Published: May 5, 2025

Are you ready for a recipe that’s perfect for a lazy brunch, a quick lunch, or a light and lovely dinner? Say hello to your new obsession: our Spinach, Mushroom, and Garlic Quiche!

It’s creamy, savoury, and absolutely packed with earthy mushrooms and that glorious Gruyère cheese pull we all dream of. The best part? It’s surprisingly simple to whip up. Let's get baking!

Gather Your Goodies

Here's what you'll need to create this masterpiece.

For the Fabulous Filling:

• Extra-virgin olive oil: $30$ ml

• Mixed wild mushrooms: $225$g, sliced (cremini, shiitake, or especially oyster mushrooms from your Mushroom Box are divine!)

• Sweet onion: $150-180$g, thinly sliced

• The Good Stuff (Garlic!): $15$g, thinly sliced (that's about 3-4 cloves, don't be shy!)

• Fresh baby spinach: $140$g (about 8 cups), coarsely chopped

For the Dreamy Egg Custard:

• Large eggs: $6$

• Whole milk: $60$ ml

• Half-and-half: $60$ ml

• Dijon mustard: $15$g (for a little tang!)

• Fresh thyme leaves: $5-7$g, plus a little extra for garnish

• Salt: $1.5$g

• Ground pepper: $0.5$g

• Shredded Gruyère cheese: $150-180$g (this is the nutty, melty magic!)

Let's Make Some Magic!

1. Get Ready: Preheat your oven to a toasty 190∘C (375∘F). Give a 9-inch pie pan a quick spritz with cooking spray and set it aside.

2. Sauté the 'Shrooms: Heat your olive oil in a large nonstick skillet over medium-high heat. Tumble in the mushrooms and let them cook, stirring every now and then, until they're beautifully browned and tender (about 8 minutes). Hello, flavour!

3. Add the Aromatics: Time for the onion and all that glorious garlic! Stir them into the skillet and cook until they’re soft and your kitchen smells absolutely divine (about 5 minutes).

4. Wilt the Spinach: Add the mountain of fresh spinach to the pan. Toss it constantly – it'll look like a lot, but it will wilt down in just a minute or two. So satisfying! Remove the skillet from the heat.

5. Whip It Good: In a separate medium bowl, whisk together the eggs, milk, half-and-half, Dijon mustard, thyme, salt, and pepper until everything is smooth and happy.

6. Combine and Conquer: Gently fold the cooked mushroom mixture and most of that lovely shredded Gruyère into the egg custard. (Pro-tip: save a little cheese for sprinkling on top!)

7. Fill 'er Up: Carefully pour this delightful mixture into your prepared pie pan.

8. Bake to Perfection: Pop it in the oven and bake for about 30 minutes, or until the centre is set and the top is a gorgeous golden brown.

9. Patience, Please! This is the hard part. Let your masterpiece stand for 10 minutes before slicing. This helps it set perfectly. Garnish with a sprinkle of fresh thyme, slice, and serve warm. You did it!

Your Future Self Will Thank You!

This quiche is an absolute meal-prep dream. Simply cook it ahead of time, cover it, and pop it in the fridge for up to 5 days. When you're ready for a delicious, quick meal, just cover and warm it in a 175∘C (350∘F) oven for 30 to 45 minutes, or zap individual slices in the microwave.

Ready to Grow Your Own Goodness?

Want to know the secret to an unforgettable quiche? Using mushrooms you grew yourself! The flavour is out of this world. Explore our range of super easy-to-use Mushroom Boxes and start your homegrown adventure today!