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Creamy Spinach and Mushroom Quiche Lorraine

creamy spinach and mushroom quiche lorraine - featured image
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A creamy and comforting quiche featuring spinach, mushrooms, and a smooth custard filling with cottage cheese, perfect for an easy homemade brunch.

Ingredients

Scale
  • 1 9-inch (23 cm) pie crust, store-bought or homemade
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk or half-and-half (or dairy-free milk like oat milk)
  • 1/2 cup (120 g) cottage cheese (small-curd, preferably)
  • 1 cup (100 g) fresh spinach, roughly chopped (can substitute baby kale or Swiss chard)
  • 1 cup (90 g) mushrooms, sliced (white button or cremini)
  • 1/2 cup (50 g) shredded Gruyère or Swiss cheese (optional)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped (yellow or sweet onion)
  • 1 tbsp olive oil or unsalted butter
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the crust: Place the pie crust into your dish, pressing gently into the sides. Trim any excess dough. Prick the base lightly with a fork. For extra crispness, line with parchment paper and fill with pie weights or dried beans, then blind bake for 10 minutes. Remove weights and parchment.
  3. Sauté the veggies: Heat olive oil or butter in a skillet over medium heat. Add chopped onion and garlic, cooking until translucent (about 3 minutes). Add mushrooms and cook until softened and browned (5-7 minutes). Stir in chopped spinach and cook 1-2 minutes until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
  4. Mix the custard: In a large bowl, whisk together eggs, milk (or half-and-half), and cottage cheese until smooth. Add nutmeg, salt, and pepper. Stir in shredded cheese now or sprinkle over veggies later.
  5. Combine filling: Add sautéed spinach and mushroom mixture to the custard and stir gently to combine.
  6. Assemble the quiche: Pour filling into prepared pie crust and spread veggies evenly.
  7. Bake: Place quiche in oven and bake for 35-40 minutes until filling is set but slightly jiggly and top is lightly golden.
  8. Cool: Let quiche rest for at least 10 minutes before slicing.

Notes

Blind bake the crust to prevent sogginess. Use room temperature eggs and dairy for smooth custard. Sauté veggies thoroughly to remove excess moisture. Let quiche rest before slicing for clean cuts. Tent crust edges with foil if browning too fast.

Nutrition

Keywords: quiche, spinach, mushroom, brunch, creamy, easy recipe, homemade, quiche Lorraine

Find it online: https://jodierecipes.com/creamy-spinach-and-mushroom-quiche-lorraine-recipe-easy-homemade-brunch-idea/