Description
A delicious and savory Cheesy Spinach Mushroom Tomato Quiche featuring a flaky pie crust filled with sautéed mushrooms and spinach, creamy goat cheese, fresh grape tomatoes, and rich cheddar, all baked to golden perfection for a satisfying meal.
Ingredients
Scale
Pie Crust
- 1 pie crust, homemade or store bought
Vegetables
- 4 ounces small white mushrooms, sliced
- 2 cups packed fresh baby spinach
- 1/2 cup grape tomatoes, halved
Cheeses
- 4 ounces fresh goat cheese
- 2 cups shredded cheddar cheese
Egg Mixture
- 4 large eggs, beaten
- 1½ cups milk
- ½ teaspoon fresh ground black pepper
Other
- 2 tablespoons olive oil (for sautéing)
- Pinch of salt (for sautéing spinach and mushrooms)
Instructions
- Preheat Oven: Preheat the oven to 375˚F to ensure it reaches the right temperature for baking the quiche evenly.
- Prepare Pie Crust: Roll the pie crust out to about 12 inches in diameter. Gently place it into a 9-inch pie pan, pressing it to fit the shape nicely without tearing.
- Add Cheese Base: Sprinkle 1 cup of shredded cheddar cheese evenly over the bottom of the crust to create a flavorful base layer.
- Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes until they soften and release moisture.
- Add Spinach: After about 3-4 minutes of cooking the mushrooms, add the fresh baby spinach to the skillet with a pinch of salt and pepper. Continue sautéing until the spinach is wilted, about 2-3 minutes.
- Drain Vegetables: Thoroughly drain the cooked mushrooms and spinach, pressing the spinach firmly with a spoon to remove as much liquid as possible. This prevents a soggy quiche.
- Layer Vegetables: Spread the drained mushrooms and spinach in an even layer over the cheese-covered pie crust.
- Add Goat Cheese and Tomatoes: Sprinkle 3/4 of the crumbled goat cheese on top of the vegetable layer, then evenly distribute the halved grape tomatoes over the filling.
- Prepare Egg Mixture: In a medium bowl, whisk the beaten eggs with the milk and fresh ground black pepper until fully combined and smooth.
- Pour Egg Mixture: Carefully pour the egg and milk mixture evenly over the filling in the pie crust.
- Top Cheese Layer: Sprinkle the remaining goat cheese and the remaining shredded cheddar cheese on the top of the quiche to create a golden, cheesy crust when baked.
- Bake Quiche: Place the quiche in the preheated oven and bake for 1 hour, or until the egg mixture is set and the top is lightly golden. The center should be firm to touch.
- Cool and Serve: Remove the quiche from the oven and let it cool for 2 minutes. Serve warm to enjoy the creamy and flavorful filling at its best.
Notes
- For a crispier crust, you can blind bake the pie crust for 10 minutes before assembling the quiche.
- Use fresh, high-quality goat cheese and cheddar for best flavor.
- Make sure to thoroughly drain the cooked vegetables to prevent a soggy quiche.
- Leftovers can be refrigerated and enjoyed within 3 days; reheat gently in the oven or microwave.
- Feel free to add herbs like thyme or basil for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch, Lunch
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 160mg
Keywords: Quiche, Spinach quiche, Mushroom quiche, Cheesy quiche, Vegetarian quiche, Brunch recipes
