Description
This healthy vegetarian Spinach & Mushroom Quiche is a delicious crustless quiche loaded with sweet wild mushrooms, savory Gruyère cheese, and fresh spinach. Perfect for breakfast, brunch, or a light lunch when served with a salad. It’s simple to prepare, gluten-free, and packed with flavor and nutrients.
Ingredients
Vegetables & Aromatics
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms (such as cremini, shiitake, button, and/or oyster mushrooms)
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
Egg Mixture
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Cheese
- 1 ½ cups shredded Gruyère cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Lightly coat a 9-inch pie pan with cooking spray and set aside for later.
- Cook Mushrooms: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sliced mushrooms, cooking while stirring occasionally until they are browned and tender, about 8 minutes.
- Sauté Onions and Garlic: To the mushrooms, add the thinly sliced onion and garlic. Continue cooking and stirring often until these soften and become tender, about 5 minutes.
- Wilt Spinach: Add the coarsely chopped spinach to the skillet and toss constantly until wilted, approximately 1 to 2 minutes. Remove the mixture from heat when done.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, half-and-half, Dijon mustard, fresh thyme leaves, salt, and ground pepper until combined.
- Combine Filling: Fold the mushroom, onion, garlic, and spinach mixture along with the shredded Gruyère cheese into the egg mixture gently to combine all ingredients evenly.
- Bake the Quiche: Spoon the combined mixture into the prepared pie pan. Place it in the preheated oven and bake until the quiche is set and the top is golden brown, about 30 minutes.
- Cool and Serve: Let the quiche stand at room temperature for 10 minutes before slicing. Garnish with additional thyme leaves and serve warm or at room temperature.
Notes
- You can assemble and bake this quiche ahead of time. Cover it and refrigerate for up to 5 days.
- To reheat, cover the quiche and warm it in a 350°F oven for 30 to 45 minutes or microwave individual slices.
- If the quiche turns out watery, ensure you cook the vegetables long enough to evaporate excess moisture before baking.
- This crustless quiche is gluten-free and vegetarian, making it suitable for special dietary needs.
