Emily Johnson
Making a mushroom and 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 can be homemade or store-bought, filled with a rich mixture of sautéed mushrooms, wilted spinach, and a blend of eggs, milk, and cheese. The key to achieving the perfect quiche lies in balancing the ingredients—the earthy mushrooms and fresh spinach complement the custard-like filling, while a sprinkle of nutmeg or herbs adds depth. Baked until golden and set, this quiche is not only visually appealing but also packed with nutrients, making it a satisfying and elegant meal for any occasion.
| Characteristics | Values |
|---|---|
| Crust | Pre-made pie crust (9-inch) or homemade pastry dough |
| Filling | Mushrooms (sliced), spinach (fresh or frozen, thawed and squeezed dry), eggs, heavy cream/milk, grated cheese (e.g., Swiss, cheddar, or Gruyère), salt, pepper, nutmeg (optional) |
| Cooking Time | 40-45 minutes (pre-bake crust for 10 minutes, then bake filled quiche for 30-35 minutes) |
| Oven Temperature | 375°F (190°C) |
| Servings | 6-8 |
| Preparation Time | 20-25 minutes (excluding crust preparation) |
| Key Steps | Sauté mushrooms until golden, wilt spinach, whisk eggs and cream, combine all ingredients, pour into crust, bake until set |
| Texture | Creamy, custard-like filling with a flaky crust |
| Flavor Profile | Savory, earthy (mushrooms), slightly nutty (spinach), cheesy |
| Optional Add-ins | Caramelized onions, garlic, sun-dried tomatoes, bacon, or herbs (thyme, parsley) |
| Storage | Refrigerate for up to 3 days; reheat in oven or microwave |
| Dietary Notes | Can be made vegetarian; use dairy-free alternatives for vegan version |
| Serving Suggestions | Serve warm or at room temperature, paired with a green salad or soup |
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What You'll Learn
- Crust Preparation: Blind bake a buttery, flaky pie crust until golden for a crisp base
- Filling Mixture: Whisk eggs, cream, cheese, and seasonings for a rich, custard-like filling
- Sauté Vegetables: Cook spinach and mushrooms until tender, then drain excess moisture
- Assemble Quiche: Layer vegetables and cheese in crust, pour egg mixture evenly
- Baking & Serving: Bake until set, let cool, and slice for a savory meal
Crust Preparation: Blind bake a buttery, flaky pie crust until golden for a crisp base
To begin the crust preparation for your mushroom and spinach quiche, start by selecting a high-quality, buttery pie crust recipe or using a store-bought option. A flaky, buttery crust is essential for providing a crisp and delicious base for your quiche. If making your own crust, combine cold butter, flour, salt, and a small amount of ice water in a food processor or by hand, being careful not to overmix the dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up, ensuring a flaky texture.
Once your dough is chilled, roll it out on a lightly floured surface to about 1/8 inch thickness. Carefully transfer the dough to a 9-inch pie dish, pressing it firmly into the bottom and sides of the dish. Trim any excess dough from the edges, leaving about a 1/2 inch overhang. Fold the overhang under itself and crimp the edges to create a decorative border. This will not only make your quiche look more appealing but also provide a sturdy base for your filling. To ensure a crisp crust, it's crucial to blind bake it before adding the filling.
Blind baking involves baking the crust without the filling to prevent it from becoming soggy. To do this, preheat your oven to 375°F (190°C). Line the pie crust with a sheet of parchment paper or aluminum foil, making sure to cover the edges to prevent them from burning. Fill the lined crust with pie weights, dried beans, or rice to weigh down the dough and prevent it from shrinking or puffing up during baking. Bake the crust for 15-20 minutes, or until the edges are lightly golden. Remove the pie weights and parchment paper, then return the crust to the oven for an additional 5-10 minutes to allow the bottom to cook through and become golden.
As the crust bakes, keep a close eye on it to ensure it doesn't burn. If the edges start to darken too quickly, cover them with a strip of aluminum foil. The goal is to achieve a light golden color and a crisp texture. Once the crust is baked, remove it from the oven and let it cool slightly on a wire rack. This brief cooling period will help the crust retain its shape and prevent it from becoming soggy when the filling is added. A properly blind-baked crust will provide a sturdy, crisp base for your mushroom and spinach quiche, allowing the flavors of the filling to shine.
After blind baking, your crust is now ready for the savory mushroom and spinach filling. The crisp, golden base will not only add texture to your quiche but also serve as a delicious foundation for the rich, creamy filling. Remember, a well-prepared crust is key to a successful quiche, so take the time to blind bake it properly. With a perfectly baked crust, you'll be one step closer to enjoying a mouthwatering mushroom and spinach quiche that's sure to impress. By following these detailed instructions for crust preparation, you'll ensure a flawless base that will elevate your quiche to the next level.
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Filling Mixture: Whisk eggs, cream, cheese, and seasonings for a rich, custard-like filling
To create the perfect filling mixture for your mushroom and spinach quiche, start by gathering your ingredients: large eggs, heavy cream, grated cheese (such as Gruyère or Swiss), and seasonings like salt, pepper, and a pinch of nutmeg. The key to a rich, custard-like filling lies in the ratio of eggs to cream. Typically, a 1:1 ratio by volume works well, ensuring the mixture is creamy yet firm enough to hold the vegetables and cheese. Crack the eggs into a mixing bowl, making sure there are no shells, and begin whisking them until the yolks and whites are fully combined. This initial step is crucial for achieving a smooth, homogeneous base for your filling.
Next, pour in the heavy cream while continuing to whisk the mixture. The cream adds richness and helps create a velvety texture that complements the earthy flavors of mushrooms and spinach. As you whisk, ensure the eggs and cream are thoroughly integrated, with no streaks remaining. This process should take about a minute, resulting in a pale yellow liquid that is slightly thickened from the cream. The consistency should be similar to a light custard, which will set beautifully in the oven.
Now, it’s time to incorporate the cheese and seasonings. Add the grated cheese to the egg and cream mixture, whisking gently to combine. The cheese will melt into the custard as the quiche bakes, adding depth and a subtle tang. Follow this by seasoning the mixture with salt, pepper, and nutmeg. Nutmeg, in particular, enhances the flavors of both the cheese and vegetables, so don’t skip it. Taste a small amount of the raw mixture (ensuring it’s well-seasoned) and adjust the seasonings if needed. Remember, the filling should be flavorful on its own, as it will balance the mildness of the spinach and mushrooms.
Once the filling mixture is seasoned to perfection, set it aside while you prepare the mushroom and spinach layer. This step ensures the custard is ready to pour over the vegetables, creating a cohesive and delicious quiche. The whisked egg, cream, and cheese mixture will bake into a creamy, custard-like texture that holds everything together, making each slice of quiche satisfying and indulgent.
Finally, when assembling the quiche, pour the filling mixture slowly and evenly over the pre-cooked mushrooms and spinach in the pie crust. This allows the custard to envelop the vegetables, ensuring every bite is packed with flavor. The filling will puff slightly as it bakes, then settle into a silky, rich custard that’s the hallmark of a well-made quiche. With this carefully whisked mixture, your mushroom and spinach quiche will be a standout dish, perfect for brunch, lunch, or dinner.
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Sauté Vegetables: Cook spinach and mushrooms until tender, then drain excess moisture
To begin the process of sautéing vegetables for your mushroom and spinach quiche, start by preparing your ingredients. You’ll need fresh spinach and mushrooms, ideally button or cremini mushrooms for their earthy flavor. Wash the spinach thoroughly to remove any dirt or grit, and pat it dry with a kitchen towel or paper towels. Trim the stems of the mushrooms and slice them thinly. Having your ingredients prepped ensures a smooth cooking process and allows you to focus on achieving the right texture and flavor.
Heat a large skillet over medium heat and add a tablespoon of olive oil or butter. Allow the oil to heat for about 30 seconds, ensuring it coats the bottom of the pan evenly. Add the sliced mushrooms to the skillet in a single layer, being careful not to overcrowd them, as this can cause steaming instead of sautéing. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they become tender and release their moisture. The goal is to achieve a golden-brown color, which enhances their flavor and reduces excess liquid.
Once the mushrooms are cooked, add the fresh spinach to the skillet in batches if necessary, as it will wilt and reduce in volume. Stir the spinach gently into the mushrooms, allowing it to cook for 2-3 minutes until it becomes tender and vibrant green. The combination of spinach and mushrooms should now be evenly cooked, with the spinach wilted and the mushrooms softened. At this stage, the mixture will likely have released additional moisture, which needs to be addressed to prevent a soggy quiche.
To drain the excess moisture, transfer the cooked spinach and mushrooms to a colander or a clean kitchen towel. If using a colander, gently press the mixture with a spoon or spatula to release as much liquid as possible. If using a towel, spread the mixture out and gently squeeze or press to remove the moisture. This step is crucial, as excess liquid can make your quiche filling watery and affect the overall texture of the dish. Properly drained vegetables ensure a cohesive and flavorful quiche filling.
After draining, let the spinach and mushroom mixture cool slightly before incorporating it into your quiche filling. This prevents the eggs and cream in the filling from curdling or cooking prematurely. The sautéed vegetables should now be tender, flavorful, and ready to add richness and depth to your mushroom and spinach quiche. This step, though simple, plays a significant role in the success of your dish, ensuring every bite is packed with the perfect balance of flavors and textures.
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Assemble Quiche: Layer vegetables and cheese in crust, pour egg mixture evenly
To assemble your mushroom and spinach quiche, begin by preparing your pie crust. You can use a store-bought crust or a homemade one, ensuring it’s blind-baked for about 10 minutes at 375°F (190°C) to create a sturdy base. Once the crust is ready, let it cool slightly while you prepare the filling. The key to a well-assembled quiche is layering the ingredients evenly to ensure every slice has a balanced mix of flavors and textures. Start by spreading a thin layer of grated cheese (such as Swiss, Gruyère, or cheddar) over the bottom of the crust. This acts as a barrier, preventing the crust from becoming soggy.
Next, layer your sautéed mushrooms and spinach evenly over the cheese. To prepare these vegetables, sauté sliced mushrooms in butter until they release their moisture and turn golden brown, then add fresh spinach and cook until wilted. Season the mixture lightly with salt, pepper, and a pinch of nutmeg to enhance the flavors. Distribute the vegetables uniformly across the crust, ensuring they reach the edges and fill the center. Add another layer of grated cheese on top of the vegetables, reserving some cheese for the final topping if desired. This layering technique ensures the quiche is rich and flavorful throughout.
Once the vegetables and cheese are in place, it’s time to pour the egg mixture. In a bowl, whisk together eggs, heavy cream (or milk), a pinch of salt, and freshly ground pepper until well combined. The ratio is typically 3 eggs to 1 cup of cream, but adjust based on your preference for richness. Slowly pour the egg mixture over the layered vegetables and cheese, taking care to pour it evenly across the surface. Tilt the pie dish slightly if needed to ensure the mixture fills all the gaps and covers the ingredients completely. The egg mixture should reach about ¼ inch from the top of the crust to allow for expansion during baking.
If desired, sprinkle the reserved grated cheese on top for a golden, cheesy crust. You can also add a light sprinkle of paprika or chopped fresh herbs like parsley or chives for added flavor and color. Gently tap the pie dish on the counter to remove any air bubbles and ensure the mixture settles evenly. At this stage, your quiche is fully assembled and ready for baking. Preheat your oven to 375°F (190°C) and bake the quiche for 35-45 minutes, or until the top is golden and the center is set but still slightly jiggly. Let it cool for 10-15 minutes before slicing to allow it to firm up. Assembling the quiche with care ensures a beautiful, delicious result that’s perfect for breakfast, brunch, or a light dinner.
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Baking & Serving: Bake until set, let cool, and slice for a savory meal
Once your mushroom and spinach quiche is assembled, it’s time to focus on the baking and serving process to ensure a perfectly set, flavorful dish. Preheat your oven to 375°F (190°C) while your quiche rests for about 10 minutes. This allows the crust to firm up slightly, preventing it from becoming soggy during baking. Place the quiche on a baking sheet to catch any potential spills and transfer it to the preheated oven. Bake for 35 to 45 minutes, or until the filling is set and the top is lightly golden. The quiche is done when you can gently shake the pan and the center barely jiggles—it should not look wet or runny.
During baking, keep an eye on the crust to ensure it doesn’t burn. If the edges start to darken too quickly, cover them loosely with aluminum foil. Once the quiche is fully baked, remove it from the oven and let it cool on a wire rack for at least 15 to 20 minutes. This resting period is crucial, as it allows the filling to firm up further and makes slicing easier. Rushing this step can cause the quiche to fall apart when cut.
After cooling, the quiche is ready to be sliced and served. Use a sharp knife to cut clean, even portions. For a neat presentation, wipe the knife with a damp cloth between slices to prevent crumbs from sticking. Mushroom and spinach quiche is versatile and can be served warm, at room temperature, or even chilled. Pair it with a fresh green salad, roasted vegetables, or a simple soup for a well-rounded meal.
If you’re serving the quiche as part of a brunch, consider adding a dollop of sour cream or a drizzle of hot sauce for extra flavor. For a more elegant presentation, garnish each slice with a sprinkle of fresh herbs like chives or parsley. Leftovers can be stored in the refrigerator for up to 3 days—simply reheat slices in the oven or microwave to maintain the flakiness of the crust.
Finally, remember that the beauty of a quiche lies in its simplicity and adaptability. Whether you’re preparing it for a casual family dinner or a special gathering, baking until set, letting it cool, and slicing it carefully ensures a savory, satisfying dish that highlights the earthy flavors of mushrooms and spinach. With these steps, your mushroom and spinach quiche will be a standout addition to any table.
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Frequently asked questions
You’ll need pie crust (store-bought or homemade), eggs, heavy cream or milk, mushrooms, spinach, cheese (such as Swiss or cheddar), onion, garlic, salt, pepper, and nutmeg.
Sauté the mushrooms and onions in butter until golden, then add garlic and spinach until wilted. Drain excess moisture to prevent a soggy quiche.
Yes, simply grease your pie dish and pour the egg mixture directly into it without the crust. Bake as usual for a lower-carb option.
Bake at 375°F (190°C) for 35-45 minutes. It’s done when the top is golden and the center is set (not jiggly) when gently shaken. Let it cool for 10 minutes before slicing.
