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Spinach Mushroom Quiche

Spinach and Mushroom Quiche
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This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.

Ingredients

Scale
  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
  • 4 ounces frozen spinach
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 ounces baby bella or cremini mushrooms, thinly sliced (or white mushrooms)
  • 1/2 teaspoon dried oregano
  • 1/4 cup white onion, finely minced
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 4 large eggs
  • 3/4 cup 2% milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried mustard
  • Fresh ground black pepper
  • 3/4 cup shredded mild cheddar cheese
  • 1/4 cup shredded Parmesan cheese

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using Steps 1 through 4 in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Refrigerate the crust (30 minutes): Place the pan in the refrigerator for 30 minutes to chill (this prevents shrinkage during the blind bake).
  3. Preheat the oven: Preheat the oven to 400°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
  4. Blind bake the crust at 400°F: Crumple a piece of parchment paper, then open it and place on top of the crust. Fill the parchment paper with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 18 minutes at 400°F.
  5. Reduce the oven temperature and blind bake at 350°F: Immediately reduce the oven temperature to 350°F. Remove the pie from the oven and carefully remove the parchment and weights, then place the pie back in the oven. Bake an additional 18 to 22 minutes until the bottom is lightly browned. Remove from the oven and add the filling once it is ready.
  6. Prepare the filling: Meanwhile, thaw the frozen spinach. Squeeze out all the moisture with your fingers (or use a strainer) until the spinach is dry and crumbly. In a sauté pan or skillet, heat the butter and olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point). Reduce to medium and add the onion, garlic, oregano, 1/4 teaspoon of the kosher salt and pepper. Cook 4 to 5 minutes, until mushrooms and onion are tender. Set aside.
  7. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, 3/4 teaspoon of the kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in the bottom of the crust, followed by an even mix of the spinach, mushrooms, onion and garlic, saving out a few handfuls for topping. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheddar cheese and the reserved spinach and mushrooms.
  8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated or frozen for up to 3 months (see How to Freeze Quiche).

Notes

*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

Find it online: https://www.acouplecooks.com/spinach-mushroom-quiche/