Spinach and mushroom quiche recipe

Spinach and Mushroom Quiche recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Spinach and Mushroom Quiche recipe is a delightful combination of earthy mushrooms, vibrant spinach, and creamy eggs, all nestled in a flaky crust. It is a perfect dish for brunch or a light dinner. The quiche is simple to prepare and packed with flavors that will satisfy your taste buds. Whether you are a vegetarian or simply looking for a delicious and nutritious meal, this recipe is a winner.

Keywords: spinach, mushroom, quiche, recipe, brunch.

spinach and mushroom quiche recipe details

Spinach and mushroom quiche recipe, recipe Rating: 4.6
Number of votes:113

Ingredients

One 9-inch pie shell, baked

6 large eggs

1 cup heavy whipping cream

Pinch of salt

Pinch of rainbow pepper

1/8 teaspoon nutmeg

1/4 teaspoon paprika

Filling:

Half of one 10-ounce package of frozen spinach, thawed and drained

1 small can of sliced or chopped mushrooms

Instructions:

Preheat oven to 350 degrees. Cook pie shell according to directions. Blend custard ingredients (eggs, cream, seasonings, and spices). Thaw spinach and let drain, squeezing out as much moisture as possible. Place drained spinach on bottom of baked pie shell. Drain mushrooms and spread a layer over the spinach. Pour custard over all, filling shell to top edge. Bake 45 to 50 minutes or until filling is no longer liquid and is well set. Freeze immediately if not to be served at once.

I serve it with a side of grits, bacon, and garnish.

Serves: 6 generously.