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Spinach + Mushroom + Sun-dried Tomato Quiche

Spinach + Mushroom + Sun-dried Tomato Quiche

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Lunch
Cuisine: American


  • 1 Pie Crust (I used Pillsbury)
  • 2 cups Spinach, roughly chopped
  • 1 package White Mushrooms, sliced
  • 1/2 Red Onion, diced
  • 1 jar Sun-Dried Tomatoes, drained and diced
  • 4 oz. Goat Cheese
  • 10 Eggs
  • 1/4 cup Milk


  • Heat oven to 350°F. Place pie shell in a baking dish. Bake for 10 minutes and remove from oven and set aside.
  • In a sauté pan add a few drizzles of olive oil and bring to medium heat. Add in mushrooms and onions and cook a few minutes. Add in spinach and sundried tomatoes and cook until spinach is wilted. Sprinkle with salt and pepper.
  • In a bowl whisk together eggs and milk. Season with salt and pepper. Stir in crumbled goat cheese.
  • Layer the cooked veggies on the bottom of the pie shell. Then pour the egg mixture over.
  • Bake at 350°F for 30 minutes.