Name: Mouthwatering Spinach and Mushroom Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: For the filling; 8 oz mixed mushrooms (cremini, button, or shiitake), sliced; 1½ cups shredded Gruyère cheese (aged variety preferred); 1 tbsp garlic, freshly minced; 5 oz fresh baby spinach; 1½ cups sweet onion, diced (¼-inch pieces); 2 tbsp extra-virgin olive oil (or neutral oil like canola); For the custard; 6 large eggs (room temperature); ¼ cup whole milk; ¼ cup half-and-half; ¼ tsp salt; ¼ tsp ground black pepper (freshly ground preferred); 1 tbsp fresh thyme leaves; 1 tbsp Dijon mustard; Additional; Oil for greasing the pan; 9-inch pie or quiche pan

Mouthwatering Spinach and Mushroom Quiche

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This savory spinach and mushroom quiche is packed with creamy Gruyère, sweet onions, and fresh herbs. A rich, satisfying dish for breakfast, brunch, or dinner.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 slices
Category: Brunch, Main Course, Vegetarian
Method: Baking, Oven
Cuisine: French-Inspired, American
Diet: Vegetarian

Ingredients

For the filling

8 oz mixed mushrooms (cremini, button, or shiitake), sliced

1½ cups shredded Gruyère cheese (aged variety preferred)

1 tbsp garlic, freshly minced

5 oz fresh baby spinach

1½ cups sweet onion, diced (¼-inch pieces)

2 tbsp extra-virgin olive oil (or neutral oil like canola)

For the custard

6 large eggs (room temperature)

¼ cup whole milk

¼ cup half-and-half

¼ tsp salt

¼ tsp ground black pepper (freshly ground preferred)

1 tbsp fresh thyme leaves

1 tbsp Dijon mustard

Additional

Oil for greasing the pan

9-inch pie or quiche pan

Cook Mode Prevent your screen from going dark

Instructions

Prep Ingredients: Preheat oven to 375°F. Prep mushrooms, onion, garlic, thyme, and shred cheese.

Sauté Veggies: In a large skillet, heat oil over medium-high. Add mushrooms and sauté for 8 minutes until browned. Add onion and garlic; cook another 5 minutes until translucent. Add spinach and cook just until wilted, about 1–2 minutes. Remove from heat and cool slightly.

Make Custard: In a bowl, whisk eggs, milk, half-and-half, Dijon, thyme, salt, and pepper until smooth.

Combine Filling: Gently fold custard mixture and Gruyère into the cooled veggie mixture. Do not overmix.

Assemble Quiche: Lightly oil a 9-inch pie or quiche pan. Pour in filling and spread evenly.

Bake: Bake at 375°F for 30 minutes until the center is mostly set (a slight jiggle in the middle is okay). Tent with foil if browning too fast.

Rest & Serve: Let quiche rest for 10 minutes before slicing. Serve warm or at room temperature

Notes

Freshly minced garlic adds better flavor than jarred garlic.

Room-temperature eggs ensure smoother custard.

Letting the quiche rest before slicing helps it firm up.

This quiche keeps well—store leftovers covered in the fridge for up to 3 days and reheat gently.

Find it online: http://elladishes.com/mouthwatering-spinach-and-mushroom-quiche/