Description
This Spinach Mushroom Quiche features a flaky crust filled with a savory custard of eggs, sautéed mushrooms, spinach, and melted cheese — perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 ready-made 9-inch pie crust
- 8 oz mushrooms, sliced
- 5 oz fresh spinach, chopped
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 4 large eggs
- 3/4 cup milk or cream
- 1 to 1 1/2 cups shredded cheese (Swiss, Cheddar, or Gruyère)
- 1 tbsp butter or olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- A pinch of nutmeg (optional)
Instructions
- Preheat oven to 425°F (220°C). Place pie crust in a 9-inch dish, prick the bottom, and blind-bake for 10–12 minutes. Reduce oven to 350°F (175°C).
- In a skillet, heat butter or oil. Sauté onion until soft, about 5 minutes. Add mushrooms and cook until browned, 8–10 minutes. Stir in garlic and cook for 1 minute. Add spinach and cook until wilted. Remove from heat.
- In a bowl, whisk eggs, milk or cream, salt, pepper, and nutmeg. Stir in half the cheese.
- Spread sautéed vegetables in the crust. Pour egg mixture over top. Sprinkle remaining cheese.
- Bake for 35–40 minutes, until set and lightly golden.
- Let rest 10 minutes before slicing and serving.
Notes
- Blind-bake crust to prevent sogginess.
- Use frozen spinach if drained well.
- Great with Swiss, cheddar, Gruyère, or feta.
- Add sautéed veggies or herbs for variety.
- Freezes well in slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 155 mg
