Can I use frozen spinach instead of fresh?

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.

Should I use a deep dish pie plate or springform pan?

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!

Can I make a crustless mushroom quiche?

Yes! You can easily omit the tortillas from this recipe. Bake the quiche in a pie dish lined with parchment paper.

Can I use a proper pie crust instead of the tortillas?

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.

Spinach Mushroom Feta Quiche

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

Scale

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

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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.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, lunch
Method: Stovetop + bake
Cuisine: Australian