Description
This Spinach & Mushroom Quiche is a delightful savory pie featuring a flaky pre-made crust filled with sautéed mushrooms, spinach, onions, creamy eggs, and melted cheese. Perfect for brunch, lunch, or a light dinner, this quiche combines earthy flavors with a rich, creamy custard base baked to golden perfection.
Ingredients
Scale
Crust
- 1 pre-made pie crust (9-inch)
Vegetable Filling
- 2 cups fresh spinach, chopped
- 1 cup mushrooms (cremini or button), sliced
- 1 medium onion, finely chopped
- 2 tsp olive oil
- Salt and pepper to taste
Custard
- 4 large eggs
- 1 cup heavy cream or milk
- 1 cup cheese (Gruyère or cheddar), shredded
Instructions
- Prepare the Oven and Crust: Preheat the oven to 375°F (190°C). Fit the pre-made pie crust into a 9-inch pie dish, ensuring it lays flat and the edges are evenly distributed.
- Sauté the Vegetables: Heat 2 teaspoons of olive oil in a skillet over medium heat. Add finely chopped onions and sliced mushrooms, sautéing them until golden brown and fragrant, enhancing their natural flavors.
- Cook the Spinach: Stir in the chopped fresh spinach to the skillet and cook until wilted, about 2 minutes. This step softens the spinach, releasing moisture and blending it with the other vegetables.
- Prepare the Custard Mixture: In a bowl, whisk together 4 large eggs, 1 cup of heavy cream or milk, salt, and pepper to taste. Then fold in the sautéed vegetables and shredded cheese gently, ensuring the filling is well combined without overmixing.
- Fill the Pie Crust: Pour the custard and vegetable mixture evenly into the prepared pie crust, distributing the filling smoothly so it bakes evenly.
- Bake the Quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, until the top is golden brown and the center is set. To check doneness, a knife inserted in the center should come out clean.
- Cool and Serve: Allow the quiche to cool slightly before slicing. This resting time helps the custard firm up for clean slices and enhances the overall flavor.
Notes
- Using heavy cream will result in a richer, creamier quiche, but milk can be used for a lighter version.
- Gruyère cheese adds a nutty flavor, but cheddar can be substituted based on preference.
- Make sure the spinach is well drained to avoid a soggy crust.
- Pre-made pie crust saves time but homemade crust works excellently if preferred.
- Let the quiche cool for at least 10 minutes before slicing for best results.
