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—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 sometime 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.
How To Make Mushroom Spinach Quiche
Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool, while making the filling.
Adjust oven temperature to 350 degrees F.
Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add shallots, and cook, stirring, until translucent but not brown.
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.
Grate the garlic into the mushrooms and cook for one minute more.
Add spinach and cook until wilted, but still bright vibrant green.
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.
Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.
In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.
Pour over cheese and mushroom spinach mixture.
Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.
Cool on a wire rack for about 10 minutes, before slicing.
This mushroom and spinach quiche is a great meal for breakfast, lunch or dinner. It’ll be delicious for whichever meal you choose, for sure!
Mushroom Spinach Quiche
Ingredients
- 1 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
- Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool while making the filling.
- Adjust oven temperature to 350 degrees F.
- Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add shallots, and cook, stirring, until translucent but not brown.
- 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.
- Grate the garlic into the mushrooms and cook for one minute more.
- Add spinach and cook until wilted, but still bright vibrant green.
- 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.
- Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.
- In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.
- Pour over cheese and mushroom spinach mixture.
- Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.
- Cool on a wire rack for about 10 minutes before slicing.
Nutrition
Karen (Back Road Journal) says
I can relate to this post as I too haven’t made a quiche in a long time and I don’t know why. Yours looks especially good with the fresh spinach and mushrooms. Thanks for the inspiration.
The Mountain Kitchen says
Thanks Karen. Enjoy!! 🙂
Christina Nifong says
Thanks for this post. I am a huge quiche fan! I’ve enjoyed reading so many of your posts as a subscriber to your blog. I’m wondering if you’d be willing to become a regular reader of my blog: http://christinanifong.com. I’d love for you to follow along on WordPress.com and/or sign up for my weekly email newsletter here: http://christinanifong.com/2017/04/stacking-up-a-satisfying-salad/. The signup box is on the righthand side. Thanks for considering!