Mushroom and Spinach Quiche

Name: Mushroom and Spinach Quiche
Total time: 45 min
Yield: 1 serving
Cuisine: French
Ingredients: For 1 person:; 1 pre-made pie crust; 1 cup sliced mushrooms; 1 cup fresh spinach; 1/2 cup shredded Gruyere cheese; 2 large eggs; 1/2 cup heavy cream; Salt and pepper to taste

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45 minTotal time

EasyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Gruyere cheese Swiss cheese
Heavy cream Half-and-half
Fresh spinach An equal amount of thawed, well-drained frozen spinach

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein17 g

Carbohydrates29 g

Fat30 g

Fiber 2 g · Sugar 3 g · Sodium 700 mg

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A delicious and savory French-inspired vegetarian dish, this Mushroom and Spinach Quiche is the perfect main course for any meal. Packed with earthy mushrooms and nutritious spinach, it's a delightful combination of flavors and textures.

Main Dish French Vegetarian

Steps

Preheat the oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie dish and set aside.
In a skillet, sauté the mushrooms over medium heat until they release their moisture and become tender. Remove from heat and set aside.
In the same skillet, wilt the fresh spinach until it is slightly wilted, then remove from heat.
In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
Spread the sautéed mushrooms and wilted spinach evenly over the pie crust.
Sprinkle the shredded Gruyere cheese over the vegetables.
Pour the egg and cream mixture over the vegetables and cheese.
Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.
Remove from the oven and let it cool for a few minutes before serving.

Tips for Mushroom and Spinach Quiche

A well-set quiche has a lightly golden top and a center that barely wobbles; it will firm up a little as it rests.
Let the cooked mushrooms and spinach cool briefly before assembling to avoid warming the egg-and-cream mixture.
A sharp knife gives cleaner slices after the quiche has rested; wipe the blade between cuts.

Drink pairing

A dry, lightly oaked Chardonnay
Its rounded texture complements the creamy Gruyere and eggs, while its freshness suits the earthy mushrooms and spinach.

0% option: Sparkling water with a squeeze of lemon