Spinach-Mushroom Quiche

Spinach and mushrooms are the star players in this delicious quiche. Recipe calls for a simple homemade buttery crust but feel free to use a pre-prepped store bought crust to make it even easier.

Photo by Joshua A.
Adapted from chefjoshuaalan.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Adapted from chefjoshuaalan.com

Ingredients

  • 4

    eggs

  • 1/3

    cup milk

  • 1 1/4

    cup cheese (Monterey/Colby Blend)

  • 1

    teaspoon thyme

  • 1

    teaspoon Rosemary

  • 2

    teaspoons salt, to taste

  • 1 1/2

    teaspoons pepper

  • 1/2

    onion, diced

  • 6 to 7

    medium-sized mushrooms, sliced

  • 3

    cups spinach, washed, drained, and chopped

  • PIE DOUGH:

  • 1 1/4

    cups whole wheat flour

  • 1/2

    cup cold butter

  • 1

    teaspoon salt

  • 1

    teaspoon sugar

  • 4 to 5

    tablespoons cold water

Directions

In a clean bowl, crack and add your eggs. Add milk. Add cheese. Mix the three ingredients. Add salt, pepper, thyme, and rosemary. Mix well. Over medium-high heat, place a large pan and add olive oil. Once hot, add onions. Once onions turn a bit translucent, add mushrooms. Once mushrooms start to darken in color, add spinach. Let spinach cook down, then remove from heat and cool. Once cool, add spinach-mushroom mixture to the bowl with the egg mixture. Mix until combined. Remove pie dough from fridge and place on well-floured surface. Roll dough out and place in quiche/flan tin. Trim dough extras and place quiche filling to pan. Cook at 350°F for 25-30 minutes, or until filling has set and top has slightly browned. Cool slightly, and enjoy!

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