Spinach mushroom quiche recipe
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- Dish type
- Pies and tarts
- Mushroom quiche
Spinach, mushrooms, cheese, parsley and garlic pack this vegetarian quiche with flavour. The recipe is easily doubled.
25 people made this
- 1 prepared 23cm pastry case
- 4 eggs
- 180ml milk
- 1 tablespoon chopped fresh parsley
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 140g fresh spinach leaves
- 225g sliced fresh mushrooms
- 1/2 onion, sliced
- 60g feta cheese, crumbled
- 60g Swiss cheese, grated, divided
MethodPrep:15min ›Cook:45min ›Extra time:30min cooling › Ready in:1hr30min
- Preheat oven to 200 C / Gas 6.
- Whisk eggs, milk, parsley, garlic, salt, black pepper and nutmeg in a bowl.
- Gently combine spinach, mushrooms, onion and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pastry case; top with half the Swiss cheese.
- Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking tray.
- Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A skewer inserted into the centre of the filling should come out clean. Cool for 30 minutes before serving.
Reviews & ratingsAverage global rating:(126)
Reviews in English (108)
by Nancy Overgaard
This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree with the first review; I would fry the onions, mushrooms, and garlic, then wilt the spinach in with it before adding it to the pie plate. I made it exactly like the recipe, and it turned out ok, but I think it would be a little less likely for the cheese to brown and turn tough in the middle if it wasn't so heaped up so high with the raw veggies! It was completely out of the egg mixture for most of the cookiing time.-02 May 2012
by Kim Rust
This was a pretty good recipe, but head's up that you really need to cook the spinach before you put it in the quiche. They left that step out, which I figured out when I saw the massive amounts of spinach. One plus is the recipe conveniently is set up for making two - one to freeze for later.-01 May 2012
This gets 5 stars from me because I changed it based on the ingredients I had on hand, and it still was great! Here's the changes: 1 deep dish pie crust; 1 can spinach, drained and squeezed dry; 1 tsp. onion powder; 1 tsp. garlic powder; 1/2 tsp. seasoned salt; 1 1/2 c. shredded Mexican blend cheese; 1/2 c. Parmesan cheese...didn't layer anything; beat the eggs and mixed it all together...baked at 350 degrees for 1 hour and cooled for 1/2 hour. It turned out tasty and wonderful!-05 May 2012
A quiche is a tart made with pie crust and a creamy, savory custard filling. The simplest version calls for eggs, heavy cream, whole milk, salt, and pepper, but quiche often stars cheese (we're fans of cooking with sharp Swiss and cheddar cheese), meat, and all kinds of vegetables. If you're looking for a recipe that is delicious for brunch or dinner, look no further than these quiche recipes.
Bacon is a classic ingredient in quiche, for obvious reasons. Our Bacon and Spinach Quiche is filling, rich, and just the thing that you'll want to eat for an extra-special breakfast. Another delicious option is our Bacon and Scallion Quiche, which gets its flavor and stunning appearance from the two main ingredients&mdashno guest will pass this recipe up.
Another classic combination that works so well in a quiche is spinach and cheese. Our Spinach-and-Cheddar Slab Quiche switches things up because it's made with store-bought all-butter puff pastry rather than the usual pâte brisée. For the filling, the two star ingredients are layered on the bottom of the tart, then topped with the egg and cream custard.
Of course, we have several other vegetarian quiche recipes to serve. Our Potato-Crusted Herb Quiche is extra special. Instead of the usual pastry crust, there's a surprising (but equally delicious) base: thinly sliced potatoes! They're tossed with olive oil, salt, and pepper, arranged in a pie dish, and baked before being topped with the egg mixture. We're sure that you'll also devour our colorful Rainbow-Chard Quiche and Cherry Tomatoes and Pecorino Quiche, too.
Your family and friends will love to feast on these quiche recipes, whether at the breakfast table, over brunch, or for a light but satisfying dinner.
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Spinach Mushroom Quiche
Made with fresh spinach, mushrooms, Gruyère cheese and milk, this spinach and mushroom quiche recipe makes a healthy breakfast, brunch or lunch.
- Author: Stephanie Kay
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1 x
- Category: Breakfast
- Method: Baked
- 1 1/4 (150 g) cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup ( 113 g ) unsalted butter, very cold, cut into 1/2″ cubes
- 4 to 6 tablespoons ice water
- 1 tablespoon butter
- 1 shallot or small onion, minced
- 2 cups mushrooms, sliced
- 4 cups spinach, roughly chopped
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup Gruyère cheese, shredded
- Preheat the oven to 400°F and begin by preparing the pie crust.
- If you are using a pre-made pie shell, remove it from the freezer and thaw until just soft, about 10 minutes, then prick the bottom all over with a fork.
- If you are making a homemade pie crust, add flour and salt to a food processor and pulse a few times to combine. (*If you don’t have a food processor, see note below about doing this by hand.) Add the butter and pulse for a few seconds at a time, until coarse crumbs of butter form the size of large peas. Sprinkle the mixture with 4 tablespoons of ice water (make sure there are no ice cubes in the water!) and pulse again. Continue to add water until a dough forms. You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Carefully empty the crumbly dough mixture from the food processor on to a floured surface, gather the mixture into a mound and gently form into a disc with your hand. Wrap the disc in plastic wrap and set in the fridge to chill for at least 2 hours. Once the dough has chilled, roll out the crust so that it fits a 9″ pie dish and then line the dish with the dough. Fold the excess dough inward, pressing the edges to double the sides. Prick the bottom all over with a fork and then refrigerate again for 30 minutes or freeze for 15 minutes.
- When the pie shell is ready, transfer it to the oven and bake for 20 minutes until partially cooked. (*See note below about blind baking.) Once baked, remove it from the oven, set aside and turn the oven temperature down to 325°F.
- While the crust is baking, prepare the filling. In a large skillet or pan on medium heat, warm the butter.
- Add the shallot and cook for 5-6 minutes until tender and slightly translucent.
- Add the mushrooms and continue cooking for an additional 5-6 minutes until mushrooms have roughly reduced in size by half and are golden brown.
- Add the spinach, cover the pan with a lid and cook for 1-2 minutes until all of the spinach is wilted. Stir to combine with the shallot and mushrooms and set aside.
- In a large bowl, add the eggs, milk, cream, nutmeg and salt and whisk until well combined. Set aside.
- Once the pie shell is cooked, layer with the filling ingredients. Add half of the Gruyère cheese, top with spinach mushroom mixture, top with remaining cheese and then pour with the egg mixture over top.
- Transfer to the oven and bake for 50-55 minutes until the centre is set and the top is lightly golden.
- Once cooked, remove the quiche from the oven and allow to cool slightly before slicing, 5-10 minutes.
- This spinach mushroom can be served immediately, hot or cold, stored covered in the fridge for 3-4 days or tightly covered in the freezer for up to 3 months.
MAKING DOUGH BY HAND: If you do not own a food processor, you can make the dough by hand. In a large bowl, mix flour and salt, then add the cubed butter. Using your hands, begin ‘cutting’ the butter into the flour by rubbing the cold butter between your thumbs and fingers until the butter is the size of large peas. Add the water and knead the mixture in the bowl until the dough starts to hold together. See here for additional tips on making pie dough by hand.
BLIND BAKING: It is essential that the dough is chilled before blind baking, do not skip this step. For the best results, fill the pie shell with pie weights or dried beans before baking. Simply carefully line the pie shell with parchment paper, then pour in pie weights or dried beans to help weight down the crust. See here for additional blind baking tips.
CRUSTLESS OPTION: Simply omit the crust and grease the 9-inch pie dish with a little butter before adding the filling and bake in the oven at 350°F for 30 minutes or until the centre set.
- Serving Size: 1 slice
- Calories: 263 calories
- Sugar: 2 grams
- Fat: 19 grams
- Carbohydrates: 13 grams
- Fiber: 1 gram
- Protein: 11 grams
Keywords: crustless, gruyere, cheese, easy, healthy, milk
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh mixed wild mushrooms (such as oyster and shiitake), sliced
- 1 cup thinly sliced yellow onion
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh thyme
- 1 (5 ounce) package fresh spinach, coarsely chopped
- 8 large eggs
- ⅔ cup whole milk
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¾ cup shredded Gruyère cheese
Preheat oven to 325 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms in an even layer cook, undisturbed, until browned on the bottom, about 4 minutes. Stir and continue to cook, stirring occasionally, until browned all over, about 5 minutes. Add onion cook, stirring occasionally, until beginning to soften, about 4 minutes. Stir in garlic and thyme cook, stirring, until fragrant, about 2 minutes. Add spinach cook, stirring constantly, until just wilted, about 2 minutes. Remove from heat.
Whisk eggs, milk, Dijon, salt and pepper in a large bowl. Stir in cheese and the mushroom mixture. Coat a standard 12-cup muffin tin with cooking spray. Divide the mixture among the prepared muffin cups. Bake, uncovered, until puffed and set, about 30 minutes. Remove from the pan and serve immediately.
Spinach & Mushroom Quiche Ingredients
- cream cheese
- heavy whipping cream
- shredded cheddar cheese
- olive oil
Variety of Quiches
- Bacon & Broccoli
- Vegetable & Herbs
- Ham, Tomato & Swiss
- Ham & Red Pepper
- Butternut Squash & Kale
- Spinach, Goat Cheese & Onion
- Goat Cheese & Prosciutto
- Sausage & Spinach
So far, I have cooked 2 different quiches. I have made a Sausage & Spinach Quiche, which I have made many, many, many times. Also, this recipe, Spinach & Mushroom, is an all time favorite.
The next quiche that is on my list to make is one with goat cheese. We have dairy goats on our farm and milking season is here. So, I’m excited about making some goat cheese and adding it to a quiche recipe.
What is really good with goat cheese is sourdough bread. So, a quiche with a sourdough crust would be a unique recipe to bake. Maybe, a Pizza quiche with a sourdough crust and garlic herb goat cheese on top.
Spinach Mushroom and Feta Quiche-Easy and healthy Spinach Mushroom and Feta Quiche are the perfect light breakfast or brunch full of flavor!
Breakfast is the most important meal of the day. This Spinach Mushroom and Feta Quiche come together with minimal ingredients which is another reason why I love it.
How to make Spinach Mushroom and Feta Quiche?
• Preheat the oven to 350 degrees. Spray a 9 inch pie dish with cooking spray, set aside
• In a large skillet, heat the olive oil, add the garlic and mushrooms
• Sauté the mushrooms and garlic until the mushrooms are soft and all of the moisture has evaporated away, about 5 minutes
• Add in the spinach and stir until wilted, about 2 minutes. Remove from the heat and set aside
• In a medium bowl, whisk together eggs, milk, salt, pepper and Parmesan
• Pour the vegetables into the pie dish add crumbled feta, add the egg mixture over the vegetables and feta and top with the shredded mozzarella
• Bake for 40-45 minutes or until the edges start to pull away from the side of the dish and the top is golden brown
What is Quiche?
A quiche is a savory egg tart, usually consisting of a pie crust filled with eggs, vegetables, meats and cheese then baked until the eggs are set and the crust is golden. For this Spinach Mushroom and Feta Quiche we are leaving the crust off to make egg recipe that is low carb and delicious.
Can I use a different cheese?
If you don’t love Parmesan or Feta cheese, pick something that you love, you can substitute sharp cheddar cheese, it is delicious.
Can I use frozen spinach?
Frozen chopped spinach also makes the recipe easy. It is important to wring out all moisture from the spinach before using. I usually gather it into a ball in my hands and squeeze it until dry. It takes a few minutes of squeezing to get all water out you need to spinach completely dry otherwise your quiche be watery.
Can you freeze quiche?
To freeze, allow your baked quiche to cool completely to room temperature the wrap tightly in plastic wrap and freeze it. When you are ready to reheat it, place it into a 350 degree oven and reheat about 20 minutes until heated throughout. Quiche will last for 3-4 months in the freezer.
The best thing about this Spinach Mushroom and Feta Quiche is that it can be enjoyed hot or cold. Quiche recipes are so versatile, keep it simple with a traditional egg filling or use your favorite veggies and meat! You can prepare it ahead of time and reheat for a quick breakfast during a busy week. Enjoy!
- Pastry for Single-Crust Pie
- 1 ½ cups sliced fresh mushrooms
- ½ cup chopped onion (1 medium)
- 1 tablespoon vegetable oil
- 3 cups lightly packed coarsely chopped fresh spinach
- 5 eggs, lightly beaten
- 1 ¼ cups half-and-half or light cream
- ¼ teaspoon salt
- dash ground nutmeg
- 1 ½ cups shredded Swiss cheese (6 ounces)
- 1 tablespoon all-purpose flour
Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll pastry into a circle about 12 inches in diameter. Line a 9-inch foil pie pan with pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line the pastry shell with a double thickness of heavy foil. Bake for 8 minutes remove foil. Bake for 6 to 8 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added do not partially bake pastry shell ahead of time.)
Meanwhile, in a very large skillet, cook mushrooms and onion in hot oil until tender, stirring occasionally. Stir in spinach set aside.
In a bowl, stir together eggs, half-and-half, salt, and nutmeg. Stir in the spinach mixture. In another bowl, combine shredded cheese and flour add to egg mixture. Mix well.
Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Cool completely on a wire rack. Cover and chill within 2 hours.
Yes! You can easily add a crust to this recipe. Use frozen, pre-made, or make your own fresh. Need a recipe for pie crust? Try this one. Instead of spooning the pie filling into an empty pie plate, you’ll spoon it directly into the crust. No par-baking required.
Yes, you can! For a detailed explanation, please read this article on substituting fresh spinach for frozen. You’ll need to remove stems, cook it in a skillet over medium-high heat for a few minutes, and then (just like frozen) remove as much liquid as possible from it.
Mushroom, Spinach & Swiss Cheese Quiche
I love breakfast! My favorite meal! This is a wonderful quiche recipe from the Magnolia Table cookbook, by Joanna Gaines. This cookbook is full of great ideas – for breakfast, lunch and dinner – plus desserts and so many helpful hints.
Begin by preheating your oven and dicing the onion, trimming and slicing the mushrooms and washing and trimming the spinach.
Melt the butter in the large pan, saute’ the onions until tender, add mushrooms and saute them with the onions for 5-6 minutes.
Add the spinach and saute’ until it has wilted. Remove from the heat and set aside.
Grate the cheese, prepare the pie crust, and whisk the eggs with the cream, garlic powder, salt and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese.
Pour the mixture into the unbaked pie shell. Bake until the quiche is lightly golden and set in the center. Remove from the oven and let stand for 5-10 minutes.
Cut into 6-8 slices and serve warm or at room temperature. Best served the day it is made. Great with a side of fresh fruit. Enjoy.