Suburban Chef Kia Crittenden's Mushroom Spinach Quiche

Mushroom- Spinach Quiche


  • 1/2 cup butter
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1/4 cup green onion
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2  teaspoon seasoned salt
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 large eggs, beaten
  • 1 cup heavy whipping cream
  • salt and pepper to taste


  1. Preheat oven to 375 degrees F
  2. In a medium skillet, melt butter over medium heat. Sauté garlic and onions in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, and 1/2 cup Cheddar cheese. Add seasoned salt and pepper. Spoon mixture into pie crust.
  3. In a medium bowl, whisk together eggs and cream. Add salt and pepper to taste. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.