This cheesy spinach mushroom quiche can be whipped up in no time with the help of a frozen pie crust, making it a great weekday or weekend meal option. Mushrooms, spinach, and a cheddar cheese filling make this quiche hearty and nutritious! Use it as a salad topper for lunch or supper, or eat it as a light breakfast or brunch.
On a lazy weekend, quiche is one of my favorites to eat! Frozen pie crust makes this spinach and mushroom quiche a breeze to prepare; after spending only a few minutes in the kitchen cooking the vegetables and beating the egg mixture, you can put the quiche in the oven and go about your business. What you get is a rich and flavorful vegetarian quiche with a hint of garlic and a buttery, flaky crust. It’s a show-stopper and excellent to enjoy for brunch, lunch, or dinner when paired with a green salad.
What Makes This Spinach Mushroom Quiche So Great?
This quiche is super versatile, convenient, and healthy with amazing flavors!
The use of a frozen pie crust makes this recipe for mushroom and spinach quiche a cinch to prepare. It’s as easy as preparing the vegetables, beating the eggs, pouring the mixture into the pie crust, and baking it.
The filling of this pie, which is topped with mushrooms, spinach, and cheddar cheese, is creamy and rests above a flaky, buttery pie crust. This quick and easy dish is plenty of flavors and would surely be your family’s favorite!
Although this quiche recipe asks for spinach and mushrooms, you can use any vegetables or protein of your choice. The same applies to the cheese; each time you prepare it, you are welcome to try a different combination.
The protein in eggs can help you meet your recommended daily protein.
This spinach quiche recipe is packed with protein and healthy fats from eggs, veggies, and cheese. And it may be served at any meal of the day.
What Do You Need To Make This Spinach Mushroom Quiche?
Here is a list of the ingredients you need to make this amazing Quiche.
Cremini or button mushrooms: Cremini mushrooms are my favorite because of their velvety smooth texture, but you can use any sort of mushroom you like. If you want a more nuanced flavor, try using a few different kinds of mushrooms.
Fresh baby spinach: Other options are arugula and kale. As long as it’s reduced in volume, it’s good.
Frozen pie crust: You can use any brand. Make sure to thaw before using.
Garlic: For optimal flavor, use fresh garlic.
To make this recipe gluten-free (use this ingredient instead):
Use gluten-free frozen pie crust like Wholly Wholesome Gluten-Free Pie Shells or Bob’s Red Mill Gluten-Free Pie Crust Mix.
How To Make This Spinach And Mushroom Quiche?
Step 1: Heat oven to 400 degrees F. Over medium heat, heat oil in a large skillet. Add sliced mushrooms when the oil is heated. Stir mushrooms periodically for 5 minutes till tender.
Step 2: And cook the garlic for a minute. Toss spinach for 2 minutes until wilted. Then, take off the heat.
Step 3: Press thawed pie crust into a deep, removable-bottom 9-inch tart pan (or a deep-dish pie pan). Top the crust with the spinach-mushroom mixture and half of the cheddar cheese.
Step 4: Whisk half-and-half, eggs, salt, and pepper in a large bowl. Pour the egg mixture into the crust and sprinkle the remaining cheese.
Pour Milk (optional)
Pour the egg mixture into the crust:
Sprinkle the remaining cheese:
Step 5: On a rimmed baking sheet, place the pan. Cover the pan loosely with aluminum foil and bake for 40 minutes. Remove the foil and bake another 10 minutes until the quiche is set and the crust is golden brown.
MODIFICATIONS & CHANGES
Frozen spinach can be used in place of fresh. Thaw before using, and ensure to squeeze all the water out.
You can substitute your favorite vegetable in place of the mushrooms. Delicious options are asparagus, bell peppers, or zucchini.
Use another kind of cheese to slightly change the flavor. You can also use a combination of cheeses (Swiss, Gruyere, and provolone).
For another level of flavor, use fresh herbs such as parsley, tarragon, or chives.
Swap whole milk with half-and-half (1 cup).
Frequently Asked Questions
How to serve this quiche
Spinach quiche is a versatile dish since it may be topped with a wide variety of veggies and cheeses. The mushrooms and cheddar cheese are combined to make a quiche that is both rich in flavor and easy to prepare, making it ideal for either breakfast or dinner.
How to freeze
To freeze, wait until the slices are totally cold, then wrap them in aluminum foil and store them in a freezer bag. Keep for up to three months in the freezer. Put in the fridge overnight to thaw before reheating and serving.
How to reheat
You can reheat your quiche in the microwave, but warming it in the oven is preferable if you have the time.
Cheesy Spinach and Mushroom Quiche
This cheesy spinach and mushroom quiche can be whipped up in no time with the help of a frozen pie crust, making it a great weekday or weekend meal option. Mushrooms, spinach, and cheesy cheddar cheese filling make it nice and hefty. Use it as a salad topper for lunch or supper, or eat it as a light breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 1x
- Category: Breakfast
- Cuisine: American
8 oz. cremini or button mushrooms, sliced
2 tbsp olive oil
2 garlic cloves, minced
1 frozen pie crust, thawed
1 ¼ c. half-and-half
½ tsp salt
¼ tsp black pepper
5 oz. fresh baby spinach
6 oz. grated cheddar cheese, divided
Prepare the oven. Preheat it to 400 degrees. Make sure to position the oven rack in the middle.
In a large skillet, heat the oil on medium heat. Add the sliced mushrooms once the oil is hot and cook for about 5 minutes until tender, stirring often. Then, add the garlic and cook for another minute. Next, add the spinach. Toss and cook for additional 2 minutes until wilted. Take the skillet off the heat after.
Into a deep 9-inch tart pan with removable bottom (or a deep-dish pie pan), press the thawed pie crust. Into the crust, pour the spinach and mushroom mixture, then sprinkle with half of the cheddar cheese.
Beat the eggs in a large bowl along with half-and-half, salt, and pepper. Into the crust, pour the egg mixture and sprinkle with the rest of the cheese.
On a rimmed baking sheet, place the pan and tent loosely with aluminum foil. Place in the preheated oven and bake for about 40 minutes. Uncover and bake for 10 minutes more until the quiche is set and the crust is golden brown.
Take the quiche out of the oven and allow it to rest for 10 minutes.
Serve and enjoy!
In an airtight container, keep any leftovers and store them for up to 4 days in the fridge.
Completely cool the quiche, then individually wrap each slice in aluminum foil. Keep them in a freezer-safe bag and freeze them for up to 3 months. Before reheating, thaw the quiche in the fridge overnight.
Reheat the quiche in the microwave or the oven.
Make sure to bake the quiche until the top is golden brown and the quiche is set. You can test it by using a knife.
To incorporate air into the eggs, whisk the eggs for a couple of minutes. This will ensure light and fluffy custard.
How To Make it Gluten free
Make sure to use gluten-free pie crust such as Wholly Wholesome Gluten-Free Pie Shells or Bob’s Red Mill Gluten-Free Pie Crust Mix.
- Serving Size: 1 quiche
- Calories: 217
- Sugar: 2.7 g
- Sodium: 403.7 mg
- Fat: 15.8 g
- Carbohydrates: 7.3 g
- Protein: 12.1 g
- Cholesterol: 162.4 mg
Keywords: Spinach Mushroom Quiche
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My name is Houria and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!
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