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    Home » Breakfast Recipes

    Le Quiche with Spinach and Mushrooms

    BY: Ben Rayl PUBLISHED: 16 Sep, '12 UPDATED: 17 May, '21 Leave a Comment

    RecipePrintComments
    5 from 1 vote

    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.

    A recipe for spinach mushroom quiche from comfortable food

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

    A recipe for spinach mushroom quiche from comfortable food

    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.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Breakfast
    Cuisine: French
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 340kcal
    Author: Ben Rayl

    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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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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