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.

Vegaterian Mushroom and Spinach Quiche Recipe

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Author:

Fungified Farm

Ingredients

• 9-inch pastry pie crust (see notes)
• 1 tablespoon extra-virgin olive oil
• 8 ounces sliced fresh mixed wild mushrooms
• ½ cup thinly sliced sweet onion or shallot
• 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
• 6 large eggs
• 3/4 cup heavy cream
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 ½ cups shredded Gruyère, cheddar, or firm cheese
• 5-8 pieces bacon (optional)

Directions

1. Preheat the oven to 375 degrees F°. If using, place bacon on a tray and put it in the oven for 8-12 minutes until crisp. Once cooked, drain on a paper towel and cut into bite sized pieces.
2. Make the pie crust and refrigerate or freeze before using. (see notes)
3. Either in a large microwavable bowl or a large pot. Pour in approximately ¼ cup of water and all of the spinach. Microwave for 3 minutes and check to see if wilted. Stir and heat in one-minute increments, stirring in between until fully wilted. For the stove heat at medium heat until wilted. It will take about 5 -6 minutes. Transfer the spinach to a colander to cool and drain. Once cooled place in a cheese cloth and twist until no more liquid comes out. Or you can use a spoon to press into the colander to drain. Sett aside.
4. Slice mushrooms into bite sized pieces. Preheat a large skillet and add the mushrooms to the skillet with no oil. Dry fry the mushrooms until browned and tender, about 8 minutes. Remove mushrooms and set aside. Add onion and olive oil, stir often until soft for about 5 minutes.
5. Grate the cheese. Whisk together eggs, heavy cream, salt and pepper in a medium bowl. Place you cheese, spinach, bacon (if using), and mushrooms even in the pie crust. Cover ingredients with cream mixture.  Bake for 30 minutes and then drop the temperature to 325F for 15 minutes or until only slightly wobbly in the middle.
6. Let sit for 10 minutes to firm up. Serve warm with a salad.