Mushroom and Spinach Quiche
A delightful twist on the classic quiche, this Mushroom and Spinach Quiche combines earthy mushrooms with fresh spinach and a blend of cheeses for a savory breakfast or brunch option. Perfect for impressing guests with minimal effort, it fits well within vegetarian diets and can be adapted for gluten-free needs. Packed with flavor, this quiche is great for any meal of the day.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
1 9-inch pie crust
2 tbsp olive oil
1 cup diced mushrooms
2 cups fresh spinach
4 large eggs
1 cup heavy cream
1/2 cup shredded Gruyere cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
Instructions
1. Preheat oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie pan.
3. Heat olive oil in a pan over medium heat. Add mushrooms and sauté until golden brown.
4. Add the spinach to the pan and cook until wilted. Remove from heat.
5. In a bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg.
6. Spread the mushroom and spinach mixture evenly in the pie crust.
7. Sprinkle the Gruyere, mozzarella, and Parmesan cheeses over the vegetables.
8. Pour the egg mixture over the filling, ensuring even distribution.
9. Bake for 35-40 minutes or until the center is set and the top is golden brown.
10. Allow the quiche to cool for a few minutes before slicing and serving.
Storage
Store cooled quiche in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat oven to 350°F and bake the quiche for 10-15 minutes, or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
