Recipes and Cooking

Mushroom, Spinach and Feta Quiche

Preparation time 45 mins Serves 4 people


  • 250g packet frozen spinach, thawed
  • 1 tablespoon olive oil
  • 200g button mushrooms, thinly sliced
  • 6 green spring onions, thinly sliced
  • 8 eggs
  • 1 cup light sour cream
  • 180g packet feta cheese, crumbled
  • 1/4 cup finely chopped parsley
  • Pepper, to taste
  • rocket leaves and halved cherry tomatoes, to serve


Grease a 26cm round ovenproof quiche dish. Squeeze out excess moisture from spinach. Heat oil in a large pan, add mushrooms, cook, stirring, over high heat, until lightly browned. Add spring onions and spinach, cook, stirring, for 1 minute. Remove from heat. Combine eggs and sour cream in a bowl, stir in feta cheese, parsley and spinach mixture. Season with pepper and mix well. Pour mixture into prepared dish. Cook, uncovered, in a moderate oven (180C) for about 35 minutes or until set. Cool quiche slightly before cutting. Serve quiche, warm or cold, cut into wedges. Serve with rocket and halved cherry tomatoes.