Spinach Mushroom Quiche

5 from 1 vote

A delicious savory quiche with tons of flavor from the golden brown mushrooms, sautéed shallots, nutty Gruyere and salty Parmesan.

Prep Time45

Cook Time1

Cooling30

Total Time2 15

Course: Breakfast, Brunch, Main

Cuisine: American

Keyword: eggs, mushroom, quiche

Servings:

Calories: 351kcal

Author: Tricia

Ingredients

1 9-inch deep dish pie crust store-bought or homemade
2 tablespoons unsalted butter divided
2 tablespoons olive oil divided
6 ounces fresh baby spinach leaves (or frozen, thawed)
6 ounces fresh assorted mushrooms like Baby Bella, sliced
1 large shallot finely chopped
1 small clove garlic minced
⅛ teaspoon crushed red pepper flakes optional
4 large eggs
1 ⅓ cups half-and-half (11.5oz or 325g) or a combination of milk and heavy cream
¼ teaspoon salt
1 teaspoon fresh ground black pepper
pinch cayenne
4 ounces Gruyère cheese grated (about 1 cup packed)
½ ounce Parmesan grated (about ¼ cup)
1 tablespoon chives or thin sliced green onions

Instructions

To prepare the pie crust:

Roll the pie dough out onto a lightly floured work surface into a 13-inch round. Carefully wrap the dough around the rolling pin and unroll over the pan. Gently press the dough into the bottom and up the sides of the pan. Fold the excess under then pinch to make a decorative edge. Refrigerate the pie shell for 30 minutes, then freeze for 20 minutes.
Preheat oven to 375℉. Using a dinner fork poke a few holes on the bottom and sides of the frozen pastry. Line the pastry shell with two 12-inch square pieces of aluminum foil, lightly pressing to mold to the sides of the pan. Fill with enough pie weights or dried beans to cover the bottom of the crust and slightly up the sides of the pan. Bake for 20 minutes. Remove the foil and weights and continue baking until the center is set and light brown, about 10 to 13 minutes. Transfer to a wire rack to cool while preparing the filling. Leave the oven set on 375℉.

To prepare the filling:

While the pastry is cooling, warm a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil to the skillet. Once the butter is melted add the spinach. Sauté until the spinach is wilted and all the moisture evaporates. Transfer to a colander set in the sink. Using the back of a rubber spatula, gently press the spinach against the colander to release excess liquid. Scoop the spinach onto several layers of paper towels and squeeze. The spinach needs to be very dry so repeat if needed. Transfer to a cutting board and coarsely chop. Set aside.
Wipe out the skillet and return it to the stove over medium-high heat. Add the remaining butter and olive oil. Once melted, add the sliced mushrooms and stir to coat. Leave the mushrooms (don't stir) to cook in a single layer until the moisture is released and then evaporates. Stir the mushrooms then add the shallot. Continue cooking until all mushrooms are golden brown and the shallot is softened. Add the minced garlic and crushed red pepper flakes. Sauté for 1 minute or until fragrant.
Place the prepared pastry crust on a rimmed baking sheet. Set aside a few pretty mushrooms to decorate the top of the quiche. Scatter the remaining mushrooms evenly over the bottom of the crust then add half the spinach, all the Gruyere and then all remaining spinach.
In a mixing bowl with a spout, whisk together the eggs, half-and-half, salt, pepper and cayenne.
Slowly and gently pour the egg mixture over the mushrooms and cheese to 1/2-inch below the rim. Sprinkle the shredded Parmesan and chives over the top. Place the reserved mushrooms decoratively over the chives.
Bake for 40 to 50 minutes or until light golden brown. To test for doneness, insert a small thin small knife 1-inch from the edge. If it comes out clean, the quiche is done. The center should feel set but still somewhat soft and a little jiggly.
Transfer to a rack to cool. Serve slightly warm or at room temperature.

Notes

For this recipe you can use a 9 1/2-inch tart pan or a 9-inch deep dish pie plate. If using a deep tart pan, add one large egg (for a total of 5) and an additional 1/3 cup of half-and-half (for a total of about 1 and 2/3 cups).

If using a store-bought pre-made frozen pie crust, you may have a little too much filling to fit into the pie shell. Pour the extra custard into a small baking dish sprayed with vegetable cooking spray and bake with the quiche, for a crustless version.

TIP: Replace all the mushrooms with additional spinach or skip the spinach and double the mushrooms. It works great both ways.

Options for making quiche ahead of time: Make and bake the pastry shell and store in an airtight container at room temperature up to 24 hours before filling. Or, freeze a pre-baked pie crust for later use. Prepare the quiche as directed, bake, cool, cover and refrigerate until needed.

To reheat: Cover the cold quiche with aluminum foil and bake at 350 degrees F for 30 minutes. This method also works well for reheating leftovers.

Freezing: Baked quiche can be frozen, well sealed for up to 3 months. Reheat the quiche wrapped in foil and bake for 35 to 40 minutes.

Freezing unbaked quiche: Place the unbaked quiche on a level surface in your freezer. Freeze until firm, then seal the quiche in plastic wrap and foil and return to the freezer. When ready to bake, place the frozen quiche on a baking sheet, remove the plastic wrap and foil. Bake as directed adding 10 to 15 minutes to the baking time. Tent with foil during the last 20 minutes to prevent over-browning.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition