Are you a fan of savory, homemade dishes that are bursting with flavor? Look no further than the delicious Cheesy Spinach Mushroom Quiche. This delectable dish combines the richness of melted cheese, the earthiness of sautéed mushrooms, and the freshness of spinach, all encased in a buttery pastry crust. Whether you’re hosting a brunch or enjoying a cozy dinner, this quiche is sure to be a crowd-pleaser.
The Perfect Balance of Ingredients:
The Cheesy Spinach Mushroom Quiche is a harmonious blend of carefully selected ingredients. Fresh spinach adds a vibrant touch and provides a healthy dose of nutrients. The mushrooms bring an earthy undertone that pairs perfectly with the mild creaminess of the cheese. Together, these ingredients create a symphony of flavors that will leave you craving for more.
Preparing the Crust:
A delicious quiche starts with a buttery, flaky crust. For this recipe, the crust is typically made from scratch using a combination of flour, butter, salt, and water. The key is to keep the butter cold and work it into the dry ingredients until the mixture resembles coarse crumbs. With a little patience and gentle handling, you can achieve a crust that is both tender and crispy, providing the perfect vessel for your filling.
Sautéing the Mushrooms:
To maximize the flavor profile of the quiche, the mushrooms should be sautéed. Slicing them thinly and cooking them over medium heat with a touch of oil or butter allows them to release their natural juices while developing a deep, savory taste. This step adds another layer of complexity to the overall taste of the quiche.
Combining Fillings and Cheese:
Once the crust is prepped and the mushrooms are sautéed, it’s time to assemble the quiche. Begin by sprinkling a generous layer of cheese onto the crust. The choice of cheese is up to you; however, classics like Gruyère or Swiss work wonderfully with this recipe. Next, evenly distribute the sautéed mushrooms and fresh spinach over the cheese. This step ensures that every bite is packed with flavor and texture.
Baking to Perfection:
Lastly, the quiche is baked until golden and set. The exact baking time may vary depending on your oven, but a general guideline is around 30-35 minutes at 375°F (190°C). Keep an eye on it, as you want the top to develop a beautiful golden color while the center remains moist and creamy.
The Grand Finale:
Once the quiche is done, allow it to cool slightly before slicing into it. The sight of the flaky crust, vibrant green spinach, and cheesy filling will surely make mouths water. Serve a slice as a satisfying brunch option or pair it with a side salad for a delightful dinner. The Cheesy Spinach Mushroom Quiche is truly a versatile dish that can be enjoyed at any mealtime.
Incorporating the finest ingredients and balanced flavors, the Cheesy Spinach Mushroom Quiche is a must-try for all food lovers. With its luscious cheese, tender spinach, and savory mushrooms, this quiche is a delightful treat that satisfies both the taste buds and the soul. So why not gather the ingredients, follow the simple steps, and prepare this culinary masterpiece to impress your loved ones? Happy cooking!
Cheesy Spinach Mushroom Quiche
- For the pie crust
- 1 and 1/4 cup all purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3/4 stick 6 tablespoons unsalted butter, cold
- 2 tablespoons vegetable shortening cold (such as Crisco)
- 3 – 4 tablespoons or 1/4 cup buttermilk cold (you may or may not need the entire amount)
For the quiche:
- 1 10 oz box frozen spinach
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 8 oz fresh mushrooms I used baby bella mushrooms
- 1 tablespoon 3 cloves minced garlic
- 1/2 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes or to taste
- 4 eggs
- 2/3 cup half and half
- 1/3 cup milk I used 2%*
- 1/3 cup grated parmesan cheese
- 2 cups shredded cheese such as swiss, fontina, gruyere, cheddar, mozzarella (I used half swiss and half cheddar)
- Salt and pepper to taste
- For the pie crust:Combine the flour, sugar and salt. Cut the butter into the flour mixture using a potato masher, pastry cutter, a fork, or your fingers. Break the butter down into pea sized or oatmeal like flakes. Add 2 tablespoons of the butter milk and using a fork continue to form a dough. Add more buttermilk until the dough starts to clump. You may not need the entire amount of buttermilk. Dump the dough out onto a flour service. Continue to work the dough until a ball forms. It should not me sticky. Wrap the dough in plastic wrap and refrigerate for at least an hour. 2 is ideal. Dough can be made and left in the refrigerator for up to 24 hours ahead of time.
- For the quiche: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Thaw the spinach according the package directions in the microwave. Let the spinach drain in a fine metal strainer while preparing the quiche.
- Heat the olive oil and butter in a skillet on medium heat. Sautee the onions and mushroom for 8 minutes or until they release all the moisture and start to brown. Add the garlic and continue to cook for another 2 minutes. Add the nutmeg, red pepper flakes and season with salt and pepper. Remove from heat. On a well-floured surface, roll out the chilled pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle thats about 12 inch in diameter. Carefully place the dough into a 9-inch pie dish. Tuck the dough in with your fingers making sure its placed neatly in the dish. With a sharp knife, trim the extra overhang of crust. Discard. Pre-bake crust for 8 minutes.
- While pie crust is baking, whisk together the eggs, half and half, milk, and parmesan. Season the egg mixture with salt and pepper. Blot and squeeze all the water out of the strained spinach into a kitchen towel. Make sure to remove all water from the spinach. Remove the pie crust from the oven after 8 minutes. Spread the spinach evenly into the base of the pie crust. Add the mushroom mixture. Sprinkle the shredded cheese over the top and pour the egg mixture over the other ingredients. Sprinkle with fresh cracked pepper if desired.
- BAKE: the quiche for 45 minutes – 1 hour. The quiche should be firm and the center should not jiggle. Mine took 45 minutes. If your crust starts to brown too much, remove the quiche from oven and use a pie shield. Making a ring around the crust with foil works well too. Let quiche cool for 5 – 10 minutes before slicing and serving.