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© Sunshine Urbaniak

Mushroom and Spinach Quiche

Jan 13, 2020 | Breakfast

Quiches are a great baked dish good for any time of the day—breakfast, brunch, even dinner. Pair it with a yummy side and it’s quite a filling meal. I love serving quiche alongside a spring mix salad with a balsamic vinaigrette. The contrast in flavors works nicely.

My mushroom and spinach quiche recipe is so easy to make yet it’s so rich in flavor with minimum ingredients. Mushrooms and spinach are the star players, but there’s also goat cheese, shallots, and garlic. I’m a big fan of goat cheese in quiches. It adds a warm, cheesy creaminess to each bite, and paired with the mushrooms—just dreamy. I don’t always use a crust, instead, just pour everything into a glass pie dish sprayed with non-stick oil. When I do that, I adjust the recipe to use seven eggs and 1 1/4 cups of half-and-half. Enjoy!

Mushroom and Spinach Quiche

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

2 tbsp Butter
1 Shallot, medium, chopped
1 Garlic Clove, minced
8 oz Mushroom, Baby Portobella, sliced
2 cups Spinach, fresh
4 oz Goat Cheese
½ tsp Salt, plus more for sprinkling
¼ tsp Pepper, plus more for sprinkling
5 Eggs
1 cup Half-and-Half
9" Pie Crust

DIRECTIONS

1

Preheat oven to 350 degrees. Place the pie shell or dish on top of a baking sheet, or if you prefer to go crustless, use a glass pie dish and spray with non-stick oil.

2

Melt butter in a large saucepan over medium heat. Add shallots and cook for 5 minutes. Then add garlic, mushrooms, a sprinkle of salt and pepper, and continue to cook another 5-10 min, or until mushrooms are soft.

3

Meanwhile, whisk eggs, half-and-half, salt, and pepper together. Set aside.

4

Once mushrooms are soft, remove the saucepan from the heat and add spinach. Gently stir until the spinach begins to wilt.

5

Spoon the mushroom mixture (juices too) into the bottom of the pie shell or dish, making sure it's evenly distributed. Then pour the egg mixture over top. Lastly, crumble in the goat cheese. Use your fingertips to gently push the spinach leaves and cheese down into the egg mixture. Carefully place the baking sheet onto the middle rack and cook for 40 min or until set. Let rest for 10-15 minutes before serving.

Ingredients

 2 tbsp Butter
 1 Shallot, medium, chopped
 1 Garlic Clove, minced
 8 oz Mushroom, Baby Portobella, sliced
 2 cups Spinach, fresh
 4 oz Goat Cheese
 ½ tsp Salt, plus more for sprinkling
 ¼ tsp Pepper, plus more for sprinkling
 5 Eggs
 1 cup Half-and-Half
 9" Pie Crust

Directions

1

Preheat oven to 350 degrees. Place the pie shell or dish on top of a baking sheet, or if you prefer to go crustless, use a glass pie dish and spray with non-stick oil.

2

Melt butter in a large saucepan over medium heat. Add shallots and cook for 5 minutes. Then add garlic, mushrooms, a sprinkle of salt and pepper, and continue to cook another 5-10 min, or until mushrooms are soft.

3

Meanwhile, whisk eggs, half-and-half, salt, and pepper together. Set aside.

4

Once mushrooms are soft, remove the saucepan from the heat and add spinach. Gently stir until the spinach begins to wilt.

5

Spoon the mushroom mixture (juices too) into the bottom of the pie shell or dish, making sure it's evenly distributed. Then pour the egg mixture over top. Lastly, crumble in the goat cheese. Use your fingertips to gently push the spinach leaves and cheese down into the egg mixture. Carefully place the baking sheet onto the middle rack and cook for 40 min or until set. Let rest for 10-15 minutes before serving.

Mushroom and Spinach Quiche

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Mushroom and Spinach Quiche
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