Spinach Mushroom Quiche

$- 1 pre-made pie crust (9-inch) - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (cremini or button) - 4 large eggs - 1 cup milk (or dairy-free alternative) - 1 cup shredded swiss cheese - 1/2 cup grated parmesan cheese - 1 small onion, finely diced - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste - Olive oil for sautéing These ingredients form the base of a tasty and simple Spinach Mushroom Quiche. You can find many options for pie crust, but I love the convenience of a pre-made one. It saves time and effort. Fresh spinach adds a nice green color and nutrition. Mushrooms bring a savory flavor that pairs well with the eggs. For the cheese, Swiss gives a creamy texture, while parmesan adds a salty bite. Eggs and milk create a rich filling that binds everything together. Onions and garlic add depth to the dish, making it more flavorful. Dried thyme brings a warm aroma that complements the spinach and mushrooms. - Nutmeg - Fresh herbs (e.g., basil, parsley) You can add a pinch of nutmeg for warmth. Fresh herbs like basil or parsley can brighten the dish. Feel free to mix and match flavors. Use this list as your guide for a delicious quiche. For the full recipe, follow the steps outlined in the instructions! 1. Start by preheating your oven to 375°F (190°C). This helps cook your quiche evenly. 2. Next, place your pre-made pie crust in a pie dish. Press it gently to fit. 3. In a skillet, pour a splash of olive oil. Heat it over medium. 4. Add the finely diced onion. Sauté it until it looks clear, about 4 to 5 minutes. 5. Now, add 2 cloves of minced garlic. Stir it for a minute until you smell the garlic. 1. Toss in 1 cup of sliced mushrooms. Cook them until they are soft, around 5 to 7 minutes. 2. Then, add 2 cups of chopped spinach. Cook until it wilts, which takes about 2 minutes. 3. Remove the skillet from heat and let the mixture cool slightly. Season it with 1 teaspoon of dried thyme, salt, and pepper. 4. In a mixing bowl, whisk together 4 large eggs and 1 cup of milk. Mix until smooth. 5. Stir in 1 cup of shredded swiss cheese and 1/2 cup of grated parmesan cheese. 6. Now, fold in your cooled spinach and mushroom mixture. Mix well until everything is even. 1. Pour the filling into your prepared pie crust. Spread it so it sits evenly. 2. Bake your quiche in the oven for 30 to 35 minutes. It should be set and golden on top. 3. To check doneness, insert a knife in the center. It should come out clean. 4. When ready, take the quiche out of the oven. Let it cool for 10 minutes before slicing into it. For the complete recipe, look for the full recipe section. - Avoid overcooking the filling. This keeps your quiche creamy and soft. - Ensure the eggs are well combined. This gives a smooth texture to your filling. Mixing the eggs well helps them blend with the milk and cheese. Use a whisk to break up the yolks and incorporate air. This makes your quiche fluffy. - Best baking dish types: I recommend a 9-inch pie dish or a tart pan. These shapes help with even cooking. - Essential kitchen tools: A good whisk, a sharp knife, and a sturdy cutting board make prep easier. A skillet for sautéing is also key. Using the right tools saves time. They help you focus on creating great flavors. - Garnishing options: Fresh herbs like thyme or parsley add color and taste. A sprinkle of cheese on top can also be nice. - Pairing ideas with salads or sides: Serve this quiche with a light green salad. A simple vinaigrette adds a nice contrast to the richness of the quiche. These suggestions make your meal feel special. They add flavor and freshness to each bite. For the full recipe, check out the details above. {{image_2}} You can switch up the cheese in this quiche. Try feta or goat cheese for a tangy taste. If you want a dairy-free option, use almond or oat milk. You can also replace the eggs with a mix of flaxseed and water for a vegan version. Adding sun-dried tomatoes can give your quiche a burst of flavor. You can also use different vegetables like bell peppers, zucchini, or artichokes. They all add great taste and texture. Mix and match your favorites to find what you love most. If you need a gluten-free crust, look for pre-made options made from almond flour or rice flour. You can also make a crustless quiche. Just pour the filling directly into a greased pie dish. This way, it’s easy and quick, with no crust to worry about. Store leftover quiche in the fridge. Place it in an airtight container. This keeps it fresh for up to three days. If you cover it well, it will maintain its taste and texture. For best results, slice the quiche before storing. This makes it easy to grab a piece later. Use a glass or plastic container with a tight lid. Avoid using foil or plastic wrap alone, as they can trap moisture. You can freeze both baked and unbaked quiche. If freezing baked quiche, let it cool first. Wrap it tightly in plastic wrap, then foil. It can last up to three months in the freezer. For unbaked quiche, prepare it as normal but do not bake. Wrap it well and freeze it. When ready to bake, thaw it in the fridge overnight. Then, bake it as normal. This keeps the filling fresh and delicious. For reheating, a baked quiche can go from freezer to oven. Just add a few extra minutes to the bake time. Enjoy your tasty quiche anytime! For the full recipe, check the recipe section. A Spinach Mushroom Quiche lasts about 3 to 4 days in the fridge. Keep it in an airtight container. This way, it stays fresh and tasty. If you freeze it, the quiche can last up to 2 months. Just make sure to wrap it well. Yes, you can make this quiche ahead of time. Prepare it and bake as directed. Then, cool it completely before storing it in the fridge. You can also freeze it before baking if you want to enjoy it later. Just remember to thaw it overnight before baking. You can serve your Spinach Mushroom Quiche with a simple green salad. A fresh salad with light vinaigrette works well. You can also add fruit, like sliced strawberries or oranges, for a sweet touch. Pairing it with soup is a cozy option too. Yes, you can use frozen spinach instead of fresh. Just make sure to thaw and drain it well. Squeeze out any extra water before adding it to your mix. This keeps your quiche from being too watery. Absolutely! You can make a crustless version of the quiche. Just skip the pie crust and pour the filling directly into a greased pie dish. The filling will set on its own. It’s a great low-carb option! For the full recipe, check out the Spinach & Mushroom Delight Quiche. In this blog post, we covered the tasty spinach mushroom quiche. We listed the key ingredients and offered cooking steps to guide you. Plus, I shared tips for a perfect bake and suggested fun variations. A well-made quiche is delicious and easy to customize. Keep these tips in mind as you create your own quiche masterpiece. Enjoy every bite!$

Spinach Mushroom Quiche

Discover the delicious Spinach & Mushroom Delight Quiche that’s perfect for any meal! This easy quiche recipe features fresh spinach, savory mushrooms, and a blend of cheeses, all baked to golden perfection. It’s not only simple to make but also packed with flavor and nutrients. Ready to impress your family and friends? Click through for the full recipe and tips to elevate your cooking game! Enjoy your culinary adventure today!

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Ingredients

1 pre-made pie crust (9-inch)

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (cremini or button)

4 large eggs

1 cup milk (or dairy-free alternative)

1 cup shredded swiss cheese

1/2 cup grated parmesan cheese

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

Olive oil for sautéing

Instructions

Preheat the oven to 375°F (190°C). Place your pie crust in a pie dish and set aside.

In a skillet over medium heat, add a splash of olive oil. Sauté the diced onion until translucent, about 4-5 minutes.

Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and released their moisture, about 5-7 minutes.

Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly. Season with thyme, salt, and pepper.

In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the shredded swiss cheese and grated parmesan cheese.

Fold the cooled spinach and mushroom mixture into the egg mixture until evenly distributed.

Pour the filling into the prepared pie crust and spread it out evenly.

Bake in the preheated oven for 30-35 minutes or until the quiche is set and lightly golden on top. A knife inserted in the center should come out clean.

Once done, remove from the oven and let it cool for about 10 minutes before slicing.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: Serve warm, garnished with fresh herbs like thyme or parsley, and accompanied by a simple green salad dressed with a light vinaigrette.