Spinach Mushroom Quiche with Puff Pastry
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Servings
8 people
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Calories
365 kcal
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Course
Main Course
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Cuisine
American
Spinach Mushroom Quiche with Puff Pastry
Description
The Spinach Mushroom Quiche with Puff Pastry is prepared by lining a pie pan with a thin rolled puff pastry crust, which is pricked to prevent bubbling and chilled before baking. The filling starts by sautéing diced onion, crushed garlic, and mushrooms in butter until softened, then adding baby spinach to wilt. This vegetable mixture is combined with eggs, heavy cream, shredded mozzarella, salt, pepper, and a pinch of nutmeg, creating a rich and flavorful custard. The quiche is baked until set and golden.
The dish combines the crispness of puff pastry with the creamy, custardy texture of the filling, balancing earthy mushroom flavors and mild spinach notes. It provides a satisfying texture contrast and appealing savory taste without overpowering richness.
Spinach Mushroom Quiche is versatile for any meal and can accommodate ingredient substitutions such as other cheeses or vegetable additions. The recipe also suggests saving extra custard to bake as smaller crustless quiches in muffin tins, practical for meal prep or freezing.
For storage, leftovers can be refrigerated for up to three days and reheated gently. The recipe also recommends thawing puff pastry slowly for even results and squeezing excess moisture from frozen spinach if used. Cooling the quiche before slicing helps maintain its shape.
Ingredients
- 1 puff pastry 8 oz, 250g, sheet or block, thawed
- 1 tablespoon butter 15g
- 1/2 yellow onion finely diced
- 2 garlic cloves, crushed
- 1 button mushrooms 8 oz, 250g, pack, either mix of white and brown or all white or all brown
- 1 pack baby spinach 4 oz, 125g
- 4 egg
- 1 cup heavy cream aka whipping cream
- 1 cup mozzarella cheese 125g, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch nutmeg
Instructions
- Preheat the oven to 390F (200C), with heat from up and down. Roll out the puff pastry into a thin circle, big enough to fit the bottom and sides of a 9 inch pie or tart pan. I ended up using a little more than 1/2 of my 15oz 400g block of puff pastry.
- Lightly grease the pie pan, and press the puff pastry in it, pressing onto the bottom and going up to completely cover the sides of the pan. Prick the bottom with a fork (this will help keep it from bubbling up in the oven.) Place in fridge until ready to use.
- Heat the butter in a large skillet over medium heat. Once melted, add the onion, and saute for a few minutes until starting to soften.
- Add the crushed garlic and the mushrooms, and stir for a few minutes until mushrooms are softened and cooked (I like to keep a little texture to the mushrooms). Add the baby spinach, and cook for another minute until wilted. Remove from heat and set aside.
- In a large bowl, beat the eggs, then add in the cream, mozzarella cheese, salt, pepper and nutmeg.
- Add the cooked spinach/mushroom mixture to this bowl, and mix to combine.
- Pour the quiche batter into the prepared puff pastry crust until you fill the pan, you might have a little extra left over. Place pie pan on a baking sheet, and bake on the middle rack of the oven.
- Check on the quiche after 20 minutes, if top is browning too quickly, cover loosely with foil. Keep baking for another 20-25 minutes or until a knife inserted in the center comes out clean.
- Cool slightly and serve either warm, or place in the fridge to serve cold!
Notes
- You can substitute other vegetables like broccoli, sundried tomatoes, or leeks, and add proteins like shredded chicken or smoked salmon.
- Swap mozzarella for cheddar, feta, or goat cheese to vary flavor.
- Extra quiche batter can be baked in greased muffin tins as individual crustless quiches, suitable for freezing and meal prep.
- Store leftovers covered in the fridge up to 3 days and reheat gently in microwave or oven.
- Freeze whole quiche or slices for up to 3 months; thaw overnight in fridge before reheating.
- You can prepare the sautéed vegetable mix up to 2 days ahead, keeping it refrigerated to simplify assembly.
- Thaw puff pastry overnight in the fridge for best results.
- If using frozen spinach, thaw thoroughly and squeeze out excess water before cooking.
- Let the quiche cool 10-15 minutes before slicing for easier handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 388mg | 16% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4024IU | 80% |
| Vitamin C | 10mg | 11% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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