Herbed Mushroom and Spinach Quiche

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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Welcome to a delightful recipe that combines earthy flavors with creamy textures: Herbed Mushroom and Spinach Quiche. This quiche is perfect for brunch or a light dinner, featuring a delicious blend of mushrooms, fresh spinach, and aromatic herbs.

Ingredients for Herbed Mushroom and Spinach Quiche

The pre-made pie crust serves as a convenient and flaky base, holding all the delicious fillings securely. Olive oil is used to sauté the vegetables, providing a subtle, rich flavor. The star of the show, sliced mushrooms, bring an earthy depth to the dish, while fresh spinach adds vibrant color and a nutritional boost. Minced garlic enhances the aroma, and the combination of dried thyme and rosemary gives the quiche a herby, slightly floral note. Eggs and heavy cream create a smooth, custardy filling. Grated Parmesan cheese adds a savory, nutty finish to the mix, while salt and black pepper season the entire quiche to perfection.

Tips & Tricks

  • Pre-bake the crust for a few minutes to avoid a soggy bottom.
  • Use a mix of mushroom varieties for a more complex flavor.
  • To make it gluten-free, use a gluten-free pie crust.
  • Test the center with a knife; it should come out clean when the quiche is done.

Serving Suggestions

Pair this quiche with a fresh, crisp green salad tossed in a light vinaigrette. It also goes well with roasted potatoes or a side of fruit for a well-rounded meal. A glass of chilled white wine, like Sauvignon Blanc, complements the quiche beautifully.

Frequently Asked Questions

Can I use milk instead of heavy cream?
Yes, but the texture will be less rich and creamy. Consider using half-and-half as an alternative.
Can I add meat to this quiche?
Absolutely! Cooked bacon or ham would be a wonderful addition to the mix.
How long does the quiche last?
Store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Herbed Mushroom and Spinach Quiche Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures it's ready by the time your quiche is assembled. Roll out the pre-made pie crust and gently press it into a 9-inch pie pan. Trim any excess crust from the edges to keep it neat.

Heat up 2 tablespoons of olive oil in a skillet over medium heat. Add your sliced mushrooms and sauté them until they turn golden brown, which should take about 5 minutes. This helps to release their flavors and moisture.

Next, add the minced garlic and fresh spinach to the skillet. Cook until the spinach has wilted, about 2 minutes. Stir in the dried thyme and rosemary, then remove the skillet from heat. This mixture will form the flavorful base of your quiche.

In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, and black pepper until smooth. This creamy mixture will envelop your vegetables and fill the quiche with rich flavor.

Spread the mushroom and spinach mixture evenly over the pie crust. Pour the egg and cream mixture over the top, ensuring even coverage. The liquid will seep into the vegetables, creating a cohesive filling.

Bake the quiche in your preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. Let it cool for at least 10 minutes before slicing and serving. This resting time helps the quiche hold its shape when cut.

Why You'll Love This Recipe

  • Quick and easy to prepare with a pre-made pie crust.
  • Packed with nutritious vegetables and rich flavors.
  • Perfect for serving at gatherings or enjoying leftovers.
  • Customizable with your favorite herbs and cheeses.

Ingredients

1 pre-made pie crust
2 tablespoons olive oil
1 cup sliced mushrooms
1 cup fresh spinach
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 large eggs
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and press it into a 9-inch pie pan. Trim any excess crust from the edges.
3. In a skillet, heat olive oil over medium heat. Sauté the sliced mushrooms until they are golden brown, about 5 minutes.
4. Add the garlic and spinach to the skillet, cooking until the spinach is wilted, about 2 minutes. Stir in the thyme and rosemary, then remove from heat.
5. In a mixing bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper until smooth.
6. Spread the mushroom and spinach mixture evenly over the prepared pie crust.
7. Pour the egg and cream mixture over the vegetables in the crust, ensuring even coverage.
8. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
9. Allow the quiche to cool for at least 10 minutes before slicing and serving.

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