spinach mushroom quiche recipe

Written BySheba G Updated On
spinach mushroom quiche recipe
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The Best spinach mushroom quiche recipe

I’ve been making spinach mushroom quiche for years, and it’s a recipe that never fails to impress my family. The combination of tender spinach, meaty mushrooms, and creamy eggs is a perfect blend of flavors and textures that makes this quiche a staple in our household.

One of the things I love most about this recipe is how easy it is to make – just chop up some veggies, crack in some eggs, and pop it in the oven. It’s a great option for a quick weeknight dinner or a special occasion brunch.

Plus, it’s packed with nutrients from the spinach and mushrooms, making it a great choice for health-conscious home cooks like myself. Whether you’re serving it to a crowd or just need something easy for yourself, this spinach mushroom quiche is sure to become a favorite.

It’s also a great way to use up leftover veggies or get your kids involved in the kitchen by letting them help with the prep work. My family loves this recipe so much that we’ve even started making it on Sundays just for fun – it’s become a little tradition of ours.

Spinach Mushroom Quiche

Spinach Mushroom Quiche

4.9 from 1624 votes

A savory quiche filled with fresh spinach and earthy mushrooms, baked in a buttery crust. This dish is perfect for brunch or a light dinner, offering a rich and satisfying flavor.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Filling

1 tablespoon olive oil
1 small onion, diced
8 ounces fresh mushrooms, sliced
3 cups fresh spinach
4 large eggs
1 cup heavy cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup shredded Swiss cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, combine the flour and salt.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Add the ice water one tablespoon at a time, mixing with a fork until the dough just holds together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough out to a 12-inch circle.
7Carefully transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the excess dough and crimp the edges with a fork.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights.
11Continue baking for 5 more minutes until the crust is lightly golden.
12Set aside to cool slightly.
13In a large skillet, heat the olive oil over medium heat.
14Add the diced onion and cook for 3 minutes until softened.
15Add the sliced mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
16Add the fresh spinach to the skillet and cook for 2 minutes until wilted.
17Remove from heat and let the mixture cool slightly.
18Drain any excess liquid if necessary.
19In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
20Spread the mushroom and spinach mixture evenly over the pre-baked crust.
21Sprinkle the shredded Swiss cheese on top.
22Pour the egg mixture over the filling, making sure it is evenly distributed.
23Bake at 375°F for 30 to 35 minutes until the center is set and the top is golden brown.
24A knife inserted in the center should come out clean.
25Let the quiche cool on a wire rack for 10 minutes before slicing.
26Serve warm or at room temperature.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Skillet
Rolling pin
Fork
Parchment paper
Pie weights or dried beans

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 175mg🧂Sodium: 520mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 12g

📝Notes

For a gluten-free option, use a gluten-free pie crust mix. You can also substitute Swiss cheese with Gruyere or cheddar for a different flavor.

Watch Video Of How Spinach Mushroom Quiche Works

This spinach mushroom quiche is always a good idea for any occasion – whether you’re hosting friends and family or just need something easy for yourself.

It’s also perfect for meal prep or packing lunches because it reheats well and stays fresh for several days.

One of my favorite ways to serve this quiche is with a side salad or roasted vegetables – it adds some color and variety to the plate while keeping things simple.

❓ Frequently Asked Questions About Spinach Mushroom Quiche

1. What type of mushrooms should I use in this recipe?

The type of mushroom you choose will depend on your personal preference and what’s available at your local grocery store. Some popular options include button, cremini, shiitake, and portobello.

2. Can I make this quiche ahead of time?

Yes, you can prepare the filling and crust ahead of time and assemble the quiche just before baking.

3. Why do I need to thaw the frozen spinach?

Thawing frozen spinach helps to remove excess water from the leaves, which can make the filling too wet and affect the texture of the quiche.

4. Can I substitute other leafy greens for the spinach?

You can use other leafy greens like kale or collard greens as a substitute, but keep in mind that they may have a slightly stronger flavor than spinach.

5. How do I prevent the crust from becoming soggy?

To prevent the crust from becoming soggy, make sure to cook it until it’s golden brown before adding the filling – this will help create a crispy base for the quiche.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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