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Spinach and mushroom quiche

Spinach & Cremini Quiche

Hot or cold, for breakfast, lunch, or dinner, this spinach and cremini mushroom quiche is the answer for a light summer treat. Served with a side salad or fresh fruit, this “egg pie” makes a complete meal.
Course Breakfast, Brunch
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 1 basic pie crust from scratch, or ready-made
  • 6 eggs or 4 whole eggs and 2 egg whites
  • 1 cup milk
  • 2/3 cup half-and-half
  • 1 cup cheese grated (Swiss, Cheddar, Gruyère or crumbled Feta)
  • 1 cup spinach rough chopped
  • 1 cup mushroom sliced
  • pinch of grated nutmeg
  • salt and pepper to taste

Method

  1. Heat oven to 350° F.

  2. Roll pie crust on a lightly floured board into a circle several inches larger than your pie dish.

  3. Use your rolling pin to transfer the crust from your board into your baking dish.
  4. Shape the edge of the crust however you like. Crimp with your fingers or a fork, or create fluted edge for something different.
  5. Place the spinach, mushrooms, and cheese, into the crust, adding them in alternating layers.
  6. Break the eggs in to a large bowl. Add the milk, half-and-half, nutmeg, and salt and pepper. Whisk together thoroughly and pour over the spinach mixture.
  7. Place quiche on a parchment-lined baking sheet in the center of the oven and bake for 45 – 55 minutes (cooking times will vary based on your oven and amount of ingredients, if crust begins to burn cover edges with foil).
  8. Check for doneness by shaking the quiche to see if the center is set.
  9. Remove from oven and allow to stand for at least 15 minutes before cutting.

Cooks Notes

Slightly sauté the spinach and mushroom to reduce amount of liquid before adding to quiche.