Spinach + Mushroom Quiche
Buttery crust, creamy custard, earthy veg and gruyère.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Cook the spinach and mushrooms until the pan looks BONE DRY before assembling. Any leftover water turns the quiche into a sad, weeping mess. Two extra minutes here saves the whole dish.
Ingredients
Everything below makes 4 servings.
- 1pie crust (store-bought single crust)thawed if frozen
- 5large eggs
- ¾ cupheavy cream
- ¼ cupwhole milk
- 8 ozcremini mushroomssliced
- 5 ozbaby spinach
- 1 mediumshallotminced
- 2garlic clovesminced
- 1 cupgruyèregrated
- 1 tspfresh thymeleaves stripped
- ⅛ tspground nutmeg
- 1 tbspolive oil
- 1 tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 700calories
- 24gprotein
- 38gcarbs
- 51gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Preheat oven to 400°F.
- Fit pie crust into the pie dish, crimp the edges, dock the bottom with a fork. Refrigerate while you prep filling.
- Slice mushrooms, mince shallot and garlic, strip thyme.
Blind bake crust
Line chilled crust with parchment and dry beans (or pie weights). Bake at 400°F for 15 min. Remove weights, bake 5 min more. Lower oven to 350°F.
20 min · hands offCook mushrooms
Heat olive oil in skillet over medium-high. Add mushrooms in one layer, don't stir for 4 min - let them brown. Stir, cook 3 min more until deeply golden and dry.
7 min · hands onAdd aromatics and wilt
Add shallot and garlic and thyme and salt, cook 90 sec. Add spinach in handfuls, wilt fully. Cook 1 min more to drive off moisture (WET filling = soggy quiche). Off heat, cool 5 min.
6 min · hands onCustard
Whisk eggs, cream, milk, nutmeg, salt, pepper in the large bowl until smooth - no streaks of white left.
1 min · hands onAssemble and bake
Spread mushroom-spinach mix across the par-baked crust. Scatter gruyère over. Pour custard slowly until it reaches just below the crust rim. Bake at 350°F for 35-40 min - the center should jiggle SLIGHTLY (will set as it cools).
38 min · hands offRest
Rest 15 min before slicing. Cutting hot quiche = liquid filling. Patience.
15 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cook 4 strips bacon, crumble, scatter on bottom of crust before custard. Adds about 8 minutes.
Toss greens with vinaigrette while quiche bakes. Adds about 5 minutes.
What keeps
Keeps 4 days refrigerated. Reheat slices at 325°F for 12 min covered loosely with foil - restores the custard.
Freezes 2 months baked; thaw overnight, reheat at 325°F for 25 min.
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