Spinach and Mushroom Quiche is a savory and satisfying dish that’s perfect for breakfast, brunch, or even a light lunch or dinner. This quiche features a buttery, flaky crust filled with tender sautéed mushrooms, fresh spinach, and a rich, creamy egg custard. The combination of earthy mushrooms and leafy spinach creates a flavorful, wholesome base, while the cheese adds a touch of creaminess. Easy to make ahead, this quiche is ideal for meal prepping or serving at a gathering. It’s a delicious way to enjoy vegetables in a comforting, elegant dish.
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ tsp salt
- 4-5 tbsp ice water
For the Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 4 large eggs
- 1 cup heavy cream or half-and-half
- ½ cup shredded cheese (cheddar, Swiss, or Gruyère)
- Salt and pepper to taste
- ¼ tsp nutmeg (optional, for extra flavor)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Crust: In a food processor, pulse the flour, salt, and cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. Roll out the chilled dough on a floured surface and press it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Blind bake the crust for 10 minutes.
- Sauté the Vegetables: While the crust is baking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 3 minutes. Add the mushrooms and cook for another 5 minutes until they release their moisture and begin to brown. Stir in the spinach and cook until wilted. Season with salt, pepper, and nutmeg (if using). Remove from heat and set aside.
- Prepare the Custard: In a bowl, whisk together the eggs and cream until smooth. Stir in the shredded cheese and season with a pinch of salt and pepper.
- Assemble the Quiche: Spread the sautéed spinach and mushroom mixture evenly over the partially baked crust. Pour the egg and cream mixture on top, making sure it’s evenly distributed.
- Bake the Quiche: Bake the quiche for 30-35 minutes, or until the custard is set and the top is golden brown. Let the quiche cool for a few minutes before slicing.
Enjoy this savory Spinach and Mushroom Quiche warm or at room temperature for a delicious meal!
