Spinach and Mushroom Quiche
This easy, healthy vegetarian quiche skips the crust but keeps all the flavor. Earthy wild mushrooms, wilted spinach, and nutty Gruyère cheese come together in a creamy egg custard that’s perfect for breakfast, brunch, or a light lunch with salad.
Ingredients
2 tablespoons extra-virgin olive oil
8 oz fresh wild mushrooms (such as cremini, shiitake, button, or oyster), sliced
1½ cups thinly sliced sweet onion
1 tablespoon thinly sliced garlic
5 oz fresh baby spinach (about 8 cups), coarsely chopped
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 black pepper
1½ cups shredded Gruyère cheese
Cooking spray
Instructions
Prep the oven and dish:
Preheat your oven to 375°F (190°C). Lightly coat a 9-inch pie pan with cooking spray and set aside.Cook the veggies:
In a large nonstick skillet, heat olive oil over medium-high. Add the mushrooms and cook, stirring occasionally, until they’re browned and tender—about 8 minutes. Add onion and garlic, cooking until softened, around 5 more minutes. Toss in the chopped spinach and stir constantly until just wilted, 1–2 minutes. Remove from heat.Mix the filling:
In a medium bowl, whisk together eggs, milk, half-and-half, Dijon mustard, thyme, salt, and pepper. Stir in the cooked vegetable mixture and shredded Gruyère cheese.Bake the quiche:
Pour the mixture into the prepared pie pan. Bake until set and golden brown on top, about 30 minutes. Let rest for 10 minutes before slicing.Garnish and serve:
Sprinkle with additional fresh thyme if desired, and enjoy warm or at room temperature.
- Pro Tip
To ensure your quiche doesn’t turn watery, sauté the mushrooms thoroughly to release and evaporate their moisture before adding the spinach. Dry vegetables = fluffy, firm quiche! Bonus: this also intensifies the umami flavor of the mushrooms.
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