This lightened up spinach mushroom feta quiche is made with greek yogurt and has a tortilla crust. A healthy, easy and tasty dinner recipe.
If you’re a quiche lover like myself, you will be pleased to know that this mushroom spinach feta quiche is super easy to make. It is loaded with Swiss brown mushrooms, uses greek yoghurt instead of cream and has a tortilla crust. YUP, no pastry is involved!
We are big quiche fans and this one is a must try. I love that you can serve it warm or cold which makes it ideal for lunches or dinners. Serve it with a simple side salad and you are set.
What is a quiche?
A quiche is a savoury egg tart, usually baked in a pie crust. It’s filled with eggs, cheese, vegetables and meats, then baked until the eggs are set and the crust is golden. For this easy feta spinach mushroom quiche we are using tortillas to make the crust.
Ingredients you’ll need:
All you need to make this spinach mushroom feta quiche are 8 ingredients:
- Eggs: The key ingredient for our mushroom quiche. They bind everything together.
- Mushrooms: I used Swiss brown mushrooms but you can also use button mushrooms.
- Spinach: You’ll need 2 big handfuls of baby leaves for this quiche.
- Garlic + thyme: Add a delicious flavour.
- Greek yoghurt: We use this in place of cream!
- Cheese: We use a combo of cheddar cheese and feta cheese.
- Salt + pepper
- Extra virgin olive oil
How to make spinach mushroom feta quiche
Preheat the oven to 160°C fan forced/ 350°F.
Prepare pan: Cut one tortilla in half and leave the other two whole. In a 22cm springform pan place the tortillas on the bottom to form a “crust” shell.
Mushrooms: Heat a large non-stick pan with olive oil over a medium heat. Add the mushrooms, garlic and thyme, and cook until browned and tender, about 8 minutes.
Spinach: Add spinach and cook, tossing constantly until wilted, about 1 to 2 minutes. Remove from heat. Distribute the mixture evenly over the tortilla pan and top with crumbled feta cheese.
Egg mixture: In a large bowl, whisk the eggs, yoghurt, cheddar cheese, salt and pepper.
Bake: Pour the egg mixture over the mushroom filling and gently tap the pan to fill in the gaps. Transfer the tortilla quiche to the oven and bake for 30 minutes. The quiche will be fully cooked when the surface is lightly brown and springs back to touch.
Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.
Storage tips
- To store: This mushroom quiche will keep for about 4 days in an airtight container in the fridge.
- To reheat: Heat in the microwave for 30 seconds or in the oven at 160C/ 350F until warmed through.
- Freezer: You can freeze a tortilla quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions & variations
- Vegetables: If you want to spruce up the recipe, add some other veggies to the quiche. Sliced potato, frozen peas and kale instead of the spinach would all make great additions.
- Cheeses: Swap cheddar cheese for parmesan and use soft goat chèvre in place of the feta.
What to serve with a quiche
- For dinner, I like to pair quiche with a simple side salad like this Jerusalem Salad or Beetroot Feta Walnut Salad.
- With a big bowl of Roasted Cauliflower Pumpkin Soup. So cozy
- I love adding it to a bowl with veggies like Air Fryer Frozen Cauliflower, Roasted Tenderstem Broccoli With Miso Sauce or these Air Fryer Carrots & Potatoes with a squeeze of lemon juice.
Recipe FAQ
Yes, you can! Frozen spinach is a good alternative to fresh as long as it is thawed and squeezed dry. Watery ingredients will leave you with a wet and watery quiche, which is why we pre-cook the veggies before baking them in the egg mixture.
I prefer to make this recipe in a round 22cm springform pan for easy removal. With a tortilla quiche, you want to make sure you have a good thick layer of filling so either will work!
Yes! You can easily omit the tortillas from this recipe. Bake the quiche in a pie dish lined with parchment paper.
Yes. Use frozen, pre-made, or make your own fresh. Instead of spooning the pie filling into the tortilla shell, you’ll spoon it directly into the crust. No pan required.
More delicious quiche recipes:
Crustless Salmon & Spinach Quiche
If you try this spinach mushroom feta quiche recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Spinach Mushroom Feta Quiche
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Category: Dinner, lunch
- Method: Stovetop + bake
- Cuisine: Australian
Description
This lightened up spinach mushroom feta quiche is made with greek yogurt and has a tortilla crust. A healthy, easy and tasty dinner recipe.
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme, minced
- 450g brown mushrooms, roughly chopped
- 2 cups chopped spinach
- 6 large eggs
- 1/2 cup plain greek yoghurt
- 1/2 cup (75g) crumbled feta cheese
- 1/2 cup grated cheddar cheese
- Pinch of salt + black pepper
- 3 large flour tortillas
Instructions
- Preheat the oven to 160°C.
- Cut one tortilla in half and leave the other two whole. In a 22cm springform pan place the tortillas on the bottom to form the “crust”.
- Heat a large non-stick pan with olive oil over a medium heat. Add the mushrooms, garlic and thyme, and cook until browned and tender, about 8 minutes.
- Add spinach and cook, tossing constantly until wilted, about 1 to 2 minutes. Remove from heat.
- Distribute the mixture evenly over the tortilla pan and top with feta cheese
- In a large bowl, whisk the eggs, yoghurt, cheddar cheese, salt and pepper.
- Pour the egg mixture over the mushroom filling and gently tap the pan to fill in the gaps. Transfer the tortilla quiche to the oven and bake for 30 minutes. The quiche will be fully cooked when the surface is lightly brown and springs back to touch.
- Allow the quiche to cool for about 10 minutes, then slice into wedges and serve.
Notes
- Refrigerate leftover mushroom quiche up to 4 days in an airtight container.
- To freeze: Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Keywords: mushroom quiche, tortilla quiche
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