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Spinach Mushroom Quiche

  • 10 min
    Prep Time
  • 1 hr 10 min
    Total Time
  • 4 people
  • 622 per 1 serving


  • 1 deep dish gluten-free pie shell (store bought or homemade)
  • 4 egg
  • 1/2 cup Pacific Foods® Organic Cream of Mushroom Condensed Soup
  • 1 cup frozen spinach, thawed and drained
  • 3/4 cup grated Cheddar cheese
  • 1/4 cup heavy cream
  • 1 clove garlic, minced
  • as needed salt and pepper to taste
  • as needed fresh parsley for garnish


  • Step 1

    Preheat oven to 350°F.  Place pie shell in refrigerator to chill before baking. 

  • Step 2

    In a large mixing bowl whisk together the eggs, soup, spinach, cheese, cream, garlic, salt and pepper until well combined. Pour the filling into the prepared pie shell and smooth the top to evenly distribute filling. 

  • Step 3

    Bake for 30 minutes, until the top is golden brown and cooked through to the center. Let stand for 30 minutes before serving. Garnish with parsley.

Calories 622
Total Fat 38 g
Sat. Fat 9.6 g
Trans Fat 0 g
Cholesterol 229 mg
Sodium 522 mg
Total Carb 5 g
Dietary Fiber 1 g
Sugar 8 g
Protein 13 g
Vitamin D 6 %DV
Calcium 18 %DV
Iron 9 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.