Spinach and Mushroom Quiche
This spinach and mushroom quiche is a perfect combination of earthy mushrooms, tender spinach, and sweet caramelized onions baked in a creamy, cheesy custard.
Servings: 8 servings
Calories: 249kcal
Ingredients
- 1 Tablespoon olive oil
- 1 small onion thinly sliced
- 8 ounces Baby Bella mushrooms sliced
- 5 ounces fresh baby spinach
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded Swiss cheese
- ½ teaspoon salt
- ¼ teaspoon nutmeg optional
- ¼ teaspoon ground black pepper
- 1 frozen pie crust thawed according to package
Instructions
- Preheat your oven to 375°F. In a skillet over medium heat, heat 1 Tablespoon olive oil. Add 1 small onion, (thinly sliced) and cook, stirring occasionally, until caramelized about 5-7 minutes. Remove cooked onions to a plate.
- In the same skillet, add 8 ounces Baby Bella mushrooms (sliced) and cook until they release their moisture and become golden brown. Add 5 ounces fresh baby spinach and cook until wilted. Season with salt and black pepper and set aside.
- In a bowl, whisk together 4 large eggs, 1 cup whole milk, 1 cup shredded Swiss cheese, ½ teaspoon salt, ¼ teaspoon ground black pepper and ¼ teaspoon nutmeg (if using).
- Roll out the pie crust over an 11 inch tart pan or a 9-inch pie dish. Press the dough into the bottom and sides of the dish, trimming any excess.
- Spread the caramelized onions, mushrooms, and spinach over the pre-baked crust. Pour the custard mixture over the vegetables.
- Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown. Note: If using a 9 inch pie dish, it may need 5-10 extra minutes of baking time. If the crust is getting too dark and the filling has not set, cover the crust with aluminum foil.Check to make sure the quiche is cooked all the way through to the middle before removing from the oven.
- Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
Equipment: I used an 11” tart pan for this quiche. This recipe also works with a 9” pie plate.
If using a 9” pie plate I recommend covering the quiche with aluminum foil for the first 20-25 minutes, then uncover and bake for another 20-25 minutes. This will allow the custard to set without browning the crust too quickly.
Alternatively, you can bake uncovered and just put foil around the crust if it starts getting too brown in the last few minutes of baking.
Storage: Place any leftover quiche in a covered container or dish and refrigerate for up to 7 days. It can also be frozen in an airtight container for up to 2 weeks.
Nutrition
Serving: 1slice | Calories: 249kcal | Carbohydrates: 17g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 186mg | Potassium: 356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1942IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 2mg
