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Spinach and Feta Quiche

This recipe is from and has been adapted to be IC Friendly!


½ cup butter (can use less according to your taste)

1 teaspoon bottled minced garlic

1 small onion, chopped (if tolerated)

12 ounces shredded mild cheddar cheese, divided

1 cup milk

4 eggs, lightly beaten

salt & pepper, to taste (if tolerated)

1 (10 ounce) box frozen chopped spinach, thawed & squeezed dry

6 ounces feta cheese with a sprinkle of dried basil to taste

1 (4 ounce) jar sliced mushrooms, drained

1 frozen deep dish pie shell, slightly thawed (check for problem ingredients)


1. Heat oven to 375°F.

2. In large skillet, sauté onion and garlic in butter, approximately 5 minutes or until just soft. Remove from heat.

3. Stir in 6 oz. cheddar, feta cheese, mushrooms, and spinach. Mix well; place into pie crust.

4. In medium bowl, whisk together eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep in.

5. Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

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