Spinach and Mushroom Quiche
User Reviews
4.6
15 reviews
Excellent
Spinach and Mushroom Quiche
Report
Perfect for brunch or any special occasion, Spinach and Mushroom Quiche is a simple dish that always impresses and can be made ahead of time!
Share:
Ingredients
- 1 inch pie crust
- 1 tablespoon olive oil
- ½ sweet onion peeled and diced
- 8 ounces button mushrooms cleaned and sliced
- 9 ounces baby spinach
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon ground nutmeg
- 4 large eggs
- ¼ cup milk
- ½ cup cottage cheese
- 1 cup Swiss cheese shredded
Instructions
- Preheat your oven to 350 degrees F.
- Roll out the pie crust dough to about a 12-inch diameter circle. Place the dough into a 9-inch pie plate, gently forming it to fit the plate. Then, cut off the extra dough hanging over the edge of the plate.
- Line the pie crust with parchment paper (see note) and fill with pie weights of dried beans. Bake for 8 minutes. Remove from the oven and set aside.
- Place a large skillet over medium heat and add the olive oil. Once hot, add the diced onion and cook for 2-3 minutes.
- Add the mushrooms and cook for another 2-3 minutes. Add the spinach and cook until it's wilted. (You may need to add the spinach in batches as it wilts depending on the size of your skillet.) Drain any liquids from the pan while pressing on the veggies gently to help remove any excess moisture.
- Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg. Remove from the heat and set aside.
- Whisk the eggs, cottage cheese, and milk together in a medium mixing bowl. Stir in the cooked veggies, shredded Swiss cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg.
- Pour the quiche filling into the par-baked pie crust.
- Bake for 45-60 minutes or until the quiche is set and the crust is golden brown.
- Remove from the oven and rest for 10 minutes on a wire rack before cutting into slices and serving.
Equipments used:
Notes
- Before placing the parchment paper over the pie dough, crumple it up and then spread it back out. This will make it easier to form the paper to the pie plate shape and keep it from cutting into the dough. Pie weight/dried beans are used to help keep the sides from falling down while blind baking.
Nutrition Information
Show Details
Serving
1slice
Calories
257kcal
(13%)
Carbohydrates
17g
(6%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
109mg
(36%)
Sodium
671mg
(28%)
Potassium
390mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3270IU
(65%)
Vitamin C
11mg
(12%)
Calcium
197mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 257kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 671mg | 28% |
| Potassium | 390mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3270IU | 65% |
| Vitamin C | 11mg | 12% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
Other Recipes
You'll Also Love
