There’s something timeless about the humble quiche-an elegant blend of flaky pastry and rich, savory filling that effortlessly suits any meal of the day. Among the countless variations, the savory spinach and mushroom quiche stands out as a simple delight, marrying earthy mushrooms and vibrant spinach with creamy eggs and cheese. Whether enjoyed warm from the oven or at room temperature, this quiche offers a comforting balance of flavors and textures that makes it a versatile favorite for breakfast, brunch, or dinner. In this article, we explore the essentials of crafting this classic dish with ease and a touch of culinary charm.
Savory Spinach and Mushroom Quiche is a timeless culinary delight that marries tender, earthy mushrooms and vibrant spinach with a silky custard, all embraced by a perfectly flaky crust. This dish traces its roots to French countryside kitchens, where simple ingredients transform into elegant fare.Whether you are celebrating brunch with friends or seeking an effortless weeknight meal, this quiche offers both comfort and sophistication in every bite.
Prep and Cook Time
- preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
Yield
Serves 6 generously
Difficulty Level
Medium – approachable for home cooks ready to master crust and filling balance
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into small cubes
- 3-4 tablespoons ice water
- For the Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cups fresh spinach, washed and roughly chopped
- 2 cups cremini mushrooms, sliced
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1 cup shredded Gruyère cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg (optional but recommended)
- Salt, to taste
Instructions
- prepare the crust: Combine the all-purpose flour and salt in a large bowl. add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mix resembles coarse crumbs.
- Add ice water, one tablespoon at a time, and gently mix until the dough begins to come together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch quiche or tart pan, pressing gently into the edges. Trim excess dough and prick the base with a fork.
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.Remove weights and parchment, then bake for an additional 5 minutes until lightly golden.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add diced onions and cook until translucent, about 3 minutes.
- Add sliced mushrooms, sauté for 5-7 minutes until golden brown, stirring occasionally to prevent sticking.
- Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with a pinch of salt and black pepper. Let the filling cool slightly.
- make the custard: in a mixing bowl, whisk together eggs, half-and-half, nutmeg, a pinch of salt, and freshly ground black pepper until smooth.
- Sprinkle half of the shredded Gruyère cheese evenly over the baked crust. layer the sautéed spinach and mushroom mixture on top, then sprinkle with the remaining cheese.
- Pour the custard mixture slowly and evenly over the filling. The liquid should almost reach the edge of the crust without overflowing.
- Bake the quiche: Place in the oven and bake for 30-35 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
- Allow the quiche to rest for 10 minutes before slicing. This helps the filling firm up for clean servings.
Tips for Success
- Dough handling: Keep the butter and water cold to achieve a flaky crust that melts in your mouth.
- Blind baking: Essential for preventing a soggy bottom-don’t skip this step!
- Filling variations: Substitute cremini mushrooms with shiitake or button mushrooms; spinach can be replaced with kale or Swiss chard for a flavor twist.
- Cheese options: Gruyère offers a nutty richness, but sharp cheddar or feta can add character.
- Make-ahead tip: Prepare the crust and filling separately up to a day in advance; assemble and bake just before serving.
Serving Suggestions
This savory spinach and mushroom quiche pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette. Garnish slices with a sprinkle of fresh chopped herbs such as parsley or chives for a pop of freshness and color. For brunch, serve alongside roasted cherry tomatoes or a dollop of tangy crème fraîche. A light white wine, like a chilled Sauvignon Blanc, complements the flavors perfectly.
| nutritional Info (per serving) | Amount |
|---|---|
| calories | 320 |
| Protein | 14g |
| Carbohydrates | 20g |
| Fat | 22g |
For additional insights on making flawless pastry crusts, visit Serious Eats’ Pie Crust Guide. Also, explore our Easy Brunch Recipes for more inspiration to complement your perfect quiche.
Q&A
Q&A: Savory Spinach and Mushroom quiche – A Simple Delight
Q: What makes a spinach and mushroom quiche a simple delight?
A: The charm of this quiche lies in its straightforward ingredients and effortless preparation. Combining fresh spinach,earthy mushrooms,and a creamy custard,it offers a comforting balance of flavors that feels both homey and elegant.
Q: Is this quiche suitable for beginners in the kitchen?
A: Absolutely. The recipe typically requires basic cooking skills like sautéing vegetables and mixing a custard base. With clear steps and common ingredients, even novice cooks can achieve flavorful results.
Q: Can I use frozen spinach or mushrooms if fresh isn’t available?
A: Yes, frozen spinach or mushrooms are perfectly fine substitutes. Just be sure to thaw and drain excess moisture to keep the quiche from becoming watery.
Q: What kind of pastry crust works best for this quiche?
A: A classic buttery shortcrust or a flaky pie crust both complement the savory filling well.For a quicker option, pre-made pie crusts can save time without sacrificing taste.
Q: how can I make this dish gluten-free or vegetarian?
A: To make it gluten-free,swap the conventional crust for one made with almond flour or gluten-free flour blends. This quiche is naturally vegetarian, assuming you use vegetarian-amiable cheese and avoid meat accents.
Q: Can I customize the filling beyond spinach and mushrooms?
A: Definitely. This quiche serves as a versatile canvas-try adding caramelized onions, cherry tomatoes, or different herb blends to suit your palate.
Q: How do I know when the quiche is perfectly baked?
A: The quiche is done when the custard is set but still slightly wobbly in the center. A lightly golden crust and a toothpick inserted in the middle coming out clean are good signs.
Q: What occasions are ideal for serving a spinach and mushroom quiche?
A: Its versatility makes it great for brunches, light lunches, picnics, or even casual dinner parties. Served warm or at room temperature, it fits a range of occasions effortlessly.
Q: How should leftovers be stored and reheated?
A: Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently in the oven or microwave until warmed through, ensuring the quiche retains its creamy texture.
Q: any tips to enhance the flavor of this quiche?
A: Sauté the spinach and mushrooms with garlic and a splash of white wine or lemon juice for added depth. Experimenting with cheeses like Gruyère or sharp cheddar can also elevate the savory profile.
Future Outlook
Whether enjoyed warm from the oven or savored at room temperature,this savory spinach and mushroom quiche offers a comforting blend of flavors that effortlessly elevates any meal. Its simplicity belies the richness within each bite-a delightful harmony of earthy mushrooms, vibrant spinach, and creamy custard nestled in a flaky crust. Perfect for brunch gatherings or a quiet dinner at home, this quiche invites you to embrace both ease and elegance in your cooking. Ultimately,it’s a reminder that sometimes,the simplest dishes bring the most satisfying moments to the table.
