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Spinach and mushroom quiche Recipe

French · Main course · 70 min total

A classic French quiche filled with sautéed spinach, earthy mushrooms, and a creamy egg custard, all nestled in a flaky pie crust. Perfect for brunch or a light dinner.

Ingredients

• 1 (9-inch) unbaked pie crust
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 5 oz fresh spinach
• 4 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 a fork. Line with parchment and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, and bake 5 more minutes until lightly golden. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add mushrooms and cook until they release their liquid and start to brown, about 8 minutes. Add garlic and cook 1 minute.
3. Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat, drain any excess liquid, and let cool slightly.
4. In a medium bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
5. Spread the spinach-mushroom mixture evenly over the bottom of the pre-baked crust. Sprinkle Gruyère cheese on top. Pour the egg mixture over the filling.
6. Bake at 375°F for 30-35 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 lighter version, substitute half-and-half for the heavy cream and milk.
• Quiche can be made ahead and reheated in a 350°F oven for 10-15 minutes.
• Store leftovers in the refrigerator for up to 3 days.

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