There are certain recipes that are timeless. They are classics and they are as relatable today as they were 30 years ago. Quiche is certainly one of those recipes. Quiche is versatile because it can be served for any meal of the day. Quiche can be made very basic or you can add in any number of vegetable and meat combinations to change it. It can be made ahead and it can be frozen. It is pretty much a winner in my book.
Quiche was one of the very first things I learned how to make. The base for this recipe is the one that my Mom used. For this recipe today, I have added spinach and mushrooms to her basic recipe, but it would be just as good with broccoli and red peppers. Or bacon and shallots. I think you see where I am going. You can make it your own by adding your favorite ingredients. That’s why I like it so much. This recipe is a keeper that I make over and over again!
Spinach Mushroom Quiche
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Ingredients
- 1 tablespoon butter
- 1 small onion, chopped
- 1 cup fresh mushrooms, chopped
- 1 cup fresh spinach, chopped
- 1 cup swiss cheese, finely chopped or grated
- 1/4 cup parmesan cheese, grated
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 large eggs
- 1/2 teaspoon ground nutmeg *see note
- pinch cayenne pepper
- 1- 9 inch unbaked pie crust
Instructions
Preheat oven to 350 degrees.
Saute the onions and mushroom in the butter until the onions are soft and the mushrooms have given off their liquid, 3-5 minutes. Do not let the onions brown. Add the spinach and cook for another minute until the spinach is wilted.
In a medium bowl, beat the eggs then add in the cream and milk. Mix well. Add the swiss cheese, parmesan cheese, nutmeg and cayenne pepper. Mix well.
Add the vegetables to the egg mixture and stir in thoroughly. Pour into the unbaked pie shell.
Bake for 40- 50 minutes until the quiche is completely set and lightly browned.
Let sit for several minutes before cutting into wedges.
Notes
Nutmeg is a strong spice that can sometimes seem overwhelming. The original recipe calls for 1/2 teaspoon but you could start with just a pinch to test how you like it or omit it and the quiche will still taste great.
