Savory Spinach Mushroom Quiche

$To make a tasty Savory Spinach Mushroom Quiche, gather these ingredients: - 1 pre-made pie crust (or homemade if you’re feeling adventurous) - 2 cups fresh spinach, roughly chopped - 1 cup mushrooms, thinly sliced - 1 medium onion, finely chopped - 3 large eggs - 1 cup heavy cream - 1 cup shredded cheese (recommendations: Swiss, cheddar, or a blend) - 1 teaspoon garlic powder - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon ground nutmeg (optional for added warmth) - 2 tablespoons olive oil Using fresh spinach is best, but you can swap it for frozen spinach if needed. Just make sure to thaw and drain it well. For mushrooms, any type works, but I love using cremini or button mushrooms for their flavor. If you don't have heavy cream, you can use milk or a milk alternative. This will make the quiche lighter. Choosing the right cheese can elevate your quiche. I suggest using Swiss cheese for a nutty taste or cheddar for a sharp kick. A cheese blend can also add depth. You can even try goat cheese for a tangy twist. Just remember, the cheese should melt well for the best texture. You can find the Full Recipe above to see how to use these ingredients for a delicious meal! First, gather all your ingredients. You need: - 1 pre-made pie crust (or homemade if you’re feeling adventurous) - 2 cups fresh spinach, roughly chopped - 1 cup mushrooms, thinly sliced - 1 medium onion, finely chopped - 3 large eggs - 1 cup heavy cream - 1 cup shredded cheese (Swiss, cheddar, or a blend) - 1 teaspoon garlic powder - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon ground nutmeg (optional for added warmth) - 2 tablespoons olive oil Make sure your spinach is fresh. Rinse it well to remove any dirt. Chop the spinach into small pieces. Slice the mushrooms thinly so they cook fast. Chop the onion finely. This helps it mix well. Now, let’s cook the filling. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes until soft and clear. Next, add the sliced mushrooms. Stir them for about 5-6 minutes. They’ll release liquid and turn golden brown. This adds great flavor. After that, add the chopped spinach to the skillet. Cook for another 2-3 minutes. The spinach will wilt down. Once everything is cooked, take the skillet off the heat. Let the mixture cool for a few minutes. In a separate bowl, whisk together the 3 large eggs and 1 cup of heavy cream. Make sure they are well mixed. Then, add in the garlic powder, salt, black pepper, and nutmeg (if using). Whisk again to combine all the flavors. Now, gently fold the cooled spinach and mushroom mixture into the egg mixture. Add the shredded cheese and mix until everything is evenly spread out. If you are using a pre-made pie crust, place it into a pie dish. Pour the cheesy filling into the crust. Spread it out evenly with a spatula. Finally, place your quiche in the preheated oven at 375°F (190°C) and bake for 35-40 minutes. The center should set and the top should turn lightly golden. When it’s done, let it cool for about 10 minutes before slicing. Enjoy this savory spinach mushroom quiche as a tasty meal. For the full recipe, refer to the earlier section. To make the best crust, use a pre-made pie crust for ease. If you want to try making your own, use cold butter and ice water for a flaky texture. Roll the dough evenly and avoid stretching it. This prevents shrinking during baking. Always chill the crust for at least 30 minutes before filling. This step helps it hold its shape. For a creamy quiche, use heavy cream. It gives a rich mouthfeel. Whisk the eggs and cream together well. This ensures the filling is smooth. Don’t overmix after adding the spinach and mushrooms; you just want to combine them gently. This keeps the filling light and fluffy. Bake your quiche at 375°F (190°C) for even cooking. Check it around the 30-minute mark. If the top browns too quickly, cover it with foil. The quiche is done when the center is set and a knife inserted comes out clean. Let it cool for about 10 minutes before slicing. This helps keep the slices intact. For more tips, check the Full Recipe for detailed instructions. {{image_4}} You can boost your quiche with tasty protein. Adding crispy bacon or diced ham makes it rich and savory. Just cook the bacon until crispy, then crumble it. If you use ham, cut it into small pieces. Mix these into the spinach and mushroom filling before adding it to the egg mixture. This adds flavor and texture that many enjoy. For a twist, swap in bell peppers or kale. Bell peppers add crunch and sweetness. Chop them finely and sauté with the onions. Kale is hearty and full of nutrients. Remove the tough stems, chop the leaves, and add them after the spinach. Both options change the taste and make the dish colorful and fun. If you need dairy-free or gluten-free options, don’t worry. For a dairy-free quiche, use almond or coconut milk instead of cream. Choose a dairy-free cheese that melts well. For gluten-free, use a gluten-free pie crust or make a crustless quiche. Just pour the filling directly into a greased pie dish. These options keep the dish tasty and inclusive for all diets. For the full recipe, check out the Savory Spinach Mushroom Quiche. To keep your leftover quiche fresh, first let it cool. Then, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This helps to keep the moisture in and the flavors intact. Stored this way, quiche can last in the fridge for about 3 to 4 days. When you're ready to eat your leftover quiche, the best method is the oven. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Heat it for about 15 to 20 minutes, or until it's warmed through. You can also use the microwave. Just heat individual slices for about 1 to 2 minutes. Keep an eye on it, so it doesn’t get rubbery. If you want to prepare in advance, freezing is a great option. First, let the quiche cool completely. Then, wrap it well in plastic wrap and foil. Label it with the date for easy tracking. You can freeze it for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven for the best taste. For the full recipe, check out the Savory Spinach Mushroom Quiche section! Baking a quiche typically takes 35 to 40 minutes. I check the center to see if it’s set. The top should be lightly golden. If it jiggles too much, it needs more time. Always let it cool for 10 minutes before slicing. This helps it firm up. Yes, you can use frozen spinach. Just thaw it and drain the excess water. Fresh spinach has a different flavor and texture, but frozen works well in a pinch. Make sure to squeeze out any moisture. This step keeps your quiche from being soggy. I love serving quiche with a light salad. Mixed greens with a simple vinaigrette pair well. You can add tomatoes or cucumbers for a fresh crunch. For a heartier meal, serve with roasted potatoes. This adds a nice contrast to the soft quiche. Check the Full Recipe for more ideas! To make a great quiche, blend your ingredients well and follow the steps closely. Start with fresh veggies and choose your cheese wisely. Bake until golden for a perfect crust. Remember, you can customize it with proteins or veggies you love. Store any leftovers right to keep them fresh. Whether it's for a brunch or a weeknight meal, this quiche is a fun dish. Enjoy your cooking, and impress your friends and family!$

Savory Spinach Mushroom Quiche

Indulge in the deliciousness of this savory spinach mushroom quiche that’s perfect for brunch or any meal! With fresh spinach, mushrooms, and a creamy filling nestled in a flaky crust, this recipe is easy to follow and sure to impress. Discover the simple steps to create this delightful dish and elevate your cooking game.

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Ingredients

1 pre-made pie crust (or homemade if you’re feeling adventurous)

2 cups fresh spinach, roughly chopped

1 cup mushrooms, thinly sliced

1 medium onion, finely chopped

3 large eggs

1 cup heavy cream

1 cup shredded cheese (recommendations: Swiss, cheddar, or a blend)

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon ground nutmeg (optional for added warmth)

2 tablespoons olive oil

Instructions

Begin by preheating your oven to 375°F (190°C) so it’s ready for the quiche once assembled.

In a large skillet, heat the olive oil over medium heat. When hot, add the finely chopped onions and sauté until they are translucent and soft, approximately 3-4 minutes.

Introduce the sliced mushrooms to the skillet with the onions. Cook, stirring occasionally, for about 5-6 minutes, or until the mushrooms have released their liquid and are starting to turn golden brown.

Carefully stir in the chopped spinach to the skillet and continue to cook for an additional 2-3 minutes, or until the spinach has wilted. Once cooked, remove from heat and allow the mixture to cool slightly.

In a separate mixing bowl, whisk together the eggs and heavy cream until well combined. Then add the garlic powder, salt, black pepper, and nutmeg (if using), whisking again to incorporate all the flavors.

Gently fold the cooled spinach and mushroom mixture into the egg mixture. Add the shredded cheese and mix until everything is evenly distributed.

Carefully transfer the pie crust into a pie dish if you’re not using a pre-made one. Pour the cheesy filling into the crust, spreading it out evenly with a spatula.

Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is just lightly golden.

When the baking time is complete, remove the quiche from the oven and let it cool for about 10 minutes before slicing into wedges.

Prep Time, Total Time, Servings: 15 mins | 50 mins | 6 servings

- Presentation Tips: Serve the quiche warm or allow it to rest at room temperature. For a delightful touch, garnish with fresh herbs such as parsley or chives. Pair it with a refreshing side salad of mixed greens drizzled with a light vinaigrette for a beautiful and balanced meal.