Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 195.0
Total Fat 13.5 g
Saturated Fat 4.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 5.8 g
Cholesterol 104.5 mg
Sodium 280.1 mg
Potassium 222.7 mg
Total Carbohydrate 11.7 g
Dietary Fiber 1.3 g
Sugars 0.8 g
Protein 7.4 g
Vitamin A 49.4 %
Vitamin B-12 7.7 %
Vitamin B-6 8.3 %
Vitamin C 7.2 %
Vitamin D 9.1 %
Vitamin E 6.7 %
Calcium 12.7 %
Copper 5.8 %
Folate 15.7 %
Iron 7.5 %
Magnesium 7.0 %
Manganese 19.6 %
Niacin 6.7 %
Pantothenic Acid 4.8 %
Phosphorus 13.9 %
Riboflavin 22.1 %
Selenium 6.4 %
Thiamin 7.4 %
Zinc 6.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Feta Mushroom Spinach Quiche

View the full Feta Mushroom Spinach Quiche Recipe & Instructions
Submitted by: AURICAL

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Feta Mushroom Spinach Quiche

84 calories of Frozen pie crust, (0.13 crust, single 9")

36 calories of Egg, fresh, whole, raw, (0.50 large)

24 calories of Feta Cheese, (0.06 cup, crumbled)

23 calories of Olive Oil, (0.19 tbsp)

10 calories of Sour Cream, reduced fat, (0.03 cup)

8 calories of Spinach, frozen, (0.13 package (10 oz) yields)

4 calories of Mushrooms, fresh, (0.25 cup, pieces or slices)

3 calories of Parmesan Cheese, grated, (0.13 tbsp)

2 calories of Milk, nonfat, (0.03 cup)

1 calories of Garlic, (0.25 tsp)


Nutrition & Calorie Comments  

I enjoyed making this quiche and it was so many mushrooms that my daughter was floored as it's her favorite vegetable. I also made my own crust. This is one to be shared and enjoyed by all. Artichokes is a nice touch and I limit the use of salt and favor jalapenos. Submitted by:
SUNSET09

(10/1/19)
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This is definitely a popular dish - but I adjusted the vegetables accordingly and baked blind the pie crust plus added spicy seasoning in addition to salt and pepper. We all enjoyed it Submitted by:
PREMAMEHROTRA

(9/12/19)
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This came out just a touch bland, and I thought it might, so I added a bunch of onion powder and garlic powder. I added a little salt and pepper to the eggs, but I'd have to recommend adding a lot of salt to the eggs and I think it would turn out amazing. I will note that I did not sautee the mushr Submitted by:
JAMIEF12

(9/30/18)
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I use Trader Joe's fat free feta, added a bit of fresh thyme and cracked pepper, and make it crustless to make it Keto. Yummy! Submitted by:
KACEYSW

(9/17/18)
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This can be improved upon ALOT by using real full fat dairy and ditching the premade crust. Great idea but spark recipes need to focus more on flavor and satiety and less on low cal low fat carbage Submitted by:
DIXIE-LUSH

(6/9/18)
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Too bad this recipe is one third of my entire days' cholesterol and over half of the sodium.. Submitted by:
PICKIE98

(5/9/18)
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I make sure all the liquid from the mushrooms is as drained as the spinach, and temper them slowly into the eggs and dairy. I also make my own pie crust, so the calorie count will be (probably) higher. Submitted by:
NELLJONES

(9/11/17)
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