Description
Spinach Mushroom Feta Quiche
This Spinach Mushroom Feta Quiche is a delightful blend of fresh spinach, buttery mushrooms, and tangy feta cheese baked into a golden pie crust. A versatile dish perfect for brunch or lunch, it adapts to your preferences—add your favorite veggies, swap cheeses, or include protein for a customized twist!
1 pie crust (room temperature)
2 tbsp salted butter
8 oz mushrooms, sliced
3 cups fresh spinach, chopped
5 oz feta cheese, crumbled
5 large eggs
1.5 cups half & half
1/2 tsp salt
1/4 tsp black pepper
Directions:
1. Preheat oven to 350°F. Prepare a pie dish with cooking spray and lay in the pie crust.
2. Sauté mushrooms in melted butter for 3-4 minutes, add spinach, and cook until wilted. Drain excess liquid.
3. Layer spinach, mushrooms, and feta in the pie crust.
4. Whisk eggs, half & half, salt, and pepper. Pour over filling.
5. Bake for 45-50 minutes until the crust is golden and the quiche is set. Cool for 10 minutes before serving.
Prep Time: 60 mins
Kcal: 282 per slice
Step-by-Step Guide
1. Prepare the Crust: Let your store-bought or homemade pie crust sit at room temperature for 15 minutes. Gently press it into a 9-inch pie dish sprayed with non-stick spray, crimping the edges. Pre-bake (blind bake) for 10 minutes at 350°F with pie weights to prevent sogginess.
2. Cook the Filling: In a large skillet, melt the butter over medium heat. Add sliced mushrooms and sauté for 4-5 minutes until golden. Add the chopped spinach and cook just until wilted, about 1-2 minutes. Transfer the mixture to a colander and press with a spoon to drain all excess liquid—this is crucial.
3. Assemble: Spread the drained spinach and mushroom mixture evenly over the bottom of the pre-baked crust. Sprinkle the crumbled feta cheese on top.
4. Make the Custard: In a large bowl, vigorously whisk the eggs, half & half, salt, and pepper until completely smooth and uniform in color.
5. Bake: Carefully pour the egg custard over the fillings. Place the quiche on a baking sheet (to catch any drips) and bake at 350°F for 45-50 minutes. The quiche is done when the center is just set and a knife inserted comes out clean. Let it cool on a wire rack for at least 10-15 minutes to solidify.
Serving Suggestions
This quiche is incredibly versatile. For a classic brunch, serve a warm slice alongside a fresh green salad with a light vinaigrette. For a heartier meal, pair it with roasted potatoes or a cup of soup. It’s also excellent at room temperature, making it perfect for picnics, potlucks, or meal prep. Garnish individual slices with extra crumbled feta, fresh herbs like dill or chives, or a sprinkle of red pepper flakes for a touch of heat.
How-to Summary
Briefly: Pre-bake your pie crust for 10 minutes. Sauté mushrooms, then spinach, and drain thoroughly. Layer veggies and feta in the crust. Whisk eggs with half & half, salt, and pepper, then pour over the filling. Bake at 350°F for 45-50 minutes until set. Cool before slicing.
Frequently Asked Questions
Can I use milk instead of half & half?
Yes, but the custard will be less rich. For best results, use whole milk or a mix of milk and heavy cream.
How do I store and reheat leftovers?
Store cooled quiche covered in the fridge for up to 4 days. Reheat slices in a 300°F oven for 10-15 minutes or in the microwave until warm.
Can I make this quiche ahead of time?
Absolutely. Assemble the entire quiche, cover, and refrigerate overnight. Bake directly from the fridge, adding 5-10 minutes to the baking time.
Can I freeze this quiche?
Yes. Bake and cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
What other cheeses can I use?
Gruyère, goat cheese, cheddar, or Swiss are excellent substitutes. Adjust salt levels if using a saltier cheese.
Common Mistakes to Avoid
- Not Draining the Veggies: Excess water from the spinach and mushrooms will make the quiche soggy. Always drain thoroughly.
- Skipping the Pre-Bake: A quick 10-minute pre-bake (blind baking) of the crust prevents a soggy bottom.
- Overbaking: The quiche will continue to set as it cools. Remove it from the oven when the center is just set but still has a slight jiggle.
- Using Cold Ingredients: For a more even bake, let your eggs and half & half come to room temperature before mixing the custard.
Conclusion
This Spinach Mushroom Feta Quiche is a reliable, elegant dish that masterfully balances earthy, tangy, and creamy flavors. Its true strength lies in its adaptability—feel free to incorporate ingredients like sun-dried tomatoes, caramelized onions, or cooked bacon. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfect, golden quiche every time. It’s a crowd-pleasing recipe that deserves a permanent spot in your culinary repertoire.