If you are on the lookout for a dish that is both comforting and elegant, the Spinach & Mushroom Quiche Recipe is an absolute winner. This rich and creamy quiche combines tender spinach and earthy mushrooms with a flaky crust and a luscious cheesy custard, making it perfect for breakfast, brunch, or a light dinner. Each bite bursts with flavor and texture, and the simple, wholesome ingredients come together effortlessly to create something truly special. Whether you’re cooking for friends or treating yourself, this recipe will quickly become a treasured favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Spinach & Mushroom Quiche Recipe lies in its straightforward ingredients that all play vital roles in crafting a quiche that’s bursting with flavor, vibrant color, and a satisfying texture. Each component is essential, from the fresh greens to the creamy custard, to create a perfect balance.
- Pre-made pie crust: A convenient flaky base that saves time without sacrificing homemade charm.
- Fresh spinach (2 cups, chopped): Adds a bright, tender green bite packed with nutrients and fresh flavor.
- Mushrooms (1 cup, sliced): Cremini or button mushrooms bring an earthy depth and meaty texture that complements the spinach brilliantly.
- Large eggs (4): These bind everything together and form the lush custard that holds your quiche.
- Heavy cream or milk (1 cup): For a silky, creamy filling that’s rich yet light enough to balance the vegetables.
- Cheese (1 cup shredded, Gruyère or cheddar): Offers a wonderful tang and meltiness that elevates every forkful.
- Medium onion (finely chopped): Provides a subtle sweetness and aroma, deepening the dish’s complexity.
- Olive oil (2 tsp): Used to sauté the vegetables, adding a smooth, fruity background note.
- Salt and pepper (to taste): Essential seasonings that enhance and harmonize all the flavors.
How to Make Spinach & Mushroom Quiche Recipe
Step 1: Prepare Your Oven and Crust
Start by preheating your oven to 375°F (190°C). While it warms, gently line your pie dish with the pre-made crust, pressing it in so it fits snugly against the edges. This sturdy and buttery base is crucial for holding your delicious filling without getting soggy.
Step 2: Sauté Onions and Mushrooms
In a skillet over medium heat, warm the olive oil and add the finely chopped onions and sliced mushrooms. Cook, stirring occasionally, until they turn a beautiful golden brown and their natural sweetness is unleashed. This step infuses the quiche with deep, savory flavor and soft texture for every bite.
Step 3: Wilt the Spinach
Stir the chopped spinach into the skillet with your sautéed onions and mushrooms. Let it cook just until the spinach wilts, about 2 minutes. This quick sauté pulls out the vibrant green color and tenderizes the spinach without losing its fresh taste or nutrients.
Step 4: Mix the Custard Filling
In a medium bowl, whisk together the eggs, heavy cream or milk, salt, and pepper until smooth and well combined. Gently fold in the warm vegetable mixture and shredded cheese, making sure everything is evenly incorporated. This custard blend promises a creamy, dreamy texture that defines the quiche.
Step 5: Assemble the Quiche
Pour your savory custard mixture into the prepared pie crust, spreading it evenly so the filling fills the crust without spilling over. This ensures even baking and a beautifully set center with a golden top.
Step 6: Bake to Perfection
Bake the quiche in your preheated oven for 35 to 40 minutes or until the filling is puffed, set, and has turned a warm golden brown. Once out of the oven, let it cool for a few minutes to make slicing easier and to let flavors meld beautifully.
How to Serve Spinach & Mushroom Quiche Recipe
Garnishes
Adding simple garnishes like fresh chopped herbs (think parsley or chives) can brighten the dish with a pop of green and a burst of fresh flavor that contrasts with the savory custard. A light drizzle of balsamic glaze or a pinch of flaky sea salt on each slice can also elevate your presentation effortlessly.
Side Dishes
Spinach & Mushroom Quiche pairs wonderfully with crisp greens dressed in a light vinaigrette, roasted root vegetables, or even a refreshing fruit salad for a bright and balanced meal. These sides add variety in texture and temperature, making each bite feel like a complete experience.
Creative Ways to Present
For a brunch party, consider serving mini versions of this quiche in muffin tins to create charming individual portions. You can also beautifully plate slices with a small dollop of crème fraîche or a tangy mustard on the side for an elegant touch that surprises guests.
Make Ahead and Storage
Storing Leftovers
Leftover quiche keeps beautifully in the fridge for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. This means you can enjoy a quick luxury meal anytime with minimal effort.
Freezing
You can freeze the baked quiche for up to 1 month. Wrap it securely in plastic wrap and then aluminum foil before placing it in the freezer. When ready to enjoy, thaw overnight in the fridge for best results and maintain that fresh-baked taste.
Reheating
To reheat, place slices on a baking sheet and warm them in a 350°F (175°C) oven for about 10 to 15 minutes until heated through and slightly crisp on the edges. Avoid microwaving if you want to preserve the flaky texture of the crust and the creamy filling’s smoothness.
FAQs
Can I use frozen spinach instead of fresh?
Yes! Just make sure to thaw and squeeze out excess moisture from the frozen spinach to keep the quiche from becoming watery. Fresh spinach will give a brighter flavor and texture, but frozen works well in a pinch.
What cheese works best in this Spinach & Mushroom Quiche Recipe?
Gruyère is a classic choice for its nutty flavor and meltability, but sharp cheddar also adds a wonderful tangy richness. Feel free to experiment with Swiss or fontina for a slightly different twist.
Is this quiche suitable for a vegetarian diet?
Absolutely! This dish is naturally vegetarian as it relies on fresh vegetables, eggs, and cheese. For a vegan version, substitutes for the eggs and dairy can be used, but it will alter the classic texture and flavor.
Can I make the pie crust from scratch?
Definitely! Making your own pie crust adds a personal touch and can enhance flavor and texture, but a good-quality pre-made crust works beautifully and saves time without compromising the end result.
How do I tell when the quiche is fully cooked?
The quiche is done when the edges are golden brown, and the center is set with just a slight jiggle. Overcooking can dry out the custard, so keep an eye on the timing and check around the 35-minute mark.
Final Thoughts
This Spinach & Mushroom Quiche Recipe is a wonderful way to bring something warm, nourishing, and crowd-pleasing to your table. It’s a versatile dish full of comforting textures and vibrant flavors that feel like a hug in meal form. I encourage you to try it out, customize it to your taste, and enjoy every delicious forkful with those you love.
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Spinach & Mushroom Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and savory Spinach & Mushroom Quiche featuring a flaky pre-made pie crust filled with sautéed mushrooms, onions, and fresh spinach, combined with a creamy egg and cheese mixture. This easy-to-make quiche is perfect for breakfast, brunch, or a light dinner.
Ingredients
Crust
- 1 pre-made pie crust (9-inch)
Filling
- 2 cups fresh spinach, chopped
- 1 cup mushrooms (cremini or button), sliced
- 4 large eggs
- 1 cup heavy cream or milk
- 1 cup cheese (Gruyère or cheddar), shredded
- 1 medium onion, finely chopped
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Fit the pre-made pie crust into a 9-inch pie dish, ensuring it is evenly placed.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and sliced mushrooms, sautéing until they are golden brown and tender, about 5-7 minutes.
- Cook Spinach: Stir in the chopped fresh spinach into the skillet with the onions and mushrooms. Cook until the spinach is wilted, roughly 2 minutes, then remove the skillet from heat.
- Prepare Egg Mixture: In a separate bowl, whisk together the eggs, heavy cream (or milk), salt, and pepper until fully combined and slightly frothy.
- Combine Filling: Fold the sautéed vegetables and shredded cheese into the egg mixture, ensuring an even distribution of ingredients.
- Fill Crust: Pour the combined mixture into the pie crust, spreading it out evenly.
- Bake Quiche: Place the pie dish in the preheated oven and bake for 35 to 40 minutes, or until the quiche is golden brown on top and set in the center (a knife inserted should come out clean).
- Cool and Serve: Allow the quiche to cool slightly before slicing to help it set and make serving easier.
Notes
- You can substitute heavy cream with milk for a lighter version.
- Gruyère cheese provides a richer flavor, but cheddar works well too.
- For additional flavor, consider adding herbs like thyme or nutmeg.
- Ensure the pie crust is fully thawed if using frozen before starting.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
