Mushroom Spinach Veggie Quiche

Are you ready for a recipe that hits all the right notes? Our Mushroom Spinach Veggie Quiche boasts a crispy crust, savory filling, and fresh veggies that will make everyone at your family gathering eager for a slice. This dish is a delightful combination of textures, featuring creamy egg custard enveloping tender mushrooms and vibrant spinach, all coming together to create a mouthwatering experience.

I remember the first time I made quiche for my family; they couldn’t believe how easy it was! It felt like a small culinary miracle when they savored the fluffy interior paired with a flaky crust. If you’ve enjoyed my popular Vegetable Frittata, you’ll find this quiche just as satisfying but with a unique texture and flavor profile that sets it apart. So, gather your loved ones around the table and let’s dive into this delightful dish!

What is Mushroom Spinach Veggie Quiche?

Ever wondered how a dish could have such a sophisticated name and still be so approachable? The Mushroom Spinach Veggie Quiche is essentially an egg-based delight filled with savory mushrooms and vibrant greens, making it both nutritious and delicious. And let’s be honest—what’s more enticing than a quiche that everyone can enjoy? It’s been said that “the way to a man’s heart is through his stomach.” Well, this quiche may just pave the way for any heart, regardless of gender! So why not whip one up, impress your loved ones, and see for yourself?

Why You’ll Love This Mushroom Spinach Veggie Quiche

This Mushroom Spinach Veggie Quiche is more than just a pretty face. As a main dish, it’s hearty enough to fill bellies while being light enough to serve as a starter. Plus, making it at home means you’ll save on costs compared to dining out, and you get to control the ingredients. The combination of savory mushrooms, earthy spinach, and creamy custard is simply irresistible. Imagine complementing this quiche with a side of zesty salad! If you’ve enjoyed a classic Egg Bake, you’ll love how this quiche elevates simple ingredients into something spectacular. Ready to dig in? I know I am!

How to Make Mushroom Spinach Veggie Quiche

Quick Overview

This Mushroom Spinach Veggie Quiche is not just easy to make—it’s also incredibly satisfying! With the delightful texture of the flaky crust and the rich, creamy filling, you’ll be amazed by how effortlessly it all comes together. The total preparation time is about 15 minutes, and once it’s in the oven, you can kick back and enjoy the delicious aroma wafting through your kitchen.

Key Ingredients for Mushroom Spinach Veggie Quiche

• 1 pre-made pie crust (store-bought or homemade)
• 2 cups fresh spinach (washed and chopped)
• 1 cup mushrooms (sliced, any variety)
• 1 cup shredded cheese (cheddar or your favorite variety)
• 4 large eggs
• 1 cup milk (dairy or plant-based)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for sautéing)

Step-by-Step Instructions

1. Preheat Your Oven: Start by preheating your oven to 375°F (190°C), allowing it to warm up while you prepare the quiche.
2. Sauté the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté for about 5 minutes until the mushrooms are softened and golden. Add the chopped spinach and cook for just 2 more minutes until it wilts. Remove from heat and set aside.
3. Prepare the Egg Mixture: In a large mixing bowl, crack the eggs, add the milk, garlic powder, remaining salt, and black pepper. Whisk everything together until well combined and fluffy.
4. Combine Ingredients: Stir in the sautéed veggies and shredded cheese into the egg mixture. Ensure everything is blended evenly.
5. Fill the Crust: Carefully pour the mixture into the pre-made pie crust, spreading it evenly.
6. Bake: Place the quiche in the preheated oven and bake for 30-35 minutes or until the center is set and the top is lightly golden.
7. Cool and Serve: Remove the quiche from the oven and let it cool for 10 minutes before slicing. Serve warm at family gatherings or for a cozy winter evening.

Top Tips for Perfecting Mushroom Spinach Veggie Quiche

• Substitutions: Feel free to replace the mushrooms with other veggies like bell peppers or zucchini, and use any cheese that your family loves. Always make sure they’re Halal-friendly.
• Timing: An additional tip is to ensure your pie crust is pre-baked for around 10 minutes if you want a crunchier texture. This prevents sogginess.
• Common Mistakes: Make sure not to overbeat the egg mixture; whipping it too much can introduce air bubbles that could cause a spongy texture. Just a gentle mix will do!

Storing and Reheating Tips

To enjoy leftover Mushroom Spinach Veggie Quiche, store it in an airtight container in the fridge. It will remain fresh for up to 4 days. For freezing, wrap it tightly in plastic wrap and aluminum foil. It will keep for about two months. When you’re ready to enjoy it again, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through to maintain its original taste and texture.

With this Mushroom Spinach Veggie Quiche, you’re not only making a dish that’s bound to impress but also one that’s effortless and full of flavor. Give it a try, and your taste buds will take a cozy adventure right at your home! Happy cooking!

Mushroom Spinach Veggie Quiche

A deliciously creamy quiche filled with savory mushrooms, vibrant spinach, and a flaky crust, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Quiche Filling

• 4 large large eggs
• 1 cup milk (dairy or plant-based)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for sautéing)
• 2 cups fresh spinach (washed and chopped)
• 1 cup mushrooms (sliced, any variety)
• 1 cup shredded cheese (cheddar or your favorite variety)

Crust

• 1 pre-made pie crust pre-made pie crust (store-bought or homemade)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté for about 5 minutes until the mushrooms are softened and golden. Add the chopped spinach and cook for just 2 more minutes until it wilts. Remove from heat and set aside.
3. In a large mixing bowl, crack the eggs, add the milk, garlic powder, remaining salt, and black pepper. Whisk everything together until well combined and fluffy.
4. Stir in the sautéed veggies and shredded cheese into the egg mixture. Ensure everything is blended evenly.
5. Carefully pour the mixture into the pre-made pie crust, spreading it evenly.

Baking

1. Place the quiche in the preheated oven and bake for 30-35 minutes or until the center is set and the top is lightly golden.

Serving

1. Remove the quiche from the oven and let it cool for 10 minutes before slicing. Serve warm.

Notes

You can substitute mushrooms with other veggies like bell peppers or zucchini. Ensure any cheese used is Halal-friendly. Pre-bake the pie crust for about 10 minutes for added crunch.