Mushroom Spinach Quiche {A Meatless Monday Recipe

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Participating in Meatless Monday is easy with this delicious recipe for Mushroom Spinach Quiche.

I first posted about this quiche exactly 3 years ago and I am sad to say that was the last time I made this mushroom and spinach quiche.

Why? I have no idea!! It was delicious! 

My first memory of quiche was from a recipe my mama used to make many moons ago, when I was a teenager. The quiche had sausage and onions in it, along with the usual cheese and egg custard mixture. It was delicious and I got the recipe from her some time later to make for David and myself.

I’m not sure why, but the last time I made that sausage and onion quiche for David and myself, it gave us bother terrible indigestion. Needless to say, David was somewhat skeptical when I said I was making this mushroom spinach quiche. But once he tried it, he gave me a high-five! Neither one of us had indigestion and he’s been awaiting the next quiche recipe. 

This easy to prepare mushroom spinach quiche is made with the perfect combination  mushrooms, spinach, shallots and Gruyère cheese. 

Here’s how I made it:

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Mushroom Spinach Quiche | Servings: 6 | Time: 90 Minutes

Ingredients:

  • 9-inch deep dish pie crust 
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • ½ pound baby Portobello mushrooms, quartered or sliced
  • 1 clove garlic, grated
  • 4 ounces fresh spinach
  • salt and freshly ground pepper, to taste
  • ½ cup milk
  • ½ cup heavy cream
  • 3 large eggs
  • fresh nutmeg, grated to taste
  • 1 ½ cups Gruyère cheese, grated

Directions:

Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool, while making filling.

Adjust oven temperature to 350 degrees F.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Meanwhile, heat oil in a large nonstick pan over medium high heat. Add shallots, and cook, stirring, until translucent but not brown.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, about 10 minutes.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Grate the garlic into the mushrooms and cook for one minute more.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Add spinach and cook until wilted, but still  bright vibrant green.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Place tart pan on a baking sheet – this will catch any runoff there may be during baking.

Sprinkle half of the cheese evenly over the bottom of the crust.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Pour over cheese and mushroom spinach mixture.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

Cool on a wire rack for about 10 minutes, before slicing.

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyere cheese. Great for breakfast, lunch or dinner! | TheMountainKitchen.com

This mushroom and spinach quiche is great for breakfast, lunch or dinner. It’ll be delicious for which ever meal you choose, for sure!

The following products are ones we love, trust and use here in our mountain kitchen. These products will help make this tasty quiche. Just click the image to learn more!

     

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Mushroom Spinach Quiche

This easy to prepare Mushroom Spinach Quiche is made with mushrooms, spinach, shallots and Gruyère cheese. Great for breakfast, lunch or dinner!

Course Breakfast, Main Course, Meatless Monday / Vegetarian
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6
Author Debbie Spivey

Ingredients

  • 9- inch deep dish pie crust
  • 2 tablespoons olive oil
  • 2 shallots thinly sliced
  • ½ pound baby Portobello mushrooms quartered or sliced
  • 1 clove garlic grated
  • 4 ounces fresh spinach
  • salt and freshly ground pepper to taste
  • ½ cup milk
  • ½ cup heavy cream
  • 3 large eggs
  • fresh nutmeg grated to taste
  • 1 ½ cups Gruyère cheese grated

Instructions

  1. Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool while making filling.


  2. Adjust oven temperature to 350 degrees F.

  3. Meanwhile, heat oil in a large nonstick pan over medium high heat. Add shallots, and cook, stirring, until translucent but not brown.

  4. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are dark golden brown, about 10 minutes.

  5. Grate the garlic into the mushrooms and cook for one minute more.

  6. Add spinach and cook until wilted, but still bright vibrant green.

  7. Place tart pan on a baking sheet - this will catch any runoff there may be during baking.

  8. Sprinkle half of the cheese evenly over the bottom of the crust.

  9. Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.

  10. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.

  11. Pour over cheese and mushroom spinach mixture.

  12. Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.

  13. Cool on a wire rack for about 10 minutes before slicing.

Disclaimer: Please note that some of the links above are affiliate links and I will earn a commission if you purchased through those things. We have used all of the products listed below and recommend them because they are helpful and are companies that we trust not because of the commission’s that I may earn from using these products. The prices are not affected in any way. Thank you for your support!

Click to subscribe to TheMountainKitchen.com


Grilled Chicken Caesar Sandwiches

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing! | TheMountainKitchen.com

I love the fact that the sun is still shining when we get home now in the afternoons. It makes grilling an easier option during the work week for meals like these Grilled Chicken Caesar Sandwiches.

I jumped the gun a little bit by wishing for more daylight the night I asked David to fire up the grill for these Grilled Chicken Caesar Sandwiches a couple of months ago. It started getting dark before David could get the chicken done. It is so much easier to grill in the daylight hours, but grilling in the dark is no biggie for David. Anyone that knows him, knows he always has a flashlight handy for such occasion. 

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing! | TheMountainKitchen.com

He even has a special grilling headlamp I gave him several years ago for Christmas as a gag gift. Little did I know that a cheap little $5 gag gift would be so very useful! He uses it often.

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing! | TheMountainKitchen.com

Similar to the Chicken Caesar Wraps I shared with you last spring these grilled chicken Caesar sandwiches are made with tender and juicy grilled chicken, on crusty ciabatta bread, with Caesar dressing, feta and parmesan cheese, pepperoni slices, crisp lettuce and fresh slices of vine ripened tomatoes. This is not your ordinary chicken sandwich!

Here’s how we made them:

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing! | TheMountainKitchen.com

Grilled Chicken Caesar Sandwiches | Servings: 4 | Time: 75 Minutes

Ingredients:

  • 1 whole boneless, skinless chicken breasts
  • salt and fresh cracked black pepper, to taste
  • 10-15 pepperoni slices
  • 4 Ciabatta buns
  • Caesar dressing
  • 4 ounces feta cheese
  • lettuce
  • tomato slices
  • ¼ cup parmesan cheese

Directions:

Prepare the grill for indirect heat.

Rinse the chicken with cold water, then pat dry with paper towels. Season with salt and pepper, to taste.

Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing! | TheMountainKitchen.com

Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35-40 minutes, until done (165 degrees F).

Meanwhile, place the pepperonis into a medium-sized non-stick pan over low heat, making sure to separate them into a single layer in the bottom of the pan. The trick is to crisp the pepperonis without burning the oils that come out while cooking. This slow cooking process sometimes can take up to 30-45 minutes, but it is worth it for crispy pepperonis. Drain on paper towels, until cool.

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing! | TheMountainKitchen.com

Remove the chicken breast from the grill and allow it to rest, on a cutting board, about 5 to 10 minutes before cutting into it.

Slice the ciabatta buns and place cut-side down onto the hot grill for a few minutes, to toast. Remove when the bread has become golden or as toasted as desired.

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing! | TheMountainKitchen.com

Using a fillet knife, cut the breast in half. Then hold the chicken flat with the palm and carefully slice through the middles of each breast lengthwise. (You will have 4 fillets, 1 for each of the 4 sandwiches.)

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing! | TheMountainKitchen.com

Spread the buns with Caesar dressing and top with feta cheese. Top with lettuce, chicken, tomato and pepperoni slices.

Extra cheese is optional, but encouraged. 

Alternatively, the chicken for these sandwiches could be roasted in the oven and topped with cheese to melt of them. 

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing! | TheMountainKitchen.com

Serve these grilled chicken Caesar sandwiches with plain potato chips, something that let these bold sandwiches speak for themselves. They are so unbelievably flavorful and delicious!

Have you ever grilled in the dark? Share your stories by commenting below!

The following products are ones we love, trust and use here in our mountain kitchen. These products will help make grilling in the dark easier. Just click the image to learn more!

  

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Grilled Chicken Caesar Sandwiches

Grilled chicken Caesar sandwiches with juicy grilled chicken, on crisp ciabatta bread, with Caesar dressing, cheese, and pepperoni slices. Amazing!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Debbie Spivey

Ingredients

  • 1 whole boneless skinless chicken breasts
  • salt and fresh cracked black pepper to taste
  • 10-15 pepperoni slices
  • 4 Ciabatta buns
  • Caesar dressing to taste
  • 4 ounces feta cheese
  • lettuce
  • tomato slices
  • ¼ cup parmesan cheese

Instructions

  1. Prepare the grill for indirect heat.
  2. Rinse the chicken with cold water, then pat dry with paper towels. Season with salt and pepper, to taste.
  3. Place the chicken directly over the hot coals. Move the chicken to the cooler zone after the flesh of the chicken has browned and grill marks form, on both sides, about 10 minutes (5 minutes on each side).

  4. Continue to grill the chicken over indirect heat with the lid closed. This will help maintain a constant temperature, about 300 degrees for about 35-40 minutes, until done (165 degrees F).
  5. Meanwhile, place the pepperonis into a medium-sized non-stick pan over low heat, making sure to separate them into a single layer in the bottom of the pan. The trick is to crisp the pepperonis without burning the oils that come out while cooking. This slow cooking process sometimes can take up to 30-45 minutes, but it is worth it for crispy pepperonis. Drain on paper towels, until cool.
  6. Remove the chicken breast from the grill and allow it to rest, on a cutting board, about 5 to 10 minutes before cutting into it.
  7. Slice the ciabatta buns and place cut-side down onto the hot grill for a few minutes, to toast. Remove when the bread has become golden or as toasted as desired.
  8. Using a fillet knife, cut the breast in half. Then hold the chicken flat with the palm and carefully slice through the middles of each breast lengthwise.

    (You will have 4 fillets, 1 for each of the 4 sandwiches.)

  9. Spread the buns with Caesar dressing and top with feta cheese. Top with lettuce, chicken, tomato and pepperoni slices.

Recipe Notes

Extra cheese is optional, but encouraged.

Alternatively, the chicken for these sandwiches could be roasted in the oven and topped with cheese to melt of them.

Disclaimer: Please note that some of the links above are affiliate links and I will earn a commission if you purchased through those things. We have used all of the products listed below and recommend them because they are helpful and are companies that we trust not because of the commission’s that I may earn from using these products. The prices are not affected in any way. Thank you for your support!

Click to subscribe to TheMountainKitchen.com


Happy 18th Birthday Atchee

Happy Birthday Atchee! | TheMountainKitchen.com

I know it is April Fools Day, but I am not joking when I say that Ashes turns 18 years old TODAY!! 

Atchee really worried us last year and honestly, I didn’t think he was going to make it another year, but he managed to push through. He’s almost blind, but that hasn’t really slowed him down much. He’s resilient and never ceases to amaze me.

Happy Birthday Atchee! | TheMountainKitchen.com

18 years ago when he was born, I picked him up and held his tiny little body in the palm of my hand. He was the chosen one and I knew I wanted him to be my cat. I chose him, but he has chosen to stick around all these years, so I’m not sure who chose who.

So today, we will go to the store and purchase this kitty another lobster tail and cook it just for him. He surely deserves it. 18 years of moving around the state of Virginia and putting up with us deserves a treat! 

 

Furry Friend

What would I do without you,
My precious, furry friend?
Part mischief, but all blessing,
And faithful to the end!

You look at me with eyes of love;
You never hold a grudge . . .
You think I’m far too wonderful
To criticize or judge.

It seems your greatest joy in life
Is being close to me . . .
I think God knew how comforting
Your warm, soft fur would be.

I know you think you’re human,
But I’m glad it isn’t true . . .
The world would be a nicer place
If folks were more like you!

A few short years are all we have;
One day we’ll have to part . . .
But you, my pet, will always have
A place within my heart.

Hope Harrington Kolb ~

 

HAPPY BIRTHDAY ATCHEE!

WE LOVE YOU!


Zesty Cheese Stuffed Mini Peppers

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, lime juice, and spices. It's zesty, cheesy goodness! | TheMountainKitchen.com

I have two words that take these zesty cheese stuffed mini peppers over the top: LIME ZEST.

It’s true, the lime zest is that little hidden pop of joy and color inside these stuffed mini peppers. They’re bright and fresh and they are the ultimate crowd pleaser for parties.

Speaking of parties, David and I seriously need to have a party, a big ol’ mountain party. We’ve been invited to several parties hosted by friends and neighbors on the mountain over the past few years, but have never hosted one of our own. David and I are working on having a party ourselves, but first, we need some more outdoor entertainment space. We pursuing options to make this idea into reality.  Stay tuned… 

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, cumin, and garlic powder. It's zesty, cheesy goodness! | TheMountainKitchen.com

I’m crazy over these mini peppers and when we have our party, we are going to be sure to have are these zesty cheese stuffed mini peppers as one of our appetizers. They are good in salads, dips, chopped up in all kinds of recipes, but my favorite way to prepare these little dudes is to stuff them with zesty cheesy goodness! The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, some cumin, a little onion and garlic powder and lime juice. They come together in just minutes; all you have to do is fill the peppers up, bake them in the oven, then eat those bad boys up, and try not to fight over the last one!

Let me show you how the zesty cheese stuffed mini peppers come together:

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, cumin, and garlic powder. It's zesty, cheesy goodness! | TheMountainKitchen.com

Zesty Cheese Stuffed Mini Peppers | Servings: 6 | Time 30 Minutes

Ingredients:

  • 12 mini sweet peppers
  • ½ cup cream cheese, softened
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon lime zest
  • juice of ½ a lime
  • ½ cup shredded, sharp cheddar cheese

Directions:

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. 

Prepare the peppers: Wash and drain the peppers well.  

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, cumin, and garlic powder. It's zesty, cheesy goodness! | TheMountainKitchen.com

Slice off the top/stem of each pepper. Using a butter knife, carefully twist the knife inside the pepper to help remove the ribs and seeds; set aside.

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, cumin, and garlic powder. It's zesty, cheesy goodness! | TheMountainKitchen.com

Mix the cream cheese, garlic powder, cumin, cayenne pepper, lime zest, shredded cheddar and lime juice in a medium bowl, until well blended. 

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, cumin, and garlic powder. It's zesty, cheesy goodness! | TheMountainKitchen.com

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, cumin, and garlic powder. It's zesty, cheesy goodness! | TheMountainKitchen.com

Generously spoon the cream cheese mixture into each pepper and place the peppers onto the prepared baking sheet.

Place the baking sheet of peppers into the oven; bake for 20 minutes or until heated through and the cheese is melted.

Remove peppers from the oven, place them on a platter or plate and serve.

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, cumin, and garlic powder. It's zesty, cheesy goodness! | TheMountainKitchen.com

I hope you will enjoy these little bites of zesty cheese stuffed mini peppers with your friend and family gatherings. Everyone will love them. I know we sure do!

Have a great weekend!

 

      

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Zesty Cheese Stuffed Mini Peppers

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, cumin, and garlic powder. It's zesty, cheesy goodness!
Course Appetizer, Snack
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Debbie Spivey

Ingredients

  • 12 mini sweet peppers
  • ½ cup cream cheese softened
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon lime zest + juice of ½ a lime
  • ½ cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.
  2. Wash and drain the peppers well. 

    Slice off the top/stem of each pepper. Using a butter knife, carefully twist the knife inside the pepper to help remove the ribs and seeds; set aside.

  3. Mix the cream cheese, garlic powder, cumin, cayenne pepper, lime zest, shredded cheddar and lime juice in a medium bowl, until well blended.
  4. Generously spoon the cream cheese mixture into each pepper and place the peppers onto the prepared baking sheet.
  5. Place the baking sheet of peppers into the oven; bake for 20 minutes or until heated through and the cheese is melted.
  6. Remove peppers from the oven, place them on a platter or plate and serve.

Disclaimer: Please note that some of the links above are affiliate links and I will earn a commission if you purchased through those things. We have used all of the products listed below and recommend them because they are helpful and are companies that we trust not because of the commission’s that I may earn from using these products. The prices are not affected in any way. Thank you for your support!

Click to subscribe to TheMountainKitchen.com


Mountain Time…

Sometimes I just need to stop and get on "Mountain Time" once in a while. Mountain Time is when you slow down and stop rushing around. It's therapeutic! | TheMountainKitchen.com

Hey y’all!

I’ve been taking a little break from the kitchen lately, so I haven’t had a lot of new recipes to share with you. I’m hoping to get back into the kitchen and start sharing recipes and stories again soon.

Sometimes I just need to stop and get on “Mountain Time” once in a while. Mountain Time is what David and I call it when we slow down and stop rushing around. It’s therapeutic and I highly recommend it!

It is a pleasure to share our recipes and stories with you and we are grateful to you for reading. 

Thanks for visiting The Mountain Kitchen and letting us be part of your day!

 Debbie, David & His Royal Highness