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Spinach and Mushroom Quiche

A comforting quiche filled with earthy mushrooms, fresh spinach, creamy cheese, and a flaky crust, perfect for any meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dinner
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Filling
  • 1 3/4 cups chopped mushrooms Button or cremini mushrooms work great. Fresh is always best for flavor!
  • 2/3 cup fresh spinach, chopped Baby spinach is a fantastic choice for its tenderness and flavor.
  • 2 tbsp olive oil Use high-quality extra-virgin olive oil for a rich taste.
  • 1 tsp kosher salt, divided Helps to enhance all the flavors in the dish.
  • 2/3 cup thinly sliced leek (or onion) Leeks add sweetness, but yellow onions can be substituted in a pinch.
Quiche Base
  • 4 large eggs Fresh, organic eggs yield the best flavor.
  • 1 1/3 cups cream or milk Use heavy cream for a rich quiche or whole milk for a lighter version.
  • 2/3 cup packed grated cheese (Gruyère, Swiss, or mild cheddar) Gruyère provides a nutty flavor that pairs beautifully, but feel free to use your favorite cheese.
  • 1 single-crust pie dough Ensure it's chilled before use.

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Toss the mushrooms, spinach, and leeks with olive oil and 1/2 tsp kosher salt on a baking sheet.
  3. Roast for 12-15 minutes, flipping halfway through until browned.
  4. Transfer to a large bowl and allow to cool. Wipe the baking sheet clean and return it to the lower third rack in the oven to keep warm.
Prepare the Crust
  1. Place the pie dough in a 9-inch pie dish, crimping the edges as desired.
  2. Freeze the pie crust for 10-15 minutes until firm. This helps prevent sogginess!
Make the Filling
  1. In the bowl with the roasted vegetables, add the eggs, cream (or milk), cheese, and the remaining 1/2 tsp kosher salt.
  2. Whisk until the mixture is frothy and well combined.
Bake the Quiche
  1. Place the pie crust on the preheated baking sheet.
  2. Pour the filling into the crust and bake for 15 minutes at 425°F.
  3. Reduce the oven temperature to 300°F and continue baking for an additional 20-25 minutes, until the center is mostly set but still slightly wobbly, reaching 150°F internally.
Cool and Serve
  1. Let the quiche rest for 20 minutes at room temperature to set before slicing.

Notes

Ingredient quality matters. Choose fresh vegetables and high-quality cheese for the best flavor. The quiche can be frozen before baking for easy meals later.