Description
This delightful Quiche Recipe Spinach and Mushroom in Butter Crust features a golden, flaky butter crust cradling a rich, creamy filling, promising a comforting, family-friendly meal perfect for busy weeknights or weekend brunch.
Ingredients
- 1.25 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, very cold and cubed
- 4–5 tablespoons ice water
- 4 large eggs
- 1.5 cups heavy cream or half-and-half (or whole milk)
- 0.25 teaspoon black pepper
- Pinch of nutmeg
- 1 tablespoon olive oil or butter
- 1 cup fresh spinach, roughly chopped (or frozen, thawed and squeezed dry)
- 1 cup cremini mushrooms, sliced
- 0.5 cup shredded Gruyère or Swiss cheese
- 0.25 cup grated Parmesan cheese
Instructions
- Prepare the Crust: Combine flour, 0.5 teaspoon salt, and cold butter until it resembles pea-sized crumbs. Add ice water until dough just comes together. Form into a disk, wrap, and chill for 30 minutes until firm.
- Roll Crust: Preheat oven to 375°F (190°C). Roll dough, fit into a 9-inch pie plate, and crimp edges.
- Blind Bake: Line crust with parchment, fill with pie weights. Bake for 15 minutes until the edges appear set. Remove weights; bake another 5 minutes until lightly golden.
- Sauté Veggies: Heat oil in a skillet over medium heat. Add sliced mushrooms; cook until browned and tender. Add chopped spinach; cook until wilted. It should look vibrant.
- Prepare Filling: In a large bowl, whisk eggs, cream, 0.5 teaspoon salt, pepper, and nutmeg until well combined. Stir in sautéed spinach, mushrooms, and Gruyère/Swiss cheese. Sprinkle Parmesan cheese over the top.
- Assemble and Bake: Pour filling into the crust. Bake for 45-50 minutes, until the center is just set and golden brown. If undercooked, bake 5-10 minutes more.
- Cool and Serve: Let the Quiche Recipe Spinach and Mushroom in Butter Crust cool for at least 10-15 minutes before slicing. This allows the creamy filling to fully set.
Notes
For convenience, swap fresh spinach for frozen (thawed and squeezed dry), use a pre-made pie crust, or substitute cheddar/mozzarella for Gruyère. For a lighter version, use low-fat milk or almond milk, or a whole wheat/gluten-free crust. Store spinach in a damp paper towel and mushrooms in a paper bag. To avoid soggy crust, blind bake thoroughly; prevent overcooked eggs by not overbaking (center should jiggle slightly). For quick meals, use a store-bought crust or pre-sliced mushrooms. Cooling for 10-15 minutes is crucial for the filling to set.
- Prep Time: 70 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (180 g)
- Calories: 350 calories
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 180 mg
Keywords: Quiche, Spinach, Mushroom, Butter Crust, Easy Dinner, Brunch, Family Meal, Savory, Creamy, Flaky