John Miller
Making a mushroom spinach quiche is a delightful way to combine savory flavors and creamy textures into a versatile dish perfect for breakfast, brunch, or dinner. This recipe begins with a flaky pie crust, which serves as the foundation for a rich filling made from sautéed mushrooms, wilted spinach, and a blend of eggs, cream, and cheese. The earthy umami of the mushrooms pairs beautifully with the fresh, slightly bitter spinach, while the creamy custard binds everything together. Whether you're a seasoned cook or a beginner, this quiche is straightforward to prepare and can be customized with additional ingredients like garlic, herbs, or different cheeses to suit your taste. Serve it warm or at room temperature, and enjoy a satisfying meal that’s both comforting and elegant.
| Characteristics | Values |
|---|---|
| Crust | Pre-made pie crust (9-inch) or homemade pastry dough |
| Filling Base | Eggs (typically 3-4 large), Milk or cream (1 cup), Salt, Pepper, Nutmeg (optional) |
| Cheese | Shredded Swiss, Gruyère, Cheddar, or a combination (1-2 cups) |
| Vegetables | Fresh spinach (10 oz, chopped and squeezed dry), Mushrooms (8 oz, sliced and sautéed) |
| Aromatics | Garlic (2-3 cloves, minced), Onion (1 small, diced) |
| Cooking Fat | Butter or olive oil for sautéing |
| Optional Add-ins | Cooked bacon, diced tomatoes, caramelized onions, herbs (thyme, parsley) |
| Baking Temperature | 375°F (190°C) |
| Baking Time | 35-45 minutes, or until set and golden |
| Cooling Time | 10-15 minutes before slicing |
| Serving Suggestions | Warm or at room temperature, paired with salad or soup |
| Storage | Refrigerate for up to 3 days, reheat in oven or microwave |
| Special Notes | Blind bake crust if using a soggy-bottom-prone recipe; ensure spinach is well-drained to avoid watery quiche |
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What You'll Learn
- Crust Preparation: Mixing, rolling, and pre-baking the perfect quiche crust for a flaky base
- Filling Ingredients: Sautéing mushrooms, spinach, and onions to enhance flavors before adding to eggs
- Egg Mixture: Whisking eggs, cream, cheese, salt, and pepper for a creamy, rich filling
- Assembly Tips: Layering ingredients evenly in the crust to ensure a balanced, beautiful quiche
- Baking & Serving: Baking until set, cooling slightly, and slicing for a delicious meal
Crust Preparation: Mixing, rolling, and pre-baking the perfect quiche crust for a flaky base
To begin crafting the perfect quiche crust for your mushroom spinach quiche, start with the mixing process. In a large mixing bowl, combine 1 ¼ cups of all-purpose flour, ½ teaspoon of salt, and ½ cup of cold, unsalted butter cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some larger, pea-sized pieces remaining. This step is crucial for achieving a flaky texture, as the small butter pockets will create steam during baking, resulting in a light and airy crust. Once the mixture is ready, gradually add 3 to 4 tablespoons of ice-cold water, mixing until the dough just comes together. Be careful not to overmix, as this can lead to a tough crust.
After mixing, shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten in the flour to relax and the butter to firm up, making the dough easier to roll out. While the dough chills, prepare your work surface by lightly flouring it to prevent sticking. Once the dough is sufficiently chilled, remove it from the refrigerator and let it sit for a few minutes to soften slightly. This makes rolling easier while still maintaining the cold temperature necessary for a flaky crust.
Rolling the dough requires patience and a gentle touch. Place the dough on the floured surface and use a rolling pin to flatten it into a circle about 12 inches in diameter and ⅛ inch thick. To ensure even thickness, rotate the dough a quarter turn after each roll. If the dough sticks to the rolling pin, lightly dust it with additional flour. Once rolled, carefully transfer the dough to a 9-inch pie dish, pressing it firmly into the bottom and sides. Trim any excess dough hanging over the edge, leaving about ½ inch of overhang, which will be folded under and crimped for a neat finish.
Before filling, the crust must be pre-baked to prevent a soggy bottom. This process, known as blind baking, involves lining the crust with parchment paper and filling it with pie weights or dried beans to keep the shape intact. Preheat your oven to 375°F (190°C) and bake the crust for 15 minutes. Remove the parchment paper and weights, then return the crust to the oven for an additional 5-7 minutes, or until it is lightly golden. This pre-baking step not only ensures a crisp base but also creates a barrier between the crust and the moist filling, keeping it flaky and delicious.
Finally, allow the pre-baked crust to cool slightly before adding your mushroom spinach quiche filling. This brief cooling period helps maintain the crust’s structure and prevents it from becoming overly soft. With your perfect quiche crust now ready, you can proceed to fill it with the savory mixture of sautéed mushrooms, spinach, and custard, knowing that your flaky base will complement the flavors beautifully.
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Filling Ingredients: Sautéing mushrooms, spinach, and onions to enhance flavors before adding to eggs
To create a flavorful mushroom spinach quiche, the key lies in properly sautéing the filling ingredients—mushrooms, spinach, and onions—before combining them with the egg mixture. Begin by selecting fresh, firm mushrooms, such as cremini or button mushrooms, and slice them evenly to ensure consistent cooking. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Add the mushrooms and cook them until they release their moisture and turn golden brown, stirring occasionally. This step is crucial as it concentrates their earthy flavor and removes excess water, preventing a soggy quiche.
Next, introduce finely chopped onions to the skillet, allowing them to soften and caramelize slightly alongside the mushrooms. The onions add a sweet, aromatic base that complements the umami richness of the mushrooms. Cook until the onions are translucent and just beginning to brown, which should take about 5–7 minutes. This combination of mushrooms and onions creates a robust foundation for the quiche filling.
Once the mushrooms and onions are ready, add fresh spinach to the skillet in batches, stirring until it wilts and reduces in volume. Spinach cooks quickly, so this step should only take 2–3 minutes. Ensure the spinach is thoroughly wilted but still vibrant green to retain its flavor and texture. If using frozen spinach, thaw and squeeze out excess water before adding it to the skillet to avoid diluting the flavors.
After sautéing all the vegetables, season the mixture generously with salt, pepper, and optional spices like nutmeg or garlic powder to enhance the overall taste. Allow the mixture to cool slightly before incorporating it into the egg and cream base. This cooling period is essential to prevent the eggs from cooking prematurely when mixed with the warm vegetables.
By sautéing the mushrooms, spinach, and onions, you not only deepen their individual flavors but also create a cohesive, well-balanced filling. This step ensures that each slice of quiche is packed with rich, savory notes, making it a satisfying and delicious dish. Properly prepared filling ingredients are the secret to a standout mushroom spinach quiche.
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Egg Mixture: Whisking eggs, cream, cheese, salt, and pepper for a creamy, rich filling
To create the perfect egg mixture for your mushroom spinach quiche, start by gathering your ingredients: large eggs, heavy cream, grated cheese (such as Swiss or cheddar), salt, and freshly ground black pepper. The key to a creamy and rich filling lies in the careful whisking of these components. Begin by cracking the eggs into a mixing bowl, ensuring there are no shell fragments. Use a whisk to beat the eggs until the yolks and whites are fully combined and the mixture appears uniform. This step is crucial as it incorporates air into the eggs, contributing to a light and fluffy texture in the final quiche.
Next, pour in the heavy cream while continuing to whisk. The cream adds richness and helps create a smooth, custard-like base. Gradually add the grated cheese, allowing it to blend seamlessly into the egg and cream mixture. The cheese not only enhances the flavor but also contributes to the overall creaminess. It’s important to whisk continuously to prevent lumps and ensure all ingredients are evenly distributed. The mixture should start to take on a slightly thicker consistency as the cheese melts slightly into the liquid.
Seasoning is a critical step in this process. Add a pinch of salt to enhance the natural flavors of the eggs, cream, and cheese, but be mindful not to overdo it, as the cheese already brings some saltiness. Freshly ground black pepper adds a subtle warmth and depth to the mixture. Whisk the seasonings thoroughly to ensure they are well incorporated. Taste a small amount of the mixture (ensuring it’s raw egg-safe) to adjust the seasoning if needed, keeping in mind that the flavors will meld and intensify during baking.
The goal is to achieve a homogeneous, creamy mixture that will envelop the mushroom and spinach filling. The whisking process should result in a smooth, slightly thickened liquid that coats the back of a spoon. This consistency ensures that the egg mixture will set properly in the oven, creating a rich and velvety texture that complements the earthy mushrooms and wilted spinach. Take your time with this step, as the quality of the egg mixture directly impacts the overall success of your quiche.
Finally, let the egg mixture rest for a minute or two before pouring it into your prepared crust. This allows any air bubbles introduced during whisking to dissipate, ensuring a smooth, even filling. The creamy, rich egg mixture will now serve as the perfect binder for your mushroom spinach quiche, promising a delightful contrast of textures and flavors once baked to golden perfection.
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Assembly Tips: Layering ingredients evenly in the crust to ensure a balanced, beautiful quiche
When assembling a mushroom spinach quiche, the key to a balanced and beautiful result lies in the careful layering of ingredients within the crust. Start by pre-baking your pie crust until it’s lightly golden, as this ensures a crisp base that holds up well under the moist filling. Once the crust is ready, allow it to cool slightly before layering. Begin by sprinkling a thin, even layer of shredded cheese (such as Swiss or Gruyère) over the bottom of the crust. This acts as a barrier, preventing the crust from becoming soggy and adding a creamy texture to the quiche.
Next, distribute the sautéed mushrooms and wilted spinach evenly across the cheese layer. Use a spatula or spoon to spread them in a single, uniform layer, ensuring no clumps or gaps. This step is crucial for achieving consistent flavor and texture in every slice. If your mushrooms released excess moisture during cooking, pat them dry with a paper towel before adding them to the crust to avoid a watery quiche. Evenness at this stage sets the foundation for the rest of the assembly.
After the mushroom and spinach layer, add another light sprinkle of cheese to bind the ingredients together. This not only enhances the flavor but also helps hold the layers in place during baking. Follow this with any additional ingredients, such as caramelized onions or diced tomatoes, spreading them evenly to maintain balance. Avoid overloading the crust, as too many ingredients can cause the quiche to bulge or spill over during baking.
Pour the egg and cream mixture slowly and evenly over the layered ingredients, allowing it to settle into the gaps. Tilt the crust slightly if needed to ensure the custard reaches all areas. The goal is to create a level surface, so use a spoon to gently adjust the filling if it appears uneven. This step ensures that each slice will have a harmonious ratio of crust, filling, and custard.
Finally, give the quiche a gentle shake to settle the ingredients and remove any air pockets. If desired, sprinkle a final layer of cheese or herbs on top for added flavor and visual appeal. A well-layered quiche not only looks inviting but also bakes evenly, resulting in a cohesive dish that’s both delicious and impressive. Taking the time to layer ingredients thoughtfully will elevate your mushroom spinach quiche from ordinary to extraordinary.
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Baking & Serving: Baking until set, cooling slightly, and slicing for a delicious meal
Once your mushroom spinach quiche is assembled, the baking process is crucial to achieving the perfect texture and flavor. Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when your quiche is ready to go in. Place the quiche on a baking sheet to catch any potential spills and transfer it to the middle rack of the oven. Bake for 35 to 45 minutes, or until the filling is set and the top is golden brown. The quiche is done when you can gently shake the pan and the center barely jiggles—it should not be liquidy. Avoid overbaking, as this can lead to a dry, rubbery texture.
While the quiche bakes, prepare your serving area. Allow the quiche to cool slightly once it’s out of the oven, as this helps it hold its shape when sliced. Let it rest on a wire rack for about 10 to 15 minutes. This resting period is essential, as it allows the custard to firm up and ensures clean, precise slices. If you’re in a hurry, you can serve it warm, but for the best presentation and texture, a brief cooling period is highly recommended.
When it’s time to serve, use a sharp knife to slice the quiche into wedges. For cleaner cuts, wipe the knife with a damp cloth between slices to prevent dragging or crumbling. Each piece should showcase the layers of flaky crust, savory mushroom-spinach filling, and creamy custard. Serve the quiche warm or at room temperature, depending on your preference. It pairs beautifully with a simple green salad, roasted vegetables, or a light soup for a well-rounded meal.
If you’re serving the quiche as part of a brunch or buffet, consider arranging the slices on a platter with fresh herbs or a drizzle of olive oil for garnish. For a more casual setting, place the quiche directly on the table and let guests help themselves. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the oven or microwave, though the crust may lose some of its crispness.
Finally, don’t underestimate the versatility of this dish. Mushroom spinach quiche is equally delicious for breakfast, lunch, or dinner. Its rich, savory flavors and satisfying texture make it a crowd-pleaser for any occasion. Whether you’re hosting a gathering or enjoying a quiet meal at home, baking, cooling, and slicing this quiche with care ensures every bite is as delightful as the last.
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Frequently asked questions
You’ll need pie crust (store-bought or homemade), eggs, heavy cream or milk, fresh spinach, mushrooms (button or cremini), cheese (Swiss, cheddar, or Gruyère), onion, garlic, salt, pepper, and nutmeg.
Sauté the mushrooms and onions in butter until softened and lightly browned. Add garlic and spinach, cooking until the spinach wilts. Drain excess moisture to prevent a soggy quiche.
Preheat the oven to 375°F (190°C). Bake the quiche for 35–45 minutes or until the filling is set and the top is golden brown. Let it cool for 10 minutes before slicing.
