Cheesy Spinach Mushroom Quiche
This super cheesy spinach mushroom quiche is quick and easy to make. Make my version of a homemade crust or use a pre-made crust for an even quicker meal! Great for brunch or dinner!
Here’s the coffee cake we enjoyed all weekend. And after having coffee cake about 100 times a day, I was ready for something savory, delicious, and healthy. Crispy slightly buttery crust, savory, garlicky, warm and cheesy in the center… this meatless quiche is one of the best things to come out of my oven.
(Even my meat and potatoes loving husband agrees.)
1.) This quiche is soo versatile! It goes great alongside a salad or soup for lunch/dinner. Serve it as a main course for a brunch. You could even make it into appetizers with store-bought mini quiche shells for a party.
2.) Save time by making it ahead! All the components of this quiche can be made ahead of time and refrigerated. Use a homemade crust (recipe provided) or a store-bought shell, it’s totally up to you. Sauté the onions, garlic, and mushrooms and keep them in a Tupperware container in the refrigerator. Make the egg mixture and store as well. Defrost your spinach overnight. Assemble the quiche and bake it right before eating. Did you know this quiche can also be baked and stored in the freezer? Any leftovers can be refrigerated for up to 4 days. Or freeze for up to 2 months.
3.) There are so so many variations! Get creative – swap the cheeses for your favorites! Add other veggies. Make broccoli and cheddar cheese quiche? Mmm Hmm, maybe I will too! Add turkey-bacon bits? So many choices!
Lets do this thing. Let’s call it brunch. Let’s call it dinner. Let’s stuff our quiche greedily with 3 different cheeses. Let’s sauté onions. And garlic. And mushrooms. Let’s let the quiche making begin!
But first, let’s make the buttermilk crust:
This is my ABSOLUTE favorite pie crust recipe. I’m sharing it with you because we’re friends. The best of both worlds – combining shortening and butter. This makes the ultimate flaky, tender, buttery pie crust. It’s nothing new – tons of people do it this way. And it’s the way I like my crust! I also use buttermilk in the crust instead of water. And as always you can sub a 1/2 teaspoon of vinegar + 1/4 cup milk and let it sit for 5 minutes to make buttermilk.
I need you to remember one word – COLD.
Everything – butter, shortening, buttermilk. COLD. COLD. COLD. Cah-peesh?
Combine the flour, salt, and sugar. Break the butter down into the flour using a potato masher, pastry cutter, or fork. Fingers work well too! When adding the buttermilk, make a hole in the center of the flour mixture. Do NOT add all the buttermilk at once. Depending on the water content of your butter, you may need more or less buttermilk than the next person. Start with about half. Work your way up. When the dough starts to hold and starts to clump, stop adding the buttermilk.
Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Wrap with plastic wrap and refrigerate for at least an hour. 2 hours for a shiny gold star.
Saute the onions and mushroom for 8 minutes before adding the garlic. The key to making a good quiche is cooking off as much of the water from the veggies as you can! Same with the frozen spinach. Defrost according to package directions. Strain water through a fine mesh strainer. Remove excess water by squeezing spinach into a kitchen towel.
In a separate bowl, combine the eggs, half and half, parmesan, salt and pepper. Whisk until the eggs are completely incorporated with other ingredients.
Roll out the crust and lay it in the pie dish. I used a 9 inch pie plate. Bake the crust for 8 minutes. If your crust starts to bubble up in some places use a fork to pierce the dough and remove the air. You shouldn’t have this issue if you laid the dough flat into the pie dish cavity. Fill the baked crust with the spinach mixture, followed by the mushroom mixture and then the cheese. Oh the cheese! Pour the egg mixture over the top. Sprinkle fresh cracked pepper on top, if you please.
For the pie crust:
- 1 and 1/4 cup all purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter, cold
- 2 tablespoons vegetable shortening, cold (such as Crisco)
- 3 - 4 tablespoons (or 1/4 cup) buttermilk, cold (you may or may not need the entire amount)
For the quiche:
- 1 (10 oz box) frozen spinach
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 8 oz fresh mushrooms (I used baby bella mushrooms)
- 1 tablespoon (3 cloves) minced garlic
- 1/2 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes (or to taste)
- 4 eggs
- 2/3 cup half and half
- 1/3 cup milk (I used 2%)*
- 1/3 cup grated parmesan cheese
- 2 cups shredded cheese (such as swiss, fontina, gruyere, cheddar, mozzarella) (I used half swiss and half cheddar)
- Salt and pepper to taste
- For the pie crust:Combine the flour, sugar and salt. Cut the butter into the flour mixture using a potato masher, pastry cutter, a fork, or your fingers. Break the butter down into pea sized or oatmeal like flakes. Add 2 tablespoons of the butter milk and using a fork continue to form a dough. Add more buttermilk until the dough starts to clump. You may not need the entire amount of buttermilk. Dump the dough out onto a flour service. Continue to work the dough until a ball forms. It should not me sticky. Wrap the dough in plastic wrap and refrigerate for at least an hour. 2 is ideal. Dough can be made and left in the refrigerator for up to 24 hours ahead of time.
- For the quiche: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Thaw the spinach according the package directions in the microwave. Let the spinach drain in a fine metal strainer while preparing the quiche.
- Heat the olive oil and butter in a skillet on medium heat. Sautee the onions and mushroom for 8 minutes or until they release all the moisture and start to brown. Add the garlic and continue to cook for another 2 minutes. Add the nutmeg, red pepper flakes and season with salt and pepper. Remove from heat. On a well-floured surface, roll out the chilled pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle thats about 12 inch in diameter. Carefully place the dough into a 9-inch pie dish. Tuck the dough in with your fingers making sure its placed neatly in the dish. With a sharp knife, trim the extra overhang of crust. Discard. Pre-bake crust for 8 minutes.
- While pie crust is baking, whisk together the eggs, half and half, milk, and parmesan. Season the egg mixture with salt and pepper. Blot and squeeze all the water out of the strained spinach into a kitchen towel. Make sure to remove all water from the spinach. Remove the pie crust from the oven after 8 minutes. Spread the spinach evenly into the base of the pie crust. Add the mushroom mixture. Sprinkle the shredded cheese over the top and pour the egg mixture over the other ingredients. Sprinkle with fresh cracked pepper if desired.
- BAKE: the quiche for 45 minutes - 1 hour. The quiche should be firm and the center should not jiggle. Mine took 45 minutes. If your crust starts to brown too much, remove the quiche from oven and use a pie shield. Making a ring around the crust with foil works well too. Let quiche cool for 5 - 10 minutes before slicing and serving.