Spinach & Mushroom Quiche
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms such as cremini
shiitake, button and/or oyster mushrooms
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach
coarsely chopped, about 8 cups
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded Gruyère cheese
Directions
- 1
Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
- 2
Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
- 3
Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.
Spinach & Mushroom Quiche
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About this Recipe
Craving a healthy, satisfying vegetarian meal that's incredibly simple to make? This Spinach & Mushroom Quiche delivers sophisticated flavors without any fuss, making it perfect for a delightful breakfast, a hearty brunch, or a light and elegant lunch.
This recipe shines because it offers all the creamy, savory satisfaction of a traditional quiche but is brilliantly crustless, making it a healthier option that's quicker and easier to prepare. The harmonious blend of naturally sweet wild mushrooms, aromatic garlic and onion, and richly savory Gruyère cheese creates a wonderfully balanced flavor profile. This thoughtful combination ensures a dish that tastes complex and gourmet, despite its straightforward execution.
You'll be treated to a light yet incredibly flavorful quiche, where each bite bursts with the earthy notes of mixed wild mushrooms, enhanced by the subtle sweetness of thinly sliced sweet onion. The custard base, made with eggs, milk, and half-and-half, bakes into a remarkably creamy and tender texture, beautifully contrasted by the vibrant freshness of coarsely chopped baby spinach. The pungent depth of fresh garlic and aromatic thyme leaves permeates the dish, while the generous amount of shredded Gruyère cheese melts into a delectable, nutty, and savory finish. This naturally crustless dish offers a wholesome and profoundly satisfying experience that feels both comforting and surprisingly light on the palate.
Feel free to experiment with the specific types of mushrooms; this recipe is forgiving, and any combination of cremini, shiitake, button, or oyster mushrooms will work beautifully. If Gruyère isn't on hand, a good quality sharp cheddar, Swiss, or even provolone cheese would make a delicious substitute, though the flavor profile will shift slightly. For those who enjoy a hint of spice, a tiny pinch of red pepper flakes sautéed with the onions could add an interesting kick.
This versatile Spinach & Mushroom Quiche is ideal for serving alongside a crisp, fresh green salad for an effortless and elegant lunch, or as the vibrant centerpiece of a special weekend brunch spread. A light garnish of extra fresh thyme leaves adds a lovely touch to its presentation.