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Spinach and mushroom quiche is the ideal family-friendly recipe for busy days or to enjoy in the weekend for a cozy brunch.

Spinach and Mushroom Quiche

  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Quiches and pizzas
  • Diet: Vegetarian

Description

Spinach and mushroom quiche is the ideal family-friendly recipe for busy days or to enjoy in the weekend for a cozy brunch. Easy to make with a foolproof pie crust, this vegetarian quiche is generously garnished with delicious veggies and a creamy, cheesy filling.


Scale

Ingredients

For the crust:

  • 1 stick (125g) unsalted butter
  • 1½ cup (180g) all-purpose flour
  • 1 pinch salt
  • 23 Tablespoons cold water

For the filling:

  • 2 Tablespoons (30g) unsalted butter
  • 4 cups (about 10.6 ounces/300g) cremini mushrooms, sliced
  • 5 cups (5.3 ounces/150g) fresh baby spinach
  • 3 cloves garlic, minced
  • Salt and pepper
  • 4 medium eggs
  • 1 cup (240 ml) heavy liquid cream
  • 1/2 cup (120 ml) milk
  • 3.5 ounces (100g) shredded cheese*

 


Instructions

For the crust:

  1. Preheat the oven to 390°F (200°C). Dice the butter and mix quickly with the flour, the salt and the water until the ingredients stick together and form a firm dough.
  2. Roll a large disk and line a spring form with the crust, about 10 ½ -inch (26-27 cm) in diameter. Prick the bottom of the crust with a fork and set aside.

For the filling:

  1. Mel the butter in a large sauté pan placed under medium heat. Throw in mushrooms and sauté for a few minutes, until tender. Add spinach and stir quickly, until wilted. Finally add minced garlic and sauté for 30 more seconds. Season with salt and pepper, then turn off the heat and set aside.
  2. In a medium size bowl, mix the eggs with heavy liquid cream and milk. Add ⅔ (two thirds) of the shredded cheese, then season with salt and pepper.
  3. Spread the spinach and mushroom filling over the prepared pie crust (making sure you leave any remaining cooking water behind), then pour in the filling all over, and add the remaining shredded cheese on top.
  4. Bake for about 35-40 minutes or until cooked through and slightly golden on top and on the edges of the pie crust. Enjoy warm or lukewarm with a side of mixed greens.

 


Notes

* When it comes to the choice of shredded cheese, the choice is entirely up to you. French people would probably do with Gruyère or equivalent, but shredded cheddar or shredded mozzarella we find in North America would do too.

Keywords: Spinach and Mushroom Quiche