Go Back Email Link
–+ servings

Make Ahead Spinach and Mushroom Quiche

No ratings yet
This easy spinach and mushroom quiche is the perfect healthy breakfast or brunch. Simple to make and delicious with a light side salad.
Print Recipe Pin Recipe
Total Time 1 hour 5 minutes
Servings: 1
Course: Brunch
Cuisine: American
Calories: 277
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
  • 1 1/2 cups thinly sliced sweet onion
  • 1 tablespoon thinly sliced garlic
  • 5 ounces fresh baby spinach about 8 cups, coarsely chopped
  • 6 large eggs
  • 1/4 cup whole milk
  • 1/4 cup half-and-half
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups shredded Gruyère cheese

Method
 

  1. Preheat the oven to 375°F. Coat a 9-inch pie pan with cooking spray and set it aside.
  2. Heat oil in a large nonstick skillet over medium-high heat and swirl to coat. Sauté the mushrooms for about 8 minutes until browned and tender, stirring occasionally. Add the onion and garlic and cook for 5 minutes until softened. Toss in the spinach until wilted, about 1 to 2 minutes, then remove the skillet from the heat.
  3. Whisk the eggs, milk, half-and-half, mustard, thyme, salt, and pepper together in a medium bowl. Fold in the mushroom mixture and cheese, then spoon the mixture into the prepared pie pan. Bake for approximately 30 minutes until set and golden brown. Let stand for 10 minutes before slicing; garnish with fresh thyme and serve.

Nutrition

Calories: 277kcalCarbohydrates: 7gProtein: 17gFat: 20gSaturated Fat: 8gCholesterol: 220mgSodium: 443mgFiber: 2gSugar: 3g

Notes

Ingredient Swaps: If you cannot find Gruyère, I often reach for a sharp Swiss or even a nutty Fontina to keep that sophisticated and savory flavor profile.
Moisture Control: One