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Feta, Spinach and Mushroom Quiche Recipe

April 19, 2014 April Preisler
Serves: 6
Feta, Spinach and Mushroom Quiche hot from the oven

I recently took a poll on my Facebook page asking my readers about which meal they traditionally prepare for Easter: lunch, brunch or dinner. The overall consensus was that many people celebrate the holiday with a family dinner; however, I’m more of a brunch person. Every year my family gathers for Easter brunch and since I’m the foodies in the bunch, I’m traditionally the one planning the menu.

The nice thing about brunch is that you can prepare a mix of both breakfast and lunch foods. I traditionally like to include some variation of French toast, a ham dish and an egg dish. Even though I’m not a fan of eggs I know that most other people are. And remember how I talked about my aversion to eggs? I have solved that with a tasty quiche.

Serving up Feta, Spinach and Mushroom Quiche

Before we get to the quiche recipe, let’s talk about some helpful tips to get you through the upcoming holiday. By this point you already have invited your guests and prepared a menu. In the next couple of days you’ll want to focus on preparing as much of the food as you can ahead of time to avoid a circus on Sunday before your guests arrive.


Here are my pointers:

  • The night before your meal you’ll want to set the table and if you’re using a serving station, set that up as well.
  • Take out any serving pieces that you’ll need, including dishes and utensils, and place them in a central location.
  • On Saturday, prepare any food items that can be made ahead of time including any baked goods, appetizer platters or desserts.
  • If you’re planning to decorate, do that the night before as well.
  • Clean up and put away any dishes that you are not using to keep your space free and clear of extra dishes.

By getting as much done as you can the night before the event you can avoid added stress on the holiday and be able to enjoy some time with your family. And of course, enlist the help of your family in the preparation because we all know that taking everything on yourself is nearly impossible and can lead to more stress. I hope everyone has a lovely holiday!

Feta, Spinach and Mushroom Quiche Recipe

April 19, 2014 April Preisler
Serves: 6

The savory flavors of mushroom, spinach and feta come together in this quiche for a great breakfast or lunch food.

Serving of Feta, Spinach and Mushroom Quiche


Lay out the pie crust in a 9” pie plate and bake for 10 minutes.In a large pan, heat olive oil. Add in the mushrooms, shallots and poultry seasoning and sauté until the mushrooms begin to dry out, 3-5 minutes. Add in the spinach and cook for 1-2 additional minutes until the spinach begins to wilt.While the mushrooms cook, combine the eggs, milk and cream in a large mixing bowl. Whisk until the ingredients are combined. Season with salt and pepper.Pour the spinach mixture into the bottom of the pie crust. Top the mixture with the feta cheese and then pour the egg mixture over the top. Bake at 350°F for 20-25 minutes.Cool and serve.

Litehouse products used

Simply Artisan Crumbles

Feta Cheese

Freeze Dried Poultry Herb Blend

Steve hendrick

Have been making this dish for many years. It is wonderful, tasty, delicious. One change I recommend is cooking time. At 350 f it require at least 25-30 minutes. We make it with a hash brown potato crust ( wife can’t handle flour anymore ). Try it, you’ll like it. Be sure to use litehouse feta cheese.

Maria Stella

We followed the instructions, but after we removed the pie dish from the oven it needed more time - totally liquid in the middle.


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