This Mushroom and Spinach Quiche is a delightful and versatile dish that can be enjoyed for breakfast, brunch, or dinner. It features a creamy filling of eggs, fresh spinach, and sautéed mushrooms, all encased in a flaky pie crust and topped with melted cheddar cheese.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6-8
Ingredients:
- 2 tablespoons (30 ml) olive oil
- 8 ounces (225 g) cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- 5 ounces (140 g) fresh baby spinach
- 1 frozen pie crust, thawed
- 6 ounces (170 g) grated cheddar cheese, divided
- 6 eggs
- 1 ¼ cups (300 ml) half-and-half
- ½ teaspoon (2.5 g) salt
- ¼ teaspoon (1.25 g) black pepper
Directions:
- Preheat Oven:
- Preheat oven to 400°F (200°C).
- Adjust oven rack to the middle setting.
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add sliced mushrooms and cook, stirring occasionally, until tender, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Add baby spinach and cook, tossing continuously, until wilted, about 2 minutes. Remove from heat.
- Prepare Pie Crust:
- Press the thawed pie crust into a deep, 9-inch pie pan with a removable bottom (or a deep-dish pie pan).
- Transfer the spinach and mushroom mixture into the crust and top with half of the grated cheddar cheese.
- Prepare Egg Mixture:
- In a large bowl, whisk together the eggs, half-and-half, salt, and black pepper.
- Pour the egg mixture over the spinach and mushroom mixture in the crust.
- Top with the remaining grated cheddar cheese.
- Bake:
- Place the pie pan on a rimmed baking sheet to catch any spills.
- Loosely cover the pan with aluminum foil and bake for 40 minutes.
- Remove the foil and continue baking until the quiche is set and the crust is golden brown, about another 10 minutes.
- Rest and Serve:
- Let the quiche rest for 10 minutes before serving to allow it to set.
- Slice and serve warm.
Serving Suggestions:
- Serve with a fresh green salad for a light and balanced meal.
- Pair with a bowl of soup for a hearty and satisfying dinner.
- Enjoy with a glass of white wine or a cup of tea.
Cooking Tips:
- Ensure the pie crust is fully thawed before pressing it into the pan to prevent cracking.
- Adjust the seasoning to taste by adding more salt, pepper, or herbs.
- For a richer flavor, substitute half-and-half with heavy cream.
Nutritional Benefits:
- Mushrooms are low in calories and rich in antioxidants and B vitamins.
- Spinach is high in vitamins A and C, as well as iron and calcium.
- Eggs provide high-quality protein and essential nutrients like choline and vitamin D.
Dietary Information:
- This recipe is vegetarian.
- To make it gluten-free, use a gluten-free pie crust.
Nutritional Facts (per serving):
- Calories: 270 kcal
- Protein: 12 g
- Fat: 19 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Sugar: 2 g
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual slices in the microwave or oven until warmed through.
Why You’ll Love This Recipe:
- Easy to Make: Simple ingredients and straightforward steps make this quiche easy to prepare.
- Delicious: The combination of creamy eggs, savory mushrooms, and melted cheese is irresistible.
- Versatile: Perfect for any meal of the day and great for leftovers.
- Nutritious: Packed with protein and vitamins, making it a healthy option.
Conclusion: This Mushroom and Spinach Quiche is a versatile and delicious dish that’s perfect for any occasion. With its creamy filling and flaky crust, it’s sure to become a favorite in your household. Enjoy this quiche warm, with your favorite side dishes, for a satisfying meal that’s both nutritious and tasty.
Frequently Asked Questions
- Can I use other types of cheese?
- Yes, you can use Swiss, Gruyère, or even a blend of cheeses for different flavors.
- Can I add other vegetables to the quiche?
- Absolutely, you can add bell peppers, tomatoes, or even asparagus.
- Can I make this quiche crustless?
- Yes, simply pour the mixture into a greased pie dish without the crust and bake as directed.
- How do I know when the quiche is done?
- The quiche is done when the center is set and the crust is golden brown.
- Can I use milk instead of half-and-half?
- Yes, but the quiche will be less rich and creamy.
- How long can I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I freeze the quiche?
- Yes, you can freeze the quiche for up to 2 months. Thaw in the refrigerator before reheating.
- What can I serve with quiche?
- A fresh salad, soup, or roasted vegetables pair well with quiche.
- Is this recipe gluten-free?
- Use a gluten-free pie crust to make the quiche gluten-free.
- Can I use frozen spinach?
- Yes, just thaw and squeeze out excess water before adding it to the quiche.