Name: Spinach and Mushroom Quiche Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pre-made pie crust; 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 cup mushrooms, sliced; 1 cup fresh spinach, chopped; 1 cup broccoli florets, lightly steamed; 4 large eggs; 1 cup milk (whole milk; can substitute half-and-half or heavy cream for richer texture); 1 cup shredded cheese; ½ tsp salt; ½ tsp black pepper; ¼ tsp nutmeg (optional)

Introduction

This Spinach and Mushroom Quiche is a delightful savory pie that’s perfect for any meal of the day. With a flaky crust, a creamy custard filling, and a mix of sautéed vegetables, it’s both comforting and flavorful. Ideal for brunch or a light dinner, this quiche is sure to impress your family and friends.

A slice of quiche sits on a white plate with a speckled pattern. The quiche has three visible layers: the bottom is a golden-brown, flaky crust; the middle is a light yellow egg filling mixed with white cheese and bright green kale leaves; the top layer is decorated with browned, tender mushroom slices and crispy dark green kale pieces. The overall texture shows a soft, creamy inside with a slightly crunchy crust and roasted toppings. The white plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pre-made pie crust

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup mushrooms, sliced

1 cup fresh spinach, chopped

1 cup broccoli florets, lightly steamed

4 large eggs

1 cup milk (whole milk recommended; half-and-half or heavy cream for richer texture)

1 cup shredded cheese

½ tsp salt

½ tsp black pepper

¼ tsp nutmeg (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, trimming the edges if necessary. Blind bake the crust for about 7 minutes to prevent sogginess.

Step 2: Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant and softened. Add the mushrooms and chopped spinach, cooking for 3-4 minutes until the mushrooms release their liquid and the spinach wilts. Stir in the steamed broccoli and cook for 2 more minutes, then remove from heat.

Step 3: In a large bowl, whisk the eggs until combined. Add the milk and continue whisking. Season with salt, pepper, and nutmeg if using, mixing until smooth.

Step 4: Spread the sautéed vegetables evenly in the pre-baked crust. Sprinkle the shredded cheese over the vegetables. Pour the egg mixture carefully over all, ensuring it fills the crust evenly. Bake for 35-40 minutes until the center is set with a slight jiggle and the top is golden brown.

Step 5: Remove the quiche from the oven and let it rest on a cooling rack for at least 10 minutes to allow the custard to set. Slice and serve warm.

Tips & Variations

Use fresh spinach instead of frozen to avoid excess moisture and sogginess in the quiche.

Try swapping the shredded cheese for Gruyère or sharp cheddar for a different flavor profile.

For a gluten-free option, use a gluten-free pie crust or make a crustless quiche by baking the filling directly in a greased dish.

Add cooked bacon or ham for extra protein and smoky flavor.

FAQs

Can I use frozen spinach instead of fresh?

Fresh spinach is recommended because frozen spinach tends to release excess water, which can make the quiche soggy. If using frozen, be sure to thoroughly drain and squeeze out all moisture before adding it.

How do I know when the quiche is fully cooked?

The quiche is done when the center is set but still has a slight jiggle when gently shaken, and the top is golden brown. Overbaking can make the eggs rubbery, so it’s best to keep an eye on it toward the end of baking.