‘Shroom and Swiss Quiche

Last week, I hosted the first girls night in our new place and it was so much fun. Three of my best friends came over — no boys allowed — and we had the very best time! I cooked up a tasty meal and we sat at the dining room table, sharing stories, laughing and loving. It felt so special to be back with my girls in my hometown and I’m sure this was the first of many more girls nights to come. No special occasion, just friends together celebrating life… my absolute favorite.

One of my dear friends happens to be a vegetarian so that definitely made me think hard about the menu for the evening. I needed something hearty yet healthy at the same time. I love quiche — especially when serving a group — and I’ve made lots of quiche varieties before, yet most included bacon or ham. So I scoured Pinterest for some vegetarian quiche recipes and when I stumbled upon this Pioneer Woman quiche, I knew it would be a hit. Of course, I had to put my own little spin on it — and the girls LOVED it! Here’s the recipe.


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– 1 small sweet onion
– 1 package of sliced portobello mushrooms
– 1 can of quartered artichoke hearts
– Fresh spinach
– 1 refrigerated pie crust
– 6 eggs
– Milk
– Shredded Swiss cheese
– Salt and pepper

Thinly slice your onion and toss into a large skillet with about 1/2 tablespoon of extra virgin olive oil. Sweat out the onions until they become slightly translucent. Then add your mushroom slices, stirring occasionally to keep them from sticking to the pan. Once the mushrooms have softened up a bit, add your artichoke hearts (give them a good rinse beforehand) and let everything hang out for about 1-2 minutes. Then toss in a few handfuls of fresh spinach leaves. Remember that these will wilt down significantly once they hit the heat so feel free to be generous! Once all the spinach starts to wilt, take the pan off the heat and let the mixture cool off to the side.

In a bowl, combine 6 eggs and about 1-2 tablespoons of milk. Add your shredded Swiss cheese (about a cup) plus some salt and pepper. Whisk this together. Take your refrigerated pie crust and place it into your non-stick pie pan (line with cooking spray or butter if you’re worried it may stick to the pan), pinching the edges to create a pretty crust. Pre-heat your oven to 400 degrees F.

Once your veggie mixture has cooled down a bit, spoon the mixture into your pie pan and pour the wet mixture on top. Sprinkle more salt and pepper to taste.

Place the quiche in the oven and let it cook for about 25 minutes. Turn the oven down to 325 degrees F and continue cooking for another 10 to 15 minutes or until the quiche is completely cooked through. The crust will be a nice golden brown color. Note: I always check with a toothpick and if it comes out of the middle clean, your quiche is ready.

Then all you do is just slice and serve… Bon appetite!

  • Oh yummy! I am normally not a fan of mushrooms but that actually looks really delicious!!! Glad it went over well!

    • Thanks girlie! Give it a go and let us know what you think! The mushrooms aren’t overpowering, promise. ;)