Mushroom Quiche Recipe
Breakfast and lunch just got an elevated upgrade.
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Mushroom quiche is a delicious way to turn simple ingredients into a show-stopping breakfast, brunch, or lunch. Personally, I’ve gotten into the habit of pulling out this recipe in the springtime, since, growing up, my family always enjoyed a quiche for breakfast over Easter. But no matter what time of year it is as you read this, one thing is for sure: mushroom quiche is always a good idea.
There’s something so comforting about a quiche, especially when you add the earthy flavors of mushrooms into the mix. Follow along as I break down the easy steps that go into making this recipe, and maybe soon you’ll be starting your own quiche tradition with your loved ones.
Whether you’re entertaining guests or just want to spice up your day, you can count on this delicious mushroom quiche. Rich and cheesy yet healthy and simple, it’s perfect for any occasion – special or ordinary. Plus, since it’s vegetarian, it’s easy to serve to a crowd with varying diets. It can be served warm straight from the oven on cozy fall or winter mornings, or served cold for an elegant summer picnic. Really, the servings possibilities of this delicious savory recipe are endless.
Is Mushroom Quiche Healthy?
Not only is this recipe tasty, but nutritious too. Sometimes I find it more difficult to incorporate veggies into breakfast than at lunch or dinner time. It’s easy to start my day with fruit, but I’m always looking for more ways to get some greens on my plate in the morning. This mushroom quiche is one of them.
Though mushrooms are the star of the show here, spinach also plays a part. This green leaf brings iron, vitamin C and E, potassium, and magnesium to the table. Plus, no matter how you cook your eggs, they’re always a great way to add some protein to your diet, on top of other nutrients like iron, vitamin B12, and choline. And we can’t forget about the mushrooms, an earthy powerhouse packed with niacin and plant-based protein that supports the gut and immune system.
Small but Mighty – The Power of Dijon Mustard
You’ll notice that this mushroom quiche recipe calls for Dijon mustard – only one tablespoon to be exact. If you don’t have Dijon mustard at home, you may be thinking about skipping such a small amount. Instead, I strongly suggest that you add some to your kitchen if you can find it at your local grocery store!
Dijon mustard can be added to so many recipes, like salad dressings, marinades, glazes, and this mushroom quiche, of course. Its unique, sharp flavor adds brightness and acidity to this dish, helping to balance out the cheese. Trust me, it’s worth it!
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh mixed wild mushrooms, sliced
- 1.5 cups sweet onion, thinly sliced
- 1 tablespoon garlic, thinly sliced
- 5 ounces fresh baby spinach, coarsely chopped
- 6 large eggs
- 0.25 cup whole milk
- 0.25 cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 1.5 cups shredded Gruyère cheese
INSTRUCTIONS
Prep
Preheat the oven and prepare your pie pan.
Sauté
Cook the mushrooms, onions, garlic, and spinach until each is perfectly tender.
Mix
Whisk the eggs and dairy together, then fold in the veggies and cheese.
Bake
Pour the mixture into the pan and bake until golden. Let it cool slightly before serving.
Serve
Garnish with thyme, slice up your quiche, and enjoy!
Devour!
FAQs & Tips
Quiche always makes great leftovers, so you can definitely make this recipe ahead of time and serve later. When storing this mushroom quiche in the fridge, make sure to cover it or keep it in an airtight container. You can keep it in the fridge for up to 5 days. When you want to warm up your mushroom quiche, you can either reheat the whole quiche in the oven at 350°F for 20 to 30 minutes, or you can microwave a single slice.
This recipe calls for a mixture of whole milk and half-and-half. If you can’t get half-and-half, you can replace it with milk, but keep in mind that you might lose the quiche’s delicate egg texture and may even end up with a runny quiche.
Definitely! If there’s a certain vegetable you really like, or maybe want to use up in your fridge, you can add it to this quiche recipe. Make sure to sauté it with the mushrooms, onions, garlic, and spinach before adding to the quiche. Also, you don’t want to overcrowd the quiche, so make sure to decrease the quantity of mushrooms you use to make room for your added vegetable.
Serving Suggestions
There are so many ways to enjoy a mushroom quiche, but one of my favorites is to pair it with a nice fresh salad to balance out the rich cheesy flavors of the quiche. Try serving it with this Cucumber and Tomato Salad or, I also love this Strawberry Salad With Grilled Nectarines And Balsamic Vinaigrette.If you want to keep the theme of a healthy breakfast or lunch going, you could also try pairing it with a smoothie to add some fruit to your day. I especially love this Strawberry Banana Smoothie. You could also take some of the spinach you used for the mushroom quiche, and put it in this great Green Smoothie!
Spinach & Mushroom Quiche
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh mixed wild mushrooms sliced
- 1.5 cups sweet onion thinly sliced
- 1 tablespoon garlic thinly sliced
- 5 ounces fresh baby spinach coarsely chopped
- 6 large eggs
- 0.25 cup whole milk
- 0.25 cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves plus more for garnish
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 1.5 cups shredded Gruyère cheese
Instructions
- Preheat your oven to 375 degrees F. Lightly spray a 9-inch pie pan with cooking spray and set aside.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they are browned and tender, about 8 minutes. Then, add the onions and garlic, cooking until softened, about 5 minutes. Finally, add the spinach and cook until just wilted, 1 to 2 minutes. Remove the skillet from heat.
- In a medium bowl, whisk together the eggs, milk, half-and-half, Dijon mustard, thyme, salt, and pepper. Fold in the sautéed mushroom mixture and the shredded Gruyère cheese. Pour this filling into the prepared pie pan.
- Bake the quiche in the preheated oven until it is set and the top is golden brown, about 30 minutes. Allow the quiche to cool for 10 minutes before slicing. Garnish with additional thyme leaves and serve.
- DEVOUR!
Nutrition
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