Spinach and Mushroom Quiche

A creamy., cheesy quiche with spinach, mushrooms, and onions in a pastry crust.

Course Dinner, Pastry and Pie, Vegetables

Cuisine American, French

Keyword dinner, lunch, mushrooms, onion, quiche, spinach

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Servings

Calories 416kcal

Author Barb

1 pie crust homemade or store bought
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 medium onion thinly sliced
8 ounces mushrooms sliced
3 cloves garlic minced
6 ounces baby spinach
4 large eggs
1½ cups heavy cream
8 ounces shredded cheese I've used White Sharp Cheddar Cheese and also a Mexican blend so use what you have!
½ teaspoon sea salt or kosher salt
¼ teaspoon pepper

Preheat oven to 425.
Place your pie dough into a 9" pie plate and prick the bottom and sides with a fork.
Pre-bake the pie dough for 12 minutes; remove and set aside and reduce the oven temperature to 350.
Put the butter and olive oil in a large skillet over medium heat and warm until the butter is melted. Add onion and cook until wilted and opaque, about 5 minutes. Add the mushrooms and continue to saute until they are golden in color, about 8-10 minutes.
Add the garlic and cook for one minute.
Add the spinach and saute briefly until just wilted. Allow mixture to cool for about 10 minutes; drain off any water.
While waiting for the skillet ingredients to cool, whisk together the eggs, heavy cream, salt and pepper; stir in the cheese.
Combine the vegetable mixture with the egg mixture and pour into the pre-baked crust. Place onto a rimmed cookie sheet and bake for 45-50 minutes or until set. Lightly wrap foil around crust if it starts to get too dark. (I love these crust protectors too!)
Remove from oven, allow to cool slightly, garnish with thyme if using, and slice and serve!