Spinach & Mushroom Quiche

Spinach & Mushroom Quiche

Spinach and mushroom quiche is a delicious savory pie filled with eggs, cream, and cheese. It's a popular brunch, lunch, or a light dinner dish. The combination of mushrooms and seasoned spinach makes for a light summer dinner that is even better for lunch the next day.

Quiche is very easy to make. For weeknight dinners or desserts, I keep an extra ready-to-bake, uncooked pie crust in the freezer. Be creative with this recipe. Add any vegetable or protein you have from leftovers. Season this recipe any way you like. This spinach and mushroom quiche recipe is a family favorite. Friends who do not like spinach fall in love with this dish.

History Of Quiche

"According to Larousse Gastronomique, quiches (sometimes spelled kiches) originated in the eastern French region Lorraine. The name may derive from the German Kuchen, a term used for similar dishes. There are many varieties of quiche, and Larousse notes that every region of Alsace and Lorraine has its own, and maintains that it is the only authentic version of the dish. Originally, a quiche Lorraine was baked with a bread-dough case similar to that now used for pissaladières and pizzas, but in modern versions, shortcrust or puff pastry is generally used. The dish dates back to the 16th century, but until well into the 20th century it was little known outside its region of origin, and was as seldom seen in Paris or other foreign countries".

Recommended Equipment

Tofu Press: This is such a great multi-use kitchen tool! I usually use cheesecloth to squeeze out excess liquid from vegetables like spinach. However, I have found that when I need cheesecloth, I never have it on hand, or I can't remember where I put it! This solved my problem. Clean-up is easier, and I always have it on hand! It also works great for tofu.

Ingredients

Fresh spinach: I recommend using fresh spinach over frozen. Fresh spinach has a better flavor than frozen spinach, but frozen spinach can be used as a substitute. Use one small box of frozen spinach as a substitute.

Pernod: Optional. Pernod enhances the flavor of spinach. I use it whenever I cook spinach or leeks.

Mushrooms: You can use any type of mushroom you want, except for portobello mushrooms. They are inky and will turn the custard an unappetizing greyish-black color.

Medium white onion: I prefer white onions to sauté. When cooked, they are sweeter and have a cleaner taste than all-purpose yellow onions.  

Monterey Jack: The cheese is very creamy when it melts. It adds a buttery flavor with nutty undertones that complement the spinach.

Swiss cheese: swiss chees adds depth to the jack cheese and pairs well with spinach and mushrooms.

Dried Tarragon: is used in this recipe because quiche has a long cooking time. If fresh Tarragon is used, it will taste bitter. Fresh Tarragon should only be used for short cooking times and towards the end of a recipe.

What is the trick to make a creamy quiche?

The right temperature is the trick. Using a moderate oven temperature of 375 degrees allows the custard to set gently, promoting a creamy texture. Resting: Allowing the quiche to rest for a few minutes after baking can help the custard set.

Yield 6

Prep time

30 Min

Cook time

45 Min

Total time

1 H & 15 M

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Spinach and Mushroom Quiche

Mushroom and spinach quiche with Swiss and Jack cheeses, mushrooms and a touch of tarragon.

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Ingredients

• One 5-minute Flaky Pie crust, par-cooked for 10 minutes.
• 6 tablespoons butter.
• 8 oz package sliced Swiss cheese
• 8 oz package sliced Monterrey Jack cheese
• 8 cups fresh spinach or one small box frozen spinach.
• 1 medium white onion
• 1 1/2 cup fresh mushrooms
• 1/2 teas. dried tarragon, plus extra to sprinkle on top Do not substitute fresh Tarragon
• 1 teas. Pernod (optional)
• 4 eggs
• 1/2 cup whole milk
• 1/3 cup heavy cream
• salt and pepper to taste
• 1/2 teas. tarragon, plus extra to sprinkle on top

Instructions

1. Preheat oven to 425 degrees for first 15 minutes then turn down to 375
2. Make my 5 Minute Flaky Pie Dough recipe. Par-bake it for 10 minutes. (recipe makes two crusts,freeze one for later).
3. Heat a large fry pan, add butter.
4. Saute mushrooms until browned
5. Add onions and saute until transparent.
6. Remove onions and mushrooms from fry pan.
7. Using the same fry pan, If more butter is needed, add a tablespoon or two. Add spinach, salt, pepper, and Pernod (optional). Cook until wilted. Turn off heat. Do not overcook spinach. It will get bitter.
8. Put onion and mushroom mixture back into pan with spinach and combine.Wrap spinach mixture into a cheese cloth and press out excess liquid. Spinach mixture should be very dry. Do not skip this step or the custard will be soupy.
9. Taste the mixture. Highly season it with salt and pepper(season with more salt than you prefer, the eggs, milk and cheese will absorb the additional seasoning).
10. In a bowl, whisk eggs, milk, cream and tarragon to combine.
11. When pie crust has cooled, line the cooked pie crust with slices of swiss cheese(see photo), layer one-third of spinach mixture, one-third egg mixture and slices of Monterrey Jack cheese.
12. Repeat alternating layers until pie crust is full, ending with slices of Swiss cheese on top.
13. With a fork or knife, pull some of the spinach mixture to the top so it pokes through the cheese and egg mixture(see photo).
14. Cover the edges of the pie crust with foil or use a pie crust shield to prevent the crust from over-browning. (see photo)
15. Lightly sprinkle with paprika and dried tarragon. Put quiche on a lined baking sheet( use parchment paper or silicone mat to line ), and bake at 475 for the first 15 minutes. Turn down temperature to 375 degrees for remainder of cook time.
16. After about 30 minutes, the cheese will start to brown. Use a fork or knife to make holes in the browned cheese to release steam. Cook for remaining cook time.
17. When done, immediately poke a few holes in top of the quiche to release steam.
18. It's important to let the quiche sit for about ten minutes so the custard can set.
19. Enjoy!

Notes

1. It is very important to overseason the spinach mixture so that the eggs and cheese will absorb the flavors.
2. Strain as much water as possible from the spinach mixture. It should feel moist to the touch and stick together easily.
3. As the quiche cooks, the top layer will form a crust. Break the crust occasionally so that the moisture from the eggs and spinach can escape.
4. Do not use fresh tarragon with this recipe. Fresh tarragon, when cooked for too long, becomes bitter.

©️That Eva!

Quiche, spinach, mushroom,

dinner

French