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    Home » Breakfast & Brunch » Spinach Feta Quiche in Portobello Shells

    Spinach Feta Quiche in Portobello Shells

    May 22, 2018 · by Valentina · 19 Comments

    This post may contain affiliate links.

    Jump to Recipe

    The Camp & Cabin Cookbook by Laura Bashar will be more popular than roasting marshmallows on your next camping trip. No joke! Put the hot dogs aside and get ready for refined, rustic, delicious campfire meals! Spinach Feta Quiche Baked in Portobello Shells is just one of 100!Front cover of Laura Bashar's Camp & Cabin Cookbook.

    I was so happy when I heard that Laura Bashar of Family Spice would be writing this book.

    I’ve been a fan of Laura's food blog for years and – whether you’re into cooking or not – you’ll love perusing her site. It's so beautiful, it's almost like walking through a photography exhibit in a museum.

    A page in Laura Bashar's Camp & Cabin Cookbook, with an image of a quiche cooked in a portabello shell.

    The Camp & Cabin Cookbook by Laura Bashar

    I think this is the best cookbook for the outdoors.

    • From setting up an outdoor kitchen and building a fire, to grilling and cooking in foil, everything you need to know about outdoor cooking is in The Camp & Cabin Cookbook.
    • A fantastic equipment guide is included and several different methods of campfire cooking are explained.
    • Most of the recipes in the book don’t require more than a knife, a bowl, and a cooking vessel -- which might just be foil.
    • There are recipes for breakfast, snacks, lunch, dinner and of course, dessert.
    • The variety of ingredients and flavors is incredible. I was surprised at some of the meals that I learned could be cooked outside. Lasagna, Osso Buco, and Mulled Wine, to name a few. Yep, you heard me, Osso Buco! Yes, at the campfire!Close up of a whole Spinach Feta Quiche Baked in a Portabello shell, on crumpled foil.

    Other Favorite  Portobello Mushroom Recipes:

    • Marinated Grilled Portobello Mushrooms
    • Grilled Sausage Portobello Mushroom Pizza

    A perfect cookbook for Father’s Day!

    No, I’m not saying all men love camping. Or that men love the outdoors any more than women. In fact, in my family, where I’m out numbered by men, I’m the one who loves it most. (Though if I’m being honest, I’ll always happily let someone else pitch the tent.)

    That said, I know a lot of dads who do love camping and cooking outdoors, and I’m thinking they’d love this book for Father’s Day.

    Sliced Spinach Feta Quiche Baked in a Portabello shell, on crumpled foil.This book is awesome for anyone who loves to cook. Every recipe includes alternative cooking methods, including cooking in a kitchen at home. Which is exactly what I did.

    Can you make The Camp & Cabin Cookbook recipes at home?

    Yes!

    Since I love Portobello mushrooms, without a camping trip on the horizon – but with a strong desire to try the Spinach Feta Quiche Baked in Portobello Shells – I just went for it at home. I combined a couple of methods: I used foil and the oven. And to prevent sticking, I drizzled a bit of olive oil into the foil in case any of the quiche mixture spilled out during the cooking process.

    Would you ever imagine that you can make quiche at a campsite? In a mushroom, no less? This recipe is delicious, and with a short list of fairly basic ingredients, there is SO much flavor.

    Spinach Feta Quiche Baked in a Portabello shell, on crumpled foil with a sprinkling of chile powder.

    Do you have cooking friends who love camping? Glamping? Picnicking at the beach? Or even staying home? Well then, they’ll love The Camp & Cabin Cookbook!

    This is Laura Bashar's second cookbook -- her first is Cooking Techniques and Recipes with Olive Oil.

    Spinach Feta Quiche Baked in a Portabello shell, on crumpled foil with a sprinkling of chile powder.

    Spinach Feta Quiche Baked in Portobello Shells

    Valentina K. Wein
    This super flavorful quiche from Laura Bashar's The Camp & Cabin Cookbook, is delicious not only for breakfast, but also makes for a fantastic lunch or dinner, and it's a great option for those on a low-carb or gluten-free diet. Everyone will love it!
    *Please see notes for alternative cooking methods.
    5 from 4 votes
    Print
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Breakfast
    Cuisine American
    Servings 4
    Calories 211 kcal

    Ingredients
      

    • 4 large portobello mushrooms
    • 6 large eggs
    • ¼ cup heavy cream
    • ½ cup fresh spinach, chopped
    • ¼ cup green onions, chopped
    • ½ cup feta, crumbled
    • ¼ teaspoon kosher salt
    • pinch of ground black pepper

    Instructions
     

    • In a chimney, light up 38 coals.
    • Remove the stems and scrape out the gills from mushrooms. Wipe them clean with a paper towel.
    • Place mushrooms, bowl side up, in a 12-inch Dutch oven.
    • In a medium-size bowl, whisk together eggs, cream, spinach, green onions, ¼ cup crumbled feta, salt and pepper.
    • Divide the egg mixture evenly between the mushroom bowls.
    • Sprinkle the remaining ¼ cup feta over the egg mixture.
    • Cover the Dutch oven, and place 17 coals on top and underneath it (375°F).
    • Bake until eggs are golden brown, approximately 35 minutes.

    NOTES

    ALTERNATIVE COOKING METHODS: You can also wrap each mushroom quiche in heavy-duty aluminum foil and cook over the coals until the egg is set. To cook at home, place quiches on a baking sheet and bake in the oven at 375°F for 30 to 40 minutes or until egg is set.

    NUTRITION

    Calories: 211kcal
    Keywords good for cooking outdoors
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    This post contains Amazon affiliate links for your convenience at no additional cost to you. I was given a copy of this cookbook for review. I did not receive compensation for this post, and as always, all opinions are my own.

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    Reader Interactions

    Comments

    1. camila hurst

      May 23, 2018 at 4:58 pm

      5 stars
      This book is such an amazing idea. The recipe looks so flavorful!! Beautiful pics too!

      Reply
      • valentina

        May 24, 2018 at 10:58 am

        Thank you Camila. Yes, I love the whole idea of this book. 🙂

        Reply
    2. Shelby

      May 23, 2018 at 5:05 pm

      5 stars
      Campsite or not, I would love to make this quiche in a mushroom. What a great idea! My camping days, the way we used to do them, are pretty much over but I love remembering those days!

      Reply
      • valentina

        May 24, 2018 at 10:57 am

        Hi Shelby, Happy to bring back some nice camping memories! I made these at home. 🙂

        Reply
    3. Sonal

      May 23, 2018 at 6:31 pm

      Portobello mushrooms are so versatile. I loved the idea of making quiche in them and saving on the crust calories. Amazing!

      Reply
      • valentina

        May 24, 2018 at 10:56 am

        Thanks! I agree -- always happy to get all the deliciousness without all the calories! 🙂

        Reply
    4. Sally - My Custard Pie

      May 23, 2018 at 9:47 pm

      5 stars
      Never can resist a new cook book. This one makes me think of Girl Guide days and camping in the wild. Lovely

      Reply
      • valentina

        May 24, 2018 at 10:52 am

        Me too! My shelves are overflowing with them. Cheers!

        Reply
    5. Lisa Bryan

      May 23, 2018 at 9:51 pm

      5 stars
      This recipe sounds brilliant! I love quiche and what better way than to bake it in portobello mushrooms? Will definitely have to give it a try!

      Reply
      • valentina

        May 24, 2018 at 10:51 am

        Thanks Lisa! Enjoy.

        Reply
    6. David

      May 28, 2018 at 9:30 am

      While I love a good picnic, I am waaaaay past my camping days! Glad you included instructions for the oven, for that is what I will do!

      Reply
    7. Laura

      June 07, 2018 at 4:21 pm

      So glad that the whole family got to enjoy this! It's one of my favorite ways to enjoy a quiche! Thanks for reviewing my book! xoxox

      Reply
      • valentina

        June 09, 2018 at 3:10 pm

        Thank YOU Laura! I love your book and am so happy to share the love! 🙂

        Reply
    8. Coco in the Kitchen

      June 29, 2018 at 12:03 pm

      What a brilliant idea and effortlessly gluten-free. I've gotta try this in our backyard campout tom!

      Reply
      • valentina

        July 01, 2018 at 9:36 pm

        Yes, so fun for camping! Love the idea of backyard camp outs! 🙂

        Reply
    9. Cathy

      August 11, 2018 at 11:26 am

      I was just thinking about making this recipe from Laura's book. Quiche in a mushroom is such a clever idea! You sold me.

      Reply
      • valentina

        August 14, 2018 at 12:22 pm

        Cathy, it was DELICIOUS! Whole family loved it. 🙂

        Reply
    10. Michelle Wells

      November 07, 2020 at 7:14 am

      Can I double & freeze them?

      Reply
      • valentina

        November 08, 2020 at 7:20 pm

        Hi Michelle, Thanks for writing in. Doubling is fine and they can freeze once they're room temp, in a tightly sealed container for up to a month. Then defrost in fridge overnight and heat in oven when ready to serve. Hope this helps. Enjoy! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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