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Parmesan Spinach Mushroom Quiche

Parmesan Spinach Mushroom Quiche

I’ve always loved quiche, but I don’t think I’d actually made my own from scratch (crust and all) until the other day! I found several recipes online, then used my favorite flakey pie crust recipe and adapted others to create this one with what I had. It turned out delicious! This makes one big quiche in a deep, 12 inch cast iron skillet. You could make this in a regular 9″ pie plate too, it just may come close to overfilling. If using a store-bought crust, this would be super easy and delicious to throw together, yet has that fancy feel. You can experiment too with substituting for other veggies or throwing in some meat too!

Makes one quiche in a 12″ cast iron skillet

1 pie crust (homemade or store-bought)

Filling:

1 T. garlic, minced

1/2 small onion, diced

1 (4oz.) can sliced mushrooms, drained (or same amount fresh)

2 T. olive oil (for cooking)

2 C. mozzarella cheese

1 C. grated parmesan

4 C. spinach, chopped fresh or frozen

2 roma tomatoes, chopped

salt and pepper

6 eggs

2 1/2 C. milk

Preheat oven to 375 degrees. In separate skillet, sauté onion, garlic and mushrooms in olive oil. Add chopped spinach and cook a couple more minutes until wilted. Drain well &/or pat dry with paper towels (so quiche won’t be watery and crust mushy). Grease cast iron skillet with shortening or oil. Fill skillet with crust up the edges. Mix parmesan and mozzarella together in bowl and sprinkle 1 C. cheese mixture on bottom of crust. Evenly add sautéed onions, mushrooms, garlic and spinach. Sprinkle with 1 more C. cheese mixture, salt, pepper and chopped tomatoes. Whisk eggs and milk, then pour over everything. Top with remaining 1 C. cheese mixture. Bake at 375 degrees for 50-60 min. Let sit 10 minutes before serving.

Recipe adapted from: https://www.aberdeenskitchen.com/2017/03/cheesy-spinach-mushroom-tomato-quiche/ She’s got other yummy looking variations and recipes too! Look her up!

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

3 Comments

  1. Regina

    I love quiche but I confess the only kind I ever made was the heat and serve kind. This one I will give a try. Thank you Jill.

    Reply
  2. Beth Zimmerman

    Looks good, and sounds delicious. Thanks for sharing the recipe Jill.. I used to make a Quiche with Breakfast Sausage and Mushrooms, but I think I would like your recipe beings it’s full of good vegies. I will definitely try your recipe soon.

    Reply
  3. Becky

    More picture/video blog posts please!! I miss when y’all used to share those every month! <3

    Reply

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