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

Spinach Feta Quiche Baked in Portobello Shells

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.

Course Breakfast
Cuisine American
Keyword good for cooking outdoors
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 211 kcal
Author Laura Bashar


  • 4 large portobello mushrooms
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/2 cup fresh spinach, chopped
  • 1/4 cup green onions, chopped
  • 1/2 cup feta, crumbled
  • 1/4 teaspoon kosher salt
  • pinch of ground black pepper


  1. In a chimney, light up 38 coals.

  2. Remove the stems and scrape out the gills from mushrooms. Wipe them clean with a paper towel.

  3. Place mushrooms, bowl side up, in a 12-inch Dutch oven.

  4. In a medium-size bowl, whisk together eggs, cream, spinach, green onions, 1/4 cup crumbled feta, salt and pepper.

  5. Divide the egg mixture evenly between the mushroom bowls.

  6. Sprinkle the remaining 1/4 cup feta over the egg mixture.

  7. Cover the Dutch oven, and place 17 coals on top and underneath it (375°F).

  8. Bake until eggs are golden brown, approximately 35 minutes.

Recipe 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.