Spinach Mushroom Quiche: A Delicious & Healthy Recipe

Spinach Mushroom Quiche: Prepare to be transported to a cozy French bistro with every delectable bite of this classic dish! Imagine a flaky, buttery crust cradling a creamy, savory filling bursting with earthy mushrooms and vibrant spinach. It’s a symphony of textures and flavors that will tantalize your taste buds and leave you craving more.

Quiche, with its humble beginnings as a simple Lorraine pie in the Alsace-Lorraine region of France, has evolved into a beloved culinary staple enjoyed worldwide. While the original featured bacon and custard, countless variations have emerged, each reflecting regional ingredients and personal preferences. Our Spinach Mushroom Quiche pays homage to the traditional while embracing the wholesome goodness of fresh vegetables.

What makes this quiche so irresistible? It’s the perfect balance of richness and lightness. The creamy custard provides a luxurious mouthfeel, while the spinach and mushrooms add a delightful earthiness and satisfying chew. It’s incredibly versatile, equally at home on a brunch buffet, a light lunch plate, or even a sophisticated dinner table. Plus, it’s surprisingly easy to make, making it a winner for both novice and experienced cooks alike. So, gather your ingredients and let’s embark on a culinary adventure to create this unforgettable Spinach Mushroom Quiche!

this Recipe

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water
• For the Filling:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 10 ounces fresh spinach, roughly chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon nutmeg
• 1 cup shredded Gruyere cheese
• 1/2 cup shredded Parmesan cheese

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is crucial for a flaky crust!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to chill, which will result in a tender and flaky crust. I usually chill mine for an hour, just to be safe.
5. After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle.
6. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
7. Trim any excess dough from the edges of the pie plate. You can crimp the edges for a decorative look, or simply press them down with a fork.
8. Prick the bottom of the crust several times with a fork. This will prevent the crust from puffing up during baking.
9. Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape while baking.
10. Bake the crust in a preheated oven at 375°F (190°C) for 15 minutes.
11. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Keep a close eye on it so it doesn’t burn!
12. Remove the crust from the oven and let it cool slightly while you prepare the filling.

Preparing the Filling:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the sliced mushrooms and cook until they release their moisture and become tender, about 8-10 minutes. Don’t overcrowd the pan; cook in batches if necessary to ensure even browning.
5. Add the chopped spinach to the skillet and cook until it wilts, about 2-3 minutes.
6. Season the vegetable mixture with salt and pepper.
7. Remove the skillet from the heat and let the mixture cool slightly.
8. In a large bowl, whisk together the eggs, heavy cream, milk, and nutmeg.
9. Stir in the Gruyere cheese and Parmesan cheese.
10. Add the cooled vegetable mixture to the egg mixture and stir to combine.

Assembling and Baking the Quiche:

1. Pour the filling into the pre-baked pie crust. Make sure the vegetables are evenly distributed.
2. Bake the quiche in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and lightly golden brown. The center should be just slightly jiggly.
3. Let the quiche cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and makes it easier to cut.

Tips for the Perfect Quiche:

• Use Cold Butter: Cold butter is essential for a flaky crust. Make sure the butter is very cold before cutting it into the flour.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to chill, which will result in a tender and flaky crust.
• Blind Bake the Crust: Blind baking the crust prevents it from becoming soggy when you add the filling.
• Don’t Overbake the Quiche: Overbaking the quiche will result in a dry and rubbery filling. The center should be just slightly jiggly when it’s done.
• Let it Cool: Letting the quiche cool before slicing allows the filling to set completely and makes it easier to cut.
• Customize Your Filling: Feel free to add other vegetables, meats, or cheeses to the filling. Some other great additions include bacon, ham, sausage, asparagus, broccoli, or cheddar cheese.
• Make it Ahead: You can prepare the crust and filling ahead of time and assemble the quiche just before baking. The unbaked quiche can be stored in the refrigerator for up to 24 hours.
• Freezing Instructions: Baked quiche can be frozen for up to 2 months. Let the quiche cool completely, then wrap it tightly in plastic wrap and aluminum foil. To reheat, thaw the quiche in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.

Variations:

• Crustless Quiche: For a lighter option, you can make this quiche without a crust. Simply grease a pie plate and pour the filling directly into the plate. Reduce the baking time by about 10-15 minutes.
• Different Cheeses: Experiment with different cheeses in the filling. Some other great options include Swiss cheese, Monterey Jack cheese, or goat cheese.
• Add Meat: Add cooked bacon, ham, or sausage to the filling for a heartier quiche.
• Vegetarian Options: Use different vegetables like roasted red peppers, zucchini, or sun-dried tomatoes.

Serving Suggestions:

• Serve the quiche warm or at room temperature.
• Serve with a side salad for a complete meal.
• Quiche is also great for brunch, lunch, or dinner.
• It’s perfect for potlucks, picnics, and parties.

This Spinach Mushroom Quiche is a delightful and versatile dish that’s perfect for any occasion. I hope you enjoy making and eating it as much as I do!

Conclusion:

So there you have it! This Spinach Mushroom Quiche isn’t just another recipe; it’s a culinary adventure waiting to happen. I truly believe this will become a staple in your kitchen, and here’s why: the creamy, cheesy filling, the earthy mushrooms, and the vibrant spinach all come together in perfect harmony. It’s a symphony of flavors and textures that will tantalize your taste buds and leave you wanting more. Plus, it’s surprisingly easy to make, even for beginner bakers. Forget those complicated, fussy quiche recipes – this one is straightforward and yields consistently delicious results.

But the best part? It’s incredibly versatile! Serve it warm for a comforting brunch or light lunch, or enjoy it cold straight from the fridge for a quick and satisfying snack. Pair it with a simple green salad for a complete and balanced meal. For a heartier option, add a side of roasted potatoes or a crusty baguette for dipping into that luscious filling. And don’t be afraid to get creative with your toppings! A sprinkle of red pepper flakes adds a touch of heat, while a dollop of sour cream or crème fraîche elevates the richness.

Serving Suggestions and Variations:

• Brunch Star: Serve warm with mimosas and fresh fruit for a delightful brunch spread.
• Lunchtime Delight: Pack a slice in your lunchbox for a satisfying and healthy midday meal.
• Dinner Winner: Pair with a side salad and roasted vegetables for a complete and comforting dinner.
• Crustless Option: For a gluten-free version, skip the crust and bake the filling in a greased pie dish.
• Protein Boost: Add cooked bacon, ham, or sausage for a heartier quiche.
• Vegetable Medley: Experiment with different vegetables like bell peppers, zucchini, or asparagus.
• Cheese Please: Try different cheeses like Gruyere, Swiss, or Monterey Jack for a unique flavor profile.

I’m confident that this Spinach Mushroom Quiche will become a family favorite. It’s the perfect dish to impress your guests, satisfy your cravings, and nourish your body. It’s also a fantastic way to sneak in some extra veggies for picky eaters! I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below – I can’t wait to see your creations! Happy baking, and enjoy every delicious bite of your homemade Spinach Mushroom Quiche!