Mushroom Spinach Quiche + My Go-to Pie Crust Recipe

The other night, on Instagram, I shared this quiche that I made for dinner. I had several requests for the recipe, so here it is. I accidentally bought too many eggs over the weekend and needed to make something with them. Quiche was the first thing that came to mind. I love quiche for breakfast with a side of fresh fruit, or for dinner with a simple tossed salad. This quiche is best served immediately, but it can also be made ahead and served later.

As I’ve previously mentioned, I’m obsessed with making piecrusts from scratch. It’s so much easier than I ever imagined, and 100% worth the effort! However, if you are in a hurry, you can use a store-bought crust. To make this quiche, I used onions, spinach, and mushrooms. You could swap these veggies out for others if you wish. It needs to bake 45-60 minutes which is quite a range. The best test is to jiggle the pie pan to see if the middle is set. The center will not move when it is done. Use aluminum foil to cover the edges if they start to overcook.

I hope you like the recipes! Let me know if you try them.

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Basic Pie Crust

This pie crust can be used for sweet or savory pies. It can be frozen for up to a month. Make a double batch – one to use now and one to freeze for later.

Ingredients

• 1 1/4 cups all-purpose flour, plus more for the rolling pin and surface
• 8 tbsp or one stick salted butter, cut into 1/2" cubes and chilled
• 1/4 cup ice-cold water I use a 2 cup measuring cup and scoop the water out as needed.

Instructions

• Add flour to a large bowl. Scatter butter bits evenly over the flour. Use a pastry blender to cut the butter into the flour until it is well distributed, and the butter pieces resemble small pebbles. Gradually drizzle the water on top and stir until the dough comes together. The dough should not be too wet.
• Shape the dough into a flattened ball. Wrap it tightly in plastic wrap and refrigerate for one hour.
• Lightly dust the counter and rolling pin with flour. Roll the dough out to a circle about 2 1/2" larger than a 9" pie pan or 3 1/2" larger than a 9" deep dish pan.
• Carefully fold the dough in half and then in half again. This makes it easier to transfer to the pie pan. Gently unfold the dough and press it into the pan. Trim the edges of any excess and turn the remaining dough under. Crimp the edges with your fingers, or press with a fork. Refrigerate for 1 hour.

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Mushroom, Spinach, and Swiss Cheese Quiche

This quiche is delicious for breakfast with fresh fruit or for dinner with a simple tossed salad.

Ingredients

• 2 tbsp salted butter
• 1/3 cup finely diced white onion
• 10 oz mushrooms, sliced
• 2 cups baby spinach
• 6 large eggs
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 12 oz Swiss cheese, grated
• 1 unbaked pie crust, or a 9" store-bought pie crust

Instructions

• Preheat the oven to 350°.
• In a large sauté pan, heat the butter over medium heat until melted. Add the onion and sauté until tender, about 5 minutes. Add the mushrooms and cook until the liquid evaporates, about 5 minutes. Add the spinach and sauté until wilted, about one minute. Remove from heat.
• In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into the unbaked pie shell.
• Bake until the quiche is lightly golden and set in the center, about 45-60 minutes depending on ingredients. Test doneness by pushing the pan to see if the center is set.
• Remove from oven and let stand 5-10 minutes before cutting into 6-8 slices.
• Serve warm or at room temperature.