Mushroom and Spinach Quiche

Delicious Mushroom and Spinach Quiche sprinkled with Swiss and Parmesan cheeses on top of a savory potato crust. No matter what time of year, quiche is the perfect start to your weekend morning. The crust of this quiche is made from shredded potatoes, making it a much healthier option than the traditional pastry crust. My husband and I went to visit family in Ohio over the past weekend. I always make breakfast on Saturday and Sunday mornings and since I have been making lots of different types of pancakes lately, I was in the mood for something a bit different. I remember making this amazing quiche last fall and how much everyone enjoyed it. I knew that I had to put it on my food blog to share! :) If you are looking for a delicious yet quick breakfast or brunch look no more! If you are short on time, you can use a preshreaded bag of frozen potatoes.


Mushroom and Spinach Quiche

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  • 3 tablespoons butter
  • 4 yellow-fleshed potatoes, such as Yukon gold (about 12 ounces)
  • 1/2 cup finely chopped onion
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Two 5-ounce containers baby spinach
  • 8 ounces mushrooms, sliced
  • 3 ounces Swiss cheese, shredded
  • 2 tablespoons Parmesan cheese
  • 2 large eggs
  • 2 large egg whites
  • 2/3 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon nutmeg


  1. Preheat the oven to 400°. Grease a 9-inch glass pie dish with 1 tablespoon butter. Using a food processor fitted with a shredding attachment, shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large skillet, heat 1 tablespoon butter over medium heat. Add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes. Loosen, then invert onto the pie dish (brown side up) and mold into a crust. Bake about 20 minutes.
  3. Meanwhile, preheat the skillet over high heat. Add the spinach and 1/4 cup water and cook, stirring, until wilted; drain; set aside. Once cool, squeeze out any excess water with hands and then wrap in paper towels and squeeze again. Chop the spinach.
  4. In the same skillet, heat the remaining 1 tablespoon butter over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Add the spinach; season with salt. Spoon half of the spinach mixture into the crust, add the Swiss and Parmesan cheese, then top with the remaining spinach mixture.
  5. In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper and nutmeg. Pour into the pie dish and bake until set, 20 to 25 minutes. Let cool 20 minutes before serving.

Source: adapted from Everyday with Rachael Ray, September 2009

7 Responses to “Mushroom and Spinach Quiche”

  1. #
    Susi — September 13, 2010 @ 10:29 am

    That looks amazing! I love anything with spinach and mushroom and the crust is genius! I’m bookmarking this :o)

  2. #
    Brie — September 13, 2010 @ 10:57 am

    such a delicious and hearty breakfast – looks amazing! p.s. ‘butter’ is missing as your first ingredient. i do that sometimes, too! 😉

    • Christina replied: — September 15th, 2010 @ 12:58 pm

      Thanks!! :) Sometimes I can look at it over and over again and still miss something so simple!

      • Brie replied: — September 16th, 2010 @ 1:08 am

        yes, since my brain knows what’s supposed to be there, my eyes tend to glaze right over missing or misspelled words – especially late at night! speaking of which, it’s late now, but i’m hungry again from looking at your quiche!

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