Spinach Mushroom Quiche

$- 1 pre-made pie crust - 2 cups fresh spinach, roughly chopped - 1 cup mushrooms, sliced (preferably cremini or button) - 1 small onion, finely chopped - 3 large eggs - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, for garnish (optional) I love using fresh ingredients for this quiche. Fresh spinach brings vibrant color and nutrients. Mushrooms add depth and a nice texture. I prefer cremini mushrooms for their rich flavor, but button mushrooms work too. The pie crust is easy to use and saves time. You can also make your own if you feel adventurous. Onions give a sweet taste when sautéed. The blend of mozzarella and Parmesan cheese creates a creamy, cheesy goodness. Three eggs and heavy cream bind everything together, creating a rich filling. Garlic powder adds a subtle flavor, while salt and pepper enhance all the tastes. Lastly, I often sprinkle fresh parsley on top for a pop of color. This not only looks nice, but it also adds a fresh taste. For the full recipe, check out the details above. - Preheating the oven: Start by preheating your oven to 375°F (190°C). This step ensures even cooking. - Sautéing the onion and mushrooms: In a large skillet, heat one tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes soft and clear. Next, add the sliced mushrooms. Cook these for about 5 minutes until they soften and brown. - Cooking the spinach: Stir in the roughly chopped spinach. Cook until it wilts, about 2 minutes. Season with garlic powder, salt, and pepper. Once done, remove the skillet from the heat and let the mixture cool for a bit. - Whisking together eggs and cream: In a mixing bowl, crack three large eggs. Pour in one cup of heavy cream. Whisk these together until they blend well. This mix gives the quiche its rich texture. - Mixing in cheeses and spinach mixture: Add one cup of shredded mozzarella cheese and half a cup of grated Parmesan cheese to the egg mix. Gently stir in the cooled spinach and mushroom mixture until everything is well combined. - Pouring the filling into the crust: Take your pre-made pie crust and pour the filling into it. Spread the mixture evenly to ensure even cooking. - Baking time and temperature: Place the quiche in the preheated oven. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top. - Tips for checking doneness: To check if the quiche is done, gently shake it. If the center wobbles a little but is mostly firm, it’s ready. Let it cool for 5-10 minutes before slicing. Enjoy your delicious quiche! For the full recipe, check the provided details above. - Choosing the right pie crust: A pre-made pie crust saves time. Look for one that is flaky and sturdy. This helps hold your filling without breaking. You can also use a homemade crust for a personal touch. - Avoiding a soggy bottom: To prevent a soggy crust, pre-bake it for about 10 minutes. This helps it firm up before you add the filling. Make sure to weigh it down with pie weights or beans while baking. - Allowing the quiche to rest: Let your quiche sit for 5 to 10 minutes after baking. This helps it set and makes slicing easier. It also allows the flavors to blend. - Alternatives for heavy cream: If you want a lighter version, use half-and-half or whole milk. You can also mix yogurt with some milk for a creamy texture. - Using different cheeses: While mozzarella and Parmesan work great, feel free to swap for cheddar or feta. Each cheese brings a unique flavor to the quiche. - Options for a gluten-free crust: If you need a gluten-free option, use almond flour or a store-bought gluten-free crust. You can also make a crust from mashed potatoes. - Accompaniments to enjoy with quiche: A fresh salad pairs nicely with quiche. Try a simple green salad with a light vinaigrette. You can also serve it with a side of fruit for a sweet touch. - Ideal side dishes: Roasted vegetables or a light soup work well too. They add color and nutrition to your meal. For a heartier option, consider serving with a side of crispy bacon or sausage. {{image_2}} You can make your quiche more filling by adding proteins. Bacon or ham works great. Just cook the meat first, then mix it into the spinach and mushroom filling. If you want to add more veggies, try peppers or leeks. They add sweetness and flavor. Just chop them fine and sauté with the onions and mushrooms. Herbs and spices can make your quiche shine. Consider adding thyme or basil for a fresh taste. A bit of nutmeg can also bring out the flavors in the eggs. For cheese, mix mozzarella with feta or goat cheese. Each cheese adds its own twist to the dish. You can enjoy a vegan version too. Replace eggs with silken tofu and use plant-based cream. For a low-carb option, skip the crust and bake the filling in a greased dish. This keeps all the flavor without the carbs. These variations make the quiche fit different diets while keeping it tasty. For the full recipe, check out the detailed cooking steps above. To store leftover quiche, let it cool first. Then, cover it tightly with plastic wrap or foil. You can also place it in an airtight container. This keeps the quiche fresh for later meals. I suggest using glass or plastic containers that seal well. For freezing quiche, slice it into pieces. Wrap each slice in plastic wrap, then in aluminum foil. This adds another layer of protection. You can also place the slices in a freezer-safe bag. To thaw, move the quiche to the fridge overnight. When ready to eat, reheat it in the oven or microwave until warm. In the fridge, the quiche lasts about 3 to 4 days. If you freeze it, it can last up to 2 months. Check for signs of spoilage, like a sour smell or mold growth. If you see any of these signs, it’s best to discard the quiche. Enjoy your savory spinach mushroom quiche fresh or reheated! For the full recipe, see the earlier section. The best way to reheat quiche is in the oven. Preheat your oven to 350°F (175°C). Place the quiche on a baking sheet. Heat for about 15-20 minutes. This method keeps the crust crispy and warm. If you’re short on time, you can use the microwave. Heat a slice for 1-2 minutes. However, the crust may get a bit soft. Yes, you can make Spinach Mushroom Quiche ahead of time. It’s a great dish for meal prep. You can bake it and store it in the fridge for up to three days. Let it cool completely before wrapping it tightly. If you want to freeze it, bake it first, then freeze. Just remember to thaw it overnight in the fridge before reheating. Quiche is perfect for breakfast, brunch, or even dinner. It’s versatile and can be served warm or at room temperature. You can pair it with a salad for lunch or a light dinner. The flavors mix well with many sides, making it a great choice for any meal. You can tell when the quiche is done by checking the center. It should be set and not jiggly. You can also insert a knife into the center. If it comes out clean, the quiche is ready. The top should be golden brown. For the best results, follow the instructions in the Full Recipe. In this article, we explored how to make a delicious spinach mushroom quiche. We covered ingredients, step-by-step instructions, and helpful tips for creating the perfect dish. Remember, you can customize your quiche with different ingredients or variations to suit your tastes. Whether it's for breakfast or brunch, this quiche is a crowd-pleaser. Enjoy your cooking adventure, and don't hesitate to experiment with flavors! Your kitchen creations can impress family and friends. Happy cooking!$

Savor the deliciousness of this Savory Spinach & Mushroom Quiche! This easy recipe combines fresh spinach, hearty mushrooms, and creamy cheeses in a flaky pie crust, making it perfect for breakfast, brunch, or a light dinner. With simple steps and common ingredients, you can whip up a flavorful dish that everyone will love. Click through to discover the full recipe and start baking this mouthwatering quiche today!

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Ingredients

1 pre-made pie crust

2 cups fresh spinach, roughly chopped

1 cup mushrooms, sliced (preferably cremini or button)

1 small onion, finely chopped

3 large eggs

1 cup heavy cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Add the sliced mushrooms to the skillet and continue to cook for another 5 minutes, until they are softened and browned.

Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with garlic powder, salt, and pepper. Remove from heat and let cool slightly.

In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in both mozzarella and Parmesan cheese.

Add the cooled spinach and mushroom mixture to the egg mixture and stir until combined.

Pour the filling into the pre-made pie crust, spreading it evenly.

Bake in the preheated oven for 30-35 minutes or until the quiche is set and lightly golden on top. Let it cool for 5-10 minutes before serving.

Slice and serve warm, garnished with fresh parsley if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6