I’ve got to tell you, spinach and mushroom quiche is one of those dishes that always impresses, even if I sometimes question my own cooking skills. Seriously, who doesn’t love a buttery crust filled with a creamy, savory mix? It’s perfect for brunch, or heck, even a cozy dinner. Plus, it’s so simple to make that I wonder why I don’t whip it up more often. Want to know how to create this masterpiece? Let’s get started.
Why You’ll Love This Recipe
When I first tried a spinach and mushroom quiche, I knew I’d found a dish I could enjoy again and again. The flavors! I’d never imagined mushrooms and spinach could dance together so beautifully. It’s the perfect mix of creamy, cheesy, and earthy goodness.
And let’s be honest, we all have those days when our cooking skills seem more disastrous than divine.
But making this quiche? It’s a breeze. Just toss the veggies in some olive oil, roast ’em, and you’re halfway there. The filling’s so simple; whisking eggs and cream feels less like cooking and more like magic.
And if you can’t resist taking a slice before it cools, trust me, I won’t tell. Who wouldn’t love this delightful dish?
Equipment List
Before we explore the deliciousness of this spinach and mushroom quiche, let’s talk about the equipment you’ll need. First off, grab a 9-inch pie dish. Trust me, it’s perfect for this recipe.
You’ll also want a good mixing bowl for whisking those eggs and cream; a whisk helps too. Don’t forget a roasting pan for the veggies—goodbye soggy bottoms! Additionally, having a high-quality set of kitchen shears can make prepping those vegetables much easier.
A cutting board and a sharp knife are essentials for chopping. I’m no chef, and I’ve definitely made a few questionable slices.
Ultimately, a baking sheet will catch any drips while it bakes. If you have a freezer-safe plate, keep it handy for chilling the crust. With these tools, you’re set up for quiche success! Additionally, using a potato masher can help achieve a smooth texture for any mashed filling or side dishes you might want to serve alongside your quiche.
Our Ingredients
When it comes to making a delicious spinach and mushroom quiche, the ingredients you choose really set the stage for a flavorful dish. Picture those vibrant greens blending beautifully with earthy mushrooms, all wrapped in a flaky crust. Yum, right? Trust me, gathering quality ingredients makes all the difference in the final taste, and luckily, most of these are easily found at your local grocery store.
Now, let’s explore what you’ll need to whip up this tasty quiche.
Ingredients:
- 1 ¾ cups chopped mushrooms
- 1 cup chopped spinach
- 1 cup thinly sliced leek or onion
- 2 tbsp olive oil
- 1 ⅓ cups cream or milk
- 4 large eggs
- ⅔ cup grated Gruyère or Swiss cheese
- 1 tsp kosher salt, divided
- 1 single-crust pie dough
Now, while gathering ingredients, don’t stress too much about exact proportions. Cooking is an art, not just a science. For example, if you love mushrooms, go ahead and toss in an extra handful—who’s counting?
And if you can’t find Gruyère cheese, Swiss will do just fine; they both create that melty, rich texture that’s oh-so-satisfying. You might think of the cream as an indulgent choice, but if you’re looking for something lighter, whole milk works like a charm.
Step-by-Step Instructions
Making a spinach and mushroom quiche is an adventure that’s both simple and rewarding. With just a few straightforward steps, you’ll be crafting a savory treat that’s aromatic and oh-so-delicious. Ready to get started? Let’s explore the process of making this flavorful quiche together.
1. Preheat the Oven:
Begin by preheating your oven to 425°F. This hot environment is vital for roasting those veggies perfectly, making them caramelize and bring out their rich flavors.
2. Roast the Veggies:
In a large bowl, toss together 1 ¾ cups chopped mushrooms**, 1 cup chopped spinach, and 1 cup thinly sliced leek or onion with 2 tbsp olive oil and ½ tsp kosher salt**.
Spread the mixture on a baking sheet, arranging it in a single layer. Roast in the oven for about 12–15 minutes, or until they’re beautifully browned and fragrant. Just a note, keep an eye on them; you want some caramelization, not char. Using premium baking equipment can make the roasting process more efficient.
3. Prepare the Pie Dough:
While the veggies are roasting, take your single-crust pie dough and place it into a 9-inch pie dish. Crimp the edges to give it that fancy touch!
Now, pop it in the freezer for about 10-15 minutes to help it firm up. Trust me, this bit helps prevent a soggy crust later on.
4. Whisk the Filling:
In a separate bowl, crack 4 large eggs** and whisk them together with 1 ⅓ cups cream or milk** (this is where you can choose between dreamy cream for richness or milk for a lighter option).
Stir in ⅔ cup grated Gruyère or Swiss cheese** and the remaining ½ tsp kosher salt**. Then, don’t forget to add in your roasted veggie mixture!
Combine everything well, ensuring that deliciousness is spread throughout.
5. Pour and Bake:
Carefully pour this filling into the chilled pie crust, placing it on a baking sheet to catch any drips (we love a clean oven).
Bake at 425°F for 15 minutes. This initial high heat helps set the crust nicely.
6. Lower the Heat:
After 15 minutes, reduce the oven temperature to 300°F. Keep baking for an additional 20–25 minutes, or until the quiche is set through—it should register about 150°F internally.
Just imagine that eggy, cheesy goodness, all firming up in your oven.
7. Cool and Slice:
Once done, let the quiche cool for about 20 minutes before slicing. This cooling step is key; it allows the filling to stabilize and makes your first slice much prettier.
You want Instagram-worthy, right?
Additionally, to elevate your dining experience, consider enjoying your quiche with a refreshing cocktail made with one of our premium cocktail shakers, which adds an extra touch of class to your meal.
And there you have it! A delightful spinach and mushroom quiche that’s perfect for brunch, lunch, or a cozy dinner. Just remember, you can always play with the ingredients as you’d prefer.
Enjoy your culinary triumph; you’ve earned it!
Tips & Variations
If you think quiche is just a fancy-pants dish reserved for brunch at posh places, think again. This spinach and mushroom quiche can easily be your weeknight hero.
Don’t shy away from mixing things up; swap out the spinach for kale or throw in some sun-dried tomatoes. If you’re feeling adventurous, try adding a dash of nutmeg—trust me, it’s a game-changer.
I often freeze leftovers wrapped tight, and you’d never guess they weren’t freshly baked when reheated. Are you looking for a lighter version? Just use milk instead of cream.
Even if you burn the edges (I’ve done it), the flavors are still delicious. Honestly, who doesn’t love a good quiche that’s way more forgiving than it looks?
How to Serve?
How should you serve this delightful quiche? Well, I love slicing it into generous wedges, the kind that practically demand a fork. It’s great warm, but I’ve been known to enjoy it cold too—who am I kidding, right?
Pair it with a simple mixed greens salad drizzled with a tangy vinaigrette. It adds that fresh crunch we all need.
If you want to impress your guests—or just yourself—how about an extra sprinkle of cheese or some chopped herbs on top? Maybe even a dollop of sour cream if you’re feeling fancy.
Oh, and don’t forget a glass of chilled white wine; it really elevates the whole experience. Trust me, you won’t regret it.
Storage & Reheating Guide
After you’ve enjoyed every last bite of that quiche, you might be wondering what to do with any leftovers. Don’t fret, my friend. You can wrap the cooked quiche tightly in plastic wrap or aluminum foil and toss it in the fridge for up to three days.
If you want to get fancy, freeze it for up to two months—perfect for those nights when cooking feels like a chore. Using soup freezer containers can help keep your quiche and other meals safe in the freezer.
When it’s time to reheat, just pop that quiche in a preheated 350°F oven, cover it with foil (we all know quiche can dry out), and let it warm up for about 15-40 minutes.
Trust me, it’ll taste just as good as the first time… well, almost.
Final Thoughts
While diving into a slice of homemade spinach and mushroom quiche, I can’t help but marvel at how a few simple ingredients can come together to create such comforting goodness.
Seriously, who knew whisking eggs and tossing in some veggies could yield such a deliciously satisfying meal? Trust me, it’s a crowd-pleaser, whether for brunch or a cozy dinner.
And if you’re worried about leftovers, don’t be. Reheating this beauty is a breeze, and it still tastes fantastic.
I’ve totally made it for a quick weeknight dinner, and each slice reminds me that cooking doesn’t have to be complicated.