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Mushroom & Spinach Quiche
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 1x
Description
This vegetarian quiche is made easy thanks to a store-bought crust! Filled with mushrooms, spinach and Gruyère cheese, enjoy it for breakfast or brunch.
Ingredients
Scale
- 1 frozen deep dish pie shell, thawed
- 2 tbsp oil
- 8 oz sliced fresh mixed mushrooms – crimini, shiitake, and oyster
- 4 cups fresh baby spinach, coarsely chopped
- 5 large eggs
- 1/3 cup whole milk
- 1 tbsp Dijon mustard
- 1 tsp dried Italian seasoning
- 1 tsp each onion powder and garlic salt
- 1/4 tsp each salt and ground pepper
- 1 1/2 cups shredded Gruyère cheese, divided
Instructions
- Preheat oven to 375°F.
- Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and tender, about 10 minutes. Add spinach; cook, tossing constantly, until wilted, about 2 minutes.
- Spoon mushroom-spinach mixture evenly into pie crust. Set aside.
- In a medium bowl, whisk eggs, milk, mustard, mustard, herbs, onion powder, garlic salt, salt and pepper. Fold in half the Gruyère cheese.
- Pour eggs into pie crust, covering the mushroom mixture. Sprinkle top with remaining cheese.
- Bake until set and golden brown, about 40-45 minutes. Remove from oven and let stand for 10 minutes before serving.
Tips:
- For a different flavour profile, substitute Gruyère cheese with another type of shredded cheese, such as Cheddar, Swiss, or Gouda.
- Make this quiche ahead of time; cover and refrigerate for up to 3 days.
Nutrition
- Calories: 415.9
- Sugar: 1.7g
- Fat: 28.6g
- Carbohydrates: 22.1g
- Fiber: 1.4g
- Protein: 17.4g
- Cholesterol: 185.9mg
Keywords: Family-Friendly, Breakfast/ Brunch, Vegetarian, Crimini, Shiitake, Oyster
