Spinach and Mushroom Quiche with Gruyère
This Spinach and Mushroom Quiche is a delightful fusion of earthy mushrooms and vibrant spinach, woven into a silky custard and encased in a buttery, flaky crust. Inspired by classic French cuisine, this dish offers a modern twist by incorporating hearty vegetables, making it an ideal centerpiece for brunch or a light dinner.
Equipment
- 9-inch (23cm) tart pan or pie dish
- Medium skillet (10-inch / 25cm)
- Large mixing bowl
- Whisk
- Rolling pin (if using homemade crust)
- Wire cooling rack
Ingredients
Pastry Crust
- 1 whole pre-made pie crust 9-inch / 23cm — or use homemade if preferred
Quiche Filling
- 2 tbsp olive oil
- 1 cup shiitake mushrooms sliced, about 70g — can substitute cremini or button mushrooms
- 2 cups fresh spinach roughly chopped, about 60g
- 1 medium onion diced, about 150g
- 3 cloves garlic minced
- 4 large eggs
- 1 cup half-and-half cream 240ml — can use heavy cream for a richer custard
- 1 cup Gruyère cheese shredded, about 100g — can substitute Swiss cheese
- 1 tsp salt to taste
- ½ tsp black pepper freshly ground, or to taste
- ¼ tsp nutmeg freshly grated
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch (23 cm) tart pan, crimping the edges neatly. Refrigerate while preparing the filling.1 whole pre-made pie crust
- In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.2 tbsp olive oil, 1 medium onion
- Add the mushrooms and garlic, and continue to cook until the mushrooms are lightly browned, about 5-6 minutes.1 cup shiitake mushrooms, 3 cloves garlic
- Stir in the spinach, cooking just until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.2 cups fresh spinach
- In a large bowl, whisk together the eggs, half-and-half cream, salt, pepper, and nutmeg until well combined.4 large eggs, 1 cup half-and-half cream, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp nutmeg
- Spread the sautéed vegetables evenly across the prepared pastry crust, then sprinkle the shredded Gruyère cheese over the top.1 cup Gruyère cheese
- Carefully pour the egg mixture over the cheese and vegetables, ensuring even coverage.
- Bake in the preheated oven for about 40-45 minutes, or until the quiche is set and the top is golden brown.
- Transfer to a wire cooling rack and allow to cool for at least 10-15 minutes before slicing and serving — the custard will continue to set as it rests.
Notes
Storage: Refrigerate leftover quiche covered for up to 3 days. Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
Make-Ahead: Assemble the quiche completely the night before, cover tightly, and refrigerate unbaked. Add 5-10 minutes to the bake time when cooking from cold.
Substitutions: Swap shiitake mushrooms for cremini or button mushrooms. Replace Gruyère with Swiss or Comté. Use whole milk instead of half-and-half for a lighter custard, or heavy cream for a richer one.
Pro Tip: Let the sautéed vegetables cool for 5 minutes and drain on a paper towel before adding to the crust — this prevents a soggy bottom and ensures the custard sets properly.
Reheating: Warm individual slices in a 325°F / 160°C oven for 12-15 minutes. Avoid the microwave, which makes the crust rubbery.
Nutrition
Serving: 1servingCalories: 194kcalCarbohydrates: 6gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 122mgSodium: 472mgPotassium: 242mgFiber: 1gSugar: 3gVitamin A: 1103IUVitamin C: 4mgCalcium: 227mgIron: 1mg
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