Spinach and Mushroom Gruyère Quiche Recipe
This delicious spinach quiche recipe features a flaky pie crust filled with sautéed mushrooms, onions, garlic, fresh spinach, and creamy Gruyère cheese. Perfect for brunch or a light dinner, this savory dish is baked until golden brown and set, delivering a comforting and flavorful meal with a slight hint of paprika and optional sweet peas for added texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 9-inch frozen pie crust
Vegetable Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 8 ounces baby Bella mushrooms, sliced
- 5 ounces fresh spinach, roughly chopped with large stems removed
- ¼ cup fresh sweet peas (optional)
Cheese
- 1 ½ cups shredded Gruyère cheese, divided
Egg Mixture
- 4 large eggs, room temperature
- 1 ¼ cups heavy whipping cream (or light cream)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (smoked paprika can be used for extra flavor)
- ⅛ teaspoon red pepper flakes (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F to ensure it’s ready for baking the quiche.
- Prepare pie crust: Line a 9-inch pie pan with the frozen pie crust and set it aside to be filled later.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic and cook for 1-2 minutes until fragrant and translucent.
- Cook mushrooms: Add the sliced baby Bella mushrooms to the skillet. Cook for about 5 minutes, stirring occasionally until they release their moisture and soften.
- Wilt spinach: Add the chopped fresh spinach to the skillet. Cover with a lid and allow it to wilt for about one minute. Stir to combine, then remove the skillet from heat.
- Assemble filling: Transfer the sautéed spinach and mushroom mixture into the pie crust. Sprinkle 1 cup of shredded Gruyère cheese evenly over the filling. If using, add fresh sweet peas on top.
- Mix custard: In a medium bowl, whisk together the eggs, heavy cream, kosher salt, black pepper, paprika, and red pepper flakes until fully combined and smooth.
- Add custard to crust: Pour the egg mixture evenly over the filling in the pie crust, using a spatula to distribute it fully. Top with the remaining ½ cup of shredded Gruyère cheese.
- Bake covered: Cover the quiche loosely with aluminum foil and bake in the preheated oven for 45 minutes to prevent over-browning.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and the custard is set in the center.
- Cool and serve: Remove the quiche from the oven and let it sit for at least 10 minutes before slicing and serving. This resting time helps the quiche firm up for easier slicing.
Notes
- Using room temperature eggs ensures a smoother custard mixture.
- Smoked paprika adds a deeper flavor but regular paprika works well too.
- Sweet peas are optional but add a nice pop of sweetness and color.
- Allow the quiche to rest after baking to set properly for clean slices.
- Gruyère cheese can be substituted with Swiss or Emmental cheese if preferred.
Keywords: spinach quiche, spinach mushroom quiche, vegetarian quiche, brunch recipe, savory pie, Gruyère quiche
