Spinach & Mushroom Quiche

Introduction

Spinach & Mushroom Quiche is a savory, creamy, and satisfying dish that brings together the earthy richness of mushrooms, the freshness of spinach, and the luxurious texture of eggs and cheese—all nestled in a buttery, flaky pastry crust. Whether served for brunch, lunch, or dinner, this quiche is a crowd-pleaser that balances comfort with nutrition. Its versatility makes it perfect for holidays, weekend gatherings, or even meal prepping during busy weekdays. With its golden top, tender filling, and vibrant green flecks of spinach, it’s as visually appealing as it is delicious.

The History

Quiche originates from the Lorraine region of France, with its earliest known version being quiche Lorraine, traditionally made with bacon, cream, and eggs in a pastry shell. The word “quiche” comes from the German word Kuchen, meaning “cake,” reflecting the area’s historical ties to both French and German culinary traditions. Over time, quiche evolved beyond its original form, welcoming countless regional and personal variations across Europe and North America.

The addition of vegetables like spinach and mushrooms became popular in the 20th century, especially as home cooks and chefs sought healthier, more colorful, and plant-forward versions. Spinach and mushroom quiche emerged as a favorite due to the complementary flavors and textures—mushrooms offer umami depth while spinach adds freshness and nutrients. Today, it’s a staple on café menus and family dinner tables alike, symbolizing both elegance and simplicity in home cooking.

Ingredients Breakdown

To make a flavorful and balanced Spinach & Mushroom Quiche, each ingredient plays a crucial role:

• Pie Crust: A store-bought or homemade 9-inch pie crust forms the base. Opt for all-butter crusts for richer flavor and better browning.
• Butter: Used to sauté mushrooms and spinach, enhancing their natural flavors with a nutty, rich undertone.
• Mushrooms: Cremini, button, or shiitake mushrooms work well—they add meaty texture and deep umami flavor. Sliced thinly for even cooking.
• Spinach: Fresh baby spinach is preferred for its tender leaves and mild taste. It wilts quickly and blends seamlessly into the custard.
• Onion or Shallot: Adds aromatic sweetness when sautéed, forming the flavor foundation.
• Garlic: Freshly minced garlic intensifies the savory profile without overpowering.
• Eggs: The backbone of the custard, providing structure and richness. Large eggs are ideal for consistency.
• Cream or Whole Milk: Heavy cream yields a silkier, richer texture, while whole milk creates a lighter quiche. A mix of both is often optimal.
• Grated Cheese: Gruyère is classic—nutty and melty—but Swiss, cheddar, or fontina can be substituted. Parmesan adds a salty kick.
• Seasonings: Salt, black pepper, nutmeg (a pinch enhances earthiness), and optionally thyme or oregano for herbal notes.

Step-by-Step Recipe

1. Preheat Oven: Set your oven to 375°F (190°C). Position rack in the center.
2. Prepare Crust: Place the pie crust in a 9-inch pie dish. Crimp the edges decoratively. Prick the bottom with a fork several times to prevent puffing. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 12–15 minutes until lightly golden. Remove weights and parchment; set aside.
3. Sauté Vegetables: In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onion or shallot and cook until translucent (about 3–4 minutes). Add sliced mushrooms and cook until they release moisture and begin to brown (6–8 minutes).
4. Add Spinach and Garlic: Stir in minced garlic and cook for 30 seconds until fragrant. Add fresh spinach in batches, stirring until wilted. Cook off excess liquid—this step is crucial to avoid a soggy quiche. Let mixture cool slightly.
5. Prepare Egg Mixture: In a large bowl, whisk together 4 large eggs, 1 cup heavy cream (or half-and-half), ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of ground nutmeg. Optional: add 1 teaspoon fresh thyme leaves.
6. Assemble Quiche: Sprinkle ½ cup grated cheese (e.g., Gruyère) evenly over the pre-baked crust. Spread the cooled spinach-mushroom mixture on top. Pour the egg mixture slowly over the fillings.
7. Bake: Carefully transfer the pie dish to the oven. Bake for 35–40 minutes, or until the center is just set—no longer jiggly—and the top is golden. A knife inserted near the center should come out clean.
8. Cool and Serve: Let the quiche rest for 10–15 minutes before slicing. This allows the custard to firm up for cleaner cuts.

Tips

• Prevent Sogginess: Always sauté spinach and mushrooms thoroughly and drain any excess liquid. Wet ingredients are the #1 cause of a runny quiche.
• Blind Bake the Crust: Don’t skip pre-baking the crust—it ensures a crisp, flaky base instead of a soggy bottom.
• Cool Fillings Before Adding Eggs: Hot vegetable mixtures can start cooking the eggs prematurely, leading to curdling.
• Avoid Overbaking: Remove the quiche when the center is just set. Residual heat will continue cooking it as it cools.
• Use Room-Temperature Ingredients: Cold eggs or cream may affect how evenly the custard sets.
• Let It Rest: Allowing the quiche to sit after baking improves texture and makes slicing easier.
• Check Doneness: The internal temperature should reach 160°F (71°C) for food safety and proper setting.

Variations and Customizations

This quiche is highly adaptable to dietary needs and flavor preferences:

• Gluten-Free: Use a gluten-free pie crust or create a crustless version by greasing the pie dish well and pouring the filling directly in.
• Dairy-Free: Substitute dairy-free cheese and use coconut cream or cashew cream instead of dairy cream. Use olive oil instead of butter for sautéing.
• Vegan Option: Use silken tofu blended with nutritional yeast, plant-based milk, and cornstarch as an egg substitute. Add turmeric for color.
• Add Protein: Include cooked bacon, ham, sausage, or smoked turkey for a heartier quiche.
• Other Veggies: Try roasted bell peppers, caramelized onions, zucchini (well-drained), or sun-dried tomatoes for variety.
• Cheese Swaps: Experiment with feta for tanginess, goat cheese for creaminess, or smoked gouda for depth.
• Herb Variations: Rosemary, dill, or tarragon can replace thyme depending on the flavor profile you desire.
• Mini Quiches: Use a muffin tin to make individual portions—perfect for parties or freezing.

Health Considerations and Nutritional Value

Spinach & Mushroom Quiche can be part of a balanced diet when enjoyed in moderation. Here’s a breakdown of its health aspects:

• Spinach: Rich in iron, vitamin K, folate, antioxidants (like lutein), and fiber. Supports bone health, immunity, and digestion.
• Mushrooms: Low in calories but high in B vitamins, selenium, and compounds that support immune function. Some varieties contain vitamin D when exposed to sunlight.
• Eggs: Excellent source of high-quality protein, choline (important for brain health), and lutein/zeaxanthin (good for eye health).
• Cheese and Cream: Provide calcium and protein but are high in saturated fat and calories. Use reduced-fat versions if desired, though full-fat yields better texture and satisfaction.
• Crust: Contributes carbohydrates and fats. For a lighter option, reduce crust size or go crustless.

Nutritional Estimate (per slice, 1/8 of quiche):

• Calories: ~320–380
• Protein: 12–15g
• Fat: 25–30g (saturated fat: 12–15g)
• Carbohydrates: 15–20g
• Fiber: 2–3g
• Sodium: ~400–600mg (varies by cheese and added salt)

To make it healthier: use low-fat milk, reduce cheese, increase spinach, and opt for a whole-grain crust. Pair with a fresh salad or fruit for a complete meal.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 2 tablespoons unsalted butter
• 1 small onion or 2 shallots, finely diced
• 8 oz (225g) mushrooms (cremini or white), thinly sliced
• 2 cloves garlic, minced
• 5 oz (about 5 cups) fresh spinach
• 4 large eggs
• 1 cup heavy cream or half-and-half
• 1 cup shredded Gruyère or Swiss cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of ground nutmeg (optional but recommended)
• 1 teaspoon fresh thyme (or ½ tsp dried)

Directions

1. Preheat oven to 375°F (190°C). Fit pie crust into a 9-inch pie dish, crimp edges, and blind bake for 12–15 minutes. Remove and let cool slightly.
2. In a skillet over medium heat, melt butter. Add onion and cook until soft (3–4 min). Add mushrooms and cook until browned and liquid evaporates (6–8 min).
3. Stir in garlic and cook 30 seconds. Add spinach in batches, stirring until wilted. Cook 1–2 minutes more to remove moisture. Remove from heat and let cool.
4. In a bowl, whisk eggs, cream, salt, pepper, nutmeg, and thyme until smooth.
5. Sprinkle ½ cup cheese on bottom of crust. Top with spinach-mushroom mixture. Pour egg mixture over the top. Sprinkle remaining cheese evenly.
6. Bake for 35–40 minutes, until center is set and top is golden. Cool 10–15 minutes before slicing.
7. Serve warm or at room temperature. Garnish with extra herbs if desired.

FAQ

Can I make spinach and mushroom quiche ahead of time?
Yes! Assemble and refrigerate unbaked quiche overnight. Bake as directed, adding a few extra minutes if cold. You can also fully bake, cool, and refrigerate for up to 3 days. Reheat at 325°F until warmed through.

Can I freeze quiche?
Absolutely. Freeze baked and cooled quiche wrapped tightly in plastic and foil for up to 3 months. Thaw in fridge overnight and reheat in oven. Avoid freezing unbaked quiche, as texture may suffer.

Why is my quiche watery?
Common causes: not cooking off moisture from veggies, underbaking, or using too much dairy. Always sauté and dry spinach/mushrooms thoroughly.

Can I use frozen spinach?
Yes, but thaw completely and squeeze out every drop of water using a clean kitchen towel. About 10 oz frozen spinach yields ~1 cup cooked after draining.

Is quiche safe to eat cold?
Yes, many people enjoy quiche at room temperature or chilled. Just ensure it was properly cooked and stored within 2 hours of baking.

How many servings does this make?
A 9-inch quiche typically serves 6–8, depending on portion size.

Summary

Spinach & Mushroom Quiche combines wholesome ingredients with rich, comforting flavors in a versatile dish perfect for any occasion. Elegant yet easy to make, it’s a timeless recipe that nourishes both body and soul.