Description
This Spinach & Mushroom Quiche is a savory, comforting dish perfect for brunch or a light dinner. It combines tender sautéed mushrooms, fresh spinach, and creamy eggs and cheese baked in a flaky pre-made pie crust, delivering a rich and satisfying flavor in every bite.
Ingredients
Scale
Crust
- 1 pre-made pie crust (9-inch)
Vegetable Filling
- 2 cups fresh spinach, chopped
- 1 cup mushrooms (cremini or button), sliced
- 1 medium onion, finely chopped
- 2 tsp olive oil
- Salt and pepper to taste
Custard Mixture
- 4 large eggs
- 1 cup heavy cream or milk
- 1 cup cheese (Gruyère or cheddar), shredded
Instructions
- Preheat and prepare crust: Preheat your oven to 375°F (190°C). Fit the pre-made pie crust into a 9-inch pie dish, ensuring it lays evenly on the bottom and sides.
- Sauté onions and mushrooms: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and sliced mushrooms, cooking and stirring occasionally until they become golden brown and tender.
- Cook spinach: Add the chopped fresh spinach to the skillet with the onions and mushrooms. Sauté for about 2 minutes until the spinach wilts and releases its moisture.
- Mix custard: In a mixing bowl, whisk together the eggs, heavy cream (or milk), salt, and pepper until fully combined. Fold in the sautéed vegetable mixture and shredded cheese, mixing gently to blend all ingredients evenly.
- Assemble quiche: Pour the egg and vegetable mixture into the prepared pie crust, spreading it out evenly to fill the dish.
- Bake: Place the quiche in the preheated oven and bake for 35-40 minutes until the crust is golden brown and the filling is set in the center. Remove from oven and allow it to cool slightly before slicing and serving.
Notes
- For a lighter version, substitute heavy cream with milk.
- You can swap Gruyère or cheddar cheese for Swiss or mozzarella if preferred.
- To add more flavor, consider adding herbs like thyme or nutmeg to the custard mixture.
- Make sure to cool the quiche slightly before cutting to ensure clean slices.
