Spinach and Mushroom Quiche
Elevate your brunch game with this savory Spinach and Mushroom Quiche — a perfect combination of earthy mushrooms, vibrant spinach, and creamy Gruyère cheese nestled in a flaky pie crust. This elegant dish is enriched with a blend of eggs, heavy cream, and milk, ensuring a rich and velvety texture in every bite. Pre-baking the crust guarantees that golden, crisp perfection, while sautéing the vegetables adds a delightful depth of flavor. Ideal for breakfast, lunch, or even an impressive dinner centerpiece, this easy-to-make quiche is as versatile as it is delicious. Serve it warm, at room temperature, or chilled, and enjoy a gourmet experience right at home! Keywords: spinach and mushroom quiche, easy quiche recipe, brunch ideas, vegetarian quiche recipe, savory pie.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 cups button or cremini mushrooms (sliced)
- 3 cups fresh spinach leaves (roughly chopped)
- 2 units cloves of garlic (minced)
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 4 units large eggs
- 1.5 cups heavy cream
- 0.5 cups milk (whole or 2%)
- 1.25 cups grated Gruyère or Swiss cheese
- 1 piece prepared 9-inch pie crust (homemade or store-bought)
Instructions
Preheat the oven to 375°F (190°C).
Place the prepared pie crust into a 9-inch tart or pie pan, pressing gently to fit it securely. Trim any excess dough and prick the bottom with a fork to prevent puffing during baking.
Pre-bake the crust by lining it with parchment paper and adding pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment, and bake for an additional 5 minutes until lightly golden. Set aside to cool.
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for about 5-7 minutes until softened and browned.
Add the chopped spinach and minced garlic to the skillet. Cook for 2-3 minutes until the spinach is wilted. Season with salt and pepper, then remove the skillet from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.
Scatter the cooked mushroom and spinach mixture evenly over the bottom of the baked pie crust.
Sprinkle the grated Gruyère or Swiss cheese on top of the vegetables.
Pour the egg mixture over the filling, ensuring it reaches all corners and covers the ingredients evenly.
Place the quiche on the middle rack of the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving.
Enjoy your Spinach and Mushroom Quiche warm, at room temperature, or chilled.
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.9 g | 364% | |
| Saturated Fat | 142.4 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.1 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1605 mg | 123% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2227 mg | 47% | |
*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.
