This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
Spinach & Mushroom Quiche
- Servings: 6
- Cook Time: 25 Minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded Gruyère cheese
Instructions
- Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
- Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
- Whisk eggs, milk, half-and-half, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.
How We Made Spinach & Mushroom Quiche Healthy
- We loaded our quiche with 8 cups of spinach and 8 ounces of fresh mixed mushrooms. More veggies mean more fiber and nutrients with less room for fat and calories coming from cream and eggs.
- We used a combination of whole milk and half-and-half instead of heavy cream in the custard. You get the same creamy results with less saturated fat.
- We went crustless! A crustless quiche is not only more streamlined but healthier too. Leaving the crust behind cuts down on calories, fat, and carbohydrates leaving more room for the nutritious (and delicious) filling.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Frozen spinach is a good alternative to fresh as long as it is thawed and squeezed dry. Wet and watery ingredients will leave you with a wet and watery quiche, which is why we pre-cook the veggies before baking them in the custard. Be sure to squeeze dry or pre-cook any frozen or fresh veggies before adding them to the custard.How to Store Spinach & Mushroom Quiche
Quiche can easily be made ahead of time or enjoyed as leftovers. To make Spinach & Mushroom Quiche ahead, cover and refrigerate for up to 5 days. Cover and reheat the whole quiche at 350°F for 30 to 45 minutes or microwave by the slice.
