Spinach, Mushroom and Artichoke Quiche

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m


  • Crust: 1½ cups whole wheat flour
  • ½ cup butter, melted
  • 2 tbsp milk
  • ½ tsp sea salt
  • Filling: 4 eggs
  • 1 cup milk
  • pinch cayenne pepper & sea salt
  • 1 1/4 cup colby jack
  • 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
  • 1 cup artichoke hearts, chop into large bite size pieces or fresh mushrooms


Step 1

Preheat oven to 375 degrees Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling. You can use a frozen crust to save time.

Step 2

Saute artichoke or mushrooms in a little butter. Once lightly browned, place the artichoke hearts/mushrooms into the bottom of the crust, evenly spaced.

Step 3

Whisk together the eggs, milk, and cayenne pepper and salt. Stir in ¾ of the cheese, and the spinach.

Step 4

Pour the filling over the top. Sprinkle the remaining cheese over the top of the filling then bake for 35-40 minutes until the filling is set.

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