There’s something magical about the first bite of a Spinach & Mushroom Quiche. The flaky, buttery crust cradles a luscious filling that dances on your palate with vibrant spinach and earthy mushrooms. As the aroma wafts through your kitchen, it’s like a warm hug from your oven, inviting everyone to the table for a slice of heaven.
I remember the first time I made this quiche for brunch with friends. It was a sunny Sunday morning, and my kitchen smelled like a gourmet café. The delighted reactions were priceless as they devoured it, each bite followed by satisfied sighs and laughter. You know it’s good when people start fighting over the last slice!
Why You'll Love This Recipe
- This delightful Spinach & Mushroom Quiche is simple to whip up, making it perfect for any occasion
- Rich flavors are complemented by a crisp crust that holds everything together beautifully
- It’s visually stunning with its vibrant colors, sure to impress guests at brunch or any gathering
- Plus, it’s versatile enough to make ahead and enjoy at any meal throughout the week
Sharing this dish often brings smiles and compliments from my family; they never tire of it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Pie Crust: A store-bought crust saves time, but homemade adds a special touch if you have the time.
Fresh Spinach: Use baby spinach for tenderness; wash thoroughly to remove any grit before using.
Mushrooms: Button or cremini mushrooms work well; sauté them until they’re golden brown for maximum flavor.
Eggs: Fresh eggs provide richness; use large eggs for best results in binding the filling.
Heavy Cream: This adds a luxurious creaminess; substitute half-and-half for a lighter version if desired.
Cheese (Gruyère or Cheddar): Choose your favorite cheese to enhance flavor; shredded cheese melts beautifully in the filling.
Onion: Sweet onions bring sweetness; sauté until translucent to add depth to your quiche.
Salt and Pepper: Season generously to enhance all flavors in the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Pie Dish: Preheat your oven to 375°F (190°C). Place your pie crust in a 9-inch pie dish and trim excess dough if needed.
Sauté the Vegetables: In a skillet over medium heat, add olive oil and sauté chopped onions until they turn translucent and fragrant. Then toss in sliced mushrooms and cook until they are golden brown.
Add Spinach**: Stir in fresh spinach into the mushroom mixture, cooking just until wilted—about two minutes. Remove from heat.
Create the Egg Mixture**: In a large bowl, whisk together eggs, heavy cream, salt, and pepper until combined smoothly.
Combine Everything**: Add the sautéed veggies into the egg mixture along with grated cheese. Mix gently until everything is well distributed.
Bake Your Quiche**: Pour the filling into the prepared pie crust. Bake for 35-40 minutes or until set and lightly golden on top. Let it cool slightly before slicing.
Now that you’ve mastered this Spinach & Mushroom Quiche recipe, get ready to impress everyone around you! Not only does it taste incredible, but it also looks stunning on any table setting—perfect for brunches or cozy dinners at home! Enjoy every bite with joy!
You Must Know
- The spinach & mushroom quiche is not just delicious; it’s a showstopper at brunches
- With its flaky crust and creamy filling, it’s perfect for any occasion
- Plus, it’s a great way to sneak in some veggies without anyone noticing!
Perfecting the Cooking Process
Start by sautéing the mushrooms and spinach to release their flavors. While they cool, whisk the eggs and cream for a smooth filling. Assemble your quiche with a pre-baked crust for the best results.
Add Your Touch
Feel free to swap in different vegetables like zucchini or bell peppers. Adding cheese such as feta or cheddar can elevate the flavor profile. Fresh herbs like thyme or dill also add a delightful twist!
Storing & Reheating
Wrap any leftover quiche tightly in plastic wrap and store it in the fridge for up to three days. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 15 minutes.
Chef's Helpful Tips
- For an extra crispy crust, blind-bake it before adding the filling
- Use fresh spinach instead of frozen for better flavor and texture
- Don’t overfill the quiche; leave some space for expansion during baking!
Cooking this spinach & mushroom quiche always reminds me of my best friend’s brunch parties. Everyone would rave about it while I secretly enjoyed being the culinary star behind the scenes.
FAQ
Can I use frozen spinach in my spinach & mushroom quiche?
Yes, but make sure to thaw and drain it well to avoid excess moisture.
How long does it take to bake a spinach & mushroom quiche?
It typically takes 30-35 minutes at 375°F (190°C) until set and golden brown.
What can I serve with spinach & mushroom quiche?
A simple salad or fresh fruit complements it beautifully for breakfast or brunch.
Spinach & Mushroom Quiche
Indulge in the delightful flavors of this Spinach & Mushroom Quiche, featuring a flaky crust and a creamy filling bursting with fresh spinach and earthy mushrooms. Perfect for brunch or a light dinner, this dish is simple to prepare yet impressive enough to wow your guests. Enjoy each slice warm from the oven or as a make-ahead meal throughout the week!
- Total Time: 55 minutes
- Yield: Serves 8
Ingredients
- 1 store-bought pie crust (9-inch)
- 2 cups fresh baby spinach, washed
- 1 cup button or cremini mushrooms, sliced
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (Gruyère or Cheddar)
- 1 small onion, diced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, trimming excess dough if necessary.
- In a skillet over medium heat, add olive oil and sauté diced onions until translucent. Add sliced mushrooms and cook until golden brown.
- Stir in baby spinach and cook until just wilted, about 2 minutes. Remove from heat.
- In a large bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
- Combine the sautéed vegetables with the egg mixture and add grated cheese. Mix gently until well distributed.
- Pour the filling into the prepared pie crust and bake for 35–40 minutes or until set and lightly golden on top. Allow cooling slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (135g)
- Calories: 330
- Sugar: 2g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 150mg
