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–+ servings
Tasty Spinach Mushroom Quiche

Savor the Comfort of Tasty Spinach Mushroom Quiche Tonight

This Tasty Spinach Mushroom Quiche is a versatile, scrumptious centerpiece for brunch or meal prep, featuring a flaky crust and creamy, veggie-filled custard.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 9-inch unbaked pie crust Substitution: Use gluten-free crust for a gluten-free option.
For the Filling
  • 1 tablespoon olive oil Substitution: Can use butter for a richer taste.
  • 1 cup sliced mushrooms Substitution: Swap half for caramelized onions for sweetness.
  • 1 cup fresh spinach, chopped Substitution: Kale can be used instead for a different flavor.
  • 1/2 cup diced onion
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream Substitution: Use half-and-half for a lighter option.
  • 1 1/2 cups shredded Swiss cheese Substitution: Gruyere or cheddar can be used for varying flavors.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme

Equipment

  • Skillet
  • Mixing Bowl
  • Pie dish
  • whisk

Method
 

Step‑by‑Step Instructions for Tasty Spinach Mushroom Quiche
  1. Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a pie dish, ensuring it's evenly fitted.
  2. In a skillet over medium heat, add olive oil. Toss in diced onion and cook for about 3-4 minutes until soft and translucent.
  3. Add sliced mushrooms to the skillet with the onions. Sauté for 5-7 minutes until they release their moisture and begin to brown.
  4. Stir in chopped fresh spinach and cook for an additional 1-2 minutes until the spinach wilts down.
  5. In a large bowl, whisk together eggs, milk, and heavy cream. Add salt, black pepper, garlic powder, and dried thyme. Mix until combined.
  6. Spread the sautéed mixture evenly across the pie crust. Sprinkle shredded Swiss cheese on top.
  7. Carefully pour the egg custard mixture over the filling in the crust, ensuring it evenly covers all ingredients.
  8. Transfer the quiche to the preheated oven and bake for 35-40 minutes until the center is set and the top is lightly golden.
  9. Once baked, cool for at least 10 minutes before slicing. Serve warm, at room temperature, or chilled.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Allow the quiche to cool completely for about 10 minutes after baking for cleaner cuts. Use a sharp knife to slice the quiche and wipe it clean between cuts.

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