Discover the ultimate comfort food with this savory Spinach and Mushroom Quiche. Perfect for brunch, lunch, or a light dinner, this recipe combines earthy mushrooms, fresh spinach, and a rich, creamy custard, all nestled in a flaky crust.
It’s a versatile and satisfying dish that’s surprisingly easy to prepare, making it a go-to for any occasion. Impress your guests or treat yourself to a slice of this homemade goodness.
Table of Contents
Ingredients for a Perfect Quiche
Here is the full list of ingredients you will need to prepare this delicious quiche.
- 1 (9-inch) unbaked pie crust
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 oz fresh spinach
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Swiss cheese
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
How to cook Spinach and Mushroom Quiche?
Follow these simple steps to create a perfect quiche every time.
Step 1: Prepare the Crust and Oven
Preheat your oven to 375°F (190°C). Gently press the pie crust into a 9-inch quiche dish or pie plate. Prick the bottom with a fork and bake for 10 minutes (blind bake) to prevent a soggy bottom. Set aside.
Step 2: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the sliced mushrooms and cook until they have released their moisture and started to brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Wilt the Spinach
Add the fresh spinach to the skillet in batches. Cook until just wilted, about 2-3 minutes. Remove the skillet from the heat and drain any excess liquid from the vegetable mixture. It’s important to get it as dry as possible.
Step 4: Assemble the Quiche
Spread the cooked spinach and mushroom mixture evenly over the bottom of the pre-baked pie crust. Sprinkle the shredded Gruyère and Swiss cheese over the vegetables.
Step 5: Prepare the Custard Filling
In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
Step 6: Bake the Quiche
Carefully pour the egg mixture over the ingredients in the pie crust. Bake for 35-45 minutes, or until the center is just set (it should have a slight jiggle) and the top is golden brown.
Step 7: Cool and Serve
Let the quiche cool on a wire rack for at least 10 minutes before slicing and serving. This helps the custard to set completely, making for cleaner slices.
Your Quiche Questions, Answered
Here are some common questions to help you perfect your quiche-making skills.
Can I make this quiche crustless?
Absolutely! To make a crustless version, simply grease the pie dish well and pour the filling directly into it. You may need to reduce the baking time slightly.
Can I use frozen spinach instead of fresh?
Yes, you can. Be sure to thaw the frozen spinach completely and squeeze out as much water as possible before adding it to the skillet to prevent a watery quiche.
What are the best mushrooms to use?
Cremini mushrooms offer a great flavor, but you can use white button mushrooms, shiitake, or a wild mushroom mix. The key is to cook them until they are nicely browned.
How do I prevent a soggy crust?
Blind baking the crust for about 10 minutes before adding the filling is the best way to ensure a crisp, flaky crust. Also, make sure your vegetable filling is as dry as possible.
Pro Tips for the Perfect Quiche
- Don’t Overbake: The quiche is done when the center is almost set but still has a slight wobble. It will continue to cook as it cools.
- Cheese Choices: Feel free to experiment with different cheeses. Feta, goat cheese, or cheddar would also be delicious.
- Make-Ahead: You can bake the quiche a day in advance. Let it cool completely, cover, and refrigerate. Reheat in a 325°F (160°C) oven until warmed through.
