Description
This savory, creamy spinach mushroom quiche is the perfect vegetarian option for brunch, lunch, or a light dinner. Loaded with sautéed veggies, eggs, and Gruyère cheese in a flaky crust, it’s a comforting make-ahead dish everyone loves.
Ingredients
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1 9-inch pie crust (store-bought or homemade, partially baked)
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2 tbsp unsalted butter
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1½ cups crimini mushrooms, sliced
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1 cup fresh spinach, roughly chopped (or thawed and drained frozen spinach)
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¾ cup chopped onion
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3 large eggs + 1 egg yolk
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½ cup whole milk
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½ cup heavy cream
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1 cup shredded Gruyère cheese
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½ tsp salt
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¼ tsp black pepper
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Pinch of cayenne pepper (optional)
Instructions
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Blind bake the pie crust at 375°F for 30–35 minutes until golden. Cool slightly.
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In a skillet, melt butter and sauté onion for 3–4 minutes.
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Add mushrooms; cook 6–8 minutes. Add spinach and wilt.
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Whisk eggs, yolk, milk, cream, salt, pepper, and cayenne.
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Stir in cheese and sautéed veggies. Pour into crust.
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Bake at 375°F for 40 minutes or until set and golden.
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Cool 10 minutes before slicing.
Notes
- Be sure to drain spinach well to prevent sogginess.
- You can sub Gruyère with Swiss or cheddar.
- Let the quiche rest before slicing for clean cuts.
- Can be made ahead and reheated.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Brunch, Lunch
- Method: Baking
- Cuisine: French-Inspired