Recipes :

Celebrate National Pie Day with Pieography and Individual Spinach Quiche

How do you plan on celebrating today?  I hope it’s with a delicious slice of pie in honor of National Pie Day.  Maybe you will curl up with a great book or possibly make the perfect pie from your favorite cook book?  What if there wwere a way for you to do all those things?  Thanks to the book Pieography: The Story of Your Life in a Pie from Jo Packham and WWC Press, you can do it all on February 1st, 2013 (Pieography’s release date).  Pieography combines beautiful stories, photography, and delicious recipes (like the Individual Spinach Quiche Recipe we are sharing today) into one book. 

Pieography: The Story of Your Life in a Pie


Quiche is one of the most versatile kind of pies out there.  It can be served for breakfast, brunch, lunch, dinner, or as an appetizer.  This Individual Spinach Quiche Recipe from the pages of Pieography is a tiny twist on a pie favorite.  It is easy to make and presents beautifully.  But you don’t have to take my word for it; we are sharing the recipe for you to try yourself.

spinach quiche recipe


Individual Spinach Quiche
This Individual Spinach Quiche Recipe is great for breakfast, lunch, dinner, brunch, or even as an appetizer.
Recipe type: Brunch
Serves: 8
  • 1 onion, diced small
  • ½ lb. fresh small mushrooms, quartered
  • Butter
  • 2 sheets puff pastry, defrosted, rolled out lightly and each sheet cut into 4 squares
  • 5 large eggs
  • Sea salt and freshly cracked black pepper
  • ⅔ cup milk
  • 1 package frozen spinach, defrosted and water squeezed out (you can also use fresh)
  • ½ lb. variety of heirloom tomatoes, quartered
  • ¼ lb. feta cheese, crumbled
  • 3 TB. freshly grated Parmesan or Romano cheese
  1. Preheat oven to 375 degrees F.
  2. Cook onion and mushrooms in 2 tablespoons of butter until slightly brown and tender.
  3. Butter extra-large muffin cups, or small quiche dishes. Place a square of puff pastry into each muffin cup or dish, and fold the edges down so they are even with the top of each muffin cup or dish.
  4. Whisk milk and eggs together in bowl, and add a pinch of sea salt and a little cracked pepper. Stir in spinach, mushrooms, onion, tomatoes, and feta cheese.
  5. Pour mixture into muffin cups or quiche dishes. Sprinkle with the Parmesan or Romano cheese.
  6. Cook for about 30 minutes. Check to make certain knife comes out clean when inserted into middle of quiche.
  7. Serve immediately. Makes a delightful luncheon with tomato slices lightly sprinkled with sea salt and cracked pepper, fresh Parmesan or Romano cheese, and a glass of red wine.


spinach, mushroom, and tomato quiche recipe

In honor of National Pie Day and the release of Pieography, Where Women Cook is excited to give away a copy of Pieography: The Story of Your Life in a Pie. All you need to do for a chance to win is participate in this fun Pinterest contest.  Click on the image below for details.

  pieography giveaway

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