une bonne quiche
You know what’s funny? As often as I go to France, I hardly ever get quiche when I go there. And I don’t really order it out in the U.S. But I will absolutely make quiche at home for my own eggy, cheesy pleasure. You can really make quiche as quick or as time consuming as you want, and that all depends on the crust. While I’m a big proponent of making your own crust (it’s almost always tastier than the store-bought kind), I don’t always have the time of energy to do that. Luckily, some stores, especially French ones, sell the pastry dough already rolled out and in a long cardboard box. I sometimes have a difficult time finding that particular kind, so there’s no shame in just getting a regular old frozen pie crust in the tin foil. While you may notice a slight difference, I almost guarantee no one else will.
One of my favorite things about making quiche is that you can literally make it anytime of day and during any season, customizing the ingredients to your taste or the weather. Right now, big voluptuous mushrooms are in season, so I used that as my key filling ingredient in this recipe. You can, but don’t have to, add cheese, little pieces of meat like ham might be in the cards, or you might want to skip the spinach or add more of it. These decisions are up to you, and with that, I wish you bon appétit.
⟶ the recipe
mushroom and spinach quiche
ingredients
1 frozen pie crust (or homemade pie dough)
8 ounces sliced, mixed mushrooms
½ sweet onion, thinly sliced
2 cloves of garlic, minced
5 ounces baby spinach
6 large eggs
¼ cup whole milk
¼ cup half and half
1 tablespoon Dijon mustard
¼ teaspoon ground nutmeg
Salt and pepper
1 ½ cups shredded Gruyere cheese
1 tablespoon fresh thyme leaves
Prep time
30 minutes
Cook time
1 hour
Total time
1 hour 30 minutes
6 servings
instructions
Preheat oven to 375 degrees Fahrenheit. Place the pie crust on a baking sheet (or in a pie dish if using the recipe above). Pre-bake the pie crust for 10 minutes, remove from oven, and set aside.
Heat some olive oil in a large skillet, add the mushrooms, and cook for about 5 minutes, until mushrooms begin to soften. Add the onion, and cook for another 5 minutes.
Add garlic and spinach, and cook, stirring, until spinach has wilted, about 5 more minutes. Set veggies aside.
In a large bowl, whisk the eggs, milk, half and half, mustard, and nutmeg until well-combined. Season with salt and pepper.
Arrange spinach and mushroom mixture evenly over the bottom of the pie crust, and top with half of the gruyere. Pour the egg mixture overtop, and then add the rest of the gruyere in an even layer on top of the egg.
Sprinkle the thyme leaves on top, and bake quiche for about 45 minutes, until the filling has set and the pie crust is lightly browned. Stick a sharp knife in the center of the quiche to test doneness.
Cool quiche for at least 10 minutes before slicing to serve.
⟶ recipe notes
- While I would usually urge you to try homemade everything, cooking is time-consuming, and I often find myself in a crunch and needing to take some shortcuts. Making a quiche with a frozen crust is one of those times that it’s perfectly acceptable! I use the frozen pie crust at Whole Foods which is made from good ingredients and tastes like the real deal
⟶ modifications
- One of the things I love so much about making quiche is how adaptable it is. I swear, I don’t think I’ve ever made two quiche that are exactly the same. One of the easiest things to modify is the cheese—you can definitely go for a different kind like cheddar, swiss, or even feta, and of course, if you’re dairy-free you can skip it altogether
- You can also make this a crustless “quiche” if you want to skip the gluten or just want something quicker. Just add the veggies, cheese, and egg filling to a lightly oiled pie dish. Bake at 350 degrees Fahrenheit for a little less time, checking for doneness after about 35 minutes
⟶ make it ahead
- You can store quiche covered in the fridge for up to 3 days after making it, popping it in the oven to reheat
- You can also freeze quiche for up to a month, taking it out to thaw before reheating in the oven when ready
