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Spinach Quiche Recipe

Spinach Quiche Recipe
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★★★★★

5.1 from 5 reviews

A delicious and savory Spinach Quiche made with a flaky pie crust, sautéed mushrooms, fresh spinach, and a rich egg and cheese filling. Perfect for breakfast, brunch, or a light dinner, this quiche combines healthy greens with creamy, cheesy goodness.

Ingredients

Scale

Pie Crust

  • 1 unbaked flaky pie crust or all-butter pie crust

Vegetables and Oils

  • 10 ounces (283g) frozen spinach
  • 2 teaspoons olive oil
  • 8 ounces (227g) sliced mushrooms
  • 2 garlic cloves, minced

Egg Mixture

  • 4 large eggs
  • 1 cup (240ml) whole milk
  • 1/3 cup (25g) freshly grated or shredded parmesan cheese
  • 1 cup (4 ounces / 113g) freshly shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the pie crust: Ensure your pie dough is made and chilled for at least 2 hours or overnight to allow easier rolling and better texture during baking.
  2. Roll out the dough: On a floured surface, roll out the chilled dough into a 12-inch (30cm) circle. Place it into a 9-inch (23cm) pie dish, smooth it out, fold excess dough over the edge, and mold a rim. Crimp edges with a fork or fingers. Chill for a minimum of 30 minutes or up to 5 days covered.
  3. Preheat oven: Set your oven to 375°F (190°C).
  4. Par-bake the crust: Line the crust with parchment, fill with pie weights or dried beans, and bake about 15–16 minutes until edges brown. Remove weights and parchment, prick the bottom crust all over, then bake another 7–8 minutes until the crust bottom begins to brown. Set aside.
  5. Reduce oven temperature: Lower oven heat to 350°F (177°C).
  6. Prepare the filling: Thaw spinach and drain thoroughly. In a skillet over medium-high heat, warm olive oil, add mushrooms, garlic, and a pinch of salt and pepper. Sauté until mushrooms release all moisture and it evaporates, about 6–7 minutes.
  7. Mix egg base: Whisk eggs, whole milk, parmesan cheese, salt, and pepper together until well combined.
  8. Assemble quiche: Squeeze out excess water from spinach. Spread spinach over par-baked pie crust, top with mushroom mixture and shredded cheddar. Pour egg mixture evenly over the filling. Optionally sprinkle extra parmesan on top.
  9. Bake quiche: Bake for 50–60 minutes until the center is nearly set. Use a pie crust shield to prevent burning the edges. Cool 15 minutes before slicing. It can also be served at room temperature.
  10. Storage: Cover leftovers tightly and refrigerate for up to 4 days.

Notes

  • You can prepare the pie dough a day ahead for convenience.
  • If using frozen spinach, be sure to thaw and drain thoroughly to avoid excess moisture in the quiche.
  • Par-baking the crust prevents sogginess from the filling.
  • Adjust baking time slightly depending on your oven; the center should be just set, not rubbery or runny.
  • A pie crust shield helps maintain perfect crust edges without burning.
  • This quiche is delicious served warm or at room temperature.
  • Leftovers keep well in the fridge and make a great next-day meal.

Nutrition

Keywords: spinach quiche, vegetarian quiche, mushroom quiche, brunch recipe, savory pie, easy quiche, homemade pie crust

Find it online: https://cheframiflavor.com/spinach-quiche-recipe/