Spinach and Mushroom Quiche Recipe

Pie crust: The base of the quiche, providing a flaky and buttery foundation.

Olive oil: Used for sautéing the vegetables, adding a subtle richness.

Mushrooms: Adds an earthy flavor and meaty texture to the quiche.

Spinach: Provides a fresh, slightly bitter contrast to the creamy filling.

Milk: Combined with heavy cream to create the custard base.

Heavy cream: Adds richness and creaminess to the custard filling.

Eggs: The main binding ingredient, giving structure to the quiche.

Cheese: Either gruyere or cheddar, adding a savory, melty element.

Salt: Enhances the overall flavor of the dish.

Ground black pepper: Adds a touch of heat and depth to the flavor.

Ground nutmeg: Provides a subtle warmth and complexity to the custard.

When preparing the pie crust, ensure it is well-chilled before rolling it out. This helps maintain its structure and prevents shrinking during baking. Additionally, blind baking the crust for about 10 minutes before adding the filling can prevent a soggy bottom. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans.

• store-bought or homemade pie crust - Substitute with phyllo dough: Phyllo dough can provide a lighter, crispier texture compared to traditional pie crust.

• olive oil - Substitute with butter: Butter adds a rich flavor and can help achieve a golden-brown color when sautéing.

• sliced mushrooms - Substitute with zucchini: Zucchini has a similar texture and can absorb flavors well, making it a good alternative.

• fresh spinach - Substitute with kale: Kale offers a similar leafy texture and is equally nutritious, though it may need slightly longer cooking.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency and flavor.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free option that adds a rich, creamy texture and a subtle coconut flavor.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients.

• grated gruyere or cheddar cheese - Substitute with feta cheese: Feta cheese offers a tangy flavor and crumbly texture, providing a different but delightful taste.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's seasoning.

• ground nutmeg - Substitute with cinnamon: Cinnamon offers a warm, sweet flavor that can complement the other ingredients in a unique way.

• Allow the quiche to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage:

  • Wrap the quiche tightly with plastic wrap or aluminum foil.
  • Place it in the refrigerator. It will stay fresh for up to 3-4 days.

• For long-term storage:

  • Slice the quiche into individual portions for easier reheating.
  • Wrap each slice in plastic wrap, then place them in a freezer-safe bag or airtight container.
  • Label the container with the date. The quiche can be frozen for up to 2 months.

• Reheating refrigerated quiche:

  • Preheat your oven to 350°F (175°C).
  • Place the quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning.
  • Heat for about 15-20 minutes, or until warmed through.

• Reheating frozen quiche:

  • Thaw the quiche in the refrigerator overnight.
  • Follow the same reheating instructions as for refrigerated quiche.

• For a quicker reheating option:

  • Use a microwave, but be aware that the crust may not stay as crisp.
  • Place a slice on a microwave-safe plate and cover it with a microwave-safe lid or another plate.
  • Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• To maintain the best texture and flavor:

  • Avoid reheating quiche multiple times.
  • Only reheat the portions you plan to eat immediately.

• Preheat your oven to 350°F (175°C). Place the leftover quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from burning. Heat for about 15-20 minutes, or until warmed through.

• For a quicker method, use the microwave. Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for about 5-7 minutes. This method helps maintain a crispy crust.

• For a stovetop method, use a skillet over medium-low heat. Place the quiche slice in the skillet and cover with a lid. Heat for about 5-10 minutes, checking occasionally to ensure it doesn’t burn. This method is great for achieving a crispy bottom crust.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the quiche slice on the toaster oven tray and heat for about 10-15 minutes, or until warmed through. This method is convenient and efficient for smaller portions.

• Oven: Preheat to 375°F (190°C) for baking the quiche.

• Pie dish: Place the rolled-out pie crust in this dish.

• Skillet: Heat olive oil and cook the mushrooms and spinach in this.

• Mixing bowl: Whisk together milk, heavy cream, eggs, salt, pepper, and nutmeg in this.

• Whisk: Use this to mix the egg mixture until smooth.

• Knife: Trim the edges of the pie crust.

• Cutting board: Use this as a surface to slice the mushrooms.

• Measuring cups: Measure out the milk, heavy cream, and grated cheese.

• Measuring spoons: Measure out the salt, pepper, and nutmeg.

• Grater: Grate the cheese if it is not pre-grated.

• Spatula: Spread the mushroom and spinach mixture evenly over the pie crust.

• Cooling rack: Let the quiche cool on this before slicing and serving.

Use pre-sliced mushrooms: Save time by buying pre-sliced mushrooms to skip the slicing step.

Pre-washed spinach: Opt for pre-washed spinach to avoid the extra step of washing and drying.

Pre-shredded cheese: Purchase pre-shredded cheese to eliminate grating time.

Ready-made pie crust: Use a store-bought pie crust to save time on making one from scratch.

Batch cooking: Cook the mushrooms and spinach in larger quantities and freeze portions for future quiches.