Spinach Mushroom Quiche
Delight in the savory comfort of this Spinach Mushroom Quiche, a hearty and flavorful dish perfect for breakfast, brunch, or even a light dinner. Built on a buttery, pre-made pie crust and filled with a rich custard base of eggs, heavy cream, and milk, this quiche is layered with tender sautéed mushrooms, garlic, and wilted spinach for a burst of wholesome flavor in every bite. Featuring shredded Gruyere or Swiss cheese for a creamy, nutty finish and a dash of optional nutmeg for a subtle depth, this quiche bakes to golden-brown perfection in just 45 minutes. Easy to prepare and beautifully versatile, this recipe is ideal for impressing guests or savoring as a make-ahead meal. Serve it warm or at room temperature and pair it with a crisp side salad for the ultimate satisfying meal.
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Recipe Information
Ingredients
- 1 pre-made pie crust
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 3 cups spinach, fresh
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 1 cup shredded Gruyere or Swiss cheese
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Place the pre-made pie crust in a 9-inch pie dish. Trim and crimp the edges if necessary. Prick the bottom of the crust with a fork and pre-bake for 10 minutes. Remove from oven and set aside.
In a large skillet, melt the butter over medium heat. Add the onion and garlic, cooking for 2-3 minutes until fragrant and softened.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and begin to brown.
Add the fresh spinach to the skillet, stirring until wilted, about 2 minutes. Remove from heat and let the mixture cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg (if using) until well combined.
Sprinkle half of the shredded cheese evenly over the bottom of the pre-baked crust. Layer the sautéed spinach and mushroom mixture on top of the cheese.
Pour the egg mixture over the filling, ensuring it spreads evenly. Top with the remaining shredded cheese.
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. A toothpick inserted in the center should come out clean.
Remove from the oven and let the quiche cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.2 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 1749 mg | 135% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4580 mg | 97% | |
*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.
