Mushroom & Spinach Quiche

If you’re searching for a delicious, wholesome, and effortlessly elegant dish, look no further than this Mushroom & Spinach Quiche. It’s a perfect blend of earthy mushrooms, vibrant spinach, and creamy cheese baked into a flaky pre-made pie crust. Whether for a brunch gathering, a light dinner, or meal prepping for the week, this quiche offers a rich combination of flavors and textures that everyone will love. Plus, it’s incredibly easy to whip up, making it a fantastic option for both beginner cooks and seasoned home chefs alike.

Why This Recipe Is a Must-Try

This Mushroom & Spinach Quiche stands out because it balances simplicity with gourmet appeal. Unlike complicated recipes that require homemade crusts or obscure ingredients, this recipe uses a pre-made pie crust, saving you time without sacrificing taste. The sautéed mushrooms add a deep umami flavor, while the fresh spinach brings a burst of color and nutrients. The custardy filling made with eggs and heavy cream creates a smooth, luscious texture that binds the ingredients perfectly.

In addition, the blend of garlic powder and onion powder enhances the savory profile without overpowering the subtle flavors of the vegetables and cheese. This dish is highly versatile and pairs beautifully with a fresh side salad or some crusty bread—consider trying it alongside a refreshing Spinach Strawberry Salad for a well-rounded meal. Whether served warm or at room temperature, this quiche is sure to impress.

Ingredients

• 1 pre-made pie crust (ensure it is unbaked and fits a 9-inch pie dish)
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced (white or cremini work well)
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese (or your preferred cheese)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

How To Make Mushroom & Spinach Quiche

Step 1: Prepare the Pie Crust

Start by preheating your oven to 375°F (190°C). Take the pre-made pie crust out of its packaging and carefully place it into a 9-inch pie dish. Gently press the crust into the bottom and sides of the dish, trimming any excess dough around the edges. To prevent a soggy crust, prick the bottom of the pie crust a few times with a fork. Optionally, you can blind bake the crust for 8 minutes—this step helps keep the crust crisp once the filling is added.

Step 2: Sauté the Vegetables

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and begin to brown. Then, add the chopped fresh spinach and cook for another 2-3 minutes until the spinach wilts down. Season the mixture lightly with salt and pepper. Remove from heat and allow it to cool slightly.

Step 3: Make the Egg Mixture

In a medium mixing bowl, whisk together the 4 large eggs and 1 cup of heavy cream until fully combined. Stir in the garlic powder, onion powder, and a pinch of salt and pepper. This custard base will provide the creamy texture that makes this quiche so delightful.

Step 4: Assemble the Quiche

Sprinkle half of the shredded cheddar cheese evenly over the bottom of the prepared pie crust. Spread the sautéed mushroom and spinach mixture on top of the cheese layer. Pour the egg and cream mixture over the vegetables, making sure it fills the pie crust evenly. Finally, sprinkle the remaining cheddar cheese on top.

Step 5: Bake to Perfection

Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. You can check for doneness by inserting a knife or toothpick into the center; it should come out clean. Once baked, allow the quiche to cool for about 10 minutes before slicing. This resting time helps the filling firm up, making it easier to serve.

Common Mistakes to Avoid

• Overfilling the pie crust – too much filling can cause overflow and uneven cooking.
• Skipping the pre-bake of the crust – this can result in a soggy bottom.
• Not cooking the mushrooms and spinach – adding raw vegetables can lead to excess moisture in the quiche.
• Overbaking – the quiche will continue to cook slightly after removal; overbaking can dry it out.
• Using cold eggs and cream straight from the fridge – let them come to room temperature for better mixing and texture.

Dietary Options

• Vegetarian: This recipe is naturally vegetarian-friendly.
• Gluten-Free: Use a gluten-free pie crust alternative to make the quiche gluten-free.
• Dairy-Free: Substitute heavy cream with coconut cream or a cashew-based cream and use dairy-free cheese.
• Low-Carb: Use a crustless version by baking the filling in a greased pie pan or ramekins.

Seasonal Variations

• Spring: Add fresh herbs like chives, dill, or tarragon to brighten the flavor.
• Summer: Incorporate sun-dried tomatoes or roasted red peppers for added sweetness and color.
• Fall: Swap mushrooms with sautéed butternut squash or pumpkin for a cozy twist.
• Winter: Include caramelized onions and swap spinach for kale to add heartiness.

Storage & Make-Ahead

This Mushroom & Spinach Quiche is fantastic for meal prep and leftovers. Store any uneaten quiche in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving if possible, as it can make the crust soggy.

You can also prepare the quiche the day before serving. Assemble the pie, cover it tightly with plastic wrap, and refrigerate overnight. When ready, simply bake as directed, adding a few extra minutes to the baking time since the filling will be cold.

FAQ

Can I use fresh herbs in my Mushroom & Spinach Quiche?

Absolutely! Fresh herbs like parsley, thyme, or basil can enhance the flavor beautifully. Add them to the egg mixture or sprinkle on top before baking.

Is it necessary to use heavy cream, or can I substitute it?

Heavy cream gives the quiche its rich and creamy texture, but you can substitute it with half-and-half or whole milk for a lighter version. Keep in mind that the texture will be less custardy.

What cheese works best in this quiche?

Cheddar cheese adds a sharp, tangy flavor that pairs wonderfully with mushrooms and spinach. However, you can experiment with Gruyère, Swiss, or mozzarella for different tastes and textures.

Can I freeze leftover quiche?

Yes! Wrap leftover slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Reheat in the oven from frozen for best results.

This Mushroom & Spinach Quiche is a versatile, flavorful, and satisfying dish that fits beautifully into any mealtime. With easy-to-find ingredients and straightforward steps, it’s a wonderful recipe to have in your culinary repertoire. For a complete meal, consider pairing your quiche with a warm Thyme Bread Loaf, which complements the savory flavors perfectly.

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