Description
A creamy, cheesy, and veggie-packed spinach and mushroom quiche baked into a flaky pie crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
2 tablespoons olive oil
8 ounces cremini or button mushrooms, sliced
2 garlic cloves, minced
5 ounces fresh baby spinach
1 frozen pie crust, thawed
6 ounces grated cheddar cheese, divided
6 eggs
1 ¼ cups half-and-half
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Preheat oven to 400°F and place rack in the center position.
2. Heat olive oil in a large skillet over medium heat.
3. Add mushrooms and cook for about 5 minutes until tender.
4. Add garlic and cook for 1 more minute.
5. Stir in baby spinach and toss until wilted, about 2 minutes. Remove from heat.
6. Press thawed pie crust into a 9-inch deep-dish pie pan.
7. Add the spinach and mushroom mixture to the crust and top with half the cheddar cheese.
8. In a bowl, whisk together eggs, half-and-half, salt, and pepper for 2–3 minutes until airy.
9. Pour egg mixture over the filling and sprinkle remaining cheese on top.
10. Place pie pan on a baking sheet. Cover loosely with foil and bake for 40 minutes.
11. Remove foil and bake for another 10 minutes until center is set and crust is golden.
12. Let rest for 10 minutes before slicing and serving.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Wrap slices individually in foil and place in freezer bags. Freeze for up to 3 months.
Reheating: Oven reheating is preferred for best texture. Bake at 350°F until warmed through.
Tip: Whisk eggs thoroughly to incorporate air for a fluffier custard texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: American, French