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Easy Spinach Mushroom Quiche Recipe (Savory Brunch)

Spinach Mushroom Quiche

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 1 9-inch Pastry crust Store-bought or homemade
  • 4 cups Fresh spinach Roughly chopped
  • 8 oz Cremini mushrooms Sliced
  • 4 whole Large eggs Room temperature
  • 1 cup Heavy cream Half-and-half can be used for a lighter option
  • 1 tbsp Fresh thyme Finely chopped
  • 1 cup Gruyere cheese Freshly grated
  • 2 cloves Garlic Minced
  • 1 tbsp Olive oil For sautéing
  • 0.5 tsp Salt To taste
  • 0.25 tsp Black pepper Freshly ground

Instructions
 

  • Preheat the oven to 400°F (200°C). Unroll the pastry crust into a 9-inch pie dish and crimp the edges. Blind bake the crust for 10 minutes, then remove and reduce the oven temperature to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms release their moisture and brown, about 5 to 7 minutes.
  • Add the chopped spinach and fresh thyme to the skillet. Cook for another 2 to 3 minutes until the spinach is fully wilted. Remove from heat and drain any excess liquid.
  • In a mixing bowl, whisk together the large eggs, heavy cream, salt, and black pepper until perfectly smooth and combined.
  • Spread the cooked mushroom and spinach mixture evenly over the bottom of the pre-baked pie crust. Sprinkle the grated Gruyere cheese over the vegetables.
  • Pour the egg and cream custard mixture over the vegetables and cheese, ensuring it is evenly distributed.
  • Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden. Let the quiche cool for 15 minutes before slicing and serving.