This Mushroom and Spinach Quiche is a fantastic make-ahead all around dish. It has a nice layer of homemade pie crust, a generous filling of mushroom and spinach and loaded with plenty of cheese.
Whenever I’m looking for a quick breakfast option, Quiche always comes into my mind. Quiche is basically a baked savory pie, more like a mashed up between a pie and a frittata. It can be filled with almost anything from all vegetables to combination of meat and vegetables. It can be made with and without a crust.
What is a Quiche?
Quiche is a type of open pie filled with mixture of egg and milk plus add-ons like meat or vegetables. I always look at it as a mashed up between pie and frittata (a dish similar to scrambled egg mix in with meat of veggies). Quiche can be served hot or cold, and can be made with or without a pie crust. It can be made in a large pie dish, a mini pie pan or even in muffin pans.
I’ve made Quiche couple of times ago and I cannot believe I haven’t shared any of it in my blog. I think it’s because they’re gone before I knew it, I didn’t even have time to photograph it. But this time around, I made sure to get my hands off it until I finish taking the photo.
Although its vegetarian, this Quiche taste really nice. The mushroom replaces the meat so I did not feel that the dish is missing something. The goat cheese added a nice touch of creamy taste in the center and of course the melted cheese on top sealed the deal for me. You can never go wrong with more cheese, right? Cheese makes things better.
Quiche can be made ahead of time which makes it a perfect emergency kind of meal. It’s nice to have some ready to eat food stacked in my freezer for busy crazy days. Here’s how you do it.
- Make the pie crust or you can use a store-bought one too. It’s really easy to make your crust at home, give it a try so that you don’t have to rush out to buy it. Arrange the pie dough into a pie crust. I used 6-inch for mine which gave me a little bit more extra to make 2 mini Quiche. I would say 7-inch should be ideal size to make use of the filling.
- Make the filling: Even this can be made ahead of time and stored in the fridge until ready to assemble. Fill the pie crust with the filling and milk mixture.
- Bake at 375 for 30-35 minutes. Let cool completely then cover with plastic and store in a zip lock bag.
- Freeze up to 1-3 months or store in the fridge 3-4 days. When ready to eat,
- Re-heat in the oven at 300F for 10-15 minutes or until completely thawed and hot.
This is a vegetarian Quiche, but once you have the base pie crust and milk mixture, you can put any filling combination that you like. Let me show you how to do this. Let’s get started!
- 1 pie crust 6-inch (Homemade or store-bought)
- 1 tsp flavorless oil
- 2 cloves garlic – minced
- 1 small onion – sliced thinly
- 1 cup chopped mushroom
- 1 small jalapeño – chopped
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili flakes
- 1/4 cup cooked spinach
- 1 cup mix mozzarella and cheddar cheese
- 1/4 cup goat cheese or feta cheese
- 1/4 cup full fat milk or half milk half cream (If using a 7 or 8-inch pie pan, make the milk 1/3 cup)
- 2 eggs
- 1/8 tsp dried parsley
- 1/8 tsp paprika
- Pre-Bake Pie Crust: Pre-heat oven to 350F. Arrange the pie crust in a pie pan or dish (I used 6-inch for this recipe). Store in the freezer while you make the filling. You can also make this ahead of time and leave it in the freezer (molded in the pie pan) until ready to use. Cover the pie crust with aluminum foil and put pie weight on top. If you do not have pie weight, you can use dried beans or uncooked rice. Bake for 10 minutes then take out from the oven and remove the aluminum foil and pie weight. Return to the oven and bake for another 20 minutes or until crust has browned. Blind baking (pr-baking pie crust) will avoid making the crust soggy when the custard filling is poured and baked. Set aside while you make the filling.
- Make the Filling: In a heated pan, add oil, garlic and onion. Sauté until fragrant. Add mushroom and chopped jalapeño. Cook until water has evaporated. Add salt, black pepper, sugar, and chili flakes. Add spinach and cover the pan. Cook until spinach is completely wilted. Taste and adjust seasoning as needed. Let cool slightly before transferring to the pie pan.
- Transfer filling in the pie pan. Sprinkle baked pie crust with feta cheese and 1/4 cup mix mozzarella and cheddar cheese. Add the sautéed spinach and mushroom on top.
- Mix milk and eggs and pour over the filled pie crust. Sprinkle top with remaining 3/4 cup cheese (you can use more or less) and sprinkle with some dried parsley and paprika on top.
- Bake at pre-heated oven 375F for 30-35 minutes or until the top is golden brown.
- Let cool before slicing.
Makes 6 slices
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