Description
A comforting and delicious Spinach and Mushroom Quiche that blends earthy vegetables with a rich, creamy filling, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups chopped mushrooms
- 2/3 cup fresh spinach (chopped)
- 2 tbsp olive oil
- 1 tsp kosher salt (divided)
- 2/3 cup thinly sliced leek
- 4 large eggs
- 1 1/3 cups cream or milk
- 2/3 cup packed grated cheese
- Single-crust pie dough
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the chopped mushrooms, spinach, and leeks with olive oil and 1/2 tsp salt on a baking sheet.
- Roast for 12-15 minutes, flipping halfway through, until browned and tender.
- Transfer the roasted veggies to a large mixing bowl and allow to cool slightly.
- Place the pie dough into a 9-inch pie dish and freeze for 10-15 minutes.
- In the bowl with the roasted vegetables, add eggs, cream (or milk), grated cheese, and remaining salt. Whisk until frothy.
- Pour the filling mixture into the crust.
- Bake at 425°F for 15 minutes, then reduce the temperature to 300°F (150°C) and continue baking for 20-25 minutes.
- Let the quiche rest for 20 minutes at room temperature before slicing.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 130mg
Keywords: quiche, spinach, mushroom, brunch, vegetarian, comfort food, family recipe, baking
