Shavuos is right around the corner and it's traditional to eat dairy on this holiday. We usually make 1 dairy meal and pull out all our favorites, including quiche! This mushroom and spinach quiche recipe is a classic staple for our Shavuos meal and I'm excited to share it with you!
Ingredients needed for the quiche:
- Pie crust- Make your own with this recipe or use a store bought one
- Butter
- Onion
- Mushrooms- I like to use a variety of baby bella, white buttons, and shitake but you can use any variation or all one type
- Fresh spinach
- Cream cheese or heavy cream
- Whole milk
- Eggs
- Salt and pepper
How to make this crave worthy mushroom and spinach quiche recipe:
If your crust is homemade, start by blind baking it. This is the process of partially baking a crust before filling it. This ensures that the pie shell gets baked all the way through, and prevents the bottom of the crust from getting soggy. The best way to do this is with two steps:
- Pricking the bottom of the crust with a fork
- Lining the inside of the crust with parchment paper and pie weights or dried beans
Transfer the crust to the oven and bake for 20 minutes. If your crust is store-bought, follow the package directions.
While the crust is baking, heat butter in a skillet. and sautee the onion until browned, then add in the mushrooms and cook an additional 5 minutes. Next, add in the spinach and cook until wilted. Remove the crust from the oven and take the parchment paper and weights or beans out. Once that's done, let the crust cool for a few minutes then place the veggie mixture in it. Whisk together the heavy cream, milk, eggs and spices. It's best to do this with an immesrsion blender if you have one. Pour it over the veggie mixture. Bake and enjoy!
Storing
Store cooked mushroom and spinach quiche wrapped well in the refrigerator for up to 3 days. Store in the freezer for up to 2 months.
Frequently asked questions on this mushroom and spinach quiche recipe
What kind of mushrooms can I use for the quiche?
You can use an assortment of whatever mushrooms you would like. I recommend a blend of button, cremini and shiitake.
Can I add other vegetables?
Certainly! Consider peppers, zucchini, and/or yellow squash.
Mushroom and Spinach Quiche
Ingredients
- 1 pie crust
- 2 tablespoon butter
- 1 small onion` diced
- ¾ lb assorted mushrooms sliced
- 2 cups fresh spinach leaves
- ½ cup heavy cream or cream cheese
- ½ cup whole milk
- 4 eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400F. If your crust is homemade, start by blind baking it. This is the process of partially baking a crust before filling it. This ensures that the pie shell gets baked all the way through, and prevents the bottom of the crust from getting soggy. Transfer the dough to your pie dish and pricking the bottom of the crust with a fork. Next, line the inside of the crust with parchment paper and pie weights or dried beans. Bake for 20 minutes. If your crust is store bought, follow the directions on the package.
- While the crust is baking, heat butter in a skillet. Sautee the onion until browned, then add in the mushrooms and cook an additional 5 minutes. Add in the spinach and cook until wilted. Remove the crust from the oven and take the parchment paper and weights or beans out. Let the crust cool for a few minutes then place the veggie mixture in it. Whisk together the heavy cream, milk, eggs and spices. It's best to do this with an immersion blender if you have one. Pour it over the veggie mixture.
- Lower the oven to 350F. Bake for 40-50 minutes, until the quiche is puffed and golden.
- Serve warm.
More dairy recipes
Thin Crust Margherita Pesto Pizza
Did you enjoy this mushroom and spinach quiche recipe? As always, I love to hear feedback from you on my recipes. Feel free to drop a comment below this post.
Chag Sameach!
