Spinach and Mushroom Puff Pastry Quiche

No matter where and when I eat breakfast, eggs always just happen to be a part of it. If I’m eating oatmeal, I’ll always make a side of scrambled eggs. If I’m eating a fruit and yogurt bowl, side of scrambled eggs, usually sauteed with some kind of vegetable. Always.

Last week, my sister, mom and I hosted a breakfast with a bunch of my mamas ‘gal pals’, mostly because my sister visiting from uni wanted to catch up with all the brown “aunties” (she rly wanna get on their good side lol). Basically, I’m still not over this brunch and NEVER WILL BE. It was honestly so FRICKN AMAZING I’m still so proud of us :’) (Alhamdullilah – thank god). We had 3 different sections – a Waffle Bar, Continental  Breakfast, and Desi (aka Pakistani) breakfast, all food made by our own hands and love (more like blood sweat and tears). The breakfast had croissants filled with omelette and deli, garlic bread bread, chicken skewers, coffee panna cotta, almond biscotti w/ cardamom, zucchini bread, red velvet cake, and moreeeee – slowly working on posting the recipes for some of these!


Brunch photos courtesy of my sister

One of the items made by yours truly was quiche (try to find it in the pictures above :)). This was very popular at the breakfast and got a lottt of compliments. Typically, quiche is made in a tart/pie pan, but you’ve all seen how small that is – definitely not enough to feed 20+ hungry women. SO, with inspiration from one of Martha Stewart’s quiche recipes, I decided to make my own quiche in a 9 x 13 inch glass dish.

Using puff pastry instead of making your own crust is SO much easier, especially if you want an easy brunch item, or plan on making this the morning of. Plus the flakiness of puff pastry is tasty and makes a great quiche!


This quiche recipe works good not only for breakfast, but also as something for lunch, or dinner. Small note, even though I have the measurements of the vegetables written out here, keep in mind that I didn’t actually measure out the amounts when I was making the quiche; I just add in however much I feel is necessary by eyeballing it. Feel free to do the same – the measurement here is only an estimate of how much I approximately used, asides from the milk, eggs, and puff pastry. Honestly, no one has time to measure out exactly 1/2 cup of spring onion – don’t beat yourself up just because you don’t use the EXACT measurements. Recipes and food is all about making it your own – YOU are in control.


xx Aiza



Spinach and Mushroom Puff Pastry Quiche

  • Servings: Large 9 x 13 quiche
  • Print


  • 2 packages of puff pastry, thawed
  • 1/2 cup spring onion, chopped
  • 1/4 to 1/3 cup dill, chopped
  • 1 package of white “button” mushrooms (approxiamtely 10 – 15 medium sized mushrooms), chopped
  • 1 clove of garlic, minced
  • 3 cups chopped spinach (fresh, or frozen and thawed)
  • Olive oil
  • 11 eggs
  • 1 cup whole milk
  • 1 to 1 ½ teaspoon salt*
  • Very scant 1 teaspoon pepper*
  • 1/2 cup shredded or crumbled mozzarella cheese
  • 1/4 cup feta cheese


  1. Dust a clean surface with flour and prepare and roll out the puff pastry, bigger than the size of the glass dish. Line a 9 x 13 dish with the rolled out pastry. Trim the edges as needed, and crimp if desired. Place in the fridge until ready for use.
  2. Preheat the oven to 350 degrees F (176 degrees C). Meanwhile, in a large skillet or pan, heat a tablespoon or two of olive oil and sauté the garlic, mushrooms, and spinach. Let them simmer/cook until all the liquid from the spinach has evaporated, about 10-15 minutes. Once ready, take out of pan and set aside to cool.
  3. As the spinach and mushrooms cook, crack all 11 eggs into a large bowl. Add milk, salt, pepper, cheeses, and spring onion and dill. Whisk to combine. Stir in the sauteed spinach and mushrooms.
  4. Pour egg mixture into the puff pastry lined dish and bake at 350 degrees F for 45-50 minutes, more if the egg looks uncooked when shaken (if the center jiggles, leave it in for longer, until the eggs are set). If the edges of the crust begin to brown too much, cover the edges with foil.


– Regarding salt and pepper, put in however much you deem necessary, and to your liking. Maybe you like more pepper. Maybe you even want to add paprika?? The choice is all yours.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s