Looking for a dish that effortlessly combines elegance and comfort? This Savory Mushroom Spinach Quiche is your answer. It's a perfect blend of earthy mushrooms, fresh spinach, and creamy cheeses, all nestled in a flaky crust.
Pie crust: The base of our quiche. You can use a store-bought one to save time, or make your own if you’re feeling adventurous.
Olive oil: Adds a touch of richness and helps sauté the vegetables without sticking.
Mushrooms: Earthy and savory, they add depth and umami flavor.
Spinach: Fresh, vibrant, and healthy, providing a pop of color and nutrients.
Onions: Their sweetness balances the savory mushrooms beautifully.
Eggs: They bind everything together while providing protein and a custardy texture.
Heavy cream: Makes the quiche luxuriously rich and smooth.
Gruyere cheese: Creamy and slightly nutty, it elevates the flavor profile.
Mozzarella cheese: Adds a gooey, melty texture and mild flavor.
Salt and pepper: Essential seasonings that enhance all the other flavors.
This quiche pairs beautifully with a simple green salad and a glass of chilled white wine. For a heartier meal, serve alongside roasted potatoes or a bowl of soup. It’s also delicious at room temperature, making it perfect for brunch buffets or picnics.
First, preheat your oven to 375°F (190°C). This gives you time to prep everything else while the oven gets nice and hot. Next, grab a skillet and heat up a tablespoon of olive oil over medium heat. Toss in your finely chopped onions and sauté them until they’re translucent and softened. This usually takes about 5 minutes.
Once the onions are ready, add the sliced mushrooms to the skillet. Cook them until they release their moisture and start to brown. Don’t rush this step — letting them brown adds so much flavor. Then, stir in the chopped spinach. It only takes a minute or two to wilt down, so keep an eye on it. When it's wilted, take the skillet off the heat.
In a mixing bowl, whisk together the eggs, heavy cream, a pinch of salt, and a dash of pepper. Whisk until the mixture is smooth and well combined. Stir in the shredded Gruyere and Mozzarella cheeses, making sure they are evenly distributed.
Now, spread the mushroom and spinach mixture evenly over the unbaked pie crust. Pour the egg and cheese mixture over the top, ensuring everything is nicely covered. Pop the quiche into your preheated oven and bake for 35-40 minutes. You’ll know it’s done when the top is golden brown and the center is set but still slightly jiggly.
Let the quiche cool for a few minutes before slicing. This helps everything settle and makes for cleaner cuts. Serve warm and enjoy!
Share