There’s something deeply comforting about a warm slice of quiche — especially when it’s loaded with vegetables, melty cheese, and rich, savory flavor. This Spinach & Mushroom Quiche is hearty, satisfying, and perfect for those moments when you want real food that feels both nourishing and indulgent.
Made with fresh spinach, mushrooms, feta, and Swiss cheese, this recipe delivers a balanced mix of protein, vegetables, and comforting texture. It works beautifully for brunch, lunch, or even a simple dinner paired with a salad.
If you’re looking for a high-protein vegetarian recipe that’s meal-prep friendly and crowd-pleasing, this quiche is a reliable classic you’ll come back to again and again.
Servings: 6
Total Time: 1 hour 30 minutes
Difficulty: Medium
Calories per Serving: 439 kcal
Macros (per serving):
Protein: 17g | Carbs: 36g | Fat: 26g | Fiber: ~3g (estimate)
Look at the Recipe
- Savory, creamy filling with tender vegetables
- High-protein and satisfying without being heavy
- Perfect for brunch, meal prep, or easy dinners
Ingredients Needed
- 5 ounces fresh spinach
- 8 ounces fresh mushrooms, sliced
- ½ yellow onion, sliced
- 2 ounces feta cheese, crumbled
- 4 ounces Swiss cheese, shredded and divided
- 1 (9-inch) deep-dish prepared pie crust
- 4 large eggs
- ¾ cup milk
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
How to Make Our Spinach & Mushroom Quiche
-
Preheat the oven.
Set oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips. -
Prepare the filling.
In a large bowl, gently combine spinach, mushrooms, onion, and feta cheese. -
Fill the crust.
Spread the vegetable mixture evenly into the prepared pie crust. Sprinkle with half of the Swiss cheese. -
Whisk the eggs.
In a separate bowl, whisk together eggs, milk, parsley, garlic, salt, pepper, and nutmeg until smooth. -
Assemble the quiche.
Pour the egg mixture evenly over the filling, gently swirling to distribute seasonings. Top with the remaining Swiss cheese. -
Bake.
Place quiche on the baking sheet and bake for 45–50 minutes, until puffed, golden, and a toothpick inserted in the center comes out clean. -
Cool before slicing.
Let rest for 30 minutes to fully set before cutting and serving.
This recipe delivers a comforting high-protein vegetarian meal that’s both filling and flavorful.
Storage & Serving Suggestions
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat slices gently in the oven or microwave.
- Serve with a fresh green salad or roasted vegetables for a complete meal.
- Great for meal prep — slices hold their shape and flavor well.
Tips & FAQs
Can I make this quiche higher in protein?
Yes. Add extra egg whites or increase the Swiss cheese slightly.
Can I make this crustless?
Absolutely. Grease a pie dish well and bake as directed, checking for doneness a bit earlier.
Is this quiche good for meal prep?
Yes. It reheats well and keeps its texture for several days.
Can I use frozen spinach?
Yes. Thaw completely and squeeze out excess moisture before using.
What other vegetables work well here?
Bell peppers, zucchini, or caramelized onions are great additions.
