Spinach-Mushroom Quiche

I am a big fan of quiche, and it’s been awhile since I made one, so it was definitely time to bake one up! And the nice thing about this recipe is that it makes TWO quiche, so you can serve one right away and save one in the freezer for later! This is a veggie quiche, with spinach, mushrooms, and some chopped onion, along with eggs, Swiss cheese, sour cream, and Half & Half to give it a wonderful taste and texture. This is also made with deep dish frozen pie crust shells, which makes it a little easier and quicker to put together!

If you like having meat in your quiche, you could add some crumbled bacon or chopped ham or even chicken—3/4 cup should be enough. Keep this quiche in mind for a spring or summer weekend breakfast or brunch. Can you just picture enjoying this on your patio in the morning with juice and a nice fruit salad? Here’s to those leisurely and delicious warm-weather breakfasts! 🙂

Spinach-Mushroom Quiche

  • Servings: 12
  • Difficulty: moderate
  • Print

SPINACH-MUSHROOM QUICHE by NancyC
Makes two 9″ quiche

2 Tablespoons olive oil
1 cup diced yellow onion
3 cups sliced fresh mushrooms (about 9 ounces)
6 cups coarsely chopped and lightly packed baby spinach leaves
6 large eggs
1/2 cup Half & Half (light cream)
1/2 cup sour cream
1 Tablespoon minced garlic
1 teaspoon dry mustard
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
4 cups shredded Swiss cheese
Optional: 3/4 cup crumbled bacon, chopped ham, or chopped chicken
2 frozen deep dish 9″ pie crusts, prepared according to package directions

Preheat oven to 350˚F. In large pan, add olive oil and onion, and saute for about 8 minutes, until onion is tender. Add the sliced mushrooms to the mix and saute for 6 more minutes. Then add the chopped baby spinach leaves and saute for 2 minutes, until leaves are wilted. Remove from heat; set aside.

In a large bowl, mix together the eggs, Half & Half, sour cream, minced garlic, dry mustard, salt, and pepper. Add the spinach mixture from the large pan to this egg mixture, stirring to combine ingredients. Then fold in the shredded Swiss cheese and stir everything to combine (also stir in bacon, ham, or chicken, if using). Add half of the mixture to each pie shell.

Bake at 350˚F for 42 to 45 minutes, until quiche is golden and centers are set. Remove from oven and cool for 8 to 10 minutes; then slice and serve (if you only need one quiche, you can put the second quiche in the freezer to save for later!).

Recipe from NancyC | nancy-c.com

You could even make one quiche meatless and add 1/3 to 1/2 cup of bacon, ham, or chicken to the other quiche, just for some variety. Are you a fan of quiche and do you make it often?

Sharing at Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, LouLou Girls, Wonderful Wednesday, Happiness is Homemade, Inspire Me Monday.

2 thoughts on “Spinach-Mushroom Quiche

Comments are always appreciated!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.