Vegetarian Classic Quiche Lorraine
Transform your brunch game with this Vegetarian Classic Quiche Lorraine, a delightful twist on the timeless French dish. Loaded with a savory blend of sautéed onions, garlic, mushrooms, and spinach, this quiche bursts with garden-fresh flavors that are perfectly complemented by the creamy richness of Gruyère cheese, eggs, and a hint of nutmeg. Encased in a buttery pre-made pie crust, this recipe is as simple as it is satisfying, with just 20 minutes of prep time. Ideal for vegetarians and fans of gourmet comfort food alike, this dish makes a stunning centerpiece for breakfast, lunch, or dinner and pairs beautifully with a crisp green salad. Perfectly baked to golden perfection, this quiche promises to delight every guest at your table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup button mushrooms, sliced
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 1 cup grated Gruyère cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 teaspoon nutmeg, grated
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie plate, pressing it firmly into the plate, and trim any excess edges.
In a skillet over medium heat, add the olive oil. Once hot, sauté the onion for 3-4 minutes until it becomes translucent.
Add the minced garlic and cook for an additional minute.
Add the mushrooms and cook until they are tender and most of their moisture has evaporated, about 5 minutes.
Stir in the thawed and drained spinach, cooking for an additional 2 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.
Stir in the Gruyère cheese, salt, black pepper, and nutmeg into the egg mixture.
Add the sautéed vegetable mixture to the pie crust, spreading it evenly.
Pour the egg and cheese mixture over the vegetables in the pie crust.
Place the quiche in the preheated oven and bake for 40-50 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 293 mg | 23% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 392 mg | 8% | |
*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.
