Description
Indulge in this delightful Spinach & Mushroom Quiche, a flavorful blend of earthy mushrooms, tender spinach, and gooey cheeses baked to perfection in a flaky crust. This savory dish is ideal for a leisurely brunch or a light dinner.
Ingredients
Scale
Pie Crust:
- 1 9-inch deep-dish pie crust (store-bought or homemade)
Filling:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 8 ounces cremini or white mushrooms sliced
- 3 cups fresh baby spinach
- 1 cup shredded Swiss cheese
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1 cup half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C). If using an unbaked pie crust, place it in a pie dish and crimp edges; set aside.
- Sauté Vegetables: Heat olive oil in a skillet. Sauté onions until softened, then add mushrooms and cook until browned. Stir in spinach until wilted.
- Assemble Quiche: Spread cooked vegetables in crust, top with cheeses. Whisk together eggs, half-and-half, salt, pepper, and nutmeg. Pour over filling.
- Bake: Place quiche on a baking sheet. Bake for 40–45 minutes until set. Allow to cool before serving.
Notes
- This quiche can be made ahead and reheated gently in the oven.
- For extra flavor, add 2 tablespoons grated Parmesan cheese to the egg mixture.
- Frozen spinach can be used—thaw and squeeze out excess water before adding.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Breakfast/Brunch
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 145 mg
