How to Make Mushroom Spinach Quiche

Quiches are a versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are perfect for using up leftover ingredients and can be customized with various fillings. This Mushroom Spinach Quiche combines earthy mushrooms and fresh spinach in a creamy, savory custard, all encased in a flaky pastry crust. Here’s how to make it.

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1 cup shredded cheese (such as Gruyère, Swiss, or Cheddar)
• 1/4 teaspoon ground nutmeg (optional)

Procedure

1. Prepare the crust:

1. In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together.
3. Turn the dough onto a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

2. Preheat the oven:

Preheat your oven to 375°F (190°C).

3. Prepare the filling:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.

4. Roll out the crust:

1. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it into the bottom and up the sides. Trim any excess dough.
2. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes, until the crust is lightly golden. Let cool slightly.

5. Prepare the custard:

1. In a medium bowl, whisk together the eggs, heavy cream, milk, and ground nutmeg (if using).

6. Assemble the quiche:

1. Spread the mushroom and spinach mixture evenly over the bottom of the pre-baked crust.
2. Sprinkle the shredded cheese over the vegetables.
3. Pour the egg and cream mixture over the filling, ensuring it is evenly distributed.

7. Bake the quiche:

1. Bake the quiche in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
2. Let the quiche cool for at least 10 minutes before slicing and serving.

Mushroom Spinach Quiche is a delicious, hearty dish that’s perfect for any meal of the day. Its combination of flaky crust, savory filling, and creamy custard makes it a crowd-pleaser. With this easy-to-follow recipe, you can enjoy the comforting flavors of homemade quiche, while also getting creative with any other ingredients you might have on hand.