Creamy spinach and mushroom quiche

With its wholesome ingredients and satisfying taste, this quiche is sure to become a favorite in your repertoire of recipes

Apr 20, 2024 - 15:28
Apr 21, 2024 - 15:01
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Creamy spinach and mushroom quiche
Prep Time 15 min
Cook Time 35 min
Serving 6
Difficulty Intermediate

Creamy spinach and mushroom quiche is a delightful savory pie that combines the earthy flavors of mushrooms, the freshness of spinach, and the richness of creamy eggs, all nestled in a flaky crust. This dish is perfect for brunch, lunch, or a light dinner, and it can be enjoyed warm or cold. With its wholesome ingredients and satisfying taste, this quiche is sure to become a favorite in your repertoire of recipes.

Ingredients

  • 1 prepared pie crust (store-bought or homemade)
  • 1 tablespoon olive oil
  • 8 oz (225g) mushrooms, sliced
  • 2 cups fresh spinach leaves, chopped
  • 4 large eggs
  • 1 cup milk (or half-and-half for a richer quiche)
  • 1/2 cup shredded cheese (such as Swiss or Gruyère)
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon nutmeg for extra flavor

Nutritional Information

  • Calories: 280 per serving (1/6 of the quiche)
  • Total Fat: 16g
  • Saturated Fat: 6g
  • Cholesterol: 170mg
  • Sodium: 330mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 2g
  • Sugars: 3g
  • Protein: 12g

Directions

  1. Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish and press it firmly against the bottom and sides. Trim any excess crust hanging over the edge.
  2. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
  3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, and nutmeg if using.
  5. Spread the mushroom and spinach mixture evenly over the bottom of the pie crust. Sprinkle shredded cheese on top.
  6. Slowly pour the egg mixture over the vegetables and cheese in the pie crust.
  7. Carefully transfer the quiche to the preheated oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.
  8. Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

Enjoy this creamy spinach and mushroom quiche warm or at room temperature, alongside a fresh salad or as part of a brunch spread. It's a versatile dish that's both satisfying and nutritious.

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