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- 1 pre-made pie crust (or homemade if preferred) - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (button or cremini work well) - 4 large eggs - 1 cup heavy cream (or half-and-half for a lighter version) - 1 cup shredded cheese (cheddar, mozzarella, or a mix) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste - Olive oil for sautéing Gathering the right ingredients is key. A good pie crust is a must. You can use a store-bought crust to save time or make your own for a personal touch. Fresh spinach adds a bright color and nutrients. I love using button or cremini mushrooms for their rich flavor. For the creamy filling, large eggs and heavy cream bring a nice texture. You can also use half-and-half if you want a lighter option. Cheese adds depth; I suggest a mix of cheddar and mozzarella. Flavors come alive with finely chopped onion and minced garlic. Dried thyme, salt, and pepper enhance the dish. Olive oil is perfect for sautéing your veggies. Each ingredient plays a role in making your quiche truly delicious. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step warms the oven for even cooking. 2. Chop the onion and mushrooms. Mince the garlic. Set these aside for later. 3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. 4. Add the chopped onion to the skillet. Sauté until it gets soft, about 3-4 minutes. 5. Add the minced garlic next. Cook for another minute. You want it fragrant. 6. Now, incorporate the sliced mushrooms. Cook them until browned for about 5-7 minutes. 7. Finally, add the chopped spinach and thyme. Cook until the spinach wilts. Season with salt and pepper. Remove from heat and let it cool a bit. 1. In a mixing bowl, whisk together the eggs and heavy cream. Make sure they blend well. 2. Add the sautéed spinach and mushroom mix into the egg mixture. Stir until combined. 1. Place your pre-made pie crust into a quiche or pie dish. 2. Pour the filling into the crust. Make sure the veggies are spread evenly. 3. Sprinkle the shredded cheese on top of the filling. 4. Bake in the preheated oven for 35-40 minutes. The quiche should be set and golden on top. 5. Allow the quiche to cool for 10 minutes before slicing. Enjoy! To make your quiche shine, start by precooking the crust. This step ensures a crisp base. A soggy crust can ruin the dish. Bake the crust for about 10 minutes before adding the filling. This will keep it firm and flaky. Next, balance the seasonings. Too much salt can overpower the dish. Taste as you go. A sprinkle of pepper and a touch of thyme can enhance the flavors. Adjust to your liking for the best result. Garnish each slice with fresh herbs, like parsley or chives. This adds color and a fresh taste. You can also serve the quiche with a simple side salad. A light mixed greens salad pairs beautifully. Use a vinaigrette for a zesty kick. Consider adding sliced tomatoes or cucumbers for crunch. These sides brighten the meal and make it more complete. To lighten up your quiche, swap heavy cream for half-and-half or milk. This will cut down on calories but keep it creamy. You can also use low-fat cheese for a healthier option. Spinach and mushrooms bring great benefits. Spinach is rich in iron and vitamins. Mushrooms add fiber and antioxidants. Together, they create a nutritious dish that is both tasty and good for you. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and mushrooms for the best flavor and texture in your quiche. Customize Your Cheese: Experiment with different cheeses like feta or goat cheese for a unique twist on the classic flavor. Let It Rest: Allow the quiche to cool for at least 10 minutes before slicing; this helps it set and makes for cleaner slices. Storage Tips: Store leftover quiche in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture. {{image_2}} You can switch things up with your quiche fillings. Try using different veggies like bell peppers, zucchini, or kale. Each adds its own taste and texture. If you want more flavor, consider adding proteins like crispy bacon or diced ham. These meats bring a savory touch that pairs well with spinach and mushrooms. If you need a gluten-free option, use a gluten-free pie crust. You can also make a crustless quiche. Just skip the crust and bake the filling in a greased dish. This method is lighter and saves time. It works well for those who want to avoid carbs. You can spice up your quiche with fresh herbs. Basil, dill, or parsley can brighten the dish. If you want a twist, try different cheeses. Feta, goat cheese, or even pepper jack can offer unique flavors. Mix and match to find your favorite combination. To store leftovers, let the quiche cool completely. Wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. This keeps the quiche fresh and prevents it from drying out. For freezing quiche, cut it into slices. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can take out one slice at a time. Quiche can be frozen for up to three months. The best way to reheat quiche is in the oven. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it with foil. Heat for about 15-20 minutes until warm. You can also use a microwave. Place a slice on a microwave-safe plate. Heat for 1-2 minutes. However, the oven keeps the crust crisp, making it a better choice. Quiche can last in the fridge for about 3-4 days. Store it in an airtight container or tightly wrapped. Watch for signs of spoilage. If you see mold or if it smells off, it’s best to throw it away. Always trust your senses! Can I make quiche ahead of time? Yes, you can make quiche ahead of time. Just prepare it, bake, and then cool it. Wrap it well and store it in the fridge for up to three days. You can also freeze it for up to three months. When ready to eat, reheat it in the oven for best results. How do I know when my quiche is done baking? Check your quiche at around 35 minutes. It should be set in the middle and slightly golden on top. You can also insert a knife; it should come out clean. If it wiggles too much, give it a few more minutes in the oven. What can I use instead of heavy cream? If you want a lighter option, use half-and-half or whole milk. You can also use a plant-based milk with added flour for thickness. This will keep your quiche creamy while cutting back on fat. Can I use frozen spinach instead of fresh? Yes, frozen spinach works well. Just make sure to thaw it and drain any excess water. This prevents the quiche from becoming soggy. Use about 1 cup of frozen spinach to replace 2 cups of fresh. What goes well with spinach mushroom quiche? This quiche pairs perfectly with a light side salad. You can use mixed greens with a simple vinaigrette. Fresh fruit or a crisp cucumber salad also makes a great side. Is quiche typically served hot or cold? Quiche can be served hot, warm, or cold. Many enjoy it right out of the oven, but it tastes just as good chilled. This makes it a versatile dish for any meal. In this blog post, we explored how to make a delicious spinach mushroom quiche. You learned about the essential ingredients, the step-by-step process, and useful tips to perfect your dish. I also shared variations and storage tips. Remember, quiche is versatile. You can customize fillings and crusts to match your taste. With these insights, you can impress everyone at your next meal. Enjoy making your quiche your way!

Spinach & Mushroom Delight Quiche

A delicious quiche filled with fresh spinach, mushrooms, and cheese, perfect for any meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine French
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 pie crust pre-made or homemade
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 4 large eggs
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheese
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for sautéing tablespoons olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
  • Add the minced garlic to the skillet and cook for another minute until fragrant.
  • Incorporate the sliced mushrooms into the skillet and cook until they are browned and have released their moisture, about 5-7 minutes.
  • Add the chopped spinach and thyme to the skillet, and continue cooking until the spinach is wilted. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.
  • In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with additional salt and pepper if desired.
  • Add the sautéed spinach and mushroom mixture into the egg mixture, stirring until everything is well incorporated.
  • Place the pre-made pie crust into a quiche or pie dish. Pour the filling into the crust, making sure the veggies are evenly distributed.
  • Sprinkle the shredded cheese on top of the filling.
  • Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the middle and lightly golden on top.
  • Allow the quiche to cool for 10 minutes before slicing and serving.

Notes

Garnish each slice with fresh herbs for added flavor.
Keyword mushroom, quiche, spinach, vegetarian