Savory Mushroom and Spinach Quiche with Eggs

A classic home-kitchen quiche with sautéed mushrooms, wilted spinach, and a custardy egg filling in a flaky crust. It slices cleanly for breakfast or brunch and can be served warm or at room temperature.

By Julienne

Cook time: 40 minutes

Servings: 6

Ingredients

• 1 piece 9-inch pie crust unbaked, fitted into a 9-inch pie dish
• 5 ml olive oil for the skillet, divided if needed
• 15 g unsalted butter for sautéing
• 60 g yellow onion small dice
• 225 g mushrooms sliced
• 6 g garlic minced
• 85 g baby spinach rinsed and patted dry
• 4 piece large eggs for the custard
• 180 ml whole milk
• 60 ml heavy cream
• 4 g fine salt
• 1 g black pepper freshly ground
• 0.5 g ground nutmeg
• 75 g grated Gruyère cheese
• 5 ml olive oil for the skillet, divided if needed

Instructions

1. Heat the oven to 190°C. Set the pie crust in a 9-inch pie dish and chill it while you make the filling. If your skillet is not nonstick, use the olive oil as needed for the vegetables. Oven fully preheated and crust chilled in the dish.
2. Melt the butter in a large skillet over medium heat. Add the onion and cook for 3 minutes, stirring occasionally, until it begins to soften. Onion is translucent at the edges and fragrant.
3. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until their moisture cooks off and the pan looks nearly dry. Add the garlic and cook for 30 seconds more. Mushrooms are browned and no liquid pools in the pan.
4. Add the spinach in two handfuls and cook just until wilted, about 1 minute total. Scrape the mixture into a bowl and let it cool for 5 minutes so it does not scramble the eggs. Spinach is wilted and the filling base is cool enough to handle.
5. In a mixing bowl, whisk the eggs, milk, cream, salt, pepper, and nutmeg until smooth and uniform. Stir in the cheese. Custard is fully combined with no visible streaks of egg white.
6. Spread the mushroom-spinach mixture in the crust, then pour the custard over it. Give the pan a gentle tap to settle the filling. Filling is evenly distributed and reaches close to the top of the crust without overflowing.
7. Bake for 35 to 40 minutes, until the center is just set with a slight wobble and the top is lightly golden. If the edges brown too quickly, loosely cover them with foil during the last 10 minutes. A knife inserted 2.5 cm from the center comes out mostly clean and the center jiggles slightly, not sloshing.
8. Let the quiche rest for 15 minutes before slicing. Serve warm or at room temperature. Slices hold their shape when cut.