Description
This Spinach and Mushroom Quiche is a delicious and wholesome savory pie featuring a flaky pre-made crust filled with sautéed onions, garlic, mushrooms, fresh spinach, broccoli, and a creamy custard made from eggs, milk, and cheese. Perfectly baked to golden brown perfection, this quiche is ideal for breakfast, brunch, or a light dinner with a rich and comforting flavor.
Ingredients
Scale
Crust
- 1 pre-made pie crust
Vegetable Filling
- 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
Custard
- 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)
Instructions
- Preheat and blind bake crust: Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch pie dish and trim edges if necessary. Blind bake the crust for about 7 minutes to prevent sogginess once filled.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic; cook until softened and fragrant. Add sliced mushrooms and chopped spinach, cooking for an additional 3-4 minutes until mushrooms release liquid and spinach wilts. Stir in lightly steamed broccoli florets and cook for 2 more minutes. Remove from heat.
- Prepare egg custard: In a large bowl, whisk the eggs until combined. Gradually add milk while whisking to create a smooth custard. Season with salt, black pepper, and nutmeg if using, whisking until uniform.
- Assemble quiche: Spread the sautéed vegetables evenly in the par-baked pie crust. Sprinkle shredded cheese over the vegetables. Carefully pour the egg custard mixture evenly over the filling and crust.
- Bake the quiche: Place the quiche on the middle rack of the preheated oven. Bake for 35-40 minutes until the custard is set (it will have a slight jiggle) and the top is golden brown.
- Rest and serve: Remove the quiche from the oven and allow it to rest on a cooling rack for at least 10 minutes to set the custard fully. Slice into wedges and serve warm.
Notes
- Use fresh spinach instead of frozen to avoid excess water making the quiche soggy.
- Blind baking the crust is important to maintain a crisp bottom.
- You can substitute half-and-half or heavy cream for milk to make the custard richer and creamier.
- The nutmeg is optional but adds a nice warm undertone to the custard.
- Allow the quiche to cool properly before slicing to ensure neat pieces.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Keywords: Spinach quiche, Mushroom quiche, Vegetarian quiche, Brunch recipe, Easy quiche, Savory pie
