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Quiche is the perfect choice for breakfast or brunch. You have crust, eggs, cheese, vegetables and/or meat. Everything you want or need is in a quiche. My Spinach Onion Mushroom Quiche covers all the bases.
As much as I love quiche, I admit to not always making good quiche. Some were too watery and others too rubbery. I realized the rubbery ones had too much cheese, not enough cream, or too many eggs. Some did not set properly because the ratios were off. I almost gave up, until I realized what I was doing wrong. This recipe corrects all those mistakes. The custard bakes up light and creamy and cheesy without getting rubbery.
When I make quiche, I use a pre-made, refrigerated Pillsbury crust. Don't be hatin.' Besides loving Pillsbury crusts, I find it so much easier, first thing in the morning to use a pre-made crust. I keep them in the freezer, and thaw one or two as needed overnight in the fridge. If I fail to plan ahead, I will pop one the microwave, right out of the freezer and use to defrost cycle for bout 15-20 seconds. No more. You just want to get it started thawing so that by the time you collect the ingredients for the filling, your crust will be easy to unroll.
This recipe is perfect for adaptation. If you follow the ratios, you can swap out the vegetables or add bacon or ham without messing it up. You can use a different cheese or your own homemeade pie crust. Just remember, if your vegetables contain a lot of water, you will want to squeeze it out or drain it well on paper towels. Extra water can make the custard too thin and your filling won't set up. Love spinach? Try my Creamed Spinach with Gruyere Cheese!
Spinach and Mushroom Quiche
Equipment
- Non-Stick skillet
- Tart pan or pie pan
Ingredients
- Prepared pie crust unbaked
- ⅓ cup cooked spinach water squeezed out
- ½ cup sliced mushrooms
- ¼ cup diced onions
- 4 eggs
- ¼ cup sour cream
- ⅓ cup heavy cream
- ⅓ cup milk
- ½ cup grated white cheddar
- Salt and pepper to taste
- Fresh grated nutmeg
Instructions
- Preheat oven to 375 degrees. Place the pie crust in a shallow tart pan and cut the excess crust from around the edges. Set aside.
- Heat a non-stick skillet on medium. Place 4 ounces fresh spinach in the skillet and heat until cooked and the water is released. Remove from pan and cool. When cool enough to handle, squeeze all the water from the spinach and chop. Place the mushrooms and onions in the skillet and heat until the mushrooms have released their liquid and the onion is translucent. Remove from pan and drain on paper towels.
- Place half the grated cheese on the crust in the tart pan, followed but the spinach, mushrooms, and onions, spreading each out over the surface evenly. Add the remaining cheese.
- Beat the eggs lightly in a medium bowl. Add the sour cream and mix well, followed by the cream and milk. Season the custard with salt and pepper according to your taste. Ladle the custard mixture over the vegetables in the tart pan. Don't overfill as it will rise during cooking then sink once it is out of the oven. Place the tart on a baking sheet, grate some fresh nutmeg over the top and bake at 350 degrees until lightly golden brown but still a bit jiggly in the center, about 18-20 minutes. Cool to just warm before cutting and serving.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Emlynn says
Preheat to 375, bake at 350? Which is it please
Mary says
It is 375. My fingers always want to type 350. Thanks for catching that!
Karen Snow-Brown says
Can't wait to try it
Mary says
Thanks! I got sidetracked by a recipe challenge but I will get back to this soon.