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Spinach and Mushroom Quiche

Irresistibly Easy Spinach and Mushroom Quiche Recipe

This Spinach and Mushroom Quiche marries earthy mushrooms and fresh spinach with creamy Gruyère, creating a deliciously versatile dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quiche Filling
  • 8 oz Mixed Mushrooms Offer a deliciously earthy umami flavor, use cremini, button, or shiitake
  • 1.5 cups Gruyère Cheese Shredded, opt for aged Gruyère for a more pronounced taste
  • 1 tbsp Garlic Freshly minced for robust aroma
  • 5 oz Baby Spinach Can substitute with kale or Swiss chard
  • 1.5 cups Sweet Onion Diced, adds natural sweetness
  • 2 tbsp Extra-Virgin Olive Oil For sautéing vegetables
  • 6 Large Eggs Room temperature for smooth blending
  • 1/4 cup Whole Milk Adds creaminess to the custard
  • 1/4 cup Half-and-Half Can consider plant-based milk as a lighter version
  • 1/4 tsp Salt Enhances flavor
  • 1/4 tsp Ground Black Pepper Freshly ground preferred
  • 1 tbsp Fresh Thyme Leaves Stripped from stems
  • 1 tbsp Dijon Mustard Optional but recommended
For Baking
  • Cooking Spray or Oil To coat quiche pan

Equipment

  • 9-inch pie or quiche pan
  • large skillet
  • Medium Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) to ensure even baking.
  2. Slice the mixed mushrooms and dice the sweet onions. Mince the garlic and shred the Gruyère cheese.
  3. In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add sliced mushrooms and sauté for about 8 minutes until browned. Add onions and garlic, cook for another 5 minutes until softened. Stir in spinach until wilted, about 1-2 minutes. Remove from heat and let cool.
  4. In a medium bowl, whisk together eggs, whole milk, half-and-half, Dijon mustard, and thyme. Season with salt and pepper. Whisk until smooth.
  5. Fold the cooled vegetable mixture into the custard mixture, then mix in shredded Gruyère cheese gently.
  6. Grease the quiche pan with cooking spray or oil. Pour the filling into the pan and spread evenly.
  7. Bake in the preheated oven for about 30 minutes or until filling is set and top is golden brown. Tent with foil if browning too quickly.
  8. Allow the quiche to rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best flavor, use fresh ingredients, especially garlic and Gruyère cheese. Letting the eggs reach room temperature improves the custard texture.

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