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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/spinach-and-mushroom-quiche-recipe/