Spinach Mushroom Quiche

Every bite of this savory quiche delivers a perfect harmony of earthy mushrooms and tender spinach nestled in a creamy egg filling. This versatile dish elevates any mealtime, whether served as an elegant brunch centerpiece or a satisfying dinner alongside a crisp salad.

After countless attempts at perfecting this recipe, I've found that sautéing the mushrooms until golden brown creates an incredible depth of flavor that makes this quiche unforgettable.

Quality Ingredients Matter

• Fresh Spinach: Choose bright, crisp leaves for optimal flavor and texture
• Mushrooms: Select firm, unblemished cremini or button varieties
• Farm Fresh Eggs: Local eggs provide superior taste and golden color
• Heavy Cream: Full fat creates silky smooth custard
• Gruyere Cheese: Aged cheese adds complex nutty notes
• Fresh Herbs: Enhances overall flavor profile

Pin it

Creating Your Quiche

Crust Creation:

Combine flour mixture with cold butter until crumbly texture forms

Dough Perfection:

Press mixture gently into pan, creating uniform thickness

Filling Preparation:

Sauté mushrooms until golden and fragrant

Vegetable Integration:

Wilt spinach until bright green and tender

Custard Assembly:

Whisk eggs and cream until perfectly smooth

Final Construction:

Layer vegetables and pour custard carefully

My mother taught me to always cook mushrooms in small batches, ensuring they brown properly instead of steaming. This technique transforms their flavor completely.

Delightful Accompaniments

This quiche pairs beautifully with mixed greens drizzled with champagne vinaigrette. For brunch, serve alongside fresh fruit and crusty sourdough bread.

Creative Adaptations

Transform this recipe by incorporating roasted red peppers, caramelized onions, or different cheese varieties. For pescatarians, smoked salmon makes an excellent addition.

Keeping Fresh

Allow quiche to cool completely before refrigerating. Wrap well in foil and consume within three days. Reheat individual slices in a warm oven until heated through.

Years of making this quiche have taught me that patience during preparation yields the most remarkable results. The combination of properly sautéed vegetables and silky custard creates an unforgettable dining experience.

Extended Serving Ideas

Transform leftover quiche into elegant appetizers by cutting into small squares. Serve at room temperature for cocktail parties or workplace gatherings. Create a brunch board by pairing quiche wedges with fresh fruits, nuts, and artisanal breads.

Temperature Mastery

Understanding temperature control ensures perfect results. Let ingredients reach room temperature before mixing. Cool quiche on a wire rack to prevent condensation from forming. For reheating, allow 15 minutes at 325°F to maintain texture.

Make Ahead Tips

Prepare components separately for efficient assembly. Sauté vegetables and store refrigerated up to two days ahead. Blind bake crust one day prior. Combine just before baking for freshest results.

Pin it

Special Occasion Planning

Double the recipe for larger gatherings using two pie dishes. Prepare mini quiches in muffin tins for elegant party portions. Create a quiche bar with various fillings for celebratory brunches.

Seasonal Adaptations

Spring brings tender asparagus and fresh herbs. Summer calls for garden tomatoes and basil. Fall welcomes roasted butternut squash. Winter suggests caramelized onions and root vegetables.

Troubleshooting Guide

Prevent crust shrinkage by proper chilling. Address custard curdling by maintaining moderate oven temperature. Solve weeping issues by thoroughly cooking vegetables before adding.

My journey with this recipe began in culinary school, but it truly perfected itself through years of family brunches and friendly gatherings. The versatility and reliability of this quiche make it a treasured recipe in my collection. Whether serving it at room temperature for a garden party or warm for a cozy dinner, it never fails to impress while remaining wonderfully practical.

Frequently Asked Questions

→ Can I make the crust ahead of time?

Yes, you can prepare and pre-bake the crust up to 24 hours in advance. Store it covered at room temperature until ready to use.

→ What can I substitute for mushrooms?

You can substitute mushrooms with other vegetables like roasted bell peppers, caramelized onions, or broccoli florets.

→ Can I freeze this quiche?

Yes, you can freeze the baked quiche for up to 3 months. Wrap it well and thaw overnight in the refrigerator before reheating.

→ Why does the recipe include nutmeg?

Nutmeg adds a subtle warmth and depth to the egg filling that complements both the vegetables and the creamy custard.

→ How do I know when the quiche is done?

The quiche is done when it's puffed up and set in the middle - it shouldn't jiggle when gently shaken.