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When it comes to making a spinach mushroom quiche, having the right ingredients makes all the difference. Here’s what you need: - 1 pre-made pie crust (using homemade is fine too) - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (use cremini for a rich taste or button for a mild flavor) - 1 small onion, finely chopped - 3 large eggs - 1 cup heavy cream - 1 cup shredded cheese (Gruyère gives a nutty taste, while cheddar adds sharpness) - 1 teaspoon garlic powder - 1 teaspoon salt - ½ teaspoon black pepper - Pinch of nutmeg (optional) - 2 tablespoons olive oil Fresh Spinach Benefits: Spinach packs a punch with nutrients. It’s high in iron and vitamins A and C. This means it not only tastes good but also boosts your health. Mushroom Types: When picking mushrooms, cremini and button are common choices. Cremini mushrooms are deeper in flavor. Button mushrooms are lighter and milder. Choose based on your taste! Cheese Choices: Gruyère offers a nutty twist that contrasts well with the spinach. Cheddar, on the other hand, is sharp and creamy. You can mix them too for more flavor. Seasoning Essentials: Garlic powder adds depth. Salt and pepper enhance the taste. A pinch of nutmeg adds warmth. This mix makes your quiche truly special. With these ingredients, you set the stage for a tasty and satisfying dish. Each element plays a role in making this quiche a hit at your table! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step helps your quiche bake evenly. Next, take a skillet and add 2 tablespoons of olive oil over medium heat. Once hot, add 1 small finely chopped onion. Sauté the onion for about 2-3 minutes until it turns translucent. Then, add 1 cup of sliced mushrooms. Cook the mushrooms for around 5-7 minutes until they are soft and browned. Finally, stir in 2 cups of chopped fresh spinach. Cook until the spinach wilts, which takes about 2 minutes. Remove the skillet from heat and let the mix cool slightly. In a mixing bowl, whisk together 3 large eggs and 1 cup of heavy cream. Add 1 teaspoon of garlic powder, 1 teaspoon of salt, ½ teaspoon of black pepper, and a pinch of nutmeg if you like. Keep whisking until everything combines well. Now, add your cooled spinach and mushroom mix into the egg mix. Then, fold in 1 cup of shredded cheese, either Gruyère or cheddar. Stir gently so you don’t break the cheese. Pour the filling into your pre-made pie crust. Spread it out evenly for a nice look. Place the quiche in the preheated oven. Bake for 30-35 minutes, or until the quiche sets in the middle and the top turns lightly golden. When done, take it out and let it cool for about 10 minutes before slicing. Enjoy your delicious spinach mushroom quiche! To get a creamy filling, use heavy cream. It gives the quiche a rich taste. Whisk the eggs and cream well to mix. This step is key for fluffiness. Pre-baking the crust is vital too. It keeps the crust from getting soggy. Bake it for about 10 minutes before adding the filling. This small step makes a big difference. You can add herbs like thyme or basil for extra flavor. These herbs boost the taste and give your quiche a fresh twist. You can also try spices like paprika or red pepper flakes. For cheese, Gruyère adds a nutty flavor. Cheddar gives a sharp taste. Mixing these cheeses can create a unique flavor profile. When serving, slice the quiche into wedges. Place each slice on a plate. Garnish with fresh parsley or chives for color. A side salad adds a nice crunch and contrast. You can use greens like arugula or mixed lettuce. This makes your dish look appealing and delicious. Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms provide vibrant flavor and texture. If possible, choose organic produce for the best taste. Whisk Well: Ensure your egg and cream mixture is whisked thoroughly for a uniform texture. This will help the quiche to set evenly. Let It Rest: Allow the quiche to cool for at least 10 minutes before slicing. This helps the filling to firm up, making for cleaner slices. Experiment with Cheese: While Gruyère and cheddar are great choices, feel free to experiment with other cheeses like feta or goat cheese for different flavor profiles. {{image_2}} You can make this quiche fit your needs. For a gluten-free crust, use almond flour or gluten-free pie crusts. These options work well and taste great. If you want a dairy-free quiche, swap heavy cream for coconut cream or a nut-based milk. You can also use dairy-free cheese options to keep the flavor. Feel free to get creative with your veggies. You can add bell peppers, zucchini, or even broccoli. Each choice gives a new twist to the quiche. For cheese, try feta for a tangy taste or mozzarella for a creamy texture. Mixing different cheeses can make the dish special. Using seasonal veggies gives your quiche fresh flair. In spring, add asparagus or artichokes. During fall, use squash or sweet potatoes. For holidays, think about adding cranberries or nuts. These ideas can turn your quiche into a festive dish everyone will love. To keep your leftover spinach mushroom quiche fresh, follow these tips: - Refrigeration: Place uneaten quiche slices in an airtight container. It will stay good for up to 3 days. Make sure to cool it completely before sealing. - Freezing for later use: If you want to save it longer, wrap the quiche tightly in plastic wrap, then in aluminum foil. Store it in the freezer for up to 2 months. When you are ready to eat, let it thaw overnight in the fridge. To enjoy your quiche again, use these methods: - Best methods for reheating: The oven is the best choice for reheating. Preheat it to 350°F (175°C). Place the quiche on a baking sheet and heat for about 15-20 minutes. This keeps the crust crispy. - Tips for maintaining texture: Cover the quiche loosely with foil to prevent over-browning. You can also microwave a slice on low power. This is quick but may soften the crust. Spinach mushroom quiche can last about 3-4 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and tasty. If you want it to last longer, you can freeze it. In the freezer, it can stay good for about 2-3 months. Just remember to wrap it well to avoid freezer burn. Yes, you can use frozen spinach in this quiche. Thaw it first and squeeze out the extra water. This keeps the quiche from getting soggy. Frozen spinach is a great time-saver and still gives you nice flavor. I enjoy serving spinach mushroom quiche with a simple side salad. A mix of greens, tomatoes, and a light dressing works great. You can also pair it with fresh fruit for a sweet touch. Add some crusty bread for a complete meal. Absolutely! You can make the quiche a day in advance. Just bake it, let it cool, and store it in the fridge. When you are ready to eat, reheat it in the oven for the best taste. This makes it perfect for brunch or gatherings. Yes, you can use different cheeses based on your taste. Feta cheese adds a nice tangy flavor. Mozzarella gives a creamy texture. Feel free to mix and match to find your favorite flavor combo. This blog post covered how to make a delicious spinach and mushroom quiche. We explored the best ingredients, like fresh spinach, cremini mushrooms, and cheese options. I provided step-by-step instructions, helpful tips, and variations for dietary needs. In closing, quiche is versatile and can fit any meal. You can experiment with flavors and ingredients that you love. Trust your taste and enjoy the cooking process. Your homemade quiche will impress family and friends.

Spinach & Mushroom Delight Quiche

A delicious quiche filled with fresh spinach, mushrooms, and cheese, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine French
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pie crust pre-made pie crust (or homemade if preferred)
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced (suggested: cremini or button)
  • 1 small onion, finely chopped
  • 3 large eggs
  • 1 cup heavy cream
  • 1 cup shredded cheese (suggested: Gruyère or cheddar)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 pinch nutmeg (optional)
  • 2 tablespoons olive oil

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
  • Add the sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes. Stir in the chopped spinach and cook until wilted, around 2 minutes. Remove from heat and let cool slightly.
  • In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, salt, black pepper, and nutmeg until well combined.
  • Add the cooled spinach and mushroom mixture to the egg mixture, followed by the shredded cheese. Stir gently to combine.
  • Pour the filling into the pre-made pie crust, spreading it evenly.
  • Bake in the preheated oven for 30-35 minutes, or until the quiche is set in the middle and lightly golden on top.
  • Remove from the oven and let it cool for about 10 minutes before slicing.

Notes

Serve warm slices of the quiche on individual plates garnished with fresh parsley or chives. You can also add a side salad for a colorful contrast!
Keyword cheese, mushroom, quiche, spinach, vegetarian