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Spinach & Mushroom Quiche

This delightful Spinach & Mushroom Quiche features a flaky crust with a luscious filling of fresh spinach, savory mushrooms, and cheesy goodness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: French, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pre-made crust 1 pre-made pie crust You can use a gluten-free pie crust for a gluten-free option.
  • 1 cup 1 cup fresh spinach, chopped Fresh spinach is recommended, but frozen can be used if drained well.
  • 1 cup 1 cup mushrooms, sliced Use any variety of mushrooms you prefer.
  • 4 large 4 large eggs Free-range or organic eggs can enhance flavor.
  • 1 cup 1 cup heavy cream or milk Use cream for richness or milk for a lighter version.
  • 1 cup 1 cup shredded cheese (cheddar or Swiss) Feel free to substitute with your favorite cheese.
  • 1 tablespoon 1 tablespoon olive oil For sautéing vegetables.
  • to taste Salt and pepper to taste
  • optional Optional: garlic, onion, or herbs for flavor Enhance flavors with seasonal herbs.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until soft, about 5 minutes. If using garlic or onions, add them during the last couple of minutes.
  3. Stir in chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
  4. In a large bowl, beat the eggs and mix in heavy cream or milk. Season with salt and pepper.
  5. Fold in shredded cheese, followed by the cooked spinach and mushroom mixture.
  6. Pour the mixture into the pre-made pie crust, ensuring even distribution.
  7. Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and the top is slightly golden.
  8. Allow the quiche to cool for a few minutes before slicing and serving warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices for up to 2 months. Reheat in an oven for best results.