30. Mushroom and Spinach Quiche

$- Pre-made pie crust - Fresh spinach - Mushrooms (cremini, button, or favorite variety) - Onion - Eggs - Heavy cream - Shredded mozzarella cheese - Grated Parmesan cheese - Garlic powder - Olive oil - Fresh herbs for garnish Choosing fresh ingredients makes all the difference in your mushroom and spinach quiche. The pre-made pie crust saves time and keeps things simple. You can find it in the store, ready to go. Fresh spinach offers a bright green color and a mild taste. The mushrooms add a rich, earthy flavor that pairs well with the spinach. Onion brings sweetness to the dish. Eggs and heavy cream create a creamy base that holds everything together. Shredded mozzarella cheese melts beautifully, while grated Parmesan adds a salty bite. Garlic powder enhances the overall flavor without being overpowering. Olive oil is perfect for sautéing the veggies. - Calories per serving: Approximately 300 calories - Macronutrient breakdown: - Protein: 12g - Fats: 22g - Carbs: 15g This quiche is a vegetarian delight, making it great for meatless meals. For gluten-free options, try using a gluten-free pie crust. This way, everyone can enjoy a slice. If you want to keep things light, you can also substitute heavy cream with a lower-fat option. For the full recipe and additional tips, check out the Full Recipe. Enjoy creating this delicious dish! 1. Preheat your oven to 375°F (190°C). This makes sure it’s hot for baking. 2. In a skillet over medium heat, add 1 tablespoon of olive oil. When it shimmers, add 1 small diced onion. Sauté for about 3-4 minutes. Stir often until the onion turns translucent and fragrant. 3. Next, add 1 cup of sliced mushrooms to the skillet. Cook for 5-7 minutes. Stir occasionally until the mushrooms soften and release their moisture. 4. Now, stir in 2 cups of chopped spinach. Cook until it wilts, about 2-3 minutes. Season with 1 teaspoon of garlic powder, salt, and pepper. Once cooked, remove it from heat and let it cool a bit. 1. In a large bowl, whisk together 3 large eggs and 1 cup of heavy cream. Mix until it’s fully combined and frothy. 2. Add 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese to the egg mixture. Mix well. Add a pinch of salt and pepper to taste. 3. Gently fold in the cooled mushroom and spinach mixture. Stir carefully to ensure even distribution. 1. Pour the filling into the pre-made pie crust. Spread it evenly for uniform cooking. 2. Place the quiche in the preheated oven. Bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. 3. Once baked, remove the quiche from the oven. Let it cool for about 10 minutes. This helps it set further, making it easier to slice. 4. If you like, garnish with fresh thyme or parsley. Enjoy your quiche warm or at room temperature. For the complete step-by-step details, refer to the Full Recipe. To sauté your vegetables well, heat olive oil in a skillet over medium heat. Start with the onion, cooking it until soft and sweet. This should take about 3-4 minutes. Next, add the mushrooms. Cook them until they soften, about 5-7 minutes. Finally, toss in the spinach. Cook until it wilts, which is quick—just 2-3 minutes. This method keeps flavors bright and fresh. For a flaky crust, always keep your ingredients cold. Use cold butter and cold water when mixing. Handle the dough as little as possible. This will prevent the gluten from developing too much. When baking, don’t skip the chilling step before baking. Chill the crust for at least 30 minutes before filling. To change the flavor of your quiche, consider adding herbs. Fresh thyme or basil works great. You can also experiment with spices like red pepper flakes or smoked paprika. These will add depth and warmth to your dish. For cheese, mozzarella adds a nice melt. But feel free to switch it up! Try goat cheese for tang or cheddar for sharpness. Mixing cheeses can create unique flavors. Blend a bit of feta or Gruyère for a twist! Pair your quiche with a light salad. A simple green salad with vinaigrette balances the richness. Roasted vegetables also make a great side. They add color and nutrition to your meal. You can serve the quiche warm or at room temperature. Both ways taste great! If you want, slice it into wedges for a pretty presentation. This dish is perfect for brunch or a light dinner. For the best experience, enjoy it fresh from the oven or let it cool a bit. For the full recipe, refer to the detailed instructions above. {{image_4}} You can change up the veggies in your quiche. Try adding bell peppers or zucchini. Both add great taste and color. You can also use kale instead of spinach. This change boosts the nutrient content, too. For cheese, mozzarella is popular, but feel free to mix it up. Feta cheese gives a tangy flavor. Cheddar adds sharpness, while goat cheese offers a creamy texture. Each choice changes the taste and makes your quiche unique. To make this quiche gluten-free, use a gluten-free pie crust. Many stores sell these now, or you can make your own. Just make sure to check the labels. If you want a vegan quiche, swap the eggs for a mix of silken tofu and nutritional yeast. This swap keeps that fluffy texture. Use almond milk or coconut cream in place of heavy cream for the creamy base. These changes make a tasty vegan option while still keeping the flavors you love. To keep your mushroom and spinach quiche fresh, follow these tips. First, let the quiche cool down to room temperature. Then, wrap it tightly in plastic wrap or foil. This step prevents drying out. Store the wrapped quiche in the fridge. It stays fresh for about 3 to 4 days. When you’re ready to eat, just slice and enjoy! You can freeze the quiche for longer storage. If you freeze it before baking, wrap it tightly in plastic. Place it in a freezer-safe bag. When you want to bake it, remove it from the freezer. Let it thaw in the fridge overnight. For quiche that has already been baked, let it cool completely. Wrap it in plastic or foil, then place it in a freezer bag. It can stay frozen for up to 3 months. To reheat, thaw it in the fridge overnight. Then, bake it in a 350°F oven for about 20-25 minutes. This method warms it through and keeps the crust crispy. For more details, check out the Full Recipe! How to make a quiche set properly? To make your quiche set well, bake it until the filling is firm. The top should turn a nice golden brown. This usually takes about 35-40 minutes at 375°F (190°C). You can check if it's ready by inserting a toothpick in the middle. If it comes out clean, you're all set! Can I prepare the quiche ahead of time? Yes, you can prepare your quiche ahead of time. You can assemble it and refrigerate it for up to a day before baking. Just cover it well to keep it fresh. If you want to bake it later, preheat your oven and follow the baking steps. What can I serve with mushroom and spinach quiche? Mushroom and spinach quiche pairs well with a fresh salad. You can also serve it with sliced tomatoes or a light soup. These sides bring balance to the meal and add more flavors. Why is my quiche soggy? A soggy quiche often happens if you don’t bake it long enough. Make sure the filling is firm before taking it out of the oven. Another reason could be the pie crust. If it’s too wet from the filling, pre-bake the crust for a few minutes to help it stay crispy. How do I know when it’s fully cooked? Your quiche is fully cooked when the filling is firm and the top is golden. You can test it with a toothpick. Insert it in the center; if it comes out clean, your quiche is done. For detailed preparation, refer to the Full Recipe. In this blog post, I shared a simple and delicious recipe for mushroom and spinach quiche. We covered each step, from gathering ingredients to baking, ensuring a perfect outcome. I included helpful tips for flavor and texture, along with variations for different diets. Remember to store leftovers properly and enjoy your quiche warm or at room temperature. Now, you have everything needed to make a tasty dish that everyone will love. Give it a go and enjoy your homemade quiche!$

30. Mushroom and Spinach Quiche

Delight your taste buds with this savory mushroom and spinach quiche recipe! Perfect for brunch or a light lunch, this dish combines fresh spinach, mushrooms, and a creamy cheese filling in a flaky crust. It's easy to make and ready in just over an hour, serving up to eight people. Get step-by-step instructions and impress your family and friends with this delicious meal. Click to explore the full recipe now!

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Ingredients

1 pre-made pie crust

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (choose between cremini, button, or your favorite variety)

1 small onion, diced

3 large eggs

1 cup heavy cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

Fresh thyme or parsley for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

In a skillet over medium heat, add the olive oil. Once shimmering, incorporate the diced onion. Sauté for about 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant.

Add the sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms soften and release their moisture, allowing their flavors to deepen.

Stir in the chopped spinach and allow it to cook until wilted, which should take about 2-3 minutes. Season with garlic powder, salt, and pepper to enhance the flavors. Once cooked, remove the skillet from heat and let the mixture cool slightly.

In a large mixing bowl, whisk the eggs and heavy cream together until fully combined and frothy. Add the shredded mozzarella and grated Parmesan, mixing well. Season this creamy egg mixture with a pinch of salt and pepper to taste.

Carefully fold in the cooled mushroom and spinach mixture into the egg and cream base, stirring gently to ensure an even distribution of ingredients.

Pour the combined filling into the pre-made pie crust, spreading it evenly for uniform cooking.

Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the surface is beautifully golden brown. To check for doneness, insert a toothpick in the center – it should come out clean.

Once baked, remove the quiche from the oven and allow it to cool for about 10 minutes. This resting time will help it set further, making slicing easier.

If desired, garnish with fresh thyme or parsley for a touch of color and flavor before serving. Enjoy your quiche warm or at room temperature for a delightful dish.

Prep Time, Total Time, Servings: 15 min | 55 min | 8 servings