Description
This Spinach & Mushroom Quiche is a savory, comforting dish featuring a rich custard filled with sautéed wild mushrooms, fresh baby spinach, and melted Gruyère cheese. Baked to golden perfection, it makes a delightful meal for breakfast, brunch, or a light dinner.
Ingredients
Vegetables and Herbs
- 8 ounces sliced fresh mixed wild mushrooms (such as cremini, shiitake, button, and/or oyster mushrooms)
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
- 1 tablespoon fresh thyme leaves, plus more for garnish
Wet Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
Dry Ingredients and Seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded Gruyère cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a 9-inch pie pan by lightly greasing it or lining it with a pie crust if desired.
- Sauté Vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring often, until they soften and release their moisture, about 5 minutes. Then add the sweet onion and sliced garlic, cooking until tender. Finally, add the baby spinach and toss constantly until wilted, about 1 to 2 minutes. Remove the skillet from heat and set aside.
- Prepare the Egg Mixture: In a medium bowl, whisk together 6 large eggs, ¼ cup whole milk, ¼ cup half-and-half, 1 tablespoon Dijon mustard, 1 tablespoon fresh thyme leaves, ¼ teaspoon salt, and ¼ teaspoon ground pepper until fully combined and slightly frothy.
- Combine and Assemble: Fold the sautéed mushroom and spinach mixture along with 1 ½ cups shredded Gruyère cheese into the egg mixture gently. Pour this filling evenly into the prepared pie pan.
- Bake the Quiche: Place the pie pan in the preheated oven and bake for about 30 minutes, or until the quiche filling is set and the top is golden brown.
- Rest and Serve: Remove the quiche from the oven and let it stand for 10 minutes to cool slightly and firm up. Garnish with additional fresh thyme leaves before slicing and serving.
Notes
- You can use a store-bought pie crust if desired, or bake the quiche crustless as per this recipe.
- Feel free to substitute Gruyère with Swiss or mozzarella cheese depending on preference.
- Ensure mushrooms are cooked thoroughly to avoid excess moisture in the quiche.
- The quiche can be served warm or at room temperature and makes for great leftovers.
