Spinach Mushroom Quiche
This recipe creates a savory quiche filled with earthy mushrooms, wilted spinach, and rich Gruyere cheese, all baked in a flaky crust with a creamy egg and half-and-half custard. It's an easy yet elegant dish perfect for breakfast, brunch, or a light main course.
Equipment
- 1 Large Skillet For cooking mushrooms
- 1 Deep Tart Pan or Deep-Dish Pie Pan Preferably with a removable bottom
- 1 Large Bowl For whisking egg mixture
- 1 Whisk To combine eggs and half-and-half
- 1 Rimmed Baking Sheet To catch spills and ensure even baking
Ingredients
Main
- 2 tablespoons olive oil
- 8 ounces sliced button mushrooms
- 2 cloves garlic minced
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 store-bought pie crust
- One 10-ounce box frozen chopped spinach thawed, drained and pressed to remove any water
- 6 ounces Gruyere grated
- 1 1/2 cups half-and-half
- 8 large eggs
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
- Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
- Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
- Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.
Notes
Ensure the thawed spinach is thoroughly drained and pressed to remove excess water; this prevents a watery quiche filling. Brown the mushrooms well to develop their flavor before adding them to the crust. Allowing the quiche to rest for 10-15 minutes after baking is crucial – it helps the custard set properly, making slicing much easier and preventing a runny mess. Consider lightly blind baking the pie crust before filling for an extra-crisp bottom, especially with moist fillings like spinach and mushrooms.