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Spinach and Mushroom Quiche

A hearty and delicious quiche filled with sautéed mushrooms, fresh spinach, and creamy cheese, all wrapped in a flaky crust, perfect for brunch or any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: French, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetable Filling
  • 1 3/4 cups chopped mushrooms Opt for cremini or button mushrooms for the best flavor.
  • 2/3 cup fresh spinach (chopped) Make sure it’s fresh for that bright taste.
  • 2 tbsp olive oil A quality extra-virgin olive oil enhances the flavors.
  • 1 tsp kosher salt (divided) Seasoning helps to bring out the natural tastes of the veggies.
  • 2/3 cup thinly-sliced leek or onion Leeks add a subtle sweetness; onions can be used as a substitute.
Quiche Base
  • 4 large eggs Use organic or free-range eggs for a richer flavor.
  • 1 1/3 cups cream or milk Cream adds a luxurious richness, while milk keeps it lighter.
  • 2/3 cup packed grated cheese (Gruyère, Swiss, or mild cheddar) Gruyère is recommended for its nutty flavor.
  • 1 single-crust pie dough Homemade or store-bought; make sure it’s chilled before use.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the chopped mushrooms, chopped spinach, and sliced leeks with olive oil and 1/2 teaspoon of kosher salt on a baking sheet. Roast for about 12-15 minutes, flipping halfway until browned.
  3. Transfer the roasted vegetables to a large bowl to cool. Wipe the baking sheet clean and keep it in the oven on the lower third rack.
  4. Place the pie dough into a 9-inch pie dish and crimp the edges as desired. Freeze for 10-15 minutes to firm up.
Assembly & Baking
  1. In the bowl with the cooled roasted vegetables, add the eggs, cream (or milk), cheese, and remaining 1/2 teaspoon of salt. Whisk until frothy.
  2. Retrieve the chilled pie crust from the freezer and place it on the preheated baking sheet.
  3. Pour the filling into the crust and bake at 425°F for 15 minutes. Then, reduce the temperature to 300°F (150°C) and continue to bake for 20-25 minutes, until the center is just set and the internal temperature reaches 150°F (65°C).
Cooling & Serving
  1. Allow the quiche to rest at room temperature for 20 minutes before slicing into wedges.

Notes

Use room temperature ingredients for a fluffier texture. Flavors intensify with proper roasting, and leftovers can be stored in the fridge for up to 3 days.