Description
This vegetarian Spinach & Mushroom Quiche is a delicious, crustless recipe filled with savory wild mushrooms, fresh spinach, and melted Gruyère cheese. Perfect for breakfast, brunch, or a light lunch served alongside a salad, this healthy quiche is simple to make and gluten-free.
Ingredients
Vegetables & Herbs
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms (cremini, shiitake, button, oyster)
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
- 1 tablespoon fresh thyme leaves, plus more for garnish
Egg Mixture
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Cheese
- 1 ½ cups shredded Gruyère cheese
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Coat a 9-inch pie pan with cooking spray and set it aside.
- Sauté Mushrooms: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they become browned and tender, about 8 minutes.
- Cook Aromatics and Spinach: Add the sliced onion and garlic to the skillet. Cook, stirring frequently, until the onion softens and becomes tender, about 5 minutes. Toss in the chopped spinach and cook, stirring constantly, until just wilted, about 1 to 2 minutes. Remove the skillet from heat.
- Mix Egg Custard: In a medium bowl, whisk together the eggs, whole milk, half-and-half, Dijon mustard, fresh thyme leaves, salt, and ground pepper until fully combined.
- Combine Ingredients: Gently fold the cooked vegetable mixture and shredded Gruyère cheese into the egg mixture.
- Assemble and Bake: Pour the combined mixture into the prepared pie pan. Bake in the preheated oven until the quiche is set and the top is golden brown, approximately 30 minutes.
- Rest and Serve: Let the quiche stand for 10 minutes after baking to allow it to firm up. Slice it, garnish with additional fresh thyme leaves, and serve warm.
Notes
- Pre-cooking the vegetables ensures the quiche does not become watery by removing excess moisture.
- You can assemble and cook the quiche ahead of time; store covered in the refrigerator for up to 5 days.
- To reheat, warm the quiche covered in a 350°F oven for 30 to 45 minutes or microwave individual slices.
- Serve with a light salad or a simple pureed soup for a balanced meal.
- The center of the quiche may jiggle slightly when removed from the oven, but it will firm up as it rests.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Breakfast, Brunch, Lunch
- Method: Baking
- Cuisine: French-inspired
