Description
This classic spinach quiche features a flaky buttery pie crust filled with sautéed mushrooms, garlic, spinach, and a savory blend of parmesan and cheddar cheeses. Baked to golden perfection, it’s a satisfying and versatile dish perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Pie Crust
- 1 unbaked flaky pie crust or all-butter pie crust
Filling
- 10 ounces (283g) frozen spinach
- 2 teaspoons olive oil
- 8 ounces (227g) sliced mushrooms
- 2 garlic cloves, minced
- 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
- Prepare pie crust: Make or use a pre-made flaky or all-butter pie crust. If making yourself, prepare the dough the night before to allow it to chill at least 2 hours before rolling out and par-baking.
- Roll out the chilled dough: On a floured surface, roll out the dough into a 12 inch (30 cm) circle. Place it carefully into a 9-inch (23 cm) pie dish, tucking it smoothly and molding the edges to create a rim without trimming excess dough. Chill for at least 30 minutes to up to 5 days covered with plastic wrap.
- Preheat oven: Set oven temperature to 375°F (190°C) for par-baking the crust.
- Par-bake the crust: Line crust with parchment and pie weights or dried beans. Bake until edges start browning, about 15–16 minutes. Remove weights and parchment, prick bottom crust with a fork, then return to oven for 7–8 more minutes until bottom just begins to brown. Cool and set aside.
- Reduce oven temperature: Lower to 350°F (177°C) for baking the filled quiche.
- Prepare filling: Thaw and drain spinach thoroughly. In a skillet over medium-high heat, heat olive oil and sauté mushrooms with garlic and a pinch of salt and pepper, cooking until moisture evaporates, about 6–7 minutes.
- Mix custard: Whisk eggs, whole milk, parmesan cheese, salt, and pepper until combined.
- Assemble quiche: Spread drained spinach evenly in par-baked crust. Add sautéed mushrooms and shredded cheddar cheese. Pour egg mixture over the filling. Optionally, sprinkle additional parmesan on top.
- Bake quiche: Bake for 50–60 minutes until the center is just set. Use a pie crust shield to prevent over-browning edges. Avoid over-baking to keep custard creamy.
- Cool and serve: Let cool for 15 minutes before slicing. Serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.
Notes
- Par-baking the crust prevents sogginess from the filling and ensures a crisp base.
- Make sure to squeeze out as much water as possible from cooked spinach to avoid a watery quiche.
- You can prepare the pie dough up to 5 days ahead or par-bake the crust up to 3 days before assembling.
- Using a pie crust shield or foil around edges during baking will prevent burning of the crust edges.
- This quiche can be enjoyed warm, at room temperature, or cold as leftovers.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: American
Keywords: spinach quiche, savory quiche, brunch recipe, vegetarian quiche, pie crust recipe, mushroom quiche
