Healthy Recipes Main Dishes Healthy Quiche Recipes Spinach & Mushroom Quiche 4.8 (84) 63 Reviews This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Updated on October 22, 2024 Reviewed by Dietitian Elizabeth Ward, M.S., RDN Reviewed by Dietitian Elizabeth Ward, M.S., RDN Elizabeth Ward is a registered dietitian and award-winning nutrition communicator and writer. She has authored or co-authored 10 books for consumers about nutrition at all stages of life. EatingWell's Editorial Guidelines Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Save Rate PRINT Share Active Time: 25 mins Total Time: 1 hr 5 mins Servings: 6 Yield: 1 quiche Nutrition Profile: Nut-Free Soy-Free Vegetarian Gluten-Free Jump to Nutrition Facts Jump to recipe Loaded with antioxidant-rich veggies, this Spinach & Mushroom Quiche is filling and flavorful. Deep earthy mushrooms and emerald green spinach are complemented by sweet onions, spicy garlic and herby thyme. Protein-rich eggs and melty Gruyère cheese provide the foundation that brings all the flavors together. Having no crust keeps this quiche low-carb. Keep reading for our expert tips, including what options you can use to tweak this recipe to make it your own. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Frozen spinach is a good alternative to fresh as long as it is thawed and squeezed dry. Sweet onions, such as Vidalia onions, are milder and sweeter than regular onions. If you don't have a sweet onion, you can use a white onion or yellow onion as a substitute in this recipe because they taste milder when cooked. You can use whole milk instead of half-and-half. Because whole milk has less fat content than half-and-half, the quiche will be slightly less creamy, but it won't affect the flavor. Gruyère cheese is a hard cheese from Switzerland with a mild, nutty flavor and creamy texture that melts well. If you prefer, you can substitute Gruyère cheese with another type of shredded cheese, such as Swiss, Gouda or Cheddar. Nutrition Notes In the past, eggs were controversial due to their cholesterol content, but we now know that the cholesterol in the foods we eat minimally impacts our blood cholesterol. Eggs are a good source of protein—and almost half of an egg's protein is in its yolk. The yolk is also a source of many other nutrients, including iron, vitamin B12, vitamin D and choline. Mushrooms are filled with earthy goodness, including fiber, antioxidants, B vitamins, plant protein and vitamin D. Mushrooms also contain the mineral selenium, which acts as an antioxidant to reduce inflammation and disease. The fiber in mushrooms helps feed your gut's beneficial bacteria. Spinach is loaded with vitamin A and the antioxidants lutein and zeaxanthin. This means that regularly eating spinach may help support your eye and skin health. You may also have a strong immune system and heart. And the vitamin K in spinach supports strong bones. Photographer: Jen Causey Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms 1 ½ cups thinly sliced sweet onion 1 tablespoon thinly sliced garlic 5 ounces fresh baby spinach (about 8 cups), coarsely chopped 6 large eggs ¼ cup whole milk ¼ cup half-and-half 1 tablespoon Dijon mustard 1 tablespoon fresh thyme leaves, plus more for garnish ¼ teaspoon salt ¼ teaspoon ground pepper 1 ½ cups shredded Gruyère cheese Directions Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat. Photographer: Jen Causey Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve. Photographer: Jen Causey Equipment 9-inch pie pan, large nonstick skillet Frequently Asked Questions Can I make Spinach & Mushroom Quiche ahead of time? Absolutely. You can assemble and cook the quiche ahead of time or enjoy it as leftovers. Cover and refrigerate for up to 5 days. If you want to eat the quiche warm, cover it and heat it in a 350°F oven for 30 to 45 minutes or microwave it by the slice. Why is my quiche watery? Wet and watery ingredients will result in a wet and watery quiche, which is why we pre-cook the veggies before baking them in the custard. Be sure to squeeze dry or pre-cook any frozen or fresh veggies beforehand. Note that the middle of the quiche should still jiggle when you take it out of the oven, as it will continue to cook and firm up as it rests. Also, make sure the quiche is completely cool before storing it, as this can cause the ingredients to become soggy. What should I serve with Spinach & Mushroom Quiche? We'd suggest the same sides for a quiche as what you'd be served in France—a light soup or a small salad. Some of our favorite light soups are Pureed Broccoli Soup, Persian-Style Butternut Squash Soup, Carrot Soup and Potato, Leek & Asparagus Soup. Originally appeared: EatingWell.com, January 2020 Rate It Print Nutrition Facts (per serving) 277 Calories 20g Fat 7g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 slice Calories 277 % Daily Value * Total Carbohydrate 7g 2% Dietary Fiber 2g 5% Total Sugars 3g Protein 17g 34% Total Fat 20g 26% Saturated Fat 8g 41% Cholesterol 220mg 73% Vitamin A 2127IU 43% Vitamin C 11mg 12% Folate 39mcg 10% Sodium 443mg 19% Calcium 358mg 28% Iron 2mg 11% Magnesium 42mg 10% Potassium 289mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Hilary Meyer, Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines Jan Valdez, Jan Valdez Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens. EatingWell's Editorial Guidelines Carrie Myers, M.S., Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines