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4.4 of 5 (74)
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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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  • Havn't tried it yet but I will.I love spinach and cheese pizza. - 6/8/14

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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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  • This quiche is fantastic! An 8th of the pie is not enough, I ate 2 pieces since the calories where so low. Hubby didn't like all the spinach (I did) and suggested next time we use half as much and substitute in artichokes too. I used Tomato & Basil Feta which was great. Definatley will make again! - 8/11/13

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  • Very Good
    0 of 2 people found this review helpful
    Looks delicious. Will definitely make this crustless style this weekend, but am thinking of using only 2 whole eggs and the rest egg whites, to save fat/calories - 8/9/13

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  • 0 of 2 people found this review helpful
    This sounds good can't wait to try it! - 8/9/13

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  • 0 of 2 people found this review helpful
    This looks like a good, useful basic quiche recipe - I'm concerned about the sodium level. My son has extremely high sodium sensitivity; 350 mg/serving seems high for the ingredients used. If we used low sodium cheese in place of the feta, that would probably lower it some, but not enough. - 8/9/13

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  • My first quiche, loved it. The mushrooms, olive oil and garlic sauteed together really gave it flavor. At first I thought it would be too much spinach but turned out to be just right. I might try crustless next time only because I hate pie crust so I ate the filling and threw away the crust, lol. - 7/24/13

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  • LOVE this! My 12yo loves it even though he doesn't like mushrooms or spinach - go figure ;-) Super easy, quick, and a nice change of pace. - 5/3/13

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  • I thought that this was tasty, kids wouldn't touch it - too green! I pre-baked the crust as recommended. Instead of garlic & scallions, I added a sliced shallot when mushrooms were near done. - 4/8/13

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  • Very Good
    0 of 1 people found this review helpful
    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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  • 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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  • Great recipe, very tasty. I added a few onions to mine. It did take about 10 extra minutes in my oven, but still incredibly easy to make. - 4/6/13

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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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  • Great ingredients and easy to make. Only took longer in my oven to cook. - 7/19/12

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  • This was delicious! We dropped the crust and used egg substitute for two of the eggs and it was still wonderful. Leftovers made a good breakfast as well. - 7/13/12

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  • Incredible!
    0 of 1 people found this review helpful
    We make and eat this all.the.time. I make a whole-wheat press in the pan crust for a fiber and vitamin boost. I always substitute plain yogurt for sour cream, and it turns out great. - 3/14/12

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  • I've added some extra veggies and made a whole-meal crust from scratch. It tasted delicious! Thanks for sharing this receipe. - 3/8/12

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  • 0 of 2 people found this review helpful
    Can anyone tell me the portion size of this receipe ie how many grms per serve? - 2/17/12

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  • This was absolutely delish! I added onion and used fresh spinach (a whole bag = 8 oz) I had too much filling, next time I'd use a deep dish pie crust and cook it for almost 40 minutes. - 1/5/12

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  • This was pretty delicious! It was a little mushroom heavy, so I think I'll add tomatoes next time to change up the flavor a bit. It was really hard to not eat all of it! - 9/26/11

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  • I added the scallions and crabmeat to this recipe. It was very tasty. - 4/5/11

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  • i made one just your recipe and i added morning star sausage crumbels as well to other quiche recipe. both very good. - 8/7/10

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  • Very Good
    0 of 1 people found this review helpful
    I used egg substitute, Fage 0% Greek Yogurt instead of sour cream, low fat feta, and 3 low carb tortillas for the crust. That shaved off a bunch of calories, and I really liked it! - 8/4/10

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  • Very Good
    0 of 3 people found this review helpful
    I edited mine but loved the simplicity! - 1/6/10

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  • What a wonderful "HEALTHY" dish, made it crustless....goes great with salmon loaf/patties! Next time I'll add the crab to the Quiche...Thanks for the recipe. - 10/8/09

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  • This was wonderful and the kids enjoyed it too! - 10/2/09

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  • Very good, prepared the spinach with loads of white pepper and nutmeg. The mushrooms i sauteed in olive oil with white pepper, garlic, parsley, chicken bouillon and 2 tbsp of lemon juice - 10/1/09

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  • Very Good
    0 of 3 people found this review helpful
    Yummy! - 1/18/09

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  • I added some olives and artichoke hearts. Yummier! - 1/11/09

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  • 0 of 2 people found this review helpful
    This sounds delightful - I don't eat eggs so I'm going to try this with tofu. - 1/10/09

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  • Oh this was soooo tasty! I will certainly make this again! - 9/13/08

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  • This was awesome! I've made this several times. I added some salt and pepper to add more flavor and I also used reduced-fat Feta cheese, it cut down the calories and tastes just as good. - 6/17/08

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  • Love the flavor from the feta. Added pepper after filling the pie shells. - 5/12/08

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  • Fantastic! I used regular sour cream and according the ingredients that I used, it was 16.5 grams of fat. - 3/19/08

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  • Easy to make and full of flavor. I substituted fresh kale for the spinach - yum! - 1/21/08

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  • This is the second time I have made it. This is soo good and it is quick and easy to make. I added some onion and cut back on the spinich. I had no idea quiche was easy to make, thanks. - 1/20/08

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  • I really liked it! My husband did too! - 1/16/08

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  • This was a hit New Year's morning! My family loved it. Reheats well for a quick breakfast. - 1/2/08

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  • Outstanding! Easy to make in the morning before I started getting ready. Delicious! We both loved it. Will make again. - 10/30/07

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  • Absolutely wonderful! - 5/8/07

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  • This was incredibly tasty and so easy to make! - 4/24/07

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  • This was Really Good. - 4/8/07

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  • Very simple and satisfying - 3/29/07

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  • I never thought you could make a quiche without a lot of shredded cheeses. The Feta is just perfect, I put it in everything anyway! Yummy! - 3/28/07

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  • VERY easy to put together quickly and sooooo good! - 3/25/07

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  • Tasty! - 3/17/07

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  • Very Good
    0 of 2 people found this review helpful
    Good Stuff - 3/14/07

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  • Very Good
    0 of 2 people found this review helpful
    I am going to try the recipe with artichokes as well. - 3/14/07

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