Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 196.3
- Total Fat: 13.6 g
- Cholesterol: 117.8 mg
- Sodium: 350.1 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.2 g
- Protein: 7.3 g
View full nutritional breakdown of Feta Mushroom Spinach Quiche calories by ingredient
Feta Mushroom Spinach Quiche
Submitted by: AURICAL
Introduction
Delicious and Healthful!! Delicious and Healthful!!Number of Servings: 8
Ingredients
-
-4 lg 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
-1pkg Spinach (10oz), thawed and drained
-1/2 C. Feta cheese, finely crumbled
-1 Tbsp Parm 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
Number of Servings: 8
Recipe submitted by SparkPeople user AURICAL.
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
Number of Servings: 8
Recipe submitted by SparkPeople user AURICAL.
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Member Ratings For This Recipe
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Incredible!
2 of 2 people found this review helpful -
Incredible!
1 of 1 people found this review helpful -
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1 of 1 people found this review helpful -
Incredible!
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Very Good
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Very Good
Great recipe. I did add grape tomatoes, asparagus, jalepeno, red onion and chipolte chili pepper seasoning as we like food with a little heat! P.S. When I pre-baked the pie crust for 7 min it puffed up and shrunk even with piercing it with a fork numerous places before baking. Any other thoughts? - 4/7/13
Reply from AURICAL (4/11/13)
Strange - I only recently learned the "poke it with a fork" trick for pre-baking pie crust. Previously I used an 8 in cake round as a makeshift pie weight. I've only used the fork trick twice but it has worked beautifully both times, but I'm using homemade crust now (yay food processor!).
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Incredible!
Just made this for dinner. I made it without the pie crust & used individual tin plates and cooked for 45 minutes at 350*...YUM. This will definitely be added to my dinner rotation. - 4/6/13
Reply from AURICAL (4/11/13)
Glad you liked it! I've seen a bunch of pinterest recipes using muffin tins to make single serve portions - I bet you could do something similar with this, though the cooking time would have to be significantly reduced.
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Incredible!
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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Very Good
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mushrooms and oilve oil and garlic all make this dish special . - 4/5/13
Reply from AURICAL (4/11/13)
Thanks! I still make this dish regularly though it has evolved a bit since the last time it was updated. I now usually make my own crust, sub plain greek yogurt for sour cream, and switch up veggies depending on what I have in the fridge. Used broccoli last time and it was great!
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This recipe looks delicious. Can you use Gouda instead of Feta cheese? Anyone know or tried it with other cheeses?
- 4/5/13
Reply from AURICAL (4/11/13)
I'm sure it would be delicious with gouda! The main thing is you want a really flavorful cheese so you don't have to add a lot.
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Very Good
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Very Good
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Incredible!
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Very Good
0 of 1 people found this review helpful -
Very Good
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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