Spinach & Mushroom Quiche Recipe

Introduction

This Spinach & Mushroom Quiche is a delightful blend of fresh vegetables and creamy eggs baked to perfection in a flaky crust. It’s a versatile dish perfect for breakfast, brunch, or a light dinner. Easy to prepare and satisfyingly wholesome, this quiche will quickly become a family favorite.

Ingredients

• 1 pie crust (store-bought or homemade)
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheese (cheddar or Swiss)
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Roll out the pie crust and place it evenly in a pie dish.
3. Step 3: In a pan, sauté the chopped spinach and sliced mushrooms for 3-5 minutes until they soften.
4. Step 4: Spread the sautéed spinach and mushrooms along with the shredded cheese evenly over the pie crust.
5. Step 5: In a bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until smooth and blended.
6. Step 6: Pour the egg mixture gently over the filling in the pie crust.
7. Step 7: Bake the quiche for 35-40 minutes, or until the center is set and a knife inserted comes out clean.
8. Step 8: Allow the quiche to cool for about 5 minutes before slicing and serving.

Tips & Variations

• Use baby spinach or kale for a different leafy green flavor.
• Swap mushrooms for bell peppers or zucchini to customize the filling.
• Mix in fresh herbs like thyme or parsley for added aroma.
• For a richer quiche, substitute half of the milk with cream.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or warm in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the quiche up to the baking step, cover it, and refrigerate overnight. Bake it directly from the fridge when ready, adding a few extra minutes to the baking time.

Can I freeze spinach and mushroom quiche?

Absolutely. Once cooled, wrap the quiche tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Spinach & Mushroom Quiche Recipe

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★★★★★

4.8 from 105 reviews

This Spinach & Mushroom Quiche is a savory, flaky pie filled with tender sautéed spinach and mushrooms combined with a creamy egg and cheese custard. Perfect for breakfast, brunch, or a light dinner, this quiche offers a delicious balance of fresh vegetables and rich flavors baked inside a buttery pie crust.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Brunch, Main Course
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 pie crust (store-bought or homemade)

Filling

• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheese (cheddar or Swiss)
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when the quiche is ready to bake.
2. Prepare Pie Crust: Roll out the pie crust and carefully place it into a pie dish, pressing it evenly into the sides and bottom.
3. Sauté Vegetables: In a pan over medium heat, sauté the chopped spinach and sliced mushrooms for 3-5 minutes until they soften and release their moisture, enhancing their flavor.
4. Assemble Filling: Spread the sautéed spinach and mushrooms evenly over the prepared pie crust, then sprinkle the shredded cheese on top.
5. Mix Egg Custard: In a bowl, whisk together the eggs, milk, salt, black pepper, and optional nutmeg until the mixture is smooth and uniform.
6. Combine Ingredients: Pour the egg and milk mixture gently over the vegetable and cheese layer in the pie crust, allowing it to settle evenly.
7. Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden.
8. Cool and Serve: Remove the quiche from the oven and let it cool for about 5 minutes before slicing to help it set and make slicing easier.

Notes

• Use either cheddar or Swiss cheese depending on your flavor preference.
• Add nutmeg cautiously as it enhances the flavor but can overpower if used excessively.
• Allow the quiche to cool slightly before cutting to avoid a runny filling.
• You can prepare this quiche a day ahead and reheat slices as needed.
• For a crustless quiche, omit the pie crust and bake in a greased pie dish; reduce baking time by about 10 minutes.

Keywords: quiche, spinach quiche, mushroom quiche, brunch recipe, savory pie, breakfast pie, vegetarian quiche