Description
A delicious and savory Spinach & Mushroom Quiche featuring a flaky pre-made pie crust filled with sautéed mushrooms, onions, fresh spinach, creamy egg custard, and melted Gruyère or cheddar cheese. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (9-inch)
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup mushrooms (cremini or button), sliced
- 1 medium onion, finely chopped
Wet Ingredients
- 4 large eggs
- 1 cup heavy cream or milk
- 2 tsp olive oil
Cheese
- 1 cup cheese (Gruyère or cheddar), shredded
Seasoning
- Salt and pepper to taste
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 375°F (190°C). Fit the pre-made pie crust into a 9-inch pie dish, making sure it is evenly placed and the edges are well-formed.
- Sauté Onions and Mushrooms: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and sliced mushrooms. Cook them until they become golden brown and fragrant, stirring occasionally to prevent burning.
- Add Spinach: Stir in the chopped fresh spinach into the skillet with the onions and mushrooms. Continue cooking for about 2 minutes until the spinach wilts and releases its moisture.
- Prepare Egg Mixture: In a mixing bowl, whisk together the 4 large eggs, 1 cup of heavy cream or milk, and salt and pepper to taste. This will create the creamy custard base for your quiche.
- Combine Ingredients: Fold the sautéed vegetables and shredded cheese into the egg mixture, ensuring that everything is evenly distributed.
- Fill Pie Crust: Pour the combined mixture into the prepared pie crust, spreading it evenly.
- Bake: Place the quiche in the preheated oven and bake for 35-40 minutes. The quiche is done when the top is golden brown and the custard is set in the center (a knife inserted should come out clean).
- Cool and Serve: Remove the quiche from the oven and allow it to cool slightly for 10-15 minutes before slicing. This helps it set further and improves slicing.
Notes
- You can use either heavy cream or milk depending on how rich you want the quiche.
- Gruyère cheese adds a nutty flavor, but cheddar can be used as a tasty alternative.
- Make sure to sauté the vegetables well to avoid excess moisture in the quiche.
- Allow the quiche to cool slightly before slicing to ensure clean cuts.
- This quiche can be served warm or at room temperature.
