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For this savory spinach mushroom quiche, you will need: - 1 pre-made pie crust (or homemade if you prefer) - 2 cups fresh spinach, finely chopped - 1 cup mushrooms, sliced (both button and cremini varieties are fantastic) - 4 large eggs - 1 cup heavy cream (or for a lighter version, use half-and-half) - 1 cup shredded cheese (choose from cheddar, mozzarella, or a delightful mix) - 1 medium onion, diced finely - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and black pepper, to taste - 2 tablespoons olive oil (for sautéing) Feel free to swap some ingredients based on your taste or what you have on hand: - Use a gluten-free pie crust if needed. - Spinach can be replaced with kale or Swiss chard. - Any mushrooms work, like portobello or shiitake. - For a lighter dish, substitute heavy cream with milk or a plant-based milk like almond or oat. - Try different cheeses, such as feta or goat cheese, for a unique flavor. To ensure your quiche is fresh and tasty: - Buy spinach and mushrooms that are bright and firm, not wilted or slimy. - Use eggs that are as fresh as possible; check the sell-by date. - Store your heavy cream in the fridge and check for any sour smell before use. - If you have leftovers, keep them in the fridge in an airtight container for up to three days. {{ingredient_image_2}} First, gather your ingredients. You need: - 1 pre-made pie crust - 2 cups fresh spinach, finely chopped - 1 cup mushrooms, sliced - 4 large eggs - 1 cup heavy cream - 1 cup shredded cheese - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and black pepper - 2 tablespoons olive oil To start, rinse the spinach under cold water. Chop it finely. Next, slice the mushrooms. Use both button and cremini for great flavor. Dice the onion and mince the garlic. This prep makes cooking easy. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook it for about 3-4 minutes. Stir until it’s soft and clear. Then, add the minced garlic and cook for one more minute. The smell will be amazing! Now, add the sliced mushrooms. Cook them for about 5-7 minutes. They should turn brown and release their moisture. Once the mushrooms are ready, stir in the chopped spinach and dried thyme. Cook until the spinach wilts down. Season with salt and pepper to taste. Remove from heat and let it cool slightly. In a mixing bowl, whisk the eggs and heavy cream together. Make sure they blend well. Add salt and pepper to taste. Now, gently fold the cooled spinach and mushroom mix into the egg mixture. Be careful not to break the veggies. Place your pie crust in a quiche or pie dish. Pour the filling into the crust, spreading it evenly. Top it off with shredded cheese. Now, it's time to bake! Preheat your oven to 375°F (190°C). Bake the quiche for 35-40 minutes. It’s done when the center is set and the top is golden brown. Let the quiche cool for about 10 minutes before slicing. Enjoy your delicious spinach mushroom quiche! To prevent a soggy crust, you need to bake it a bit before adding the filling. This step is called blind baking. To do this, line your pie crust with parchment paper and fill it with pie weights or dry beans. Bake it for about 10 minutes at 375°F (190°C). This helps the bottom cook well and stay crisp. After blind baking, let the crust cool slightly before adding the filling. The egg mixture is key to a tasty quiche. Use fresh eggs for the best flavor. Beat the eggs well with the heavy cream. This mix should be smooth and creamy. You can use half-and-half if you want a lighter option. Don't forget to season it! Salt and pepper enhance the taste. You can also add herbs or spices to match your style. This quiche is great on its own, but you can jazz it up. Serve it with a side salad for a fresh crunch. A simple green salad with lemon dressing works well. You can also serve it with roasted vegetables for a heartier meal. For added flair, top each slice with fresh herbs like parsley or chives. This adds flavor and makes your dish look beautiful. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and mushrooms for the best flavor and texture in your quiche. Experiment with Cheese: Try different cheese combinations like feta or goat cheese for a unique twist on the traditional quiche. Chill the Crust: Before baking, chill your pie crust in the refrigerator for 15 minutes to prevent it from shrinking during baking. Let it Rest: Allow the quiche to rest for at least 10 minutes after baking to help it set and make slicing easier. {{image_4}} You can add protein to your quiche for extra flavor. Bacon or ham works great. Cook the bacon until crispy, then crumble it into the filling. If you prefer ham, chop it into small pieces and stir it in. This adds a savory touch that pairs well with spinach and mushrooms. If you want a dairy-free quiche, you have options. Use plant-based milk like almond or oat milk instead of cream. For the cheese, try vegan cheese or nutritional yeast for a cheesy taste. This way, you can enjoy the quiche while keeping it dairy-free. Feel free to mix up the veggies. You can add bell peppers, zucchini, or even broccoli. Just make sure to sauté them first to bring out their flavors. This customization lets you use what you have on hand and makes each quiche unique. You should store leftover quiche in the fridge. Wrap it tightly in plastic wrap or foil. Place it in an airtight container if you have one. This keeps the quiche fresh for up to three days. Always check for any signs of spoilage before eating. To freeze quiche, let it cool completely first. Wrap individual slices in plastic wrap and then in foil. You can also freeze the whole quiche. Use a freezer-safe container or wrap it in layers. This way, it lasts for up to three months. When ready to eat, just thaw it in the fridge before reheating. Reheat quiche in the oven for the best texture. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Heat for 15-20 minutes until warm throughout. You can also use a microwave for quick reheating. Just heat it in 30-second intervals until warm. Yes, you can use frozen spinach! It’s a great time saver. Just thaw it first and squeeze out the extra water. This helps keep your quiche from getting soggy. Frozen spinach is handy when fresh spinach is not available. You can store the quiche in the fridge for up to four days. Make sure to cover it with plastic wrap or foil. If you want to keep it longer, you can freeze it. It will last about three months in the freezer. Just remember to let it cool completely before wrapping it. Cheddar, mozzarella, and a mix of both are fantastic choices. Each cheese adds its own flavor. You can also try feta or goat cheese for a tangy twist. Choose what you love! Mixing cheeses can create a deeper taste that pairs well with the spinach and mushrooms. You learned about making a tasty spinach mushroom quiche. We covered ingredients, cooking steps, and helpful tips. Remember to check ingredient freshness and avoid a soggy crust. You can customize it with proteins or veggies to suit your taste. Don’t forget proper storage for leftovers. Now, you can impress family and friends with your quiche skills. Enjoy your cooking journey and savor each bite!

Spinach & Mushroom Delight Quiche

A delicious quiche filled with fresh spinach, mushrooms, and cheese, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 pie crust pre-made pie crust (or homemade if you prefer)
  • 2 cups fresh spinach, finely chopped
  • 1 cup mushrooms, sliced (both button and cremini varieties are fantastic)
  • 4 large eggs
  • 1 cup heavy cream (or for a lighter version, use half-and-half)
  • 1 cup shredded cheese (choose from cheddar, mozzarella, or a delightful mix)
  • 1 medium onion, diced finely
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • to taste salt and black pepper
  • 2 tablespoons olive oil (for sautéing)

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare for baking.
  • In a large skillet, heat the olive oil over medium heat, allowing it to warm up for about 1 minute. Add the diced onion to the pan and sauté until it becomes soft and translucent, approximately 3-4 minutes.
  • Incorporate the minced garlic into the skillet and continue to sauté for an additional minute, just until fragrant.
  • Add the sliced mushrooms, cooking them until they're beautifully browned and have released their moisture, which should take about 5-7 minutes.
  • Stir in the chopped spinach and dried thyme, cooking until the spinach wilts down. Season the mixture with salt and pepper to your liking. Once done, remove from heat and allow it to cool slightly.
  • In a mixing bowl, whisk together the eggs and heavy cream until they are well blended. Adjust seasoning with salt and pepper if desired.
  • Gently fold the cooled spinach and mushroom mixture into the egg and cream mixture, ensuring everything is evenly incorporated.
  • Place your pre-made pie crust into a quiche or pie dish, pressing it gently against the bottom and sides. Carefully pour the creamy filling into the crust, making sure to distribute the sautéed veggies evenly throughout.
  • Generously sprinkle the shredded cheese over the top of the filling, giving it a delightful cheesy finish.
  • Bake in the preheated oven for 35-40 minutes or until the quiche is set in the center and the top has a lovely golden hue.
  • Once baked, let the quiche cool for about 10 minutes before slicing into wedges and serving.

Notes

For a pop of color, garnish each slice with freshly chopped herbs such as parsley or chives. Pair the quiche with a simple side salad for a light and satisfying meal!
Keyword mushroom, quiche, spinach, vegetarian