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Mushroom and Spinach Quiche Recipe

French · Main course · 65 min total

A savory, creamy quiche filled with earthy mushrooms and tender spinach, perfect for brunch or a light dinner.

Ingredients

• 1 9-inch unbaked pie crust
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 5 oz fresh spinach
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup shredded Gruyère cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish, crimp edges, and prick bottom with fork. Line with parchment and fill with pie weights. Bake for 10 minutes, remove weights and parchment, and bake 5 more minutes until lightly golden. Set aside.
2. In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook until they release liquid and start to brown, about 5 minutes. Add garlic and cook 1 minute.
3. Add spinach to skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly. Drain any excess liquid.
4. In a medium bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg.
5. Spread the mushroom-spinach mixture evenly over the bottom of the pre-baked crust. Sprinkle Gruyère cheese on top. Pour the egg mixture over the filling.
6. Bake for 35-40 minutes, until the center is set and the top is golden brown. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Tips

• For a crispier crust, brush the pre-baked crust with a beaten egg white before adding filling.
• Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.
• Substitute Swiss or cheddar cheese for Gruyère if desired.

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