Classic Spinach and Mushroom Quiche

Ingredients

• 1 pre-made pie crust (9 inches / 23 cm) 1 pre-made pie crust (9 inches / 23 cm)
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 2 cups (60g) fresh spinach, chopped 2 cups (60g) fresh spinach, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 large eggs 3 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (100g) shredded Gruyere cheese 1 cup (100g) shredded Gruyere cheese

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 24g (Saturated Fat: 12g)
• Carbohydrates: 15g (Sugar: 2g)
• Protein: 11g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Roll out the pie crust and press it into a 9-inch (23 cm) pie dish. Trim any excess dough.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown, about 5 minutes. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
5. 5.
   In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
6. 6.
   Spread the sautéed mushrooms, spinach, and chopped onion evenly over the pie crust.
7. 7.
   Pour the egg mixture over the vegetables.
8. 8.
   Sprinkle the shredded Gruyere cheese on top.
9. 9.
   Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking.
• Spinach — Thoroughly wash the spinach leaves before chopping to remove any dirt or grit.
• Gruyere cheese — For the best flavor, use freshly grated Gruyere cheese.

Tips & Tricks

• To save time, you can use a store-bought pre-made pie crust.
• Feel free to customize the filling by adding other vegetables such as bell peppers or caramelized onions.
• For a richer flavor, substitute half of the heavy cream with whole milk.
• Let the quiche cool for a few minutes before slicing to allow it to set properly.
• Leftover quiche can be refrigerated and enjoyed the next day. Simply reheat it in the oven or microwave before serving.

Serving advice

Serve the Spinach and Mushroom Quiche warm or at room temperature. It pairs well with a fresh green salad for a complete meal.

Presentation advice

Garnish the quiche with a sprinkle of fresh chopped parsley or chives to add a pop of color. Serve it on a decorative platter or individual plates for an elegant presentation.