Spinach Mushroom Quiche Recipe

Spinach: Fresh spinach adds a vibrant color and a healthy dose of vitamins to the quiche.

Mushrooms: Sliced mushrooms bring an earthy flavor and a meaty texture to the dish.

Cheddar cheese: Shredded cheddar cheese provides a rich, creamy texture and a sharp flavor.

Milk: Milk helps to create a smooth, custardy filling for the quiche.

Eggs: Beaten eggs are the base of the quiche, giving it structure and richness.

Pie crust: A pre-made or homemade pie crust serves as the foundation for the quiche, holding all the ingredients together.

Salt: Salt enhances the flavors of the other ingredients.

Black pepper: Black pepper adds a hint of spice and depth to the quiche.

When preparing the pie crust, make sure to blind bake it for about 10 minutes before adding the filling. This helps to prevent a soggy bottom by ensuring the crust is partially cooked and can better hold the egg mixture. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up.

• chopped fresh spinach - Substitute with kale: Kale has a similar texture and nutrient profile, making it a great alternative.

• sliced mushrooms - Substitute with zucchini: Zucchini provides a similar texture and moisture content, though the flavor will be milder.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere melts well and has a rich, nutty flavor that complements quiche.

• milk - Substitute with half-and-half: Half-and-half adds a creamier texture and richer flavor to the quiche.

• beaten eggs - Substitute with egg substitute: Egg substitutes can be used for a lower cholesterol option while maintaining the structure of the quiche.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough offers a lighter, flakier crust that can add a different texture to the quiche.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• Allow the quiche to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• For short-term storage, wrap the quiche tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the quiche, first ensure it is fully cooled. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date for easy tracking.

• For individual servings, slice the quiche into portions before wrapping and freezing. This makes it convenient to reheat only what you need.

• When ready to enjoy, thaw the quiche in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Remove any plastic wrap and place the quiche on a baking sheet. Cover loosely with aluminum foil to prevent the crust from over-browning. Heat for 20-25 minutes or until warmed through.

• For a quicker option, reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a crispier crust, reheat individual slices in a toaster oven. Set the toaster oven to 350°F (175°C) and heat for 10-15 minutes or until the quiche is hot and the crust is crisp.

• Always ensure the quiche reaches an internal temperature of 165°F (74°C) when reheating to ensure it is safe to eat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Bake for 15-20 minutes, or until the quiche is heated through.
  5. Remove the foil for the last 5 minutes if you want a crispier crust.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the quiche slice in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is warmed through and the crust is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the quiche slice in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook.
  4. Remove and let it cool slightly before serving.

• Oven: Used to bake the quiche at the required temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper, and to mix in the spinach, mushrooms, and cheese.

• Whisk: Used to beat the eggs and mix them with the milk, salt, and pepper.

• Knife: Used to chop the fresh spinach and slice the mushrooms.

• Cutting board: Provides a safe surface for chopping the spinach and slicing the mushrooms.

• Measuring cups: Used to measure out the spinach, mushrooms, cheddar cheese, and milk.

• Pie crust: The base that holds the quiche mixture.

• Pie dish: Holds the pie crust and quiche mixture while baking.

• Oven mitts: Used to safely handle the hot pie dish when removing it from the oven.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Spatula: Used to serve slices of the quiche.

Pre-chop ingredients: Chop the spinach and mushrooms ahead of time and store them in the fridge.

Use pre-shredded cheese: Save time by buying shredded cheddar cheese instead of shredding it yourself.

Pre-made pie crust: Opt for a pre-made pie crust to skip the dough preparation step.

Batch cooking: Double the recipe and freeze one quiche for a quick meal later.

One-bowl mixing: Mix the eggs, milk, and seasonings in one bowl to minimize cleanup.