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Vegetarian Spinach and Mushroom Quiche

A delicious quiche filled with spinach, mushrooms, and a creamy custard, 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, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pie crust 1 ready-made pie crust (store-bought or homemade)
  • 2 cups 2 cups fresh spinach (washed and chopped)
  • 1 cup 1 cup mushrooms (sliced, your choice: button, cremini, or portobello)
  • 1 medium 1 medium onion (finely chopped)
  • 3 large 3 large eggs
  • 1 cup 1 cup heavy cream (you can substitute with a non-dairy alternative if preferred)
  • 1 cup 1 cup shredded cheese (cheddar or mozzarella work brilliantly)
  • to taste Salt and pepper
  • 1/2 teaspoon 1/2 teaspoon garlic powder (optional for extra flavor)
  • 1 tablespoon 1 tablespoon olive oil (for sautéing)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent.
  3. Add the sliced mushrooms and cook until they’re soft and golden, about 5-7 minutes. Stir in the chopped spinach and cook for another 2 minutes until wilted. Season with salt, pepper, and garlic powder (if using).
  4. In a bowl, whisk together the eggs and heavy cream until well blended. Add half of the cheese, reserving the other half for later.
  5. Stir the sautéed vegetable mixture into the egg mixture until everything is evenly coated.
  6. Pour the filling into the prepared pie crust and sprinkle the remaining cheese on top.
Baking
  1. Place the quiche in the preheated oven and bake for 30-40 minutes, or until the center is set and the top is golden brown.
  2. Let it cool for a few minutes before slicing.
Serving
  1. Slice and enjoy your Vegetarian Spinach and Mushroom Quiche warm or at room temperature!

Notes

For a twist, you can swap the spinach for kale or add in other vegetables like bell peppers or zucchini. Be sure to allow the quiche to cool a bit before slicing; this helps it set properly. Avoid overcooking the eggs! They should be just set in the middle.