Spinach Mushroom Quiche with Heavy Cream is the perfect choice for breakfast or brunch with crust, eggs, cheese, vegetables. Everything you want or need is in a quiche, but most recipes are not proportioned for two. My recipe makes two generous servings or three smaller servings.
(Need a full-sized quiche? No Problem. Just double the recipe for a 9" pie crust or triple for a large deep dish pan. Adjust using the convenient tool in the recipe card!)
Me and Quiche:
As much as I love quiche, I admit to not always making good quiche. Some were too watery and others too rubbery. 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 figured out what I was doing wrong. This Spinach Mushroom Quiche with Heavy Cream corrects all those past mistakes. The custard bakes up light, creamy, and cheesy without getting rubbery.
Ingredients for Spinach Mushroom Quiche:
- Pie crust
- I use Pillsbury prepared pie crusts which I always have in the freezer, but you are welcome to make a crust from scratch. I am actually working on a good small batch crust recipe. Stay tuned!
- I use fresh spinach because I almost always have it in the fridge. Frozen spinach works well too. Don't cook it ahead of time but do wring out all the excess water.
- Any variety of fresh mushroom will work. I used baby Bellas this time.
- Any onion will do, but I think sweet yellow onion is the best!
- Sour cream
- Heavy cream
- I used whole milk but 2 % will work.
- In this recipe I have used Swiss, Gruyere, White Cheddar, Yellow Cheddar, and Fontina. White Cheddar and Gruyere are my favorites.
- Freshly ground nutmeg is best but no one will know if you use bottled ground nutmeg.
See recipe card for quantities.
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? If you love spinach try my Creamed Spinach with Gruyere Cheese!
When I make quiche, I use a pre-made, refrigerated Pillsbury Refrigerated Pie 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.
If your pie crust is made for a standard pie dish you will have crust left over. Don't throw it out! Roll it out and cut two circles of dough. Place a piece of parchment paper between the disks and freeze. They work great on top of pot pies. They also make a great sweet treat, slathered with butter, sprinkled with cinnamon sugar, and baked until golden brown. My mother would do this with every scrap of crust she had leftover. Yum!
Serve your quiche with a small side salad. We enjoy ours with mixed greens and a light red wine vinaigrette. At brunch, serve your guests Spinach Mushroom Quiche with Heavy Cream with spinach, mushroom, and onion garnish. So pretty.
There probably won't be any, but if there are, refrigerate and eat within two days. To warm the quiche from the refrigerator, place it in the oven and turn the oven on to 350 degrees. By the time the oven preheats, your quiche will be warm and ready to eat.
This quiche does not freeze well. I do not recommend microwaving.
Spinach Mushroom Quiche with Heavy Cream
- Non-Stick skillet
- Small Tart pan or 6" pie pan
- Prepared pie crust unbaked
- ¼ cup cooked spinach water squeezed out (I started with 2 cups fresh spinach)
- ⅓ cup sliced mushrooms
- ¼ cup diced onions
- 2 eggs
- 2 Tbs sour cream
- 3 Tbs heavy cream
- 3 Tbs milk
- ⅓ cup grated white cheddar
- Salt and pepper to taste
- Fresh grated nutmeg
- 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 2 cups packed 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 by pressing it between layers of paper towels. Chop the spinach of using full sized leaves. Chopping is not necessary if using baby spinach.. 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 30 minutes. Cool to just warm before cutting and serving.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.