Estimated reading time: 5 minutes
This spinach and mushroom quiche is simple to make and is ideal for meal prepping. Make at the beginning of the week and enjoy it for up to four days.
I make quiche often, it’s a great way to clean out the refrigerator, reduce waste and save money. Therefore, I usually have pie crusts in the freezer as they come as a two pack at the store. This is one of my favorite easy quiche recipes to make and consume. It’s actually a spinach, mushroom, salami and goat cheese quiche and you can easily swap out any of the ingredients.
Check out some of my other breakfast recipes like my grit breakfast bowl, buttermilk biscuits with sausage gravy or pumpkin baked oatmeal.
Gluten free pie crust
I do not have celiac disease, but I did find out recently that I have a food sensitivity to wheat. I tried to eliminate it completely from my diet and, WOW, that was a challenge! Eating out was almost impossible, we put wheat/gluten in everything.
I consume wheat/gluten nowadays, but I do try to reduce it when I can. I highly recommend the Wholly gluten free pie crusts, they are delicious. They have a normal pie crust texture unlike a lot of gluten free products, and I really can’t tell the difference! You can find them in the frozen section of your local grocery store and the price is comparable to other crusts. The gluten free pie crust is totally optional if you don’t want to use it. Regular frozen or refrigerated pie crusts work just as well.
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Ingredients
You only need 6 things to make a good quality spinach and mushroom quiche.
- Pie crust
- eggs
- milk/cream/ half and half
- sauteed spinach and mushroom
- cheeses (parmesan/goat cheese)
- Salami (sliced)
How to make a spinach and mushroom quiche
First you need to remove the frozen pie crust from the freezer and let it come to room temperature. Preheat your oven while this is going on and start to sauté the vegetables.
In a large bowl whisk together the eggs and milk, add salt and pepper and set aside.
To build the quiche, start with placing the salami directly onto the pie crust. Next add the sauteed vegetables and then the eggs. The cheese goes on last to complete this delicious ensemble.
Your spinach and mushroom quiche will bake in a 375-degree oven for, roughly, 45-55 minutes. The way to know when it’s done is to stick a knife or toothpick directly in the center. If the toothpick comes out clean then your quiche is ready, if it is wet then give it another 5 mins and keep testing it. Some vegetables give off extra liquids when they cook. This is why every quiche I’ve ever made cooks for a different amount of time.
I allow my quiche to rest 5-10 minutes before I cut into it. This pairs lovely with small salad with a light vinaigrette for lunch.
CHECK OUT SOME OF MY OTHER GREAT RECIPES!
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SPINACH, MUSHROOM AND CHEESE QUICHE
Ingredients
- 1 Frozen pie crust Wholly Gluten free
- 2 cups Spinach chopped
- ½ Shallot diced
- 1 clove Garlic crushed
- 6 large Eggs
- ¼ cup Heavy cream, half and half or milk
- 1 cup Mushrooms
- 2 oz Goat cheese or feta
- ¼ cup Parmesan cheese
- 7 slices Salami (opt) gluten free
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 375. Take pie crust out of freezer and remove packaging.1 Frozen pie crust
- In a skillet, sauté mushrooms and shallots 5 mins. Add garlic and spinach and cook another 2 mins.2 cups Spinach, ½ Shallot, 1 clove Garlic, 1 cup Mushrooms
- In a large bowl add eggs, cream, salt and pepper. Whisk together6 large Eggs, ¼ cup Heavy cream, half and half or milk, 1 tsp salt, 1 tsp black pepper
- Lay salami on bottom of pie crust, add mushroom/spinach mixture and then eggs.7 slices Salami (opt)
- Add cheese to top of quiche and place, uncovered, in oven.¼ cup Parmesan cheese, 2 oz Goat cheese or feta
- Bake 45-50 mins. Quiche will be done when you stick a knife or toothpick into center, and it comes out clean. Let rest for 5-10 mins before cutting into it.
Notes
