Description

A reliable, restaurant-quality savory quiche featuring earthy mushrooms, fresh spinach, and a rich custard filling in a flaky crust. It is perfect for brunch, freezes well, and can be made ahead of time.

Ingredients

Scale

1 sheet pre-made pie crust (250g)
1 tablespoon butter (for greasing)
1 egg beaten with 1 tablespoon water (for egg wash, optional)
6 large eggs (room temperature)
1 cup heavy cream
½ cup whole milk
1 cup sharp cheddar cheese, shredded
½ cup Swiss cheese, sliced or shredded
4 cups fresh spinach, packed
8 oz cremini or button mushrooms, sliced
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon freshly grated nutmeg

Instructions

Preheat oven to 375°F (190°C). Let store-bought crust soften slightly, then press into a 9-inch pie dish. Trim edges, prick bottom with a fork, and brush with egg wash if using.
Heat a large skillet over medium heat with butter or oil. Sauté diced onion for 2-3 minutes until translucent.
Add sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until golden brown and moisture has evaporated. Add minced garlic in the last minute.
In the same skillet, wilt fresh spinach for 1-2 minutes. Transfer to a colander, let cool slightly, and squeeze out all excess water with your hands.
In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
Spread the mushroom and onion mixture over the bottom of the pie crust. Sprinkle with half the cheese, then the squeezed spinach, and remaining cheese.
Pour the egg mixture evenly over the filling.
Place the pie dish on a baking sheet and bake for 35-40 minutes until edges are set and center is slightly jiggly.
Let cool in the pan for at least 10 minutes before slicing to allow custard to set.

Notes

Squeeze all water from the spinach to prevent a watery quiche. Use fresh cheese rather than pre-shredded for better melting. Do not overbake; the center should still have a slight jiggle. Can be assembled the night before and refrigerated overnight.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 wedge
Calories: 320
Sugar: 2
Sodium: 450
Fat: 22
Saturated Fat: 10
Carbohydrates: 18
Fiber: 2
Protein: 14

Keywords: quiche, spinach quiche, mushroom quiche, breakfast quiche, brunch ideas, make-ahead breakfast, savory pie, egg dish