If you're craving a dish that's both comforting and elegant, this Mushroom and Spinach Quiche is your answer. It's a delightful way to make the most of fresh, seasonal produce and a wonderful addition to any meal, whether it's breakfast, brunch, or even a light dinner.
The base of our quiche is a classic pie crust, which provides a flaky, buttery foundation. We sauté mushrooms to bring out their earthy, umami flavor. Fresh spinach adds a pop of color and nutrients. The eggs and heavy cream come together to form a rich, custardy filling. A blend of Gruyere, mozzarella, and Parmesan cheeses adds depth, creaminess, and a bit of tang. Finally, a touch of salt, black pepper, and nutmeg rounds out the flavors with a subtle warmth.
This quiche pairs beautifully with a simple green salad tossed in a light vinaigrette. For a heartier meal, serve it alongside roasted potatoes or a bowl of soup. It’s also lovely with a glass of chilled white wine or sparkling water with a twist of lemon.
First, preheat your oven to 375°F. While it’s warming up, roll out your pie crust and gently press it into a 9-inch pie pan. Make sure it's snug against the sides and trim any excess dough. You want a nice, even edge.
Next, heat up the olive oil in a pan over medium heat. Toss in your diced mushrooms and let them cook until they’re golden brown and have released their moisture. It usually takes about 5-7 minutes. Add the spinach to the pan next. It’ll wilt quickly, so keep an eye on it. Once it’s soft and vibrant, remove the pan from the heat and let the mixture cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until the mixture is smooth and well-combined. This forms the creamy base of your quiche.
Spread the mushroom and spinach mixture evenly over the bottom of the pie crust. Now, sprinkle the Gruyere, mozzarella, and Parmesan cheeses over the top. Try to distribute them evenly so every bite is cheesy and delicious.
Pour the egg and cream mixture over everything, making sure it seeps down into all the nooks and crannies. Place the quiche on a baking sheet (to catch any spills) and slide it into the oven.
Bake for 35-40 minutes. You’ll know it’s done when the center is set (give it a gentle jiggle to check) and the top is a beautiful golden brown. Let it cool for a few minutes before slicing — the filling will set up a bit more as it cools.
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