This easy-to-make spinach and mushroom quiche is perfect for a light dinner or fancy brunch. (Gretchen McKay / Pittsburgh Post-Gazette)

This easy-to-make spinach and mushroom quiche is perfect for a light dinner or fancy brunch. (Gretchen McKay / Pittsburgh Post-Gazette)

Gretchen’s table: A spinach-mushroom quiche with cheesy goodness

The savory egg custard baked in a pie crust is easy to make — especially if you use a refrigerated crust.

By Gretchen McKay / Pittsburgh Post-Gazette

My family is not big on eggs, but they do love a nice slice of quiche. Luckily for me, the savory egg custard baked in a pie crust is easy to make (especially if you use a refrigerated crust) and easier still to personalize with favorite meats, vegetables and cheeses — often all the above at the same time.

Quiche Lorraine, made with a savory mix of crunchy bacon, sauteed onion and Gruyère or Swiss cheese, is probably the most famous of the custard pies, but if you’re trying to cut back on meat (or maybe you’ve just seen the price of bacon — wow!), it’s just as easy to overload the filling with fresh veggies.

This vegetarian quiche combines two easy-to-find winter staples — bagged baby spinach and fresh mushrooms — with shredded Swiss and Parmesan cheeses. It bakes up light and creamy with a flaky crust. Served with a simple salad, some crusty Italian bread and a light red wine, it makes a terrific winter dinner or elegant brunch dish.

I used Martha Stewart’s recipe for pate brisee to make the pastry crust because it’s fail-proof (and makes enough for two quiches). But there is no shame in substituting a pre-made refrigerated crust. Anything that gets dinner on the table with the least amount of fuss is good in my book, especially as we get back to the grind after the long holiday season. Just be sure to pre-bake it for 10 minutes with the bottom covered in parchment and filled with pie weights or dried beans (I use dry kidney beans) so it’s crispy instead of soggy.

Mushroom and spinach quiche

Quiche can be served hot or cold. To reheat the next day for breakfast, place the cold slices on a rimmed baking sheet, cover with aluminum foil and bake in a preheated 350-degree oven for 15 minutes.

For pie crust

2½ cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

¼-½ cup ice water

Parchment paper, for lining pan

Dried beans, rice or pie weights, for pan

For filling

1 tablespoon oil or butter (I used bacon grease)

1 shallot, thinly sliced

8 ounces thinly sliced fresh mushrooms, any variety

Salt and pepper

5 ounces baby spinach

4 eggs, lightly beaten

1 cup half-and-half

1 cup light or heavy cream

Sprinkle or two of freshly ground nutmeg

8 ounces shredded or finely chopped Swiss cheese

½ cup finely shredded Parmesan cheese

Salt and freshly ground black pepper

Prepare pie crust: In the bowl of a food processor, combine flour, salt and sugar. Add butter and process until the mixture resembles coarse meal, 8-10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together. If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. (This recipe makes a double crust — extra crust can be stored, frozen, up to 1 month.)

Preheat the oven to 400 degrees.

Roll out dough: Remove the disc from the refrigerator and let it sit for 10-15 minutes so that it becomes easier to roll out. Place disc on a lightly floured, clean, flat surface. Sprinkle some flour on top of the disk. Roll out the dough to a 12-inch circle, to a thickness of about ⅛ of an inch.

Line a 9-inch pie plate with rolled-out pastry. Cover the bottom of the pastry with a parchment paper and add enough dried beans, dried rice or pie weights to partly fill the shell. Bake 10 minutes, or until slightly browned.

Reduce the oven heat to 375 degrees. Remove the beans and parchment paper and set the baked pie crust aside while you make filling.

Heat oil or butter in a large nonstick skillet over medium heat. Add sliced shallot and cook until transparent, 1-2 minutes. Add mushrooms and a pinch or two of salt and a good grind of pepper and cook, stirring occasionally, until browned and tender, about 8 minutes. Add spinach and cook, tossing constantly, until wilted, 1-2 minutes. Remove from heat.

Whisk eggs, half-and-half and cream in a medium bowl. Add a pinch of nutmeg, then fold in the mushroom/spinach mixture, along with cheeses. Spoon into the prepared pie crust.

Bake quiche until set and golden brown, about 30 minutes. Let stand on a wire rack for 10 minutes before slicing. Quiche can be served warm or at room temperature.

Serves 8.

Talk to us

More in Life

Photos by Karina Andrew/Whidbey News-Times 

The Jacob and Sarah Ebey House will open to public visitors Memorial Day weekend.
A landmark steeped in 19th century history reopens on Whidbey

Beginning May 28, you can venture inside one of the state’s oldest buildings: The Jacob and Sarah Ebey House, which dates from the 1850s.

Caption: Incorporating frozen vegetables into your menu plan is a fast and cost-effective way to save money on rising food costs.
The secrets of cheap meals: frozen veggies and slow cookers

They not only stretch your food budget, but also timesaving godsends for busy parents. Here are three recipes to try.

Cinderella_Red.jpg: Red Riding Hood (Katelynn Carlson) gets advice from Cinderella (Grace Helmcke) in Red Curtain’s production of Into the Woods, running May 20-June 5 at the Red Curtain Arts Center, 9315 State Ave. in Marysville.
Music, theater and more: What’s happening in Snohomish County

Marysville troupe stages a Stephen Sondheim musical masterpiece. Jazz, featuring the sons of legend Dave Brubeck, takes over Edmonds. And there’s this music festival in downtown Everett …

Navigating the rough, often scary seas of a hospital stay

After helping a friend who underwent major surgery, Paul Schoenfeld reflects on ways to cope for patients and their loved ones.

Sam Bowles records the run off the water from a chalk drawing with friend and co-artist, Rhyanna Mercer, Tuesday afternoon in Everett, Washington on May 10, 2022.  (Kevin Clark / The Herald)
Jackson High’s global TikTok star is chalk full of ideas

Sam Bowles, 18, uses vibrant videos and social media fame to raise awareness of autism.

I canceled my flight to Frankfurt, but now I can’t use my credit

Melissa Crespo receives a $2,060 ticket credit when she cancels her flights to Frankfurt, Germany. But now her online agency has told her she can only use 25% of the credit at a time. Can it do that?

Lonicera ciliosa, commonly called orange honeysuckle or western trumpet vine. (Richie Steffen)
Great Plant Pick: orange honeysuckle

Its orange trumpets announce spring is here, and hummingbirds are irresistibly drawn to it.

Home & garden happenings in Snohomish County

The Mill Creek Garden Tour will return this summer after a two-year absence due to COVID-19.

Photo Caption: Would you believe a zipper sold for $18,450 at Morphy Auctions? What about a diamond necklace that looks and works like a zipper?
X-Y-Z spells ‘big money’ with this high-fashion zipper

It’s actually a necklace, but the zipper function works. Someone paid nearly $18,500 for it at a recent auction.

Most Read