Name: Cheesy Spinach and Mushroom Quiche
Ingredients: Pre-made Pie Crust (1 single crust): For convenience and ease, a store-bought pie crust works wonders. It provides that essential flaky base to hold our creamy filling. You can choose from refrigerated or frozen, just make sure it’s a single crust.; Eggs (6 large): Eggs are the backbone of our quiche filling. They provide structure, richness, and that signature custardy texture we all love. Large eggs are standard for most baking recipes.; Heavy Cream (1 cup): Heavy cream lends a luxurious richness and velvety smoothness to the filling. It’s what makes this quiche truly decadent. If you want a slightly lighter option, you can use half-and-half, but heavy cream delivers the best texture and flavor.; Milk (1/2 cup): Milk thins out the heavy cream just enough to create the perfect quiche consistency without making it too heavy. Whole milk will provide the richest flavor, but 2% or even skim milk can be used for a slightly lighter version.; Spinach (5 ounces fresh spinach): Fresh spinach provides a vibrant green color, earthy flavor, and a boost of nutrients. Make sure to thoroughly wash and dry it before use. Baby spinach is a great option as it’s tender and readily available.; Mushrooms (8 ounces cremini mushrooms): Cremini mushrooms, also known as baby bellas, offer a deeper, more savory flavor than white button mushrooms. Their earthy notes pair beautifully with spinach and cheese. Clean them gently with a damp paper towel to remove any dirt.; Onion (1/2 medium yellow onion): Onion adds a foundational savory flavor to the quiche. Yellow onions are versatile and provide a mild, slightly sweet flavor when cooked.; Garlic (2 cloves): Garlic is a flavor enhancer that elevates the entire dish. Fresh garlic cloves, minced or pressed, will provide the best aromatic punch.; Shredded Gruyere Cheese (1 cup): Gruyere cheese is the star of the cheesy element. It’s a nutty, slightly sweet cheese that melts beautifully and adds a sophisticated flavor profile. If you can’t find Gruyere, Swiss or Emmental cheese can be used as substitutes.; Shredded Cheddar Cheese (1/2 cup): Cheddar cheese adds a sharper, more familiar cheesy flavor that complements the Gruyere and provides a lovely golden crust when baked. Sharp cheddar will offer the most pronounced flavor.; Olive Oil (2 tablespoons): Olive oil is used for sautéing the vegetables. It adds a subtle fruity flavor and helps to soften the onion, garlic, and mushrooms.; Butter (1 tablespoon): Butter is used to sauté the spinach and adds richness and flavor. It also helps the spinach wilt down nicely.; Dried Thyme (1 teaspoon): Dried thyme adds a subtle earthy and slightly minty flavor that complements the spinach, mushrooms, and cheese beautifully.; Salt (1 teaspoon, or to taste): Salt enhances all the flavors in the quiche and is essential for seasoning. Adjust to your preference.; Black Pepper (1/2 teaspoon, or to taste): Freshly ground black pepper adds a touch of spice and depth of flavor. Adjust to your preference.; Pinch of Nutmeg (optional): A tiny pinch of nutmeg adds a warm, subtle spice that enhances the creamy filling and complements the spinach particularly well. It’s a classic addition to quiche fillings.

Ingredients

To create this delectable quiche, you’ll need a handful of fresh, high-quality ingredients. Here’s a breakdown of what you’ll need and why each ingredient is crucial:

Pre-made Pie Crust (1 single crust): For convenience and ease, a store-bought pie crust works wonders. It provides that essential flaky base to hold our creamy filling. You can choose from refrigerated or frozen, just make sure it’s a single crust.
Eggs (6 large): Eggs are the backbone of our quiche filling. They provide structure, richness, and that signature custardy texture we all love. Large eggs are standard for most baking recipes.
Heavy Cream (1 cup): Heavy cream lends a luxurious richness and velvety smoothness to the filling. It’s what makes this quiche truly decadent. If you want a slightly lighter option, you can use half-and-half, but heavy cream delivers the best texture and flavor.
Milk (1/2 cup): Milk thins out the heavy cream just enough to create the perfect quiche consistency without making it too heavy. Whole milk will provide the richest flavor, but 2% or even skim milk can be used for a slightly lighter version.
Spinach (5 ounces fresh spinach): Fresh spinach provides a vibrant green color, earthy flavor, and a boost of nutrients. Make sure to thoroughly wash and dry it before use. Baby spinach is a great option as it’s tender and readily available.
Mushrooms (8 ounces cremini mushrooms): Cremini mushrooms, also known as baby bellas, offer a deeper, more savory flavor than white button mushrooms. Their earthy notes pair beautifully with spinach and cheese. Clean them gently with a damp paper towel to remove any dirt.
Onion (1/2 medium yellow onion): Onion adds a foundational savory flavor to the quiche. Yellow onions are versatile and provide a mild, slightly sweet flavor when cooked.
Garlic (2 cloves): Garlic is a flavor enhancer that elevates the entire dish. Fresh garlic cloves, minced or pressed, will provide the best aromatic punch.
Shredded Gruyere Cheese (1 cup): Gruyere cheese is the star of the cheesy element. It’s a nutty, slightly sweet cheese that melts beautifully and adds a sophisticated flavor profile. If you can’t find Gruyere, Swiss or Emmental cheese can be used as substitutes.
Shredded Cheddar Cheese (1/2 cup): Cheddar cheese adds a sharper, more familiar cheesy flavor that complements the Gruyere and provides a lovely golden crust when baked. Sharp cheddar will offer the most pronounced flavor.
Olive Oil (2 tablespoons): Olive oil is used for sautéing the vegetables. It adds a subtle fruity flavor and helps to soften the onion, garlic, and mushrooms.
Butter (1 tablespoon): Butter is used to sauté the spinach and adds richness and flavor. It also helps the spinach wilt down nicely.
Dried Thyme (1 teaspoon): Dried thyme adds a subtle earthy and slightly minty flavor that complements the spinach, mushrooms, and cheese beautifully.
Salt (1 teaspoon, or to taste): Salt enhances all the flavors in the quiche and is essential for seasoning. Adjust to your preference.
Black Pepper (1/2 teaspoon, or to taste): Freshly ground black pepper adds a touch of spice and depth of flavor. Adjust to your preference.
Pinch of Nutmeg (optional): A tiny pinch of nutmeg adds a warm, subtle spice that enhances the creamy filling and complements the spinach particularly well. It’s a classic addition to quiche fillings.

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Instructions

Follow these step-by-step instructions to create a perfectly baked, flavor-packed cheesy spinach and mushroom quiche:

Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). If using a pre-made pie crust, place it in a pie dish. If desired, you can pre-bake the crust for a crisper bottom. To pre-bake, line the crust with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights and parchment, and bake for another 5 minutes. Let cool slightly. This step is optional but recommended if you prefer a very crisp crust.
Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Sauté Mushrooms: Add the sliced cremini mushrooms to the skillet with the onions and garlic. Cook, stirring occasionally, until the mushrooms have released their moisture and are tender and lightly browned, about 8-10 minutes. Season with a pinch of salt and pepper.
Wilt Spinach: In a separate large skillet, melt butter over medium heat. Add the fresh spinach in batches and cook, stirring, until it wilts down significantly. This will only take a few minutes. Squeeze out any excess moisture from the wilted spinach using your hands or a clean kitchen towel. Roughly chop the spinach.
Combine Vegetables and Seasonings: Add the wilted and chopped spinach to the skillet with the sautéed mushrooms, onions, and garlic. Stir to combine. Season the vegetable mixture with dried thyme, salt, and black pepper to taste. Add a pinch of nutmeg if desired. Cook for another minute to allow the flavors to meld. Remove from heat and let cool slightly.
Prepare Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined and smooth. Season with salt and pepper to taste.
Assemble the Quiche: Sprinkle half of the shredded Gruyere cheese and half of the shredded cheddar cheese evenly over the bottom of the prepared pie crust. Spread the cooked spinach and mushroom mixture evenly over the cheese layer in the crust. Pour the egg mixture over the vegetables, ensuring it’s evenly distributed.
Top with Remaining Cheese: Sprinkle the remaining Gruyere and cheddar cheese evenly over the top of the egg mixture.
Bake the Quiche: Bake in the preheated oven for 45-55 minutes, or until the quiche is set and the crust is golden brown. A knife inserted into the center should come out mostly clean. If the crust is browning too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking.
Cool and Serve: Once baked, remove the quiche from the oven and let it cool in the pie dish for at least 10-15 minutes before slicing and serving. This allows the filling to set further and makes it easier to slice. Enjoy warm or at room temperature.

Nutrition

Serving Size: one normal portion
Calories: 380
Fat: 28g
Saturated Fat: 16g