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Creamy Spinach and Mushroom Quiche

Made With:



Fresh mushrooms in a rich creamy base.

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Total Time

75 min.

Serving & Size

4.5 oz/127.6 g

Using ready-made pie crust make this rich and tasty quiche a breeze to make.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 1/4 cup 60  mL
Mushrooms, sliced 2 lbs kg
Onions, diced 2 cups 500  mL
Fresh Thyme, finely chopped 1/4 cup 60  mL
Garlic, Minced 2 tbsp 30  mL
Black Pepper, divided 2 tsp 10  mL
1. To large skillet set over medium-high heat, add oil. Add mushrooms, onions, thyme, garlic and 1/2 tsp (2 mL) pepper; cook, stirring occasionally, for 7 to 9 minutes or until tender and golden brown. Transfer mixture to large plate; reserve skillet.
Ingredients Weight Measure
Weight Measure
Spinach 32 cups L
2. To reserved skillet set over medium-high heat, add spinach. Cook, stirring occasionally, for 4 to 6 minutes or until wilted. Let cool slightly and squeeze out any excess moisture.
Ingredients Weight Measure
Weight Measure
Eggs, beaten 16 16 
Campbell’s® Condensed Cream of Mushroom Soup 1 can 48 oz can 1.36 L
Evaporated Milk, canned 1 1/2 cups 375  mL
Fresh Chives, finely chopped 1/2 cup 125  mL
3. In large bowl, whisk together eggs, condensed mushroom soup, evaporated milk, chives and remaining pepper.
Ingredients Weight Measure
Weight Measure
Prepared Pie Crusts, blind-baked 6 x 9 inches each x 23 cm each
Swiss Cheese, shredded 4 cups L
Feta Cheese, crumbled 1 1/3 cups 325  mL
4. Sprinkle 2/3 cup (150 mL) cheese in bottom of each pie crust. Top evenly with mushrooms mixture, spinach and feta. Divide egg mixture evenly among pie shells.
Ingredients Weight Measure
Weight Measure
Fresh Parsley, finely chopped 6 tbsp 90  mL
5. Bake in 350F (180C) oven for 35 to 45 minutes or until center is just set and internal temperature of 165F (74C) or higher is held for 15 seconds. Garnish with parsley.

CCP: Hold hot at 140F (60C) or higher for serving.

To Serve: Cut each quiche into 6 wedges.

• Substitute spinach with cooked chopped broccoli or sautéed diced bell peppers.
• Add diced ham, shredded cooked chicken or chopped cooked bacon to quiche for more protein.
• For baked frittata or crustless quiche, bake in greased pie plates for 25 to 35 minutes.
• Serve each wedge with 2 tbsp (30 mL) Pace Salsa if desired.


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