Spinach Mushroom Quiche: A Delicious & Easy Recipe

Spinach Mushroom Quiche: Prepare to be amazed by this savory delight that’s perfect for breakfast, brunch, lunch, or even a light dinner! Imagine sinking your fork into a creamy, custardy filling, studded with earthy mushrooms and vibrant spinach, all nestled in a flaky, golden crust. It’s a symphony of textures and flavors that will tantalize your taste buds and leave you craving more.

Quiche, with its French origins, has a rich history dating back to medieval Lorraine. Originally a simple open pie filled with eggs and cream, it has evolved over the centuries to incorporate a wide array of ingredients. The addition of spinach and mushrooms elevates this classic dish, adding both nutritional value and a delightful earthy dimension. It’s a testament to how simple ingredients, when combined thoughtfully, can create something truly extraordinary.

People adore Spinach Mushroom Quiche for its versatility and satisfying nature. The creamy texture is incredibly comforting, while the earthy mushrooms and slightly bitter spinach provide a wonderful counterpoint. It’s also incredibly convenient – you can prepare it ahead of time and simply reheat it when you’re ready to serve. Whether you’re hosting a brunch with friends or simply looking for a delicious and easy meal, this quiche is guaranteed to be a crowd-pleaser. So, let’s get baking and create this culinary masterpiece together!

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water
• For the Filling:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 10 ounces fresh spinach, roughly chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 cup shredded Gruyere cheese
• 1/4 cup grated Parmesan cheese

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is crucial for a flaky crust!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, which will make the crust easier to roll out and prevent it from shrinking during baking. I usually let it chill for an hour, just to be safe.
5. After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle.
6. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
7. Trim any excess dough from the edges of the pie plate. You can crimp the edges of the crust for a decorative finish, or simply press them down with a fork.
8. Prick the bottom of the crust all over with a fork. This will prevent the crust from puffing up during baking.
9. Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during blind baking.
10. Bake the crust in a preheated oven at 375°F (190°C) for 15 minutes.
11. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Keep a close eye on it to prevent burning!
12. Remove the crust from the oven and let it cool slightly while you prepare the filling.

Preparing the Filling:

1. While the crust is blind baking, prepare the filling. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for another minute, until fragrant.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes. Don’t overcrowd the pan; if necessary, cook the mushrooms in batches.
5. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Season the vegetable mixture with salt, pepper, and nutmeg. Stir well to combine.
7. Remove the skillet from the heat and let the vegetable mixture cool slightly.

Assembling and Baking the Quiche:

1. In a large bowl, whisk together the eggs, heavy cream, and milk.
2. Stir in the Gruyere cheese and Parmesan cheese.
3. Add the cooled vegetable mixture to the egg mixture and stir well to combine.
4. Pour the filling into the pre-baked crust.
5. Bake the quiche in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and the crust is golden brown. The center of the quiche should be slightly jiggly but not liquid.
6. Let the quiche cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and makes it easier to cut.

Tips and Variations:

• Crust Variations: If you’re short on time, you can use a store-bought pie crust. Just make sure to blind bake it before adding the filling. You can also use a gluten-free pie crust if you have dietary restrictions.
• Cheese Options: Feel free to experiment with different types of cheese. Swiss, cheddar, or Monterey Jack would all be delicious in this quiche.
• Vegetable Additions: You can add other vegetables to the filling, such as bell peppers, zucchini, or asparagus. Just make sure to cook them before adding them to the egg mixture.
• Meat Additions: For a heartier quiche, you can add cooked bacon, sausage, or ham to the filling.
• Make-Ahead Tip: You can prepare the crust and filling ahead of time and store them separately in the refrigerator. When you’re ready to bake the quiche, simply assemble it and bake as directed.
• Serving Suggestions: This quiche is delicious served warm or cold. It’s perfect for breakfast, brunch, lunch, or dinner. Serve it with a side salad for a complete meal.
• Preventing a Soggy Crust: Blind baking the crust is essential for preventing a soggy bottom. Make sure to prick the crust with a fork and use pie weights or dried beans to keep it from puffing up. You can also brush the bottom of the baked crust with a thin layer of egg white before adding the filling. This will create a barrier that prevents the filling from soaking into the crust.
• Checking for Doneness: The quiche is done when the filling is set and the crust is golden brown. The center of the quiche should be slightly jiggly but not liquid. You can insert a knife into the center of the quiche to check for doneness. If the knife comes out clean, the quiche is done.
• Storing Leftovers: Leftover quiche can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
• Freezing Quiche: You can freeze the quiche for longer storage. Let it cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw the quiche in the refrigerator overnight before reheating.

Troubleshooting:

• Crust Shrinking: If your crust shrinks during baking, it’s likely that the dough was overmixed or not chilled long enough. Make sure to follow the instructions carefully and avoid overworking the dough.
• Filling is Too Runny: If your filling is too runny, it’s likely that you didn’t cook the vegetables long enough or that you added too much liquid. Make sure to cook the vegetables until they release their moisture and begin to brown. Also, be careful not to add too much cream or milk to the egg mixture.
• Crust is Burning: If your crust is burning, you can cover it with aluminum foil during the last 15-20 minutes of baking.
• Quiche is Cracking: A few small cracks are normal, but large cracks can indicate overbaking. Reduce the oven temperature slightly if this happens frequently.

Enjoy your delicious Spinach Mushroom Quiche!

Conclusion:

This Spinach Mushroom Quiche isn’t just another recipe; it’s a culinary hug, a comforting slice of deliciousness that’s surprisingly easy to create. From the flaky, buttery crust to the savory, earthy filling, every bite is a testament to the simple pleasures of home cooking. I truly believe this quiche deserves a spot in your regular rotation, and here’s why: it’s incredibly versatile, satisfying, and guaranteed to impress. Think of it as your go-to brunch centerpiece, a delightful lunch option, or even a light and satisfying dinner. The combination of spinach and mushrooms provides a wonderful depth of flavor, perfectly complemented by the creamy custard base. But the beauty of this recipe lies in its adaptability. Feel free to experiment with different cheeses – Gruyere, Swiss, or even a sharp cheddar would all work beautifully. Want to add a little protein boost? Consider incorporating some crumbled bacon or diced ham into the filling. For a vegetarian twist, try adding roasted red peppers or sun-dried tomatoes for an extra burst of flavor. Serving suggestions are endless! A simple green salad with a light vinaigrette is the perfect accompaniment. For a more substantial meal, pair it with a bowl of creamy tomato soup or a side of roasted asparagus. And don’t forget the presentation! A sprinkle of fresh herbs, like parsley or chives, adds a touch of elegance. You can even cut the quiche into smaller squares for appetizers at your next gathering. But the real magic happens when you make it your own. Don’t be afraid to tweak the recipe to suit your personal preferences. Maybe you prefer a thicker crust, or perhaps you like your quiche a little more savory. The possibilities are truly endless. And that’s what makes this Spinach Mushroom Quiche so special – it’s a blank canvas for your culinary creativity. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. But the only way to truly know is to try it for yourself! So, gather your ingredients, preheat your oven, and get ready to embark on a delicious adventure. I promise, the aroma alone will have your mouth watering. Once you’ve had a chance to whip up this delightful quiche, I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. I’m so excited for you to try this recipe and discover the joy of creating a truly memorable meal. Happy baking, and bon appétit! I can’t wait to hear all about your Spinach Mushroom Quiche success stories! Let’s get cooking! Print