Mushroom and Spinach Quiche

Mushroom and Spinach Quiche - Hodgins Harvest

Mushroom and Spinach Quiche

Add a splash of color to your summer brunch with a pink oyster mushroom and spinach quiche. This quiche is made with a premade pie crust and loaded with mushrooms, cheese, and spinach. It will be a fan favorite for breakfast, brunch, or dinner.

**Any types of mushroom work for this recipe.

Ingredients used to make this quiche 

  • 1 prepared single pie crust
  • 6 eggs
  • ¼ cup half and half
  • 1 tsp minced garlic
  • ½ tsp salt
  • ½ tsp pepper
  •  tbsp mixed mushroom powder
  • 1 10 oz bag of spinach
  • 2 cups chopped fresh mushrooms
  • 1 shallot minced
  •  tbsp olive oil + more to grease the pie dish
  • 1 cup shredded cheddar cheese + more to sprinkle on top
  • 1 tbsp fresh basil optional to top with
  • 1 tbsp fresh parsley optional to top with

How to make this quiche

Begin by preheating the oven to 400F.

After that, fit the pie crust into a 9-inch pie dish. Next, whisk eggs, half and half, salt, pepper, cheese, and garlic together in a bowl.

Then mince the shallot and slice the mushrooms into bite-size pieces.

Heat a skillet over medium-high heat. Add 1 tbsp of olive oil, minced shallot, mushrooms, and 1 tablespoon of mushroom powder. Sauté for 5 minutes, mixing constantly. Then add the spinach. Mix everything together and add 1/2 tablespoon of mixed mushroom powder. Sauté until the spinach is wilted, about 5 minutes.

After that, add the mushroom and spinach combo to the pie crust. Then pour the egg mixture on top. Gently mix everything together and bake for 35-40 minuets. Put a toothpick in the center, and if it comes out clean then the quiche is done.


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