Elevate your brunch game with “Elegant Brunch: Spinach and Mushroom Quiche.” This savory pie features a flaky, buttery crust filled with a creamy, cheesy custard packed with tender spinach and earthy mushrooms. Perfect for breakfast, brunch, or even a light dinner, this quiche is as versatile as it is delicious.
Why You’ll Love Spinach and Mushroom Quiche:
Rich and Creamy: The custard filling is smooth and flavorful.
Vegetable-Packed: Loaded with nutritious spinach and mushrooms.
Versatile: Great for any meal of the day.
Make-Ahead Friendly: Perfect for meal prep or entertaining guests.
Ingredients Notes For Spinach and Mushroom Quiche:
Pie Crust: Store-bought or homemade, for a flaky base.
Spinach: Fresh or frozen (thawed and squeezed dry) spinach.
Mushrooms: Sliced cremini, button, or your favorite variety.
Onion: Finely chopped, adds depth of flavor.
Garlic: Minced for an aromatic boost.
Eggs: Provides structure and richness.
Heavy Cream: Creates a creamy texture.
Milk: Lightens the custard without sacrificing creaminess.
Cheese: Gruyère, Swiss, or cheddar for a rich, cheesy flavor.
Salt and Pepper: To taste.
Olive Oil or Butter: For sautéing the vegetables.
Nutmeg: Optional, for a subtle warmth.
Spinach and Mushroom Quiche. This savory pie features a flaky, buttery crust filled with a creamy, cheesy custard packed with tender spinach and earthy mushrooms. Perfect for breakfast, brunch, or even a light dinner, this quiche is as versatile as it is delicious.
Recipe Steps:
Preheat the Oven:
Preheat your oven to 375°F (190°C). If using a store-bought pie crust, follow the package instructions for pre-baking.
Prepare the Pie Crust:
Roll out your pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove weights and parchment, and bake for an additional 5 minutes until lightly golden. Let cool.
Cook the Vegetables:
In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add 1 finely chopped onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another minute. Add 8 ounces of sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes. Add 2 cups of fresh spinach and cook until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
Prepare the Custard:
In a medium bowl, whisk together 4 large eggs, 1 cup of heavy cream, 1/2 cup of milk, 1 cup of shredded cheese, a pinch of nutmeg (if using), and salt and pepper to taste.
Assemble the Quiche:
Spread the cooked spinach and mushroom mixture evenly over the bottom of the pre-baked pie crust. Pour the egg mixture over the top, ensuring it is evenly distributed.
Bake:
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. If the crust edges brown too quickly, cover them with foil or a pie shield.
Cool and Serve:
Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Storage Options:
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freeze: Wrap the baked quiche tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
How to Make a Delicious Spinach and Mushroom Quiche
This savory pie features a flaky, buttery crust filled with a creamy, cheesy custard packed with tender spinach and earthy mushrooms. Perfect for breakfast, brunch, or even a light dinner, this quiche is as versatile as it is delicious.
Ingredients
▢For the Crust:
- ▢1 store-bought pie crust or homemade if you prefer
▢For the Filling:
- ▢1 tablespoon olive oil
- ▢1 small onion finely chopped
- ▢2 cloves garlic minced
- ▢8 ounces mushrooms sliced
- ▢4 cups fresh spinach
- ▢4 large eggs
- ▢1 cup heavy cream or half-and-half for a lighter option
- ▢1 cup shredded Swiss cheese or Gruyère, mozzarella, or cheddar
- ▢1/2 teaspoon salt
- ▢1/4 teaspoon black pepper
- ▢1/4 teaspoon nutmeg optional
- ▢2 tablespoons grated Parmesan cheese optional
- ▢1 tablespoon fresh parsley or chives chopped (optional, for garnish)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Pie Crust:
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess crust and crimp the edges. Prick the bottom and sides with a fork to prevent bubbling.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment, and bake for another 5 minutes until lightly golden. Set aside.
Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the garlic and mushrooms and cook until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes.
Add the fresh spinach and cook until wilted. Remove from heat and let cool slightly.
Prepare the Custard:
In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using) until well combined.
Assemble the Quiche:
Spread the sautéed vegetables evenly over the bottom of the pre-baked pie crust.
Sprinkle the shredded Swiss cheese evenly over the vegetables.
Pour the egg and cream mixture over the cheese and vegetables, ensuring it is evenly distributed.
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. A knife inserted into the center should come out clean.
If the crust edges start to brown too quickly, cover them with foil or a pie shield.
Serve:
Allow the quiche to cool for about 10 minutes before slicing.
Garnish with grated Parmesan cheese and chopped fresh parsley or chives, if desired.
Serve warm or at room temperature.