Easy Cheddar Spinach and Mushroom Pie with Puff Pastry Crust
Savor the comforting flavors of this Easy Cheddar Spinach and Mushroom Pie with Puff Pastry Crust, a show-stopping dish that’s as simple to make as it is satisfying to eat. Featuring a golden, flaky puff pastry base, this recipe combines sautéed mushrooms, tender baby spinach, and caramelized onions with gooey cheddar cheese in a rich, custard-like egg filling. A pinch of optional nutmeg and black pepper elevates the flavors, while the quick preparation and 35-minute bake time make this an ideal choice for weeknight dinners or casual brunches. Whether served warm as a main course or cooled for easy slicing at events, this savory pie delivers gourmet appeal with minimal effort—perfect for home cooks looking to turn pantry staples into a mouthwatering masterpiece.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 250 grams button mushrooms, sliced
- 4 cups baby spinach leaves
- 1 cup cheddar cheese, shredded
- 3 eggs
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 0.25 cup all-purpose flour, for dusting
Instructions
Preheat the oven to 375°F (190°C).
Lightly flour a clean surface and roll out the puff pastry sheet to fit a 9-inch pie dish. Press the pastry evenly into the pie dish, trimming any excess, and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and sauté for 5-6 minutes until golden and the moisture has evaporated.
Gradually add the baby spinach, stirring constantly, and cook until wilted. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg (if using).
Spread the mushroom and spinach mixture evenly over the bottom of the prepared puff pastry.
Sprinkle the shredded cheddar cheese over the vegetables.
Pour the egg mixture over the cheese and vegetables, allowing it to fill in all gaps.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the puff pastry is golden brown.
Remove from the oven and let the pie cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4686 mg | 204% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 27.0 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1353 mg | 104% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2451 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
