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Creamy Spinach and Mushroom Quiche with Easy Homemade Flaky Crust

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A cozy and creamy quiche featuring a flaky homemade crust filled with sautéed spinach and cremini mushrooms, perfect for brunch or an easy dinner.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons (45-60ml) cold water
  • 1/4 teaspoon salt
  • 5 cups (about 150g) fresh spinach, washed and roughly chopped
  • 8 ounces (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) grated Gruyère cheese
  • Salt and freshly ground black pepper, to taste
  • A pinch of fresh nutmeg
  • 1 tablespoon olive oil

Instructions

  1. Make the crust: In a large bowl, combine sifted flour and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add cold water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook 6-7 minutes until browned. Add minced garlic and cook 1 minute more. Add spinach and cook until wilted, about 2-3 minutes. Transfer to a bowl and let cool slightly.
  3. Preheat oven to 375°F (190°C).
  4. Roll out dough on a lightly floured surface into a 12-inch circle. Transfer to tart pan or pie dish, pressing into edges. Trim excess dough and prick base with fork. Chill for 10 minutes.
  5. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and paper, bake another 5 minutes until lightly golden.
  6. Mix custard: Whisk together eggs, heavy cream, grated Gruyère, nutmeg, salt, and pepper until smooth.
  7. Assemble quiche: Spread spinach and mushroom mixture evenly over crust. Pour custard over filling to just below crust edge.
  8. Bake quiche for 30-35 minutes until filling is set but slightly jiggly in center. A knife inserted should come out mostly clean.
  9. Cool quiche for at least 10 minutes before slicing to allow custard to set.

Notes

Keep butter cold and do not overwork dough for a flaky crust. Blind bake crust to prevent sogginess. Use room temperature eggs and cream for smooth custard. If crust edges brown too quickly, cover with foil halfway through baking. Let quiche cool before slicing for cleaner cuts.

Nutrition

Keywords: quiche, spinach, mushroom, creamy, flaky crust, brunch, easy recipe, homemade crust

Find it online: https://magnetmeal.com/creamy-spinach-and-mushroom-quiche-recipe-easy-homemade-flaky-crust/