Succulent Veggie Breakfast Quiche with Spinach, Mushrooms, and Cheese
This mouthwatering vegetarian quiche recipe is perfect for a special weekend brunch or a weekday meal. Made with fresh spinach, mushrooms, and cheese, it features a flaky crust that's sure to impress your guests!
Allergens
Eggs, Dairy (Cheese)
Ingredients
- 1 ready
- made pie crust
- 2 cups fresh spinach, chopped
- 1 cup sliced mushrooms
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzarella cheese
- 4 large eggs
- 1 cup milk
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a greased 9 inch quiche dish, pressing gently along the edges to shape it.
- In a pan over medium heat, sauté the spinach and mushrooms until they're tender but not soggy. Season with salt and pepper.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture into the pie crust. Add the cooked spinach and mushrooms on top, followed by the grated cheddar and mozzarella cheese.
- Bake for 35 40 minutes, or until a knife inserted in the center comes out clean. Let it cool slightly before serving.
Chef’s Insight
Using fresh ingredients adds a vibrant flavor to the dish. Feel free to experiment with different vegetables and cheese combinations!
Notes
Serve immediately for the best taste and texture.