mushroom and spinach quiche recipe

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

I’ve been making this mushroom and spinach quiche recipe for years, and it’s always a crowd-pleaser. My family loves it, and it’s perfect for brunch or dinner. The combination of sautéed mushrooms and spinach in a flaky pastry crust is just amazing.

I’ve tried many different quiche recipes over the years, but this one remains my favorite. It’s a classic dish that’s easy to make and always impresses our guests. The history of quiche dates back to the medieval period in France, where it was known as ‘quiche Lorraine.’

This rich and savory tart was originally made with bacon or lardons, but modern recipes often substitute these ingredients with vegetables like mushrooms and spinach. I love how versatile this dish is – you can customize it to suit your tastes and dietary needs. One of the key techniques in making a great quiche is to cook the filling slowly over low heat.

This allows the flavors to meld together and the eggs to set properly, resulting in a creamy texture that’s hard to resist. I like to use a mixture of grated cheddar cheese and chopped fresh herbs like parsley or thyme to give my quiche an extra boost of flavor. As a busy mom, I appreciate how easy this recipe is to prepare.

Simply sauté your mushrooms and spinach in butter until they’re tender, then mix them with beaten eggs and shredded cheese. Pour the mixture into a pre-baked pastry crust and bake until golden brown – voilà! You have a delicious meal that’s sure to please even the pickiest eaters.

Mushroom and Spinach Quiche

Mushroom and Spinach Quiche

4.8 from 1363 votes

A savory quiche filled with earthy mushrooms and nutritious spinach, perfect for brunch or a light dinner. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

1 tbsp olive oil
1 cup sliced mushrooms
1 cup fresh spinach
1/2 cup diced onions
2 cloves garlic, minced
3 large eggs
1 cup heavy cream
1/4 tsp black pepper
1/4 tsp ground nutmeg
1 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a food processor, combine flour and salt.
3Add cold cubed butter and pulse until mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, while pulsing until dough comes together.
5Form dough into a ball, wrap in plastic wrap, and refrigerate for 10 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8-inch thick.
7Press the dough into a 9-inch pie dish, making sure to press it into the sides and bottom.
8Trim any excess dough from the edges and refrigerate for 10 minutes.
9Heat olive oil in a pan over medium heat.
10Add sliced mushrooms, onions and cook until softened and lightly browned about 5 minutes.
11Add minced garlic and cook for 1 minute until fragrant.
12Stir in spinach and cook until wilted, about 2 minutes.
13Remove from heat and set aside.
14In a separate bowl, whisk together eggs, heavy cream, black pepper, and nutmeg until well combined.
15Stir in the mushroom and spinach mixture and shredded cheddar cheese.
16Pour the egg mixture into the chilled pie crust.
17Bake in the preheated oven for 25-30 minutes, or until the quiche is set and the top is lightly golden.
18Allow the quiche to cool for 5-10 minutes before slicing and serving.
19This allows the quiche to set and makes it easier to slice.
20Serve warm and enjoy.

🔧Equipment

Mixing bowl
Pie dish
Oven
Sieve
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 155mg🧂Sodium: 450mg🌾Total Carbs: 14g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 10g

📝Notes

Tips: For a healthier option, you can use low-fat milk instead of heavy cream. To ensure the quiche is cooked through, insert a knife into the center and it should come out clean.

Watch Video Of How Mushroom and Spinach Quiche Works

This mushroom and spinach quiche recipe is always a good idea for any occasion – whether you’re hosting a brunch gathering or need a quick dinner solution for your family. One of the best things about this recipe is its versatility: you can customize it with your favorite ingredients and adjust the level of spiciness to suit your taste buds.

For storage purposes, let your cooled quiche cool completely on a wire rack before refrigerating it for up to 3 days or freezing it for up to 2 months. When reheating, simply thaw overnight in the fridge or reheat at room temperature for about 20-25 minutes until warmed through.

❓ Frequently Asked Questions About Mushroom and Spinach Quiche

Q1: What type of pastry crust works best for this quiche recipe?

I prefer to use a homemade pastry crust made with butter, flour, and ice-cold water. However, you can also use store-bought puff pastry or even a gluten-free crust if you need it.

Q2: Can I substitute other types of cheese for the cheddar?

Of course! While cheddar is my go-to cheese for this recipe, you can experiment with other options like mozzarella, parmesan, or feta.

Q3: How do I ensure my quiche doesn’t become too eggy?

To prevent an over-egged quiche, make sure to cook your filling slowly over low heat. This will help the eggs set properly without becoming too runny.

Q4: Can I make this recipe ahead of time?

You can prepare the filling mixture up to 24 hours in advance and store it in the refrigerator overnight. However, be sure to assemble the quiche just before baking for best results.

Q5: Is it possible to make this recipe without any dairy products?

You can substitute the cheese with a non-dairy alternative like soy cheese or nutritional yeast. Additionally, be sure to choose a vegan-friendly pastry crust option.

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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