Mushroom and Spinach Quiche Recipe

Name: Mushroom and Spinach Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic Pie Pastry; 2 Tbs. olive oil; 1 medium onion, halved and thinly sliced; 1 1/2 cups thinly sliced mushroom caps; 3 cups firmly packed baby spinach; 1 clove garlic, minced (1 tsp.); 3 large eggs; 1 cup milk, whole or reduced-fat; 1 tsp. Dijon mustard; 1/2 tsp. ground black pepper; 1/4 tsp. salt; 1 1/2 cups grated Gruyere cheese

Servings: persons

Basic Pie Pastry
2 Tbs. olive oil
1 medium onion, halved and thinly sliced
1 1/2 cups thinly sliced mushroom caps
3 cups firmly packed baby spinach
1 clove garlic, minced (1 tsp.)
3 large eggs
1 cup milk, whole or reduced-fat
1 tsp. Dijon mustard
1/2 tsp. ground black pepper
1/4 tsp. salt
1 1/2 cups grated Gruyere cheese

1
Prepare Basic Pie Pastry, and set aside to rest 10 minutes.
2
Grease 9&1/2-inch deep-dish pie pan.
3
Preheat oven to 400F.
4
Roll pastry into 12-inch circle between two sheets of wax paper or plastic wrap.
5
Peel off top sheet; invert pastry over pie pan.
6
Peel off second sheet, then tuck pastry into pan without stretching it, pinching overhang into an even edge.
7
Chill 15 minutes.
8
Smooth sheet of aluminum foil over pastry (it should fit like a glove); fill with dried beans or rice.
9
Bake 20 minutes.
10
Remove pan from oven; lift foil with beans from pan.
11
Using fork, pierce pastry 6 or 8 times.
12
Reduce oven to 375F, and bake 7 minutes.
13
Cool on wire rack.
14
Leave oven on.
15
Heat oil in large skillet over medium heat.
16
Add onion, and cook, stirring, 5 minutes.
17
Add mushrooms; cover, and cook 3 to 4 minutes, stirring occasionally.
18
Stir in spinach and garlic; cover, and cook 2 to 3 minutes, or until spinach is wilted.
19
Lightly whisk eggs in mixing bowl.
20
Whisk in milk, mustard, pepper and salt.
21
Sprinkle 1/4 cup grated cheese over bottom of pastry.
22
Bake 2 to 3 minutes to melt cheese.
23
Spread vegetable mixture in pastry shell.
24
Sprinkle with half of remaining cheese.
25
Slowly pour in egg mixture, then sprinkle with remaining cheese.
26
Bake 40 to 45 minutes, or until golden brown and slightly puffy.
27
Transfer to wire rack, and let cool 15 minutes before serving.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Basic Pie Pastry, 2 Tbs. olive oil, 1 medium onion, halved and thinly sliced, 1 1/2 cups thinly sliced mushroom caps, and more.

Yes, Mushroom and Spinach Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Spinach Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions