Description
Hearty pioneer woman spinach mushroom quiche delivers rustic French countryside comfort straight to kitchen tables. Layers of flaky pastry, rich eggs, earthy mushrooms, and tender spinach create a satisfying meal that invites you to savor each delicious bite.
Ingredients
Scale
Main Protein:
- 8 large eggs
- 6 ounces Gruyere, grated
Vegetables and Aromatics:
- 8 ounces sliced button mushrooms
- 1 box (10 ounces) frozen chopped spinach, thawed, drained, and pressed to remove water
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
Liquid, Oil, and Crust:
- 1 ½ cups half-and-half
- 2 tablespoons olive oil
- 1 store-bought pie crust
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Warm your oven to 400°F (200°C), ensuring the rack is positioned in the center.
- In a spacious skillet, warm olive oil over medium heat. Introduce sliced mushrooms, minced garlic, and fresh thyme leaves, sautéing until the mushrooms develop a rich, caramel-like browning, approximately 5-6 minutes. Enhance the mixture with a delicate sprinkle of kosher salt and freshly cracked black pepper.
- Gently unfold the pie crust, carefully pressing it into a 9-inch deep tart pan, ensuring an even distribution along the bottom and sides. Create a foundation by layering the sautéed mushrooms and thoroughly drained spinach across the crust’s surface.
- Generously scatter grated Gruyere cheese over the vegetable base, creating a luxurious preliminary layer.
- In a robust mixing bowl, vigorously whisk together half-and-half and farm-fresh eggs. Season the liquid mixture with a balanced combination of salt and pepper, blending until completely smooth and uniform.
- Carefully cascade the egg mixture over the prepared vegetable and cheese foundation, allowing it to fill the crust evenly.
- Position the tart pan on a rimmed baking sheet for stability. Loosely tent the surface with aluminum foil to prevent excessive browning.
- Slide the quiche into the preheated oven, baking for 45 minutes. Remove the foil covering and continue baking for an additional 10-15 minutes until the center sets and the crust transforms into a golden, crisp exterior.
- After removing from the oven, allow the quiche to rest and stabilize for 10-15 minutes. This settling period helps the custard structure solidify and makes slicing more precise.
Notes
- Squeeze out excess liquid from spinach to maintain a crisp, flaky crust that won’t become soggy during baking.
- Brown mushrooms thoroughly to unlock their rich, concentrated umami flavor that elevates the entire quiche experience.
- Opt for a deep tart pan to create stunning, tall slices with beautiful ingredient layers that impress every guest.
- Refrigerate leftovers confidently, knowing this quiche reheats beautifully for quick, delicious meals throughout the week.
- Rest the quiche after baking to ensure perfect egg set and clean, precise slices that look professionally prepared.
- Invest in high-quality Gruyere cheese to introduce a nutty, complex flavor that transforms this simple dish into a gourmet masterpiece.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 366 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 200 mg