Description

This easy spinach mushroom quiche features a golden-brown crumble topping and a creamy, savory filling, making it a perfect hearty and healthy option for weeknight dinners.

Ingredients

Scale

1 pre-made, 9-inch pie crust, (use a homemade butter pie crust for extra richness)
1 tbsp extra virgin olive oil
1 small (120 g) yellow onion, finely diced
2 cloves (10 g) garlic, minced
225 g cremini mushrooms, thinly sliced
280 g fresh baby spinach
0.625 tsp fine sea salt
0.25 tsp black pepper
0.75 tsp smoked paprika
4 large eggs (200 g)
1 cup heavy cream
0.5 cup whole milk, (or all whole milk for a lighter texture, or half-and-half)
150 g shredded Gruyere cheese, (sharp cheddar or Swiss also work)
0.25 cup all-purpose flour (for crumble)
2 tbsp cold unsalted butter (for crumble)
0.5 cup lightly toasted sliced almonds (for crumble), (walnuts can be substituted)
0.25 cup (5 g) fresh flat-leaf parsley, finely chopped

Instructions

Prepare Crust & Saute Veggies: Preheat oven to 400F (200C). Place the 9-inch pie crust in a pie dish, prick it with a fork, and blind bake for 15 minutes until lightly golden. While it bakes, heat olive oil in a large skillet over medium heat. Saute the diced onion for 3-4 minutes until softened and translucent, then add minced garlic and sliced mushrooms. Cook for 5-7 minutes until the mushrooms are browned and their liquid has evaporated, giving off an earthy aroma. Stir in baby spinach in batches until it wilts, then drain well.
Whisk the Custard: In a large bowl, whisk together the eggs, heavy cream, whole milk, 0.5 tsp fine sea salt, and 0.5 tsp smoked paprika until the mixture is well combined and slightly foamy.
Assemble Quiche & Crumble: Reduce oven temperature to 375F (190C). Sprinkle half of the shredded Gruyere cheese into the bottom of the pre-baked pie crust. Spoon the drained spinach and mushroom mixture evenly over the cheese. Top with the remaining shredded Gruyere cheese. Carefully pour the egg custard mixture over the vegetables and cheese. Then, prepare the crumble: combine 0.25 cup all-purpose flour, 2 tbsp cold cubed unsalted butter, 0.5 cup lightly toasted sliced almonds, 0.25 tsp smoked paprika, and 0.125 tsp fine sea salt in a small bowl. Rub with fingertips until coarse crumbs form. Sprinkle this crumble evenly over the surface.
Bake to Golden Perfection: Bake the quiche at 375F (190C) for 40-50 minutes, or until the center is just set and the crumble topping looks golden brown and crisp. A knife inserted near the center should come out clean. (If the quiche starts browning too quickly, tent it lightly with foil to prevent over-baking.)
Cool & Serve: Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This allows the custard to fully set and gives you clean, beautiful wedges.

Notes

For a perfect quiche, ensure the crust is fully par-baked (15-20 min until lightly golden) to prevent sogginess and thoroughly drain the sauteed spinach and mushroom mixture to avoid a watery filling. Can be adapted for gluten-free (GF crust), dairy-free (almond/oat milk, dairy-free cheese), or low-carb (crustless).

Prep Time: 35 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100 g)
Calories: 400 calories
Sugar: 5 g
Sodium: 450 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 180 mg

Keywords: easy quiche, spinach mushroom, weeknight dinner, savory pie, crumble topping, healthy, family meal, Gruyere