I’ve always been a fan of quiche and one of my all-time favorites is the spinach and mushroom quiche. It’s a versatile dish that can be enjoyed for breakfast, brunch, or even dinner. The combination of earthy mushrooms, flavorful spinach, and creamy egg custard in a flaky crust is simply irresistible. Today, I’m excited to share my go-to recipe for this delectable quiche, along with some personal tips and tricks to make it truly exceptional.
Ingredients:
- 1 9-inch unbaked pie crust
- 1 cup sliced mushrooms
- 1 cup fresh spinach, chopped
- 1/2 cup shredded Swiss cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, sauté the sliced mushrooms until they release their moisture and become golden brown. Add the chopped spinach and cook until wilted. Remove from heat and let the mixture cool.
- Sprinkle the shredded Swiss cheese onto the bottom of the unbaked pie crust. Spread the mushroom and spinach mixture over the cheese.
- In a bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg. Pour this mixture over the mushrooms and spinach in the pie crust.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
- Let the quiche cool for a few minutes before slicing and serving.
This quiche can be served warm or at room temperature, making it a great make-ahead option for gatherings or busy weekdays. The rich, custardy filling studded with tender mushrooms and spinach is always a crowd-pleaser. It’s a dish that never fails to impress, and it’s surprisingly simple to make.
Personal Touches:
I often add a touch of freshly grated nutmeg to the custard mixture, as it complements the earthy flavors of the mushrooms and spinach beautifully. Additionally, I sometimes sprinkle a bit of extra cheese on top before baking for an extra indulgent touch. It’s these little details that elevate the quiche from good to absolutely irresistible.
Cook’s Note:
For added convenience, I sometimes use pre-made pie crust, but if you have the time, making your own crust from scratch can take this quiche to the next level. The buttery, flaky crust is the perfect contrast to the velvety filling, and it’s worth the extra effort.
Conclusion
Whether served at a special brunch or enjoyed as a cozy weeknight dinner, this spinach and mushroom quiche always delivers a comforting and satisfying experience. The combination of flavors and textures is truly delightful, making it a timeless classic in my repertoire. I hope you give this recipe a try and enjoy it as much as I do!