Spinach Mushroom & Feta Quiche

Updated: Jun 11, 2024

Spinach Mushroom & Feta Quiche
General Information
  • Main Dishes
  • Savory
  • 49 minutes
  • Vegetarian
  • 8 slices


  • 3 tortillas (large)
  • 1 onion (small, finely chopped)
  • 16 ounces of mushrooms (roughly chopped)
  • 2 cloves of garlic (minced)
  • 2 cups of spinach (fresh, chopped)
  • 1 tablespoon of thyme (fresh, minced)
  • 6 chicken eggs
  • 1/2 cup of mozzarella cheese
  • 1/2 cup of greek yogurt
  • 1/2 cup of feta cheese (crumbled)
  • Salt (a pinch)
  • Black pepper (a pinch)
  • 1 tablespoon of olive oil (for sauteing the onions)


This spinach, mushroom, and feta quiche is packed with protein, fiber, and essential micronutrients. The flavors layer on top of each other, creating a delicious, wholesome, and quick meal. It's great for weeknight dinners and tastes even better as leftovers for lunch the next day. It will be on repeat once you try it!

  1. Start by preheating the oven to 320°F (160°C).
  2. Place two tortillas at the bottom of a springform, forming a crust. Then cut the third tortilla in half and place it on the sides to cover the entire bottom of the springform. Set it aside.(5 minutes)
  3. Sauté the onions in a skillet with olive oil until translucent.(3 minutes)
  4. Add the garlic, mushrooms, and thyme. And cook until all water has evaporated.(5 minutes)
  5. Add the spinach and cook it for another minute just until wilted. Take it off the stove and set it aside for a few minutes.(1 minute)
  6. In a bowl, mix together the Greek yogurt, eggs, mozzarella cheese, salt, and pepper. Gently fold in the feta cheese.(3 minutes)
  7. To assemble the quiche, add the mushroom mixture to the springform pan, making sure it covers the tortilla crust evenly.(2 minutes)
  8. Then pour the egg mixture over the mushrooms. Gently tap the pan a few times, and bake for 30 minutes, or until it's lightly brown.(30 minutes)
  9. Take out of the oven, let it sit for 5-10 minutes, and enjoy warm!