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
Scale
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.
