Spinach Mushroom Quiche

Spinach Mushroom Quiche

From the Silk test kitchen

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Total Time
1 hr

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  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 tsp salt
  • Pinch of sugar
  • 1/3 cup olive oil
  • 3 Tbsp Silk Unsweetened Soy or Almondmilk


  • 1 Tbsp olive oil
  • 8 oz sliced mushrooms
  • 2 cups fresh spinach
  • 4 eggs
  • 2 cups Silk Unsweetened Soy or Almondmilk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg

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  • Preheat oven to 350°F.
  • To make crust
  • In a medium bowl, whisk together dry ingredients.
  • Stir in oil and Silk. Stir until mixture sticks together to form a ball.
  • Press dough evenly onto bottom and sides of a deep, 9-inch pie pan. Bake for 10 minutes. Cool.
  • While crust is baking prepare filling
  • Heat 1 Tbsp olive oil in a large sauté pan over medium heat.
  • Add mushrooms and sauté, stirring occasionally, until they release their moisture and begin to brown, about 7 minutes.
  • Add 1 1/2 cups of spinach and stir until spinach wilts, about 2 minutes.
  • Spoon mushrooms and spinach into prepared crust and top with remaining 1/2 cup of fresh spinach leaves.
  • In a medium bowl, whisk together eggs, Silk, salt, pepper and nutmeg. Pour egg mixture over vegetables.
  • Bake in preheated oven for 30-45 minutes, until puffed and set.
  • Cool and serve.