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Spinach and Mushroom Quiche with Shiitake Mushrooms

Rated as 4.68 out of 5 Stars

"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."
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1 h servings 381 cals
Original recipe yields 6 servings (1 9-inch quiche)


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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Fit pie crust into a 9-inch pie dish.
  3. 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.
  4. 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.
  5. Spoon vegetable mixture into the pie crust.
  6. 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.
  7. 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.
  8. Allow quiche to cool for 5 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

Per Serving: 381 calories; 27.2 g fat; 21.9 g carbohydrates; 13.7 g protein; 164 mg cholesterol; 575 mg sodium. Full nutrition

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  1. 28 Ratings

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Most helpful positive review

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!

Most helpful critical review

Make sure you use a deep dish pie crust or you will have extra egg mixture. I ended up throwing out the pie crust and putting the egg mixture over crescent roll dough in an 8x8 baking dish.

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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!

Very good! The spinach has a distinct flavor from the rest of the quiche. I had to cook it 10min longer

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 di...

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 ...

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 anyth...

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 litt...

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 eliminat...


This was an easy recipe and the kids loved it. I substituted a mixture of gouda and swiss instead of the cheddar and used Morningstar bacon to make it vegetarian, it turned out great!