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Spinach Mushroom Quiche

Spinach Mushroom Quiche Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) unbaked pie crust
  • 10 oz frozen chopped spinach, thawed
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp olive oil or butter
  • 1/2 small yellow onion, diced
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup shredded Gruyère cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp freshly grated nutmeg

Method
 

  1. Preheat oven to 375°F (190°C). Line the pie crust with parchment and fill with pie weights. Bake 15 mins, remove weights and parchment, bake 5 to 7 mins until dry. Let cool.
  2. Heat oil in a skillet over medium-high. Add mushrooms and onion, cook 6 to 8 mins until liquid evaporates and mushrooms brown. Add garlic, cook 1 min. Cool.
  3. Squeeze spinach very dry in a towel. Whisk eggs, cream, salt, pepper, and nutmeg. Stir in spinach, mushroom mixture, and 3/4 cup cheese.
  4. Sprinkle remaining 1/4 cup cheese over crust. Pour in filling and top with the last of the cheese. Bake 35 to 40 mins until edges are puffed and center jiggles slightly.
  5. Let quiche rest 10 mins before slicing. Serve warm or at room temperature.

Notes

The spinach must be bone-dry to avoid a soggy quiche. If you don’t have pie weights, dried beans work just as well. The quiche will continue to cook slightly as it rests, so pull it when the center still has a little wobble.