Brunch / French
Spinach Mushroom Quiche
Flaky pie crust filled with sautéed mushrooms, baby spinach, vegetarian Alpine-style cheese, and a silky egg custard.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 45 minutes
- Total
- 1 hour 5 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Contains mustard.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Line a 9-inch pie plate with crust, dock, and blind bake at 375°F (190°C) for 10 minutes; cool slightly.
Meanwhile sauté mushrooms in olive oil and butter over medium-high heat until deeply browned, about 6 minutes; add shallot and cook 2 minutes more.
Stir in spinach until wilted; season with half the salt and pepper and let cool. Squeeze spinach and cook off mushroom liquid before adding them to the shell; excess moisture makes the custard loose.
Whisk eggs, half-and-half, Dijon, remaining salt, pepper, and a pinch of nutmeg.
Scatter mushroom mixture and cheese in the crust, then pour egg custard over.
Bake at 350°F (175°C) for 35 minutes until set with a slight jiggle; cool 15 minutes before slicing.
0 of 6 steps complete
A little kitchen know-how
- Cool the filling before adding to prevent a soggy crust.
- Wrap leftovers and reheat slices at 325°F (165°C) for 10 minutes.
Make it yours & keep it well
Replace Alpine-style cheese with vegetarian cheddar, checking the label and using the same quantity.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Cool and refrigerate slices promptly. Warm in the oven for a firmer crust; keep any salad separately.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
420 kcal · Protein 18 g · Carbohydrates 24 g · Fat 29 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I use frozen spinach?
Thaw and squeeze dry before stirring into the mushrooms.
How do I make it crustless?
Grease a pie dish, skip the crust, and bake the filling for about 30 minutes.
How do I know the custard is set?
The centre should have a gentle wobble rather than liquid movement. Let it rest before cutting so the filling settles.
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