Feta Mushroom Spinach Quiche

Feta Mushroom Spinach Quiche

4.4 of 5 (143)
member ratings
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


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


    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


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.



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

Member Ratings For This Recipe

  • no profile photo

    16 of 16 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

  • no profile photo

    10 of 10 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

  • no profile photo

    Very Good
    9 of 9 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

  • no profile photo

    8 of 8 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

  • no profile photo

    6 of 6 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