Healthy Spinach Mushroom Quiche

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“My crust is a bit dry and crispy, healthier. I prefer, but not your average crust. I looked off various recipes and crafted to my tastes and needs. I originally put 1/2 cup diced ham in, but ended up picking out. (I think the brand is bad). but for this recipe am leaving out. I particularly like this the morning after cold out of the fridge for a late breakfast”
4 slices

Ingredients Nutrition


  1. crust:.
  2. put mug of water with ice in fridge first to get nice and cold.
  3. mix flours and salt.
  4. in a 1/3 cup measuring cup i added the 1 tablespoon flax, 3 tablespoons water then topped off with the canola oil. mix
  5. cut it in with a pastry cutter or knife, until pea size chunks occur.
  6. then 1 tablespoon at a time of the iced water, fluff in with a fork until it looks moistened and all starts forming some nice little golf balls. about 3.
  7. gather into a ball.
  8. on floured surface roll out into circle big enuf for your pie dish. 9 inch i think.
  9. roll around rolling pin then roll out on top of pie dish.
  10. prick with fork.
  11. cover loosely with foil.
  12. bake at 450 for 7-8 minutes.
  13. reduce heat to 350 after crust is done.
  14. for stuffing.
  15. saute onion, garlic til translucent and a little caramelizing.
  16. thaw spinach(i microwaved) squeeze out water.
  17. either saute shrooms with onion, or i steamed via microwave(covered bowl in microwave for 1-2 minutes).
  18. add spinach and steamed shrooms.
  19. mix.
  20. spread into pie dish.
  21. mix eggs, salt pepper spices milk in a bowl. dump into pie plate, gently mix.
  22. sprinkle with the cheese.
  23. bake at 350 for about 30-40 minutes.

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