If you’re searching for a dish that’s both comforting and impressive, look no further than this Savory Mushroom & Spinach Quiche. With a flaky crust and a creamy filling, it perfectly balances earthy mushrooms and vibrant spinach with a hint of nutmeg.
The foundation of any great quiche starts with a good pie crust. You can use a store-bought one for convenience, or make your own if you’re feeling ambitious. The olive oil is used to sauté our vegetables, giving them a lovely, subtle flavor. We’ll start by cooking onions until they’re translucent, which adds a sweet, aromatic base. Next, the mushrooms bring an earthy depth that pairs wonderfully with the slight bitterness of spinach. The cheese of choice is Gruyere, known for its nutty and creamy characteristics, perfect for binding everything together with the eggs and half-and-half mixture. A sprinkle of salt, black pepper, and a touch of nutmeg enhances the flavors without overpowering them.
This quiche pairs wonderfully with a simple mixed green salad tossed in a light vinaigrette. For a more indulgent spread, serve it alongside a fresh fruit platter and some crusty bread. A chilled white wine or a light rosé complements the dish beautifully.
Start by preheating your oven to 375°F (190°C). This ensures that it’s at the right temperature by the time you’re ready to bake. Roll out your pie crust and carefully fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges, and if you’re feeling a bit fancy, crimp the edges for an elegant touch.
Next, grab a skillet and heat up the olive oil over medium heat. Toss in the chopped onions and let them cook until they become translucent, releasing their sweet aroma. Add the sliced mushrooms, giving them about five minutes to brown and develop their flavor. Once they’re ready, stir in the fresh spinach, cooking just until it wilts. This shouldn’t take long — spinach is quick to soften. Take the skillet off the heat and let the mixture cool slightly.
In a separate bowl, crack open the eggs and whisk them together with the half-and-half. Add the salt, pepper, and nutmeg to the mix. This combination is what will give your quiche that creamy, custard-like consistency. Now, spread the slightly cooled mushroom and spinach mixture evenly over the pie crust. Sprinkle the shredded Gruyere cheese over the top, ensuring even coverage.
Pour the egg mixture over the filling, making sure it spreads evenly across the surface. Slide your quiche into the oven and let it bake for 35-40 minutes, or until it’s set and has a nice, golden hue. Once baked, let it cool for about 10 minutes before slicing into it. This resting time helps the quiche set further, making it easier to cut.
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