Spinach and Mushroom Gruyère Quiche Recipe

Introduction

This spinach quiche is a delightful blend of fresh vegetables and creamy cheese nestled in a buttery pie crust. Perfect for breakfast, brunch, or a light dinner, it balances rich flavors with a tender, satisfying texture.

Ingredients

• 1 9-inch frozen pie crust
• 2 tablespoons olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 8 ounces baby Bella mushrooms, sliced
• 5 ounces fresh spinach, roughly chopped with large stems removed
• 1 ½ cups shredded Gruyère cheese, divided
• ¼ cup fresh sweet peas (optional)
• 4 large eggs, room temperature
• 1 ¼ cups heavy whipping cream (or light cream)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (smoked paprika can be used for extra flavor)
• ⅛ teaspoon red pepper flakes (optional)

Instructions

1. Step 1: Preheat the oven to 400°F.
2. Step 2: Line a 9-inch pie pan with the frozen pie crust and set aside.
3. Step 3: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking for 1-2 minutes until fragrant.
4. Step 4: Add sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally until they release their moisture.
5. Step 5: Stir in the fresh spinach and cover the pan with a lid for about one minute until the spinach wilts. Remove from heat once wilted.
6. Step 6: Spoon the spinach mixture evenly into the prepared pie crust. Sprinkle 1 cup of shredded Gruyère cheese over the filling. Add sweet peas if using.
7. Step 7: In a medium bowl, whisk together eggs, cream, salt, black pepper, paprika, and red pepper flakes until smooth and fully combined.
8. Step 8: Pour the egg mixture over the spinach filling in the crust. Use a spatula to evenly distribute. Top with the remaining ½ cup of cheese.
9. Step 9: Cover the pie with foil and bake for 45 minutes. Then remove the foil and bake an additional 15 minutes until the top is golden and the center is set.
10. Step 10: Remove from oven and let the quiche rest for at least 10 minutes before slicing and serving.

Tips & Variations

• Use smoked paprika for a deeper flavor or substitute Gruyère with Swiss cheese for a milder taste.
• Add cooked bacon or ham for a meaty twist.
• Fresh herbs like thyme or chives can enhance the flavor when sprinkled on top before baking.
• If using fresh pie crust, be sure to blind bake it for 10 minutes to prevent sogginess.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 1-2 minutes or in a preheated oven at 350°F for 10-15 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the filling and assemble the quiche the day before. Keep it covered in the refrigerator and bake just before serving for best results.

Can I freeze spinach quiche?

Quiche freezes well. Wrap it tightly in foil and plastic wrap before freezing. Thaw overnight in the refrigerator and reheat in the oven until heated through.

Spinach and Mushroom Gruyère Quiche Recipe

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★★★★★

5 from 146 reviews

• Author: Hugo
• Total Time: 1 hour 15 minutes
• Yield: 6 to 8 servings 1x
• Diet: Vegetarian

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Description

This Spinach Quiche Recipe features a deliciously flaky pie crust filled with sautéed mushrooms, fresh spinach, and melted Gruyère cheese, all brought together by a creamy egg custard. Perfect for breakfast, brunch, or a light dinner, this quiche combines savory flavors and a rich texture in every bite.

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Ingredients

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Crust

• 1 9-inch frozen pie crust

Filling

• 2 tablespoons olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 8 ounces baby Bella mushrooms, sliced
• 5 ounces fresh spinach, roughly chopped with large stems removed
• ¼ cup fresh sweet peas (optional)
• 1 ½ cups shredded Gruyère cheese, divided

Custard

• 4 large eggs, room temperature
• 1 ¼ cups heavy whipping cream (or light cream)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika (smoked paprika can be used for extra flavor)
• ⅛ teaspoon red pepper flakes (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F to ensure it reaches the right temperature for baking the quiche evenly.
2. Prepare Pie Crust: Line a 9-inch pie pan with the frozen pie crust, pressing it gently into the pan and setting it aside for filling.
3. Sauté Aromatics: Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the diced onion and minced garlic for 1 to 2 minutes until fragrant and slightly softened.
4. Cook Mushrooms: Add the sliced baby Bella mushrooms to the skillet, cooking for about 5 minutes while stirring occasionally until they release their moisture and become tender.
5. Wilt Spinach: Add the chopped fresh spinach to the skillet, covering with a lid for about one minute to help it wilt quickly. Stir until the spinach wilts completely, then remove the skillet from heat.
6. Assemble Filling: Spread the sautéed spinach and mushroom mixture evenly into the prepared pie crust, then sprinkle 1 cup of shredded Gruyère cheese over the top. Add fresh sweet peas if using.
7. Mix Custard: In a medium bowl, whisk together the 4 large eggs, 1 ¼ cups heavy whipping cream, kosher salt, black pepper, paprika, and red pepper flakes until fully blended into a smooth custard.
8. Pour Custard Over Filling: Pour the egg and cream mixture over the filling in the pie crust. Use a spatula to evenly distribute the custard, then top with the remaining ½ cup of shredded Gruyère cheese.
9. Bake with Foil: Cover the quiche loosely with foil and bake in the preheated oven for 45 minutes to cook the custard gently without browning too fast.
10. Finish Baking: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the center is set, indicating the quiche is fully cooked.
11. Rest Before Serving: Remove the quiche from the oven and let it sit for at least 10 minutes to allow it to firm up, making slicing easier and enhancing the flavor.

Notes

• You can substitute light cream for heavy whipping cream to reduce fat content slightly.
• Smoked paprika adds a deeper smoky flavor but regular paprika works well too.
• Adding fresh sweet peas is optional but provides a sweet contrast and extra texture.
• Allow the quiche to cool completely before refrigerating leftovers; it stores well for up to 3 days.
• For a vegetarian version, this recipe as is works perfectly since it does not contain meat products.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: French-inspired

Keywords: spinach quiche, mushroom quiche, Gruyère cheese quiche, vegetarian quiche, brunch recipe, easy quiche