Vegetarian Quiche
- Total time
- 1 hour 5 minutes
- Calories
- 310 kcal
- Protein
- 16 g
- Serves
- 8 slices
This vegetarian quiche fills a crisp pie crust with mushrooms, spinach, eggs, cottage cheese, and cheddar. The dairy and egg ingredients provide the protein structure, so this is a vegetarian recipe only and is not suitable as a vegan dish.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 16 g
- Carbs
- 20 g
- Fat
- 19 g
- Fiber
- 2 g
Estimated from the listed ingredients.
- Prep
- 20 minutes
- Cook
- 45 minutes
- Wait
- 10 minutes resting
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 tbsp olive oil
- 8 oz (225 g) cremini mushrooms, sliced
- 4 cups baby spinach
- 6 large eggs
- 3/4 cup cottage cheese
- 1/2 cup shredded sharp cheddar
- 1/2 cup milk
- 1/2 tsp kosher salt, 1/4 tsp black pepper, and pinch nutmeg
Before you start
- Cook vegetables first: raw mushrooms and spinach release water and can make the filling watery.
- Cottage cheese may be replaced with ricotta, producing a smoother, less tangy filling. This recipe contains egg, milk, and wheat in a standard crust and cannot be vegan.
Instructions
- Heat oven to 375°F (190°C) with a baking sheet inside. Fit crust into a 9-inch pie dish, prick the base, line with parchment and pie weights, and bake on the hot sheet for 10 minutes. Remove weights.
- Heat oil in a skillet over medium-high. Cook mushrooms 6 to 8 minutes until their liquid has evaporated. Add spinach and cook just until wilted; cool 5 minutes.
- Whisk eggs, cottage cheese, cheddar, milk, salt, pepper, and nutmeg. Spread vegetables in the crust and pour over the egg mixture.
- Bake 32 to 38 minutes, until the center is set with only a slight wobble. Rest 10 minutes before cutting into eight slices.
Meal prep, storage, and reheating
Refrigerate cooled slices in a sealed container for up to 3 days. Reheat on a baking sheet at 325°F (165°C) for 12 to 15 minutes, or microwave one slice until hot. Freeze wrapped slices up to 1 month.