Spinach & Mushroom Quiche
Published: 05/05/25
Preparation Info:
Ingredients (Metric Measurements):
- 30 ml extra-virgin olive oil
- 225g sliced fresh mixed wild mushrooms (cremini, shiitake, button, or especially oyster mushrooms from your Mushroom Box!)
- 150-180g thinly sliced sweet onion
- 15g thinly sliced garlic (approx. 3-4 cloves)
- 140g fresh baby spinach (about 8 cups), coarsely chopped
- 300-360g large eggs (6 large eggs, shelled)
- 60 ml whole milk
- 60 ml half-and-half
- 15g Dijon mustard
- 5-7g fresh thyme leaves, plus more for garnish
- 1.5g salt
- 0.5g ground pepper
- 150-180g shredded Gruyère cheese
Directions:
- Preheat your oven to 375°F (190°C). Lightly coat a 9-inch pie pan with cooking spray; set aside.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until beautifully browned and tender (about 8 minutes).
- Stir in the sliced onion and garlic. Cook, stirring often, until softened (about 5 minutes).
- Add the spinach to the skillet. Cook, tossing constantly, just until wilted (1 to 2 minutes). Remove from heat.
- In a medium bowl, whisk together the eggs, milk, half-and-half, Dijon mustard, thyme, salt, and pepper.
- Gently fold the cooked mushroom mixture and shredded cheese into the egg mixture.
- Spoon the delightful mixture into your prepared pie pan.
- Bake until set and golden brown, about 30 minutes.
- Let the quiche stand for 10 minutes to set before slicing. Garnish with fresh thyme and serve warm. Enjoy!
To Make Ahead & Store:
This quiche is fantastic for meal prep! Assemble and cook it ahead of time, or enjoy the delicious leftovers. Simply cover and refrigerate for up to 5 days. To reheat, cover and warm in a 350°F (175°C) oven for 30 to 45 minutes, or microwave individual slices.
Ready to take your cooking with the freshest ingredients?
This quiche is even more magical with mushrooms you've grown yourself! Explore our range of easy-to-use Mushroom Boxes and start your own homegrown journey today.