If you're looking for a versatile dish that feels both comforting and elegant, this Spinach and Mushroom Quiche with Feta is a winner. Perfect for brunch, lunch, or a light dinner, this quiche brings together earthy mushrooms, fresh spinach, and tangy feta in a creamy custard, all nestled in a flaky crust.
Olive oil is the base for sautéing, adding a subtle richness and allowing the vegetables to cook evenly. Mushrooms bring an earthy depth to the dish, while fresh spinach adds a pop of color and nutrients. The eggs and heavy cream create the rich, custardy base. Feta cheese, with its tangy and slightly salty flavor, complements the other ingredients beautifully, while mozzarella cheese melts smoothly into the mixture, enhancing the creaminess. A touch of salt and black pepper brings everything together. Finally, the pre-made pie crust offers convenience without sacrificing taste.
This quiche pairs beautifully with a simple mixed greens salad dressed in a light vinaigrette. For a heartier meal, serve it alongside roasted potatoes or a warm vegetable medley. A crisp white wine, like a Sauvignon Blanc, complements the dish's flavors wonderfully.
First, you'll want to get the oven preheated to 375°F (190°C) so it's ready to go once you've assembled everything. Then, grab a skillet and heat up a tablespoon of olive oil over medium heat. Toss in the sliced mushrooms and let them sauté until they're a nice golden brown—about 5 minutes should do the trick.
Next, add your fresh spinach to the skillet. It only takes a couple of minutes for the leaves to wilt down, so keep an eye on them. Once that's done, remove the skillet from the heat and set it aside for later.
Now, in a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until they're well combined. Stir in the crumbled feta and shredded mozzarella to evenly distribute the cheese throughout the mixture.
Take your pie crust and arrange the sautéed spinach and mushroom mixture evenly on the bottom. Pour the egg and cheese mixture over the top, making sure it spreads out evenly over the vegetables.
Pop it into the oven and bake for 35-40 minutes. You'll know it's done when the top is set and has a nice golden-brown color. Let it cool for about 10 minutes before slicing into it. This resting time helps the quiche set further, making it easier to slice and serve.
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