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To make a tasty spinach mushroom cheddar quiche, you need: - 1 pre-made pie crust (or homemade, if preferred) - 2 tablespoons extra virgin olive oil - 8 ounces fresh mushrooms, thinly sliced - 2 cups fresh spinach, coarsely chopped - 1 small onion, finely chopped - 3 large eggs - 1 cup heavy cream - 1 cup sharp cheddar cheese, shredded - Salt and freshly ground black pepper, to taste - 1/4 teaspoon ground nutmeg (optional) These items create a rich and creamy quiche. The fresh mushrooms and spinach add a nice touch, while cheddar cheese gives it a sharp flavor. You can enhance the quiche with: - Garlic (minced) - Fresh herbs (like thyme or parsley) - Red pepper flakes (for some heat) These extras boost the flavor profile. They add depth and excitement to each bite. If you lack some ingredients, try these swaps: - Use a whole wheat crust instead of a regular one. - Swap heavy cream for half-and-half or milk for a lighter version. - Change cheddar cheese to feta or Gruyère for a twist. These substitutions make the dish your own while keeping it delicious. This flexibility allows you to work with what you have at home. Start by preheating your oven to 375°F (190°C). This step is key for a perfectly baked quiche. While the oven heats, take your pie crust. If you use a pre-made crust, fit it into a 9-inch pie dish. Press it firmly against the sides and bottom. Lay it aside so it is ready for the filling. Next, let’s sauté the veggies! Grab a large skillet and warm 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onion first. Stir it for about 3-5 minutes until soft and clear. This adds a sweet base flavor. Then, toss in 8 ounces of thinly sliced mushrooms. Cook them for 5-7 minutes until they turn tender and golden. Stir often to release their moisture. Lastly, add 2 cups of coarsely chopped spinach. Cook until it wilts, about 2 minutes. Season the mix with salt, pepper, and a pinch of nutmeg if you like warmth. Remove the pan from heat and let it cool slightly. In a large bowl, crack 3 large eggs. Whisk them well with 1 cup of heavy cream. You want a smooth mix. Once it’s blended, gently fold in 1 cup of shredded sharp cheddar cheese. The cheese will melt beautifully in the oven, adding flavor. Now it’s time to bring everything together. Carefully add the cooled sautéed vegetables into the egg and cream mix. Stir gently to combine. Pour this filling into your prepared pie crust, spreading it evenly with a spatula. Place the quiche in the preheated oven and bake for 35-40 minutes. It’s done when the center is set and the top is golden-brown. Once baked, let it cool for 10 minutes before slicing. Enjoy your savory and nourishing Spinach Mushroom Cheddar Quiche! To make a great quiche, focus on the balance of flavors and textures. Here are my top tips: - Use fresh ingredients. Fresh spinach and mushrooms add taste. - Whisk eggs and cream well. This creates a smooth mix. - Bake until the center is just set. It will firm up as it cools. A soggy crust can ruin your quiche. Here’s how to keep it crisp: - Pre-bake the crust. This helps it firm up before adding filling. - Use a mix of eggs and cream. The right ratio will help set the filling. - Avoid overcooking the filling. This keeps moisture in check. Serving your quiche right can enhance the meal. Here are some ideas: - Serve warm with fresh herbs on top, like parsley. - Pair it with a light salad. A vinaigrette will balance the richness. - Add a side of fruit for a sweet touch. This adds freshness to the plate. {{image_4}} You can create fun veggie twists for your quiche. Try adding bell peppers, zucchini, or leeks. Each one brings its own flavor. You can also mix in fresh herbs such as basil or thyme. These herbs add a nice aroma and taste. Plus, you can use different types of cheese. Feta or goat cheese can give a tangy kick. If you want to boost flavor, bacon or ham is a great choice. Cook the bacon until crispy, then chop it. Mix it into the veggie filling before adding it to the eggs. Ham can also work well. Dice it and add it in the same way. Both options make the quiche heartier and richer. For a dairy-free quiche, swap heavy cream for plant-based milk, like almond or oat milk. Silken tofu can replace eggs for a creamy texture. For gluten-free options, use a gluten-free pie crust. You can also make a crustless quiche. Just pour the filling directly into a greased pie dish. This way, it’s easier and still tastes great. After enjoying your quiche, store any leftovers in the fridge. Use an airtight container to keep it fresh. You can also cover the pie dish with plastic wrap. Quiche stays good in the fridge for up to three days. To reheat the quiche, set your oven to 350°F (175°C). Place the quiche on a baking sheet and warm it for about 15-20 minutes. This method keeps the crust crispy. You can also microwave slices, but they may get soggy. Heat each slice for about 1-2 minutes, checking often. If you want to save some quiche for later, freezing works great. First, let the quiche cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This helps prevent freezer burn. It can last up to three months in the freezer. To reheat, thaw it in the fridge overnight before warming it in the oven. Enjoy the same great taste! To make your quiche fluffier, focus on using fresh eggs. Whisk them well with cream to add air. You can also add a bit of baking powder. This tiny bit will help the filling rise. Be sure not to overmix once you add the filling to the crust. This keeps the texture light and airy. Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Frozen spinach often has extra moisture. This can make your quiche soggy. Squeeze out the moisture with a clean towel before mixing. This method keeps your quiche from getting too wet. Many cheeses pair well with spinach and mushrooms. You can try mozzarella for a gooey texture. Feta adds a tangy flavor that complements the veggies. Goat cheese offers a creamy taste and rich texture. Experimenting with these cheeses can turn your quiche into a new favorite. This blog post guided you through making a delicious Spinach Mushroom Cheddar Quiche. We covered essential and optional ingredients, easy steps, and tips for the best results. You learned about fun variations, storage methods, and answers to common questions. Now, you can confidently create this quiche or customize it to fit your taste. Enjoy the process and make it your own. This dish is sure to impress friends and family alike. Happy cooking!

Spinach Mushroom Cheddar Quiche

Indulge in the deliciousness of Spinach & Mushroom Cheddar Quiche with this easy recipe! Perfect for breakfast or brunch, this flavorful quiche combines fresh spinach, hearty mushrooms, and creamy cheddar in a buttery pie crust. Follow our simple step-by-step instructions to create a dish that's sure to impress your family and guests. Click through to explore this recipe and elevate your meal planning today!
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Ingredients
  

1 pre-made pie crust (or homemade, if preferred)

2 tablespoons extra virgin olive oil

8 ounces fresh mushrooms, thinly sliced

2 cups fresh spinach, coarsely chopped

1 small onion, finely chopped

3 large eggs

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

Salt and freshly ground black pepper, to taste

1/4 teaspoon ground nutmeg (optional, for a hint of warmth)

Instructions
 

Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, ensuring it's centered and pressed against the sides. Set aside while you prepare the filling.

    In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté until softened and translucent, about 3-5 minutes. Stir occasionally to avoid browning.

      Add the sliced mushrooms to the pan, stirring well. Cook for 5-7 minutes, allowing them to brown and release any excess moisture. Continue stirring until they are tender and golden.

        Incorporate the chopped spinach into the skillet. Cook while stirring until the spinach is wilted and vibrant, approximately 2 minutes. Season your mixture with salt, pepper, and nutmeg (if using) to enhance the flavors. Remove the skillet from heat, allowing the mixture to cool for a few minutes.

          In a large mixing bowl, crack the eggs and whisk them together with the heavy cream until the blend is smooth and homogenous. Gently fold in the shredded cheddar cheese.

            Carefully add the sautéed mushroom and spinach mixture to the egg and cream mixture, stirring until everything is evenly combined.

              Pour this flavorful filling into the prepared pie crust, spreading it evenly with a spatula.

                Place the quiche in your preheated oven and bake for 35-40 minutes, or until the center is set and the top has developed a lovely golden-brown color.

                  Once the quiche is baked, remove it from the oven and allow it to cool for about 10 minutes before slicing for serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8

                      - Presentation Tips: Serve the quiche warm, garnished with freshly chopped parsley or microgreens for a pop of color. A side garden salad with a light vinaigrette will complement the richness of the quiche beautifully, creating a vibrant and appealing plate.