After trying multiple spinach recipes throughout the years, this one is my conglomeration with personal taste additions. Savory and delicious using primarily fresh ingredients. A new family favorite. Shiitake mushrooms can be substituted for other varieties. Broccoli can be omitted per personal taste.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
6
Yield:
1 9-inch quiche
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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

  • Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.

  • Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.

  • Spoon vegetable mixture into the pie crust.

  • Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.

  • Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.

  • Allow quiche to cool for 5 minutes before serving.

Nutrition Facts

381 calories; protein 13.7g 27% DV; carbohydrates 21.9g 7% DV; fat 27.2g 42% DV; cholesterol 164mg 55% DV; sodium 574.5mg 23% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/26/2012
Great recipe! The shiitake mushrooms were fantastic. I also added a bit of goat cheese that I had lying around and needed to use up. It was a good idea! Read More
(38)

Most helpful critical review

Rating: 1 stars
06/24/2018
I've made this twice now and have yet to fit it into one 9" single pie crust. Today I made it without the vegetables and it still filled one crust to the rim. My recommendation is TWO DEEP-DISH crusts 10" if you can get 'em and skip the broccoli. Use "real" bacon. One 9" crust will hold THREE eggs 1/2 cup milk the onion & garlic and maybe--just maybe--some mushrooms without spilling over. The first time I made it I had fully half the eggs left over and that was with none of the bacon or broccoli. It will likely take me at least one more experiment to figure out exactly what WILL work--which says to me that the poster did not test the recipe with the instructions as written here. Read More
40 Ratings
  • 5 star values: 28
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/25/2012
Great recipe! The shiitake mushrooms were fantastic. I also added a bit of goat cheese that I had lying around and needed to use up. It was a good idea! Read More
(38)
Rating: 5 stars
01/26/2013
Very good! The spinach has a distinct flavor from the rest of the quiche. I had to cook it 10min longer Read More
(14)
Rating: 5 stars
11/30/2012
This was fabulous! My husband gave high praise too. The directions for cook time and method were just right-- no guessing or worrying about an overdone or underdone quiche. And the flavor! I did substitute regular bacon for turkey bacon (it was what we had) and kale for spinach (preference). I can't wait to make this one again!! Read More
(10)
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Rating: 4 stars
02/03/2015
The first time I made this I unintentionally altered the recipe. Not owning a pie plate at the time I bought a pre-made pie crust that came in a shallow pie plate. As such there wasn't enough room for all the spinach the recipe called for. I made it and it was awesome. 5 stars! After making this for a while I decided to get a real pie plate and make it again. The result... 4 stars. The spinach was a bit overpowering compared to the taste that I was now used to. The way I make it now is that I double the onions bacon mushroom broccoli and mixed in cheese. The result... 5 stars again.:) I also tried using non-baby spinach once and that was a mistake. Baby spinach is the way to go every time. Bon appetit! Read More
(3)
Rating: 5 stars
11/19/2013
Terrific!! Didn t want to buy a package of turkey bacon to use 1 slice called for in this recipe. Instead added a heaping teaspoon of bacon grease to give this some bacon flavor and eliminated the 1/4 cup butter. Stirring the egg mixture into the vegetable mixture after it was placed into the pie shell seemed like an opportunity to damage the crust. Poured about 1/3 of the egg mixture into the vegetables and then spooned the combined mixture into the pie shell with the remaining egg mixture poured into the shell. The last ten minute baking time increment with the quiche foiled had to be extended an extra 6 minutes to get a clean toothpick. Will make this again soon as the hungry clan devoured this quiche in a flash. Read More
(1)
Rating: 5 stars
03/17/2013
excellant Read More
(1)
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Rating: 5 stars
02/11/2020
Great recipe. I was able to fill two deep dish pie crust with the veggies and made an extra batch of the egg mixture to have two beautiful, colorful quiches. I didn't add the bacon, instead used extra mushrooms. Will definitely make again. Read More
(1)
Rating: 5 stars
09/20/2015
I have been making quiche for years but this recipe took it to the next level. Restaurant quality. A must try. Only changes I made was used real bacon only thing I had on hand added a little ham and used a mixture of raw cheese with the cheddar to give the flavor a little more depth. Read More
(1)
Rating: 5 stars
10/14/2015
This quiche was awesome and I will be making it again. The cooking instructions/times were spot on which was nice. The only thing I suggest is a deep dish pie crust and if I was to change anything it would be to add a little more bacon. Read More
(1)
Rating: 1 stars
06/24/2018
I've made this twice now and have yet to fit it into one 9" single pie crust. Today I made it without the vegetables and it still filled one crust to the rim. My recommendation is TWO DEEP-DISH crusts 10" if you can get 'em and skip the broccoli. Use "real" bacon. One 9" crust will hold THREE eggs 1/2 cup milk the onion & garlic and maybe--just maybe--some mushrooms without spilling over. The first time I made it I had fully half the eggs left over and that was with none of the bacon or broccoli. It will likely take me at least one more experiment to figure out exactly what WILL work--which says to me that the poster did not test the recipe with the instructions as written here. Read More