Spinach Mushroom + Onion Quiche

Nine days ago our nephew Noah was born! He is the first nephew/grandchild in the family and we are so in love and excited. My brother Jeremy and his wife returned from the hospital after two nights and are settling into their new life with their baby boy. As aunt and sister to the growing family, I wanted to welcome them home by bringing over brunch by making this quiche.

spinach mushroom onion quiche

I might experiment next time with adding one more egg, but otherwise the consistency was like a delicate custard filled with delicious sauteed vegetables. You could easily take the basic proportions of eggs and cream and add whatever mixture of 1-2 cups of filling you’re in the mood for.

spinach mushroom  onion quiche

Because Jenn is gluten free, I bought GF pie crusts that came in a pack of two. As a result, I ended up doubling this recipe so we lucked out and got a quiche for ourselves, as well! So note to potential users of this recipe: quiches are easy to freeze and heat up later!

Ingredients (for two quiches)
Source: Adapted from The Kitchn
2 9-inch pie crusts (homemade or storebought, pre-baked)
1 carton mushrooms, sliced and sauteed
1/2 onion sliced thin
3 cups spinach, sauteed until wilted
1 1/2-2 cups grated Gruyere
6 large eggs
2 cups milk
1 cup cream
1-2 tsp. salt

Directions
Preheat oven to 375

  1. Pre-bake pie crusts: Line the pie crusts with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool.
  2. While the crust is baking, prepare your quiche filling. Saute vegetables one at a time and place them on a plate while the other ingredients are cooking. Make sure all ingredients are cooked through and fairly dry. (i.e, make sure spinach has wilted and that cooked mushrooms have released all their moisture.)
  3. Divide ingredients equally for each pie crust. Then, for each crust, sprinkle half the cheese over the bottom of the pie crust and top with the fillings.
  4. Whisk together the eggs, milk, cream, and salt until frothy. Pour half the custard into each pie crust. Sprinkle with cheese on top.
  5. Bake for 30-35 minutes until edges are set, the top is a light golden brown, and a knife blade inserted into the center comes out clean.
  6. Serve immediately or at room temperature. Or if you decide to freeze it and eat it later, let it cool completely before wrapping tightly in foil and saran wrap before placing in the freezer.

Voila!

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2 Comments Add yours

  1. Yum! Makes me want one! After eating an unequaled mushroom quiche in Quebec, I have started using some dried mushrooms in the recipe. The flavor is intense and they have the added benefit of soaking up some liquid instead of adding to it.

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