Spinach Mushroom Quiche with Heavy Cream

Rich and satisfying quiche with spinach, mushrooms and onions. Perfect for breakfast or brunch.

Course Breakfast, Brunch

Cuisine American

Keyword breakfast, cheese, eggs, quiche, spinach

Budget Cheap

Prep Time 15

Cook Time 27

Resting Time 10

Total Time 1 52

Servings

Calories 305kcal

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.