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Spinach and Mushroom Quiche

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A comforting and fresh quiche featuring sautéed mushrooms and tender spinach in a flaky crust, perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade, butter-based preferred)
  • 5 cups loosely packed fresh spinach, washed and chopped
  • 8 ounces cremini or white button mushrooms, sliced
  • 1 tablespoon olive oil or butter
  • 1 small yellow or white onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream (or substitute half-and-half or whole milk)
  • 1 cup shredded Gruyère or Swiss cheese
  • Salt and freshly ground black pepper, to taste
  • A pinch of freshly grated nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the crust: gently unroll and fit the pie crust into a 9-inch pie dish. Press down and trim excess edges. Prick the bottom with a fork a few times. Optionally, blind bake the crust for 10 minutes lined with parchment and pie weights to keep it crisp.
  3. Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add sliced mushrooms and cook, stirring occasionally, for 6-8 minutes until they release moisture and start to brown.
  6. Add chopped spinach and cook until wilted, about 2-3 minutes. Drain any excess liquid thoroughly.
  7. In a large bowl, whisk together 4 large eggs and 1 cup heavy cream. Stir in salt, pepper, and a pinch of nutmeg without overbeating.
  8. Add the sautéed veggies and 1 cup shredded Gruyère cheese to the egg mixture. Stir gently to combine.
  9. Pour the filling into the prepared pie crust and spread evenly.
  10. Bake on the middle rack for 35-40 minutes until the filling is set and the top is golden brown. A slight jiggle in the center is okay.
  11. Let the quiche rest at room temperature for 10-15 minutes before slicing and serving.

Notes

Drain spinach thoroughly to avoid soggy quiche. Blind bake crust to keep it crisp. Cover crust edges with foil if browning too fast. Over-whisking eggs can cause cracks. Adjust baking time for crustless or gluten-free versions.

Nutrition

Keywords: spinach quiche, mushroom quiche, brunch recipe, easy quiche, homemade quiche, savory pie, vegetarian quiche

Find it online: https://realityeats.com/spinach-and-mushroom-quiche-recipe-easy-homemade-brunch-idea/