I’ll never forget the first time I threw together this Spinach, Broccoli & Mushroom Quiche Salad—it was one of those sweltering summer afternoons when turning on the oven felt like a crime. I wanted something crisp, refreshing, but with that comforting quiche vibe. The result? A salad so good, my family now requests it weekly. What makes it special? Imagine tender spinach, crunchy broccoli, and earthy mushrooms tossed with tangy feta—like a deconstructed quiche without the fuss. As someone who’s spent years crafting healthy recipes, I promise: this 15-minute wonder is as nourishing as it is delicious. Perfect for picnics, lunches, or when you just need a veggie-packed pick-me-up!

Why You’ll Love This Spinach, Broccoli & Mushroom Quiche Salad

Oh, where do I even start? This salad has become my go-to for so many reasons, and I just know you’ll fall for it too. First off—it comes together in 15 minutes flat. No cooking, no fuss, just fresh ingredients dancing together in a bowl. The combo of crisp greens, tender-crisp broccoli, and meaty mushrooms gives you that satisfying quiche texture without turning on the oven. And let’s talk nutrition—packed with vitamins and fiber, it’s the kind of meal that makes you feel good. Plus, it’s crazy versatile—toss in some grilled chicken, swap cheeses, or add nuts for crunch. Trust me, one bite and you’ll be hooked!

Ingredients for Spinach, Broccoli & Mushroom Quiche Salad

Okay, let’s talk ingredients—this is where the magic starts! I’m super picky about freshness here, so grab your market basket and let’s go. For the base, you’ll need:

• 2 cups fresh spinach (baby leaves work best—no stems!)
• 1 cup chopped broccoli (cut into tiny florets, like little trees)
• 1 cup sliced mushrooms (I love cremini for their meaty texture)
• ½ cup diced red onion (soak in cold water for 5 minutes if you want less bite)

For the dressing and toppings that make it sing:

• ¼ cup crumbled feta cheese (the good stuff—none of that pre-crumbled chalkiness)
• 2 tbsp olive oil (your best fruity extra-virgin)
• 1 tbsp lemon juice (freshly squeezed, no bottled nonsense!)
• Salt and pepper to taste (I’m generous with the pepper—it wakes up all the flavors)

See? Nothing fussy, just honest ingredients that play so well together. And if you’re eyeing that feta, go ahead—sneak a crumble. I won’t tell!

How to Make Spinach, Broccoli & Mushroom Quiche Salad

Alright, let’s get our hands dirty—well, not actually dirty, because we’re washing everything first! This salad comes together faster than you can say “quiche,” but there are a few tricks to make it perfect. Follow these steps, and you’ll have a vibrant bowl of goodness ready before your stomach starts growling.

Step 1: Prep the Vegetables

First things first—give those veggies some love! I always start by washing the spinach under cold water (gently, like you’re bathing a baby), then spin it dry in a salad spinner. Wet greens? No thank you! For the broccoli, chop it into cute little florets—the smaller they are, the more evenly they’ll mix through the salad. Mushrooms get sliced thin (about ¼ inch) so they don’t overwhelm each bite. And that red onion? Dice it fine, unless you want onion breath that could knock someone over!

Step 2: Combine Ingredients

Now for the fun part—tossing! Grab your biggest bowl (I use my grandma’s old ceramic one—it’s practically a family heirloom). Dump in the spinach, broccoli, mushrooms, and onion. Drizzle the olive oil and lemon juice over the top like you’re painting a masterpiece. Here’s my secret: toss with your hands! It sounds silly, but your fingers distribute the dressing more evenly than any spoon could. Just be gentle—we’re making salad, not kneading bread!

Step 3: Add Final Touches

The grand finale! Sprinkle that glorious feta over the top—don’t skimp, those salty crumbles are the “quiche” in our quiche salad. Then, crack some fresh black pepper over everything (I do about 10 twists of my mill) and a pinch of salt. Taste a leaf—does it need more lemon? Go for it! This is your salad, after all. Serve it immediately while everything’s crisp and fresh. Pro tip: if you’re feeling fancy, garnish with a lemon wedge. Voilà—salad magic!

Tips for the Best Spinach, Broccoli & Mushroom Quiche Salad

Want to take this salad from good to knock-your-socks-off amazing? Here are my hard-won secrets! First—fresh is non-negotiable. Limp spinach or rubbery mushrooms will ruin the magic. Second, if you’ve got 20 extra minutes, chill the dressed salad before adding cheese—it lets the flavors mingle like old friends. And third? Protein power-up! Toss in grilled chicken, chickpeas, or even crispy bacon bits to make it a meal. Your taste buds will thank you!

Ingredient Substitutions & Variations

Listen, I’m all about sticking to the original recipe—but life happens! If you’re staring at an empty feta container, goat cheese makes a fabulous tangy substitute. Kale can stand in for spinach if you massage it first (yes, really—rub those leaves with oil until they soften!). Out of broccoli? Try roasted cauliflower florets for a nutty twist. And for crunch lovers, toss in toasted walnuts or sunflower seeds—they add that perfect quiche-crust texture. The beauty of this salad? It forgives and adapts!

Serving Suggestions for Spinach, Broccoli & Mushroom Quiche Salad

Oh, the places this salad can go! My absolute favorite way? Piled high next to a juicy piece of grilled chicken—the warm-cold combo is *chef’s kiss*. For lazy Sundays, I’ll pair it with crusty sourdough to soak up that lemony dressing. Picnics? Pack it in mason jars—the layers stay perfect! And don’t even get me started on how it brightens up potlucks. Honestly, I’ve eaten it straight from the mixing bowl at midnight… no judgment here!

Storage & Reheating Instructions

Here’s the deal—this salad is best fresh, but if you must stash leftovers, pop them in an airtight container for up to 2 days. The mushrooms might get a little weepy, but it’ll still taste great. No freezing (trust me, soggy greens are sad greens), and definitely no reheating—this one’s strictly a cold affair!

Spinach, Broccoli & Mushroom Quiche Salad FAQs

You’ve got questions? I’ve got answers—straight from my own kitchen mishaps and triumphs! First up: “Can I make this ahead?” Absolutely! Just leave the feta off, cover tightly, and refrigerate for up to 1 day—add cheese right before serving. “Is this gluten-free?” You bet! Naturally, gloriously gluten-free. Now, the big one: “Frozen veggies okay?” Oh honey, no—they’ll turn to mush faster than ice cream in July. Fresh is the only way for that perfect crunch. More questions? Just ask—I’ve made this salad enough to have seen it all!

Nutritional Information

Let’s talk numbers—but without making it feel like math class! This salad is packed with goodness: roughly 120 calories per serving, with 8g of healthy fats (thank you, olive oil!), 4g of protein from that dreamy feta, and 8g of carbs to keep you going. Of course, your exact numbers might dance around a bit depending on how generous you are with the cheese—I won’t tell if you add an extra sprinkle!

15-Minute Spinach Broccoli Mushroom Quiche Salad Bliss

---

• Author: Christina R. Jones
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A fresh and nutritious salad combining spinach, broccoli, and mushrooms with a quiche-inspired twist.

---

Ingredients

Scale 1x2x3x

• 2 cups fresh spinach
• 1 cup chopped broccoli
• 1 cup sliced mushrooms
• 1/2 cup diced red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

---

Instructions

1. Wash and dry the spinach, broccoli, and mushrooms.
2. Chop the broccoli into small florets and slice the mushrooms.
3. In a large bowl, combine spinach, broccoli, mushrooms, and red onion.
4. Drizzle with olive oil and lemon juice.
5. Toss gently to coat all ingredients.
6. Sprinkle with feta cheese.
7. Season with salt and pepper.
8. Serve immediately.

Notes

• Use fresh ingredients for best flavor.
• Add grilled chicken for extra protein.
• Store leftovers in an airtight container for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: International

Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 2g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg

Keywords: spinach, broccoli, mushroom, quiche, salad, vegetarian, healthy