Spinach Mushroom Quiche
A savory spinach and mushroom quiche featuring a flaky crust, creamy egg filling, and a flavorful combination of sautéed vegetables and spices. Perfect for brunch, lunch, or dinner, it appeals to vegetarians and those seeking a hearty, cheesy dish with fresh ingredients and rich flavors.
Ingredients
- 1 package pie crust mix ⓘ
- 1 lb fresh mushrooms, thinly sliced ⓘ
- 1/4 cup chopped onions ⓘ
- 2 tablespoons lite margarine ⓘ
- 2 (10 oz) packages frozen chopped spinach, thawed and drained ⓘ
- 6 eggs ⓘ
- 1 1/2 cups heavy cream ⓘ
- 1 cup low-fat milk ⓘ
- 2 tablespoons flour ⓘ
- 1 teaspoon salt ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
- 1/2 cup melted butter ⓘ
Instructions
- Prepare the pie crust mix using the package directions.
- Roll the dough into a 15 x 17-inch rectangle on a lightly floured surface.
- Line a 9 x 13-inch baking dish with the pastry.
- Crimp the edges with a fork and cover. Refrigerate until needed.
- Saute the mushrooms and onions in 2 tablespoons of butter until tender.
- Remove from heat and stir in the thawed and drained spinach.
- In a bowl, beat the eggs, heavy cream, low-fat milk, flour, salt, cayenne pepper, and 1/4 cup melted butter until well combined.
- Spoon the spinach mixture into the prepared crust.
- Sprinkle with cheese.
- Pour the egg mixture over the spinach filling.
- Bake at 425°F for 15 minutes.
- Reduce the temperature to 325°F and bake for an additional 40 minutes or until a knife inserted in the center comes out clean.
- Garnish with carrot strips, dried parsley, and cherry tomatoes.
Tips & Substitutions
For a lighter quiche, consider using egg whites instead of whole eggs or substituting half of the heavy cream with Greek yogurt. Fresh herbs like dill or thyme can elevate the flavor. If you have leftover veggies, like bell peppers or zucchini, feel free to add them to the filling. This quiche pairs beautifully with a simple side salad, like the Swiss Vegetable Melody.
Serving Suggestions
Serve the spinach mushroom quiche warm or at room temperature. Garnish with carrot strips, dried parsley, and cherry tomatoes for a colorful presentation. It pairs well with a light salad or fresh fruit, making it a versatile dish suitable for brunch or a light dinner. Try serving it alongside the Holiday Chocolate Turtles for a delightful dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 30-60 seconds or in a preheated oven at 350°F for about 10-15 minutes, until heated through. This will help maintain the quiche’s texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Mushroom Quiche contains roughly 1163 calories, with 40g protein, 88g carbohydrates, and 74g fat. It is an excellent source of vitamin A (90% of the Daily Value), protein (81% of the Daily Value), and calcium (75% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1632mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust instead of a mix?
Absolutely! A pre-made pie crust can save time and effort. Just ensure it's the right size for your baking dish, and follow the baking instructions on the package for the best results.
How can I make this quiche dairy-free?
To make this quiche dairy-free, substitute heavy cream and milk with non-dairy alternatives like almond milk or coconut cream. Use a dairy-free cheese for the topping, if desired. This allows you to enjoy a delicious quiche while accommodating dietary preferences.
Can I freeze the quiche before baking?
Yes, you can freeze the unbaked quiche. Assemble it in the pie crust, cover tightly with plastic wrap, and then aluminum foil. When ready to bake, remove from the freezer and bake straight from frozen, adding extra time as needed to ensure it’s fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).