Spinach and Mushroom Cheese Quiche Recipe
Introduction
Spinach quiche is a delicious and versatile dish perfect for breakfast, brunch, or a light dinner. Combining a flaky pie crust with sautéed mushrooms, garlic, and creamy eggs, this quiche is both comforting and packed with flavor.
Ingredients
- 1 unbaked flaky pie crust (or all-butter pie crust)
- 10 ounces (283g) frozen spinach
- 2 teaspoons olive oil
- 8 ounces (227g) sliced mushrooms
- 2 garlic cloves, minced
- 4 large eggs
- 1 cup (240ml) whole milk
- 1/3 cup (25g) freshly grated or shredded parmesan cheese
- 1 cup (4 ounces/113g) freshly shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Step 1: Prepare the pie crust by rolling out the chilled dough on a floured surface to a 12-inch (30cm) circle. Place it into a 9-inch (23cm) pie dish, tuck and smooth the edges, fold excess dough over the rim, then crimp or flute the edges. Chill the crust in the refrigerator for at least 30 minutes.
- Step 2: Preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans evenly. Bake for 15–16 minutes until edges start to brown. Remove weights and parchment, prick the bottom with a fork, then bake an additional 7–8 minutes until the bottom is lightly browned. Set aside.
- Step 3: Reduce oven temperature to 350°F (177°C). Thaw and drain the spinach well. In a skillet, heat olive oil over medium-high heat, add mushrooms, garlic, and a small pinch of salt and pepper. Sauté for 6–7 minutes until the mushrooms release their moisture and the skillet is dry.
- Step 4: Whisk together eggs, milk, parmesan cheese, and 1/4 teaspoon each salt and pepper in a bowl. Squeeze excess water from the spinach. Spread the spinach evenly in the par-baked crust, add the cooked mushrooms, then sprinkle shredded cheddar cheese on top. Pour the egg mixture over all. Optionally, sprinkle additional parmesan on top.
- Step 5: Bake the quiche for 50–60 minutes until the center is just set. Avoid over-baking. Use a pie crust shield if needed to prevent over-browning the edges. Allow to cool for 15 minutes before slicing, or serve at room temperature.
Tips & Variations
- For best flavor, use fresh mushrooms and freshly grated cheeses. You can substitute Swiss or Gruyère cheese for a different taste.
- If using fresh spinach, sauté it first and squeeze out all moisture before adding to the quiche.
- Par-baking the crust up to 3 days ahead can save time on serving day. Keep it tightly wrapped in the refrigerator.
Storage
Store any leftover quiche tightly covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave or oven until warmed through. This quiche also tastes great served at room temperature the next day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Sauté it lightly until wilted, then squeeze out all excess moisture before adding it to the quiche to prevent a soggy crust.
How do I prevent the crust edges from burning?
To avoid over-browning, use a pie crust shield or cover the edges with foil partway through baking. This protects the edges while the filling cooks through.
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Spinach and Mushroom Cheese Quiche Recipe
- Total Time: 2 hours 35 minutes (including dough chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This spinach quiche is a delightful savory pie featuring a flaky all-butter pie crust filled with sautéed mushrooms, spinach, and a rich custard of eggs, whole milk, and cheeses. It combines fresh and frozen ingredients for a simple yet flavorful breakfast, brunch, or light dinner option that can be enjoyed warm or at room temperature.
Ingredients
Scale
Pie Crust
- 1 unbaked flaky pie crust or all-butter pie crust
Filling
- 10 ounces (283g) frozen spinach
- 2 teaspoons olive oil
- 8 ounces (227g) sliced mushrooms
- 2 garlic cloves, minced
- 4 large eggs
- 1 cup (240ml) whole milk
- 1/3 cup (25g) freshly grated or shredded parmesan cheese
- 1 cup (4 ounces/113g) freshly shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare pie crust: Make sure your pie dough is prepared ahead of time, ideally the night before, so it can chill in the refrigerator for at least 2 hours before rolling out and par-baking.
- Roll out the chilled pie dough: On a floured surface, roll the dough into a 12-inch (30cm) circle. Transfer carefully to a 9-inch (23cm) pie dish and smooth it evenly. Fold excess dough over the edge to create a rim and crimp or flute the edges. Chill the crust in the refrigerator for at least 30 minutes or up to 5 days, covering with plastic wrap if longer than 30 minutes.
- Preheat oven to 375°F (190°C): Prepare oven for par-baking the crust.
- Par-bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake 15–16 minutes until edges start to brown. Remove weights and parchment, prick holes with a fork, and bake another 7–8 minutes until the bottom starts to brown. Remove and set aside.
- Reduce oven temperature to 350°F (177°C): Prepare for filling and final baking.
- Prepare the filling: Thaw spinach if frozen, then drain and squeeze out excess water. Heat olive oil in a skillet over medium-high heat, add mushrooms, garlic, and a pinch of salt and pepper; sauté for 6–7 minutes until mushrooms release moisture and skillet is dry.
- Mix custard: In a bowl, whisk eggs, whole milk, parmesan cheese, and 1/4 teaspoon each salt and pepper until combined.
- Assemble the quiche: Spread the drained spinach evenly in the par-baked crust. Layer sautéed mushrooms and shredded cheddar cheese on top. Pour the egg mixture over the ingredients evenly. Optionally, sprinkle extra parmesan cheese on top.
- Bake the quiche: Bake for 50–60 minutes until the center is just set. Use a pie crust shield to prevent the edges from over-browning. Avoid over-baking for best texture.
- Cool and serve: Let cool for 15 minutes before slicing. Quiche is also excellent at room temperature. Store leftovers covered tightly in the refrigerator for up to 4 days.
Notes
- Chilling the pie dough before rolling and after forming in the dish helps prevent shrinking and provides a flakier crust.
- Par-baking the crust prevents sogginess once the filling is added.
- Use a pie crust shield or foil around the edges of the crust during baking to avoid over-browning.
- Spinach should be well drained and squeezed to remove excess moisture to prevent a watery quiche.
- The quiche can be baked up to 3 days after par-baking the crust; just tightly cover and refrigerate until ready to fill.
- Leftover quiche keeps well in the fridge for up to 4 days and can be enjoyed cold or reheated.
- For a vegetarian version, this quiche contains no meat or seafood.
- Prep Time: 15 minutes (plus at least 2 hours chilling time for dough)
- Cook Time: 1 hour 20 minutes (including par-baking 22 minutes and baking 50–60 minutes)
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: spinach quiche, vegetarian quiche, savory pie, brunch recipe, mushroom quiche, cheesy quiche, pie crust, baked custard
