Quiche is always one of my go to meals when I want a quick brunch or breakfast party and this Spinach Mushroom Quiche is one of my all time favorites.

f you are looking for vegan comfort food or vegetarian comfort food recipes, check out my top favorites recipes.
📋 Recipe

Le Quiche with Spinach and Mushrooms
Quiche is always one of my go to meals when I want a quick brunch or breakfast party and this Spinach Mushroom Quiche is one of my all time favorites.
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ShareServings: 6
Calories: 340kcal
Ingredients
- 1 pie crust
- 2 tablespoon olive oil
- 1 medium onion - finely chopped
- 3 cloves garlic - minced
- 3 cups mushrooms - sliced
- 2 cups spinach - fresh
- 2 medium tomatoes - thickly sliced
- 1 ½ tablespoon dijon mustard
- 6 eggs - room temperature
- 1 cup sour cream - crème fraiche
- salt and pepper to taste
Instructions
- Pre-heat the oven to 350°F / 175°C degrees.
- Grease a deep pie tin, or baking dish and line it with your crust.
- Poke holes with a fork all around the bottom.
- Line the crust with aluminum foil, and cover with pastry weights, or dried beans or rice, then pre-bake the crust in your heated oven for about 15 minutes. Remove the foil and weights, and bake uncovered for about 5 more minutes, or until starting to brown.
- Remove from oven and let cool until you’re ready to fill it. While the crust is baking you can prepare the mushrooms and egg filling.
- Sautee the onion in olive oil over medium heat until it starts browning, about 3 – 4 minutes.
- Add the garlic and sautee for a couple minutes more.
- Increase the heat to medium high, add the mushrooms and sprinkle generously with salt and pepper.
- Stirring frequently, cook until most of the liquid is evaporated and mushrooms have halved in size, about 10 minutes.
- Place in a strainer, and let drain and cool until you need them.
- To make the egg filling, beat the eggs with the sour cream and salt and pepper with a whisk until completely combined, about a minute.
- Spread the dijon mustard on the bottom of the pre-cooked dough.
- Add the drained mushrooms and spread evenly around the bottom.
- Add the fresh spinach pushing it down slightly to pack it tighter.
- Pour the egg mixture over the spinach, making sure to cover it all.
- Pat the tomato slices with a paper towel, sprinkle with salt and pepper, and arrange on top of the quiche, pushing down slightly to make sure the egg covers them partly.
- Bake the quiche in the oven for about 30 – 40 minutes, or until puffed up and set.
Notes
Sugar Conscious • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher
Nutrition
Calories: 340kcal | Carbohydrates: 21g | Protein: 11g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 265mg | Potassium: 486mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1759IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 2mg
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