkle parm evenly over the top
8. Bake at 375 for 25-30 mins - quiche is done when knife inserted in the center comes out clean.

Serves 6-8 (calorie info calculated for 8 servings)

To reduce the calories/fat even more:
- use reduced fat feta cheese
- Don't use parm at all
- Don't use a pie crust, just spray the pie dish with a nonstick cooking spray.

Enjoy!

*****Update*****

Made this recipe again last night and I made some slight changes/improvements that others might enjoy:

-Pre-baked the crust for ~7-10 mins at 375
-As suggested by some I added a little salt/pepper to egg mixture
-Sauteed scallions with the mushrooms
-Added ~1 c. of imitation crab/lobster meat chopped into relatively small pieces

These alterations did a lot to improve the texture of the crust and overall flavor of the quiche only increased the calories by 15-20 cals / slice







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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    easy and delicious. I made it crustless and added asparagus and a little pepper.a great addition to Easter brunch! - 4/8/12

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  • Incredible!
    5 of 5 people found this review helpful
    I'm still in love with this recipe-- I've made it like 6 times at least now. I add artichokes and tomato. Love it love it love it!!!!! - 7/26/07

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  • Incredible!
    4 of 4 people found this review helpful
    I LOVED this dish! Used Non-fat plain yogurt instead of Sour Cream, but everything else was the same. Will be making this again and again. - 7/10/11

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  • Incredible!
    3 of 3 people found this review helpful
    I expected this dish to be just ok, I had no idea it would be soooo delicious!! Easy to make, filling, and just tastes wonderful! - 1/12/09

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  • Very Good
    3 of 3 people found this review helpful
    This recipe is great but I would suggest that you add some salt/seasoning since it is a bit bland. Also, make sure to drain the thawed spinach--I didn't and my filling overflowed a bit. Just a helpful hint for those that are like me and forget these things! - 4/30/07

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  • Incredible!
    2 of 4 people found this review helpful
    Marvelous!! Thanks for this! No crust (cooking spray), no parmesan . Gr yogurt for sour cream & plain soy milk for milk. Used a med onion & lg clove of garlic. Bit of salt and freshly-ground black pepper just before eating. MARVELOUS and twice as big a serving size only 252 cal. - 4/6/13

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  • Incredible!
    2 of 2 people found this review helpful
    This was great! My first quiche! I used 5 oz of fresh spinach (sauteed with mushrooms and garlic) and baked for 33 minutes. Turned out perfect! - 4/24/10

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  • Very Good
    2 of 2 people found this review helpful
    I pre-baked the thawed pie crust for 10 min. I also added 1 cup of imitation crab meat. I thought I drained the thawed spinach enough; I squeezed the spinach against the strainer. However, the excess water made the quiche a little runny. I would use fresh spinach next time. Delicious flavor! - 12/5/09

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  • Incredible!
    1 of 1 people found this review helpful
    Made this for dinner tonight. I used fresh spinach and it came out pretty good. I will make it without the pie crust next time. Update - I reheated the quiche in the oven the next day and it was even better than freshly out of the oven. Yum! - 8/21/13

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  • Very Good
    1 of 1 people found this review helpful
    I skipped the pie crust, added some salt and pepper, and topped the quiche with sliced tomatoes for a bit of prettiness. Only 106 calories per serving that way! - 8/30/07

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome! I added artichokes, and had to cook for about 15 minutes more. Very tasty and delicious! - 3/8/07

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  • I really like this recipe for a quick weeknight meal. I added some sauteed sweet onion. Next time I want to try it with the crab meat. - 4/16/14

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  • Delicious. We'll definitely have this again. I substituted nonfat Greek yogurt for the sour cream. - 4/15/14

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  • I made this for my girlfriends & me as a quick, nutritious breakfast before our 5K mud run obstacle course race this past Saturday. I shaved a few calories off by using egg substitute (instead of real eggs) and using 2% Greek yogurt instead of sour cream. Also added diced zucchini. DEELISH! - 4/9/14

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  • I can not have wheat so I would have togo with a gluten free crust. - 3/22/14

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  • Great as it is, but try adding some roasted red peppers for a bit more spark - 3/19/14

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  • GReat, convenient, simple and easy. I did use almond milk and plain greek yogurt for skim milk and sour cream and I didn't use crust or parm. - 3/4/14

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  • Tasted great! I subbed full-fat dairy however. I do not consume reduced fat dairy products. - 3/3/14

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  • I just noticed that the list of ingredients call for "1 Bag Fresh Express Baby Spinach", but the directions are for frozen spinach. So how much frozen spinach would a person use to be the same as the raw and should the raw be cooked first?? I would like to make this and knowing this would help. TY - 3/3/14

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  • This sounds delicious! Another way to cut the calories is to use eggbeaters instead of regular eggs. I've used eggbeaters in my regular quiche and they work fine. - 3/3/14

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  • Really good and easy to make - 2/5/14

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  • Delicious. I prebaked my pie shell @ 400 degrees for 10 minutes, then baked the quiche at 375 for 45 minutes. I added in some diced red pepper and ham for a very hearty dinner, along with a refreshing salad. - 12/4/13

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  • made this last night, added the imitation crab, but used low fat sour cream and low fat feta...was delicious! My family inhaled it!!!!! Also, I drained the spinach and wrung it out...but found that by sauteeing it with the mushrooms and garlic, any leftover excess moisture cooked off. - 11/15/13

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  • This quiche is really good. I prebaked the pie crust, and sauteed the frzed spinach along with the mushrooms, and added salt and pepper to the egg mixture. It was delicious! - 11/11/13

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  • Bad
    0 of 1 people found this review helpful
    Horrible. Way too much spinach. That was all you could taste. - 8/15/13

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