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Spinach and Mushroom Quiche

A delightful savory pie with a rich, creamy filling of eggs and fresh vegetables, perfect for brunch or casual dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: French
Calories: 270
Ingredients Method Notes

Ingredients
  

Quiche Ingredients
  • 1 3/4 cups chopped mushrooms (button or cremini work well)
  • 2/3 cup fresh spinach, chopped (feel free to use Swiss chard for a twist)
  • 2 tbsp olive oil (extra virgin for a richer flavor)
  • 1 tsp kosher salt, divided (sea salt can be a good substitute)
  • 2/3 cup thinly-sliced leek or onion (leeks add a lovely sweetness)
  • 4 large eggs (use farm-fresh if you can!)
  • 1 1/3 cups cream or milk (cream for richness, milk for lighter option)
  • 2/3 cup packed grated cheese (Gruyère, Swiss, or a mild cheddar)
  • 1 single-crust pie dough (homemade or store-bought)

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Grab a baking sheet and toss the chopped mushrooms, spinach, and leeks with 2 tablespoons of olive oil and 1/2 teaspoon of salt until they are well coated.
  3. Roast in the preheated oven for 12-15 minutes, flipping halfway through until they’re evenly browned.
  4. Once done, transfer them to a large bowl to cool.
  5. Wipe down the baking sheet and keep it handy for later.
Prepare the Crust
  1. Roll out the pie dough and fit it into a 9-inch pie dish.
  2. Crimp the edges as desired and freeze the crust for 10-15 minutes to firm it up.
Make the Filling
  1. In the bowl with your cooled roasted veggies, whisk together 4 large eggs, 1 1/3 cups of cream (or milk), 2/3 cup of cheese, and the remaining 1/2 teaspoon of salt until well combined.
Bake the Quiche
  1. Place the chilled pie crust on the baking sheet and pour the filling into it.
  2. Bake in the oven for 15 minutes at 425°F, then lower the temperature to 300°F and continue baking for another 20-25 minutes, or until the center is just slightly wobbly.
Cool and Serve
  1. Allow the quiche to cool for 20 minutes at room temperature before slicing.

Notes

Quality Matters: Using fresh produce can elevate this quiche significantly. Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Avoid soggy crust by chilling the crust and consider par-baking it.