Mushroom and Spinach Quiche

While this recipe is perfect for cold winter days, it is delicious anytime of the year. Hearty enough to serve as a main dish for dinner, it also makes a standout dish for breakfast.

Use oyster mushrooms or exotic mushrooms to make this dish really shine. This super easy Quiche is always a treat to eat.

Timing a Quiche

It usually takes me longer to cook than the recipe, but it is well worth the wait. The key to a good quiche is to add as little liquid in the ingredients as possible. This is why you really need to strain the spinach and pre-cook the mushrooms well. The firmer the cheese also helps cut down on the amount of moisture. However, even though I have been making quiches since I was 19-years-old (My first one was a disaster. Let me advise you it isn’t the recipe to leave you 19-year-old babysitter!), they still take longer than I think every time!

Protecting the crust

Since this recipe takes a while to cook and I want the crust to turn out amazing, I usually put a foil collar on it after about 30 minutes. For years I was taking a big sheet of foil and cutting out a hole in the middle. This wastes a lot and has large sections that hang over the edge. I tend to freeze my pastry now and just before I take it out of the freezer, I cut strips of aluminum foil about 2 inches wide. I then fold them over the frozen crust making a wreath of sorts. Be sure to fold over the long side of the aluminum foil where it meets so it does not fall apart when you take it off. I pick it up and put it on the counter to use that day.

My kids help me cut up the mushrooms. My kind children were happy to stir in all of the different elements. A more stirred bowl I have never seen. To make sure you get an even distribution of the mushrooms and spinach, layer them in the pie pan and pour the liquids on top. This way also let me leave one section mushroom free and spinach free as you can see in the picture. My one daughter hates mushrooms, though she is starting to like them more. She does love this quiche though.

I know a lot of people have it for breakfast, but I love to eat it for dinner served with a salad or some fresh vegetables. It is easy to make the cooked ingredients and the crust in advance and then assemble once you get home from work. Feel free to add bacon or other proteins if you don't want a vegetarian version.


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