This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Fit pie crust into a 9-inch pie dish.

  • Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.

  • Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.

  • Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.

  • Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

334.2 calories; 15.6 g protein; 21 g carbohydrates; 152.2 mg cholesterol; 572.1 mg sodium. Full Nutrition

Reviews (136)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/03/2012
This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree with the first review; I would fry the onions, mushrooms, and garlic, then wilt the spinach in with it before adding it to the pie plate. I made it exactly like the recipe, and it turned out ok, but I think it would be a little less likely for the cheese to brown and turn tough in the middle if it wasn't so heaped up so high with the raw veggies! It was completely out of the egg mixture for most of the cookiing time. Read More
(69)

Most helpful critical review

Rating: 1 stars
04/17/2015
Only half of the vegetable/cheese ingredients fit into the pie shell so the end results was poor. Would never make this recipe again. Read More
(6)
161 Ratings
  • 5 star values: 89
  • 4 star values: 46
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 14
Rating: 5 stars
05/03/2012
This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree with the first review; I would fry the onions, mushrooms, and garlic, then wilt the spinach in with it before adding it to the pie plate. I made it exactly like the recipe, and it turned out ok, but I think it would be a little less likely for the cheese to brown and turn tough in the middle if it wasn't so heaped up so high with the raw veggies! It was completely out of the egg mixture for most of the cookiing time. Read More
(69)
Rating: 5 stars
05/17/2013
After sauteing a half of a red onion (Julienne cuts) and Baby Portobello mushrooms in Extra Virgin Olive Oil (EVOO), I wilted some fresh Baby Spinach and added some Julienne cut Roma Tomatoes. For my egg mixture, I used 4 large eggs, 3/4 cup Heavy Cream, two cloves of minced garlic, nutmeg, salt, pepper, fresh basil and oregano from my herb garden. To bake, I layered the bottom of my pie shell with mozzarella cheese followed by the spinach mixture and then the egg mixture poured on top. Wooooooo, Buddy! This was the absolute best quiche I've ever made. It was an "Out of This World Meal" which earned me the prized and golden Stamp of Approval (SOA) from Mi Gato Loco. Read More
(66)
Rating: 4 stars
05/01/2012
This was a pretty good recipe, but head's up that you really need to cook the spinach before you put it in the quiche. They left that step out, which I figured out when I saw the massive amounts of spinach. One plus is the recipe conveniently is set up for making two - one to freeze for later. Read More
(56)
Advertisement
Rating: 5 stars
05/05/2012
This gets 5 stars from me because I changed it based on the ingredients I had on hand and it still was great! Here's the changes: 1 deep dish pie crust; 1 can spinach drained and squeezed dry; 1 tsp. onion powder; 1 tsp. garlic powder; 1/2 tsp. seasoned salt; 1 1/2 c. shredded Mexican blend cheese; 1/2 c. Parmesan cheese...didn't layer anything; beat the eggs and mixed it all together...baked at 350 degrees for 1 hour and cooled for 1/2 hour. It turned out tasty and wonderful! Read More
(37)
Rating: 4 stars
10/27/2014
Successful recipe! I made a few revisions. Reduced butter to 2 Tbps & based on other reviewers' comments, I reduced the eggs to 3, cheese to 4 oz, mushrooms to 6 oz, spinach to 4 oz. I also used 1/2 c heavy cream + 1/4 c almond milk in place of the regular milk. To prevent soggy crust, I prebaked my 9 inch crust and sauteed the mushrooms and spinach till most of the moisture was gone, then added the seasonings to the veggies. When assembling the pie, I sprinkled 2/3 of the cheese in the bottom of the prebaked crust as a moisture barrier. Veggies, then custard mixture, and pushed the veggies down into the custard. Baked 40 min at 375, then added remaining cheese to top & covered the exposed pie crust with foil to prevent burning. Baked another 10 min. DH tasted and proclaimed "Now THAT's a quiche!" but said it was a tad too salty. Next time I'll add the cheese moisture barrier during the last 5 minutes of prebaking the crust and cover the crust with foil when assembling the pie + reduce the salt. Read More
(18)
Rating: 5 stars
09/02/2012
Really great, precooked the mushrooms, onions and then wilted the baby spinach, but otherwise followed the recipe and it was really pretty easy to make. And with me dishing up the servings it lasted quite a bit longer as some of us need to watch our weight. The only problem is my dear hubby doesn't want anything else!!! Read More
(14)
Advertisement
Rating: 5 stars
11/28/2014
First time making quiche and followed this recipe and it turned out awesome! (although I did sauté the spinach, onion, and mushroom before). I used store-bought frozen crust and I poked some holes and pre-baked it at 350 for 10 minutes to prevent sogginess. I added more herbs such as oregano and basil, I also sprinkled some red pepper on top after pouring the mixture. Baked it in 400 degrees for 45 minutes, and voila! Best ever :) Read More
(10)
Rating: 5 stars
06/20/2012
My husband and I like more flavor so I added teaspoons of finely chopped oregano and some dried Italian seasoning for a little more kick. I only had goat's cheese but that tasted amazing. I followed the instructions and came out with a very pie that sliced easily and stayed together but tasted very moist. Read More
(7)
Rating: 5 stars
01/31/2013
very good recipe- I also precooked the vegetables until spinach wilted and added some green pepper-- mixed it into egg mixture- used 5 eggs and a little more milk - some paprika sprinkled on top- also used coby cheese and feta. I had a roma tomato and sliced thinly on top - perfect! The crust never turned soggy we are trying not to eat meat so this is a keeper for us and I will make again. Read More
(7)
Rating: 1 stars
04/17/2015
Only half of the vegetable/cheese ingredients fit into the pie shell so the end results was poor. Would never make this recipe again. Read More
(6)