This Spinach and Mushroom Quiche recipe is great for every meal of the day. This vegetarian quiche packed with fresh veggies can be served for breakfast, brunch, lunch or even as a light dinner!
150gr (0.3 lbs)MushroomsI used white cup mushrooms
85gr (0.2 lbs)Fresh Spinachor frozen, thawed and drained
4Eggs
300ml (1 1/4 cup)Heavy / Thickened Cream
1 1/2teasp.Saltor to taste
1/2teasp.Pepperor to taste
1teasp.Garlic Powder
1teasp.Dried Herbs mix
100gr (1 cup)Grated CheeseI used Mozarella
Instructions
Pastry
Place the Flour and Salt in the bowl of your food processor and pulse to mix (see note 1 if making by hands). Add the cold Butter, cut into small cubes, and pulse until it looks the texture looks thick sand or small crumbles.
While pulsing, slowly add the cold Water, a little bit at the time. Keep adding the water until the dough starts to come together (*).
Transfer over a sheet of baking paper and assemble the dough into a large ball. Cover with a second sheet of baking paper and roll the pastry into a large circle, larger than the tart pan. Place in the fridge (on a flat surface) for at least 1 hour to rest.
Line your Tart or Quiche Pan with the Pastry and prick the bottom with a fork. Place in the freezer for at least 15 minutes while preheating your oven on 180'C / 350'F.
Blind bake for 10 to 15 minutes, or until the bottom of the pastry looks dry. Remove from the oven and set aside while you prepare the filling.
Spinach and Mushroom Quiche Filling
Thinly slice the Mushrooms (brushed or peeled) and finely chop the Spinach Leaves (2). Set aside.
In a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper, Garlic and Dried Herbs.
Add the grated Cheese and whisk until evenly combined.Optional: keep a little bit of cheese to top over the quiche
Place the Mushroom Slices and chipped Spinach at the bottom of the pre-baked Pastry, alternating between the two.Optional: keep a few slices of mushrooms and some spinach to top over the quiche.
Cover with the Egg/Cream mixture. Make sure all the veggies are covered with the liquid.
Optional: finish the quiche with the leftover mushroom slices, spinach and grated cheese.
Place back in the oven and bake for an additional 25 to 30 minutes, or until the filling is golden and has set (3).
Notes
This recipe was made in a 25 cm / 10 inch Quiche Pan(*) You might need a little bit more or less water, depending on the flour you use. Start with a little bit of water only, and keep adding a little bit at the time until the dough comes together.For more information on the Quiche Pastry, including tips and full step by step process, read my Savoury Shortcrust Pastry recipe.
If you do not have a food processor, you can make the pastry by hands or with a pastry blender. Rub (or cut) the small cubes of cold butter with the flour and salt until it looks like thick sand / thin crumbs. Add the cold water, a little bit at the time, mixing well between each addition until a dough starts to come together.
If using frozen Spinach, make sure it is fully thawed and well drained. You do not want to add any water to the quiche filling or it might have problems to set correctly.
The filling is set if it does not move or jiggle when you gently shake the pan. If the quiche seems to start burning before the filling has set, cover with aluminium foil and keep baking until ready.