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Spinach and Mushroom Quiche - Image 2

Spinach and Mushroom Quiche

A savory and satisfying quiche filled with spinach and mushrooms, perfect for breakfast, brunch, or a light dinner. Easy to make and delicious to eat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pie crust store-bought or homemade
  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced
  • 1 clove garlic minced
  • 5 ounces spinach fresh, roughly chopped
  • 4 eggs
  • 1 cup milk or half-and-half for richer flavor
  • 1 cup shredded cheese Swiss or Gruyère recommended
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • 9-inch pie dish
  • Large skillet
  • Mixing bowl
  • Whisk
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork to prevent bubbling.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and start to brown.
  3. Add the minced garlic to the skillet and cook for another minute until fragrant. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  4. In a mixing bowl, whisk together the eggs, milk, shredded cheese, salt, and pepper until well combined.
  5. Spread the cooled mushroom and spinach mixture evenly over the bottom of the pie crust. Pour the egg mixture over the top.
  6. Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. Let it cool for 10 minutes before slicing and serving.

Notes

Chef's Tips:
• For a flakier crust, blind bake it for 10 minutes before adding the filling.
• Avoid overcooking the quiche; it should still have a slight jiggle in the center when removed from the oven.
• Serve with a fresh salad for a complete meal.
Food Safety:
• Ensure eggs are fully cooked to an internal temperature of 160°F (71°C).
• Store leftovers in the refrigerator within two hours of cooking.