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Spinach and Mushroom Quiche Recipe
Ben Carraoli

Spinach and Mushroom Quiche Recipe

This Spinach and Mushroom Quiche is one of my go-to recipes for a reason. It's incredibly satisfying, looks beautiful on the table, and is surprisingly simple to put together.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Breakfast
Calories: 260
Ingredients Method

Ingredients
  

  • 1 pre-made pie crust 9-inch - A store-bought crust saves time, but a homemade one adds a personal touch. Blind baking it slightly first prevents a soggy bottom.
  • 1 tbsp olive oil - Used for sautéing the vegetables bringing out their natural sweetness and flavor.
  • 1 medium onion diced - This adds a foundational aromatic sweetness to the filling.
  • 3 cloves garlic minced - Provides a pungent, savory depth that complements the mushrooms perfectly.
  • 1 cup mushrooms sliced - Cremini or button mushrooms work well. Sautéing them removes excess moisture and concentrates their earthy taste.
  • 1 cup fresh spinach chopped - Always use fresh spinach. Frozen spinach releases too much water, which can make your quiche soggy.
  • 1 cup broccoli florets lightly steamed & chopped - Adds a nice texture and extra nutrients. Steaming it beforehand ensures it's tender.
  • 4 large eggs - These form the base of the custard filling giving the quiche its structure.
  • 1 cup milk - Whole milk provides a good balance. For an even richer and creamier texture you can use half-and-half or heavy cream.
  • 1 cup shredded cheese cheddar, mozzarella, or Swiss - Grating your own cheese from a block is best; pre-shredded cheeses often have anti-caking agents that affect melting.
  • ½ tsp salt - Enhances all the other flavors in the dish.
  • ½ tsp black pepper - Adds a gentle kick of spice.
  • ¼ tsp nutmeg - This optional spice adds a subtle warmth that beautifully complements the creamy filling.

Method
 

  1. First, get your oven ready. Preheating is crucial for an even bake. Set it to 375°F (190°C). While it heats up, place your pie crust into a 9-inch pie dish. If needed, trim the edges for a neat look. Pre-bake the crust for about 7 minutes. This step, known as blind baking, helps prevent the bottom from becoming soggy once you add the wet filling.
  2. Next, heat the olive oil in a skillet or pan over medium heat. Add the diced onion and minced garlic, cooking until they become fragrant and softened. Then, add the sliced mushrooms and chopped spinach. Continue to cook for another 3-4 minutes until the mushrooms have released their liquid and the spinach has wilted. Finally, stir in the lightly steamed broccoli and cook for two more minutes before removing the pan from the heat.
  3. In a large mixing bowl, crack the four large eggs and whisk them until the yolks and whites are well combined. Pour in the milk (or half-and-half) and continue to whisk. Season the mixture with salt, pepper, and a pinch of nutmeg if you're using it. Whisk everything together until the custard is smooth and uniform. This will be the rich and creamy heart of your quiche.
  4. Now it’s time to bring it all together. Spread the sautéed vegetable mixture evenly across the bottom of your pre-baked pie crust. Sprinkle the shredded cheese over the vegetables. Carefully pour the egg custard mixture over everything, making sure it fills the crust evenly. Place the quiche in the preheated oven and bake for 35-40 minutes. You'll know it's done when the center is set (it should only have a slight jiggle) and the top is a beautiful golden brown.
  5. Once baked, remove the quiche from the oven and let it rest on a cooling rack for at least 10 minutes. This is an important step, as it allows the custard to fully set, making it much easier to slice cleanly. If you try to cut it while it’s piping hot, it may fall apart. After it has rested, you can slice it into wedges and serve it warm.