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Spinach Mushroom Quiche

Spinach Mushroom Quiche


  • 1 (6 ounce) bag fresh spinach, stems removed and rinsed
  • 1 tablespoon butter or margarine
  • 1 small red bell pepper, diced
  • 4 ounces mushrooms, sliced
  • 6 green onions, sliced (include some of the tender green tops)
  • 1 small zucchini, unpeeled and diced
  • 6 large eggs
  • 2 tablespoons milk
  • 3 tablespoons chopped parsley
  • 1 1/2 teaspoons salt
  • fresh ground pepper
  • 1/2 cup crumbled feta cheese


  1. In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until
    wilted (about 3 minutes), tossing once with a fork.
  2. Chop spinach and squeeze dry.
  3. Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
  4. Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
  5. Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
  6. Stir in the spinach.In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
  7. Pour over vegetables in skillet.
  8. Sprinkle feta cheese over the top.
  9. Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
  10. Let stand for 5 minutes.
  11. Cut into wedges and serve.

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