Spinach and Mushroom Quiche

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There’s something so comforting and satisfying about a warm slice of quiche. Whether you serve it for brunch, lunch, or dinner, this Spinach and Mushroom Quiche is bound to become a favorite in your home. Packed with nutritious ingredients, this quiche offers a flavorful combination of sautéed mushrooms, fresh spinach, and creamy Swiss cheese all nestled in a flaky pie crust. Not to mention, it’s a perfect dish for using up leftover vegetables!

Why This Recipe Is a Must-Try

Spinach and Mushroom Quiche is not only delicious, but it’s also versatile and easy to customize. You can enjoy it warm or at room temperature, making it ideal for entertaining or meal prep. Plus, it’s a fantastic way to sneak in some greens, making it a healthier option for breakfast or brunch. With its rich, savory flavors and delightful textures, you’ll find that this quiche satisfies even the pickiest eaters.

Ingredients

To make this delightful Spinach and Mushroom Quiche, gather the following ingredients:

• 1 9-inch pie crust
• 1 tablespoon olive oil
• ½ sweet onion, peeled and diced
• 8 ounces button mushrooms, cleaned and sliced
• 9 ounces baby spinach
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• ½ teaspoon ground nutmeg
• 4 large eggs
• ¼ cup milk
• ½ cup cottage cheese
• 1 cup Swiss cheese, shredded

How To Make Spinach and Mushroom Quiche

Step 1: Preheat the Oven

Begin by preheating your oven to 375°F (190°C). This ensures that your quiche bakes evenly and achieves that perfect golden crust.

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced sweet onion and sauté until it’s translucent, about 3-4 minutes. Next, add the button mushrooms and cook until they are browned and have released their moisture, about 5 minutes. Finally, stir in the baby spinach and cook until wilted, approximately 2-3 minutes. Remove from heat and let the mixture cool slightly.

Step 3: Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, cottage cheese, salt, pepper, and nutmeg until smooth. This creamy mixture creates a fluffy texture for your quiche.

Step 4: Combine the Ingredients

Once the vegetable mixture has cooled, add it to the egg mixture, stirring gently to combine. Finally, fold in the Swiss cheese until evenly distributed.

Step 5: Assemble the Quiche

Place the pre-made pie crust in a 9-inch pie dish. Carefully pour the spinach and mushroom mixture into the crust, making sure it’s evenly spread out.

Step 6: Bake the Quiche

Bake in the preheated oven for about 35-40 minutes, or until the quiche is set in the center and the top is lightly golden. If the edges of the crust begin to brown too quickly, cover them with foil to prevent burning.

Step 7: Cool and Serve

Once baked, remove the quiche from the oven and let it cool for at least 10 minutes before slicing. This allows the filling to set further, making it easier to cut into perfect slices. Serve warm or at room temperature.

Expert Tips

• For a crispier crust, pre-bake the pie crust for 10 minutes before adding the filling.
• Feel free to experiment with different cheeses like feta or cheddar for a unique flavor twist.
• Use fresh herbs like thyme or dill to elevate the flavor profile.
• Make your quiche ahead of time. It can be stored in the refrigerator for up to three days.

Variations and Customizations

• Add cooked bacon or ham for a meatier version.
• Incorporate other vegetables like bell peppers or zucchini for added color and nutrition.
• For a gluten-free option, use a gluten-free pie crust or make a crustless quiche.
• Spice it up by adding a pinch of red pepper flakes or hot sauce to the egg mixture.

How to Store Leftovers

Leftover Spinach and Mushroom Quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place slices in the microwave for 30-60 seconds or in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through.

FAQ

Can I use a different type of cheese?

Absolutely! While Swiss cheese is a wonderful option, you can substitute it with mozzarella, cheddar, or even goat cheese for a different flavor profile.

Is it okay to freeze quiche?

Yes! You can freeze a baked quiche for up to 3 months. Just make sure to wrap it tightly in plastic wrap before placing it in the freezer. Thaw in the refrigerator overnight before reheating.

How do I know when the quiche is done baking?

The quiche is done when the center is set and a knife inserted into the middle comes out clean. The edges should be slightly puffed and the top can be lightly golden.

Can I add more vegetables to the quiche?

Absolutely! This quiche is very forgiving, and you can add any vegetables you have on hand. Just be sure to sauté any raw vegetables to release moisture before adding them to the egg mixture to prevent a watery quiche.

Conclusion

This Spinach and Mushroom Quiche recipe is not only straightforward but also delivers a deliciously satisfying dish that everyone will love. With its creamy filling and flaky crust, it’s perfect for any meal—breakfast, lunch, or dinner. Whether you’re hosting a brunch gathering or just looking for a comforting meal at home, this quiche is a must-try. Enjoy all the vibrant flavors and the satisfaction that comes from making your food from scratch. So gather your ingredients, roll up your sleeves, and let’s bring this delightful quiche to life in your kitchen!

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