mushroom spinach quiche recipe

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

I’ve always been a fan of quiche, and this mushroom spinach quiche recipe is one of my go-tos for a reason. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and it’s perfect for special occasions or everyday meals.

The combination of sautéed mushrooms and spinach with the richness of eggs and cheese is a match made in heaven. My family loves this recipe, and I love how easy it is to make.

The best part? It’s also a great way to get in some extra greens and protein without feeling like you’re sacrificing flavor or texture.

I like to serve it with a side salad or some crusty bread for a satisfying meal that’s both healthy and delicious. As a busy mom, I appreciate how quickly this quiche comes together – it’s a great option when I need something that can be whipped up on short notice.

Plus, the leftovers are just as tasty as the first day, making it a great candidate for meal prep or a quick lunch on-the-go. The technique involved in making this quiche is straightforward – simply mix together your ingredients, pour them into a pie crust, and bake until set.

It’s an approachable recipe even for novice cooks, and one that yields impressive results every time.

Mushroom Spinach Quiche

Mushroom Spinach Quiche

4.7 from 1199 votes

A savory quiche filled with earthy mushrooms and nutritious spinach, perfect for breakfast or brunch. This recipe uses a simple pie crust and a creamy egg mixture.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3-4 tbsp ice water

For the Filling

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

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large mixing bowl, combine flour and salt.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 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, trimming any excess.
8Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden.
9Set aside to cool.
10In a large skillet, heat olive oil over medium heat.
11Add sliced mushrooms and cook for 5-7 minutes, or until they release their moisture and begin to brown.
12Add minced garlic and cook for an additional 1 minute, until fragrant.
13Add spinach and cook until wilted, about 2-3 minutes.
14Remove from heat and set aside.
15In a separate bowl, whisk together heavy cream and eggs.
16Stir in shredded cheese, salt, black pepper, and nutmeg.
17Add the mushroom and spinach mixture to the egg mixture and combine well.
18Pour the filling into the pre-baked pie crust.
19Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
20Allow the quiche to cool for 10 minutes before serving.

🔧Equipment

Pie dish
Mixing bowl
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 185mg🧂Sodium: 700mg🌾Total Carbs: 14g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 14g

📝Notes

Tips: For a healthier option, use low-fat cream and reduced-fat cheese. Add other vegetables like bell peppers or onions for extra flavor.

This mushroom spinach quiche recipe has become a staple in my household due to its adaptability and ease of preparation. It’s perfect for any occasion – whether you’re looking for a quick breakfast option or want to impress your guests with a delicious main course.

Plus, its versatility allows me to easily customize it according to my family’s tastes. One tip I’d like to share is storing leftover quiche in an airtight container in the refrigerator; it’ll keep well for up to three days when properly sealed.

❓ Frequently Asked Questions About Mushroom Spinach Quiche

Q: Can I substitute other types of cheese in this recipe?

Yes, you can experiment with different types of cheese to find your favorite combination. For example, you could try using goat cheese or feta instead of cheddar for a tangier flavor profile.

Q: How do I prevent the quiche from becoming too soggy?

To avoid sogginess, make sure to drain excess moisture from the spinach before adding it to the quiche mixture.

Q: Can I make this recipe without using mushrooms?

You can omit the mushrooms altogether if you prefer, but keep in mind that they add an earthy flavor and texture that complements the spinach nicely.

Q: What type of pie crust works best with this recipe?

A homemade pie crust is always preferred for its flaky texture and rich flavor. However, if you’re short on time or not feeling up to making your own crust from scratch, store-bought options work just fine too!

Q: Can I freeze individual portions of this quiche?

Yes! Freezing individual portions is an excellent way to enjoy this quiche at your leisure without worrying about food safety guidelines.

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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