If you're looking for a dish that combines elegance with comfort, the Savory Spinach and Mushroom Quiche is your go-to. Packed with rich flavors and warm textures, it's perfect for brunch, lunch, or a light dinner!
Pie crust: The foundation of your quiche, providing a buttery, flaky base. You can use store-bought for convenience or homemade if you're feeling adventurous.
Olive oil: Used to sauté the vegetables, bringing out their natural flavors.
Mushrooms: Add earthy depth and umami to the dish. Any variety will do, but button or cremini mushrooms are classic choices.
Spinach: Brings a pop of color and nutrition. Fresh spinach works best for a tender texture.
Onion: Provides sweetness and aromatic depth, balancing the savory ingredients.
Garlic: Enhances the flavor profile with its pungent, aromatic notes.
Eggs: The binding agent, giving the quiche its custard-like texture.
Heavy cream: Creates a rich and creamy filling, balancing the eggs.
Gruyere cheese: Offers a nutty, slightly sweet flavor that melts beautifully.
Salt, pepper, and nutmeg: Essential seasonings that enhance and round out the flavors.
This quiche pairs wonderfully with a simple green salad dressed in a light vinaigrette. For a heartier meal, serve with roasted potatoes or a cup of tomato soup.
Preheat your oven to 375°F (190°C). This ensures it's hot and ready the moment your quiche is assembled. While that's heating up, roll out your pie crust into a 9-inch pie dish. Press it gently into the dish to form a snug fit, ensuring no air bubbles beneath.
Grab a skillet and heat your olive oil over medium heat. Toss in the onions and cook until they turn translucent, about 5 minutes. This step softens them and releases their sweetness.
Add the mushrooms and garlic to the skillet. Sauté until the mushrooms are tender and all their liquid has evaporated, usually around 7 minutes. Stir in the spinach next. It will wilt quickly, so keep an eye on it. Once wilted, remove the pan from heat and set it aside.
In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Ensure it's well mixed; this will be the creamy custard filling your quiche.
Spread the spinach and mushroom mixture evenly in the pie crust, creating a uniform layer. Sprinkle the Gruyere cheese evenly over the vegetables. Finally, pour the egg mixture over the top, ensuring it fills the crust nicely.
Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. You'll know it's done when a knife inserted in the center comes out clean. Let it cool slightly before slicing to serve.
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