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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it reaches the right temperature for baking the quiche evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
