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Spinach mushroom quiche with Gruyère showing a slice of the savory filling

Spinach Mushroom Quiche

I fill a flaky pie crust with sautéed mushrooms, spinach, Gruyère, and a simple egg custard for an easy savory brunch.
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Prep Time 20 minutes
Cook Time 55 minutes
Rest Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 8
Course: Brunch
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Quiche
  • 1 refrigerated 9-inch pie crust
  • 1 tablespoon olive oil or unsalted butter 15 ml
  • 8 ounces cremini mushrooms 225 g, thinly sliced
  • ½ small yellow onion finely diced
  • 1 garlic clove minced
  • 5 ounces baby spinach about 140 g
  • 4 large eggs
  • 1 cup heavy cream 240 ml
  • ½ cup whole milk 120 ml
  • 1 cup shredded Gruyère cheese about 100 g
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg
For serving
  • Chopped fresh chives or parsley optional
  • Green salad or fresh fruit optional

Method
 

  1. Heat the oven to 375°F. Fit the pie crust into a 9-inch pie plate and crimp the edge. Prick the bottom with a fork, line it with parchment, and fill with pie weights or dry beans.
  2. Bake the crust for 12 minutes. Remove the parchment and weights, then bake for another 5 minutes. Set aside and lower the oven temperature to 350°F.
  3. Heat the olive oil or butter in a skillet over medium heat. Cook the mushrooms and onion for 8 to 10 minutes, until browned and the pan is no longer watery.
  4. Stir in the garlic and cook for 30 seconds. Add the spinach and stir until wilted. Remove from the heat and cool briefly.
  5. Whisk the eggs, heavy cream, milk, salt, pepper, and nutmeg in a bowl. Stir in the Gruyère.
  6. Spread the vegetables in the crust and pour the egg mixture over them.
  7. Bake at 350°F for 35 to 40 minutes, until the edges are set and the center has a slight wobble.
  8. Rest the quiche for 20 minutes before slicing. Garnish with chives or parsley, if desired.

Notes

I cook the mushrooms until their liquid evaporates and squeeze thawed frozen spinach dry before using it. If the crust edges brown too quickly, I cover them loosely with foil. Nutrition is an estimate and will vary with ingredients and serving size.
I let the quiche rest for 20 minutes before cutting so the slices hold together.