Spinach Mushroom Quiche Recipe
A savory and elegant Spinach Mushroom Quiche featuring a flaky tart crust, sautéed crimini mushrooms, fresh spinach, and creamy Gruyère cheese baked to golden perfection. Perfect for brunch, lunch, or a light dinner.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Brunch, Lunch
- Method: Baking, Sautéing
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Tart Crust
- 1 pre-made tart crust (9-inch)
Vegetables
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 8 oz crimini mushrooms, sliced
- 3 cups fresh spinach, roughly chopped
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
Cheese
- 1 cup Gruyère cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the quiche evenly.
- Prepare Tart Crust: Roll out the tart crust and place it evenly into a 9-inch pie dish. Pre-bake the crust for about 10 minutes until it turns lightly golden. Set aside to cool slightly.
- Sauté Vegetables: In a skillet, melt the butter over medium heat. Add diced onions and sauté until they become translucent, about 3-4 minutes. Add the sliced mushrooms and cook until softened and any released moisture evaporates, around 5-6 minutes. Stir in the fresh spinach until wilted, about 1-2 minutes, then remove from heat.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, pepper, and cayenne pepper if using, until smooth and well combined.
- Combine Filling: Add the sautéed vegetables and grated Gruyère cheese to the egg mixture. Stir gently to ensure everything is evenly distributed throughout the mixture.
- Fill and Bake: Pour the filling into the pre-baked tart crust, spreading it evenly. Place the pie dish on a baking sheet and bake in the preheated oven for 60 minutes, or until the quiche is set in the center and the top is golden brown.
- Cool and Serve: Remove the quiche from the oven and let it cool slightly, about 10-15 minutes, before slicing. This allows the filling to firm up for clean slices. Serve warm or at room temperature.
Notes
- Using fresh spinach is recommended for best flavor and texture, but frozen spinach can be used if thawed and well-drained.
- You can substitute Gruyère cheese with Swiss or Emmental if unavailable.
- For added flavor, sprinkle some fresh herbs like thyme or chives into the filling.
- To make it gluten-free, use a gluten-free tart crust.
- Leftover quiche can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 210 mg
Keywords: Spinach Quiche, Mushroom Quiche, Vegetarian Quiche, Gruyère Cheese Quiche, Brunch Recipe, Easy Quiche
Find it online: https://bakedbylisa.com/spinach-mushroom-quiche-recipe/
