Description
Easy Spinach Quiche filled with mushrooms, spinach, Gruyère cheese, and a creamy egg custard. Perfect for breakfast, brunch, or meal prep.
Ingredients
Scale
- 1 9-inch frozen pie crust
- 2 tablespoons olive oil
- 1 small onion diced
- 4 cloves garlic minced
- 8 ounces baby Bella mushrooms sliced
- 5 ounces fresh spinach chopped
- 1 1/2 cups shredded Gruyère cheese divided
- 1/4 cup sweet peas optional
- 4 large eggs
- 1 1/4 cups heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon red pepper flakes optional
Instructions
- Preheat oven to 400°F.
- Place pie crust into a 9-inch pie pan.
- Cook onion and garlic in olive oil for 1 to 2 minutes.
- Add mushrooms and cook 5 minutes.
- Add spinach and cook until wilted.
- Transfer vegetables to pie crust and top with 1 cup cheese.
- Whisk eggs, cream, salt, pepper, paprika, and pepper flakes.
- Pour egg mixture over vegetables.
- Top with remaining cheese.
- Cover with foil and bake 45 minutes.
- Remove foil and bake 15 more minutes until set.
- Rest 10 minutes before slicing and serving.
Notes
- Cook vegetables thoroughly to reduce moisture.
- Freeze baked quiche up to 2 months.
- Allow quiche to rest before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 416
- Sugar: 1
- Sodium: 383
- Fat: 33
- Saturated Fat: 16
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 14
- Cholesterol: 171