Creamy Spinach & Mushroom Quiche with Herbed Crust – A Vegetarian Brunch Delight
Discover this easy-to-make, mouthwatering vegetarian spinach and mushroom quiche with a herbed crust, perfect for an elegant brunch or cozy breakfast at home. Enjoy the rich flavors and creamy texture in every bite, while impressing your guests with its simple yet sophisticated presentation.
Allergens
Dairy (heavy cream), Eggs
Ingredients
- 1 pre
- made pie crust (gluten
- free if needed)
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (white or cremini)
- 4 large eggs
- 1 cup heavy cream
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup shredded cheddar cheese
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Let the pie crust sit at room temperature for 10 minutes.
- In a pan, melt the butter over medium heat. Add spinach and cook until wilted, then add mushrooms and cook until softened. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together eggs, heavy cream, thyme, rosemary, salt, and pepper. Stir in the cooked spinach and mushroom mixture.
- Pour the egg mixture into the pie crust, then sprinkle cheddar cheese on top.
- Bake for 35 40 minutes until the quiche is set and the crust is golden brown. Let it cool slightly before cutting.
- Serve warm with a side of fresh fruit or a simple green salad. Enjoy!
Chef’s Insight
Allow the quiche to rest for a few minutes before cutting, as it will hold its shape better. - Customize the recipe by adding your favorite vegetables and cheeses.
Notes
Be sure to let the quiche sit for a few minutes before cutting to allow it to set properly. - Serve with fresh fruit or a simple green salad for a well-rounded meal.