Mediterranean Quiche

This is my favorite quiche recipe.  Don’t be fooled into thinking it’s “healthy” because it has the word “Mediterranean” in the title.  This baby boasts a whole stick of butter and two kinds of cheese!  It also has a good amount of sodium too.  It’s comfort food at its finest and responds well to tweaking.  I will warn you, though, that you may sometimes end up with a little extra filling that won’t fit in the pie crust.  That’s fine.  You can just stick it in a skillet, add more egg, and you have eggs for breakfast tomorrow (or while the quiche is in the oven!)  😉  Let me know if you make it and what alterations you make (if any.)  🙂

  • 1/2 cup (one stick) of butter (unsalted, if you are watching your sodium)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen spinach (don’t forget to drain and thaw it first!)
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package crumbled feta (get the fancy herb ones, if you like)
  • 1 (8 ounce) package shredded cheddar cheese
  • Salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten
  • 1 cup milk


Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Sauté garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving (if you can handle waiting!)

For full disclosure, and most certainly due credit, I found this recipe at and was contributed by “Bailey.”  The link to the original recipe is:

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