Mushroom and Spinach Quiche
Mediterranean Mushroom and Spinach Quiche Recipe
Creating a delicious dish that embodies the vibrant flavors of the Mediterranean is both rewarding and enjoyable. This recipe for Mushroom and Spinach Quiche brings together earthy mushrooms, tender spinach, and tangy cheeses in a flaky crust. With a balance of wholesome vegetables and rich eggs, this quiche works perfectly as a breakfast, brunch, or light dinner option. Follow the step-by-step instructions to master this savory Mediterranean-inspired dish.
Ingredients
To prepare this quiche, you will need the following ingredients. Each component serves a specific purpose in creating the perfect texture and flavor balance.
- 1 9-inch pie crust (store-bought or homemade)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups fresh mushrooms, sliced (such as cremini or button)
- 3 cups fresh spinach, roughly chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
- 3 large eggs
- 1 cup whole milk or half-and-half
- ½ cup crumbled feta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Preparing the Pie Crust
Begin by preparing the pie crust. If using a store-bought crust, allow it to thaw according to package instructions. For a homemade crust, ensure it is rolled out and shaped into a 9-inch pie pan. Preheat the oven to 375°F (190°C).
Once the crust is in place, use a fork to prick the bottom and sides lightly. This helps prevent bubbling during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 10 minutes. Remove the weights and parchment, and bake for an additional 5 minutes. Set the crust aside to cool while you prepare the filling.
Sautéing the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook for 3 to 4 minutes, or until they become translucent. Stir in the minced garlic and cook for another minute, allowing the aroma to deepen.
Add the sliced mushrooms to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. At this stage, sprinkle in the dried oregano and basil for a touch of Mediterranean flair.
Next, incorporate the chopped spinach into the mixture. Stir frequently until the spinach wilts completely, which should take about 2 to 3 minutes. Season the vegetable mixture with salt and pepper to taste. Once everything is well combined and cooked, remove the skillet from heat and set aside to cool slightly.
Making the Egg Mixture
While the vegetables are cooling, prepare the egg mixture. In a medium mixing bowl, whisk together the eggs and milk (or half-and-half) until fully blended. This mixture provides the creamy base that holds the quiche together.
Add a pinch of salt and pepper to the eggs for seasoning. Stir in the crumbled feta, shredded mozzarella, and grated Parmesan cheese. These cheeses not only add a rich, creamy texture but also emphasize the Mediterranean flavor profile.
Combining the Filling
Once the vegetable mixture has cooled slightly, combine it with the egg and cheese mixture. Gently fold the vegetables into the eggs to ensure even distribution. This prevents the heavier ingredients from settling at the bottom of the quiche during baking.
Pour the entire mixture into the pre-baked pie crust. Use a spatula to smooth the top and ensure the filling is evenly spread. If desired, sprinkle a small amount of extra mozzarella or Parmesan on top for a golden, cheesy finish.
Baking the Quiche
Place the quiche in the preheated oven and bake for 35 to 40 minutes. The quiche should puff up slightly in the center and turn golden brown around the edges. To test for doneness, insert a knife or toothpick into the center; it should come out clean when the quiche is fully cooked.
If the crust begins to brown too quickly, cover the edges with foil to prevent burning. Once baked, remove the quiche from the oven and let it rest for at least 10 minutes. Resting allows the filling to set, making it easier to slice and serve.
Serving Suggestions
This Mushroom and Spinach Quiche is versatile and pairs well with a variety of side dishes. Serve it warm or at room temperature, depending on your preference. A crisp green salad with a lemon vinaigrette complements the richness of the quiche perfectly.
For a heartier meal, consider adding a side of roasted potatoes or a Mediterranean couscous salad. Fresh fruit, such as sliced melon or berries, adds a refreshing touch and balances the savory flavors. The quiche also pairs nicely with a light white wine or sparkling water infused with citrus.
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, microwave on medium power for 1 to 2 minutes, though the crust may lose some crispness.
This quiche also freezes well. Allow it to cool completely, then wrap tightly in aluminum foil or plastic wrap and place in a freezer-safe bag. To reheat from frozen, bake in a 350°F (175°C) oven for 25 to 30 minutes or until heated through.
Nutritional Benefits
This Mediterranean Mushroom and Spinach Quiche offers a variety of nutrients. The mushrooms provide B vitamins and antioxidants, while spinach adds iron, fiber, and vitamin K. Eggs contribute protein and healthy fats, making the dish filling and satisfying.
The use of olive oil, a staple in Mediterranean cuisine, adds heart-healthy monounsaturated fats. Feta and Parmesan cheeses offer calcium and protein, though they should be consumed in moderation due to their sodium content. Overall, this dish aligns well with the principles of the Mediterranean diet, known for its health benefits and emphasis on whole foods.
Tips for Customizing the Recipe
This quiche recipe is adaptable, allowing you to tailor it to your tastes or dietary needs. For a dairy-free version, use plant-based milk and cheese alternatives. To make it gluten-free, choose a gluten-free pie crust or make your own using almond or rice flour.
Additional vegetables such as sun-dried tomatoes, roasted red peppers, or zucchini can be added for extra flavor and texture. For a protein boost, include cooked chicken, turkey, or even smoked salmon. Always ensure that any added ingredients are fully cooked and drained to prevent excess moisture in the quiche.
Making a Homemade Crust
If you prefer a homemade crust, use the following simple recipe. In a mixing bowl, combine 1 ¼ cups all-purpose flour with ½ teaspoon salt. Cut in ½ cup chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add 3 to 4 tablespoons cold water, stirring until the dough comes together.
Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes. Roll out the dough on a floured surface and transfer it to a 9-inch pie pan. Trim and crimp the edges, then proceed with the blind baking step as outlined earlier. A homemade crust adds a rustic touch and enhances the overall flavor of the quiche.
Why This Dish Works
The combination of ingredients in this quiche showcases the balance typical of Mediterranean cuisine. The earthiness of mushrooms pairs beautifully with the brightness of spinach. Herbs such as oregano and basil add depth without overpowering the other flavors. The cheese blend provides creaminess, while the eggs bind everything together in a harmonious texture.
Additionally, the quiche format allows for easy serving and storage. Whether hosting a brunch or preparing meals in advance, this dish offers flexibility, flavor, and nutrition in every slice.
Final Thoughts
Preparing a Mediterranean Mushroom and Spinach Quiche is a satisfying culinary project that results in a delicious and nourishing meal. With its mix of fresh vegetables, aromatic herbs, and rich cheeses, this recipe brings a taste of the Mediterranean to your table. Whether enjoyed alone or shared with others, this quiche is sure to become a favorite in your kitchen.
