Spinach, Broccoli, and Mushroom Quiche

posted by Andrea | 03/19/2012

I have a new favorite breakfast recipe… and it’s really, really easy! 

We LOVE breakfast over at our house and usually have some type of breakfast food every Wednesday for dinner {no specific reason why it’s on Wednesday — that’s just my meal plan!}

And since I’ve gotten into a bit of a “breakfast food rut” lately, I decided I needed to come up with a new recipe last week.

I searched around the web, and found this recipe for Quick Quiche. It looked good, and I was excited since it didn’t require a complicated crust… just simple crescent roll dough.

I made a bunch of changes, but used the same crescent roll crust — which was SO light, buttery, and flaky. It turned out fabulously, and since crescent roll dough usually doesn’t stick, clean-up was a breeze.

Recipe for Spinach, Broccoli, and Mushroom Quiche:

{print this recipe}


  • 1  8 oz. pkg. refrigerated crescent roll dough
  • 1 c. chopped spinach {I used frozen}
  • 1-2 c. chopped broccoli
  • 1  4 oz. can mushrooms; drained
  • 6 eggs
  • 3 T. sour cream
  • 1 t. garlic powder
  • salt and pepper to taste
  • 1/2 c. shredded cheese {any variety you have on hand}
  • sliced ham, chopped ham, ground sausage, or other meat of choice {optional}


  • Unroll crescent roll dough and press into a 8″ x 11″ baking dish {press it up the sides as well}
  • Prick the dough several times with a fork
  • Bake at 350*F for 10 minutes
  • Take the crust out of the oven and fill with spinach, broccoli, and mushrooms {or any other veggies you like}
  • In a medium bowl, mix eggs, sour cream, garlic, and cheese
  • Pour the egg mixture over the veggies
  • {optional}Place sliced ham, chopped ham, or cooked sausage over the top
  • Bake at 350*F for 30 minutes or until the center is fully set {It could take longer depending on your oven and you may want to cover it with foil to prevent the crust from browning too much}


This recipe was a winner with everyone at our table… and the leftovers tasted wonderful heated up for breakfast the next morning. I didn’t have a chance to try freezing it {because we ate it up so quickly} and I’m honestly not sure how great it would turn out. I think the dough might get soggy and the eggs might be a bit watery — but who knows. I’ll definitely be making this recipe again — I’ll probably try sausage instead of ham and maybe a different combination of veggies {peppers, onions, etc.}

Have you ever tried freezing an egg dish or quiche?

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Filed under: Food

Leave a comment


  1. Aa.


    If you have no tim to defrost a dough, you could dip bread slices into milk and use this as a base. 🙂


  2. Beth


    I just tried my first bite of this recipe and it is fantastic!

    There were only three substitutions; diced prosciutto instead of sliced ham, peas instead of spinach and I added some onion powder.

    Thank you for such a great easy recipe!


    Andrea Reply:

    Yum! Your substitutions sound delicious Beth!!


  3. On the Menu for the Week of March 25th | Simply My Kitchen


    […] Quiche and Fruit Salad –  I’ll be using this recipe for the crust and this recipe for the filling. […]

  4. Amy Sue


    This looks delicious! We are going to try it for dinner on Wednesday. 🙂 Thanks for posting.


  5. Jane


    Oh this looks yum! I plan my menus weekly and quite often we have breakfast night. It’s quick, easy, and healthy! Although, lately, I seem to have issues with the waffle maker….


  6. Danita


    Looks yummy!


  7. Natalia


    This sounds great! I’ll give it a try, soon.
    I’ve made large batches of Mini Chili Rellenos (baked in mimi muffin tray) and stored in ziplok bags, in the freezer, then defrost in the microwave. They were great! Thanks for remind me – I should do that again 🙂


  8. Kerri Johnson


    Looks really good. It is something I would eat but my husband is another matter. Plus I have to cook gluten-free casein-free for my autistic son. May try to adapt it though since he loves eggs.


    Julie Reply:

    Kerri, we eat gluten free here and I just make quiche without a crust. So, essentially it is a egg pie without the crust. Just butter the dish and add in whatever ingredients you like and bake as Andrea suggested. This is what we eat, without the dairy. Well, we do eat a bit of dairy, and that is raw goat cheese. Other than that we are dairy free and gluten free.

    My family loves it and is one of our favorites.


  9. Meredith


    You can also omit the crust and make a fritatta. Or you could add a cup to a cup and a half of boiled chopped potatoes to make it different.


  10. Amy


    Sounds really good 🙂 Yep, I’ve put quiche in the freezer several times…although with traditional pie crust. I do bake it all the way through before freezing. When I’m ready to eat, I put some foil over the top and pop in the oven for around 30 minutes or so.
    I Loooove quiche so I’ll be trying this. The broccoli is an interesting addition I wouldn’t have thought of.