I did some reading this morning about Quiche and the subject is not without conflict. Thin, thick, tart pan, pie pan, crust, crustless, eggy, custard-like, meat, meatless, etc. “I love quiche, but it has to be several inches high and made right,” says star chef Thomas Keller. Michael Ruhlman says, “A great quiche is all about the consistency of the custard.”
That is where I disagree. I am not a fan of custard and prefer the eggier type quiche. I definitely don’t make mine several inches high, opting instead for a shallow tart pan. Quiche is one of those things that you can throw together easily with items you already have on hand. For me, it was spinach, mushrooms, onion, and cheese this morning. I usually have a prepared pie crust in the fridge for just this occasion. The chefs would cringe.
My best advice to anyone considering making a spinach quiche is to wilt the spinach ahead of time and wring all the water out once it has cooled. I also like to chop the spinach so it is present in every bite. Mushrooms have a lot of water in them so I precook them as well and until the water absorbs. I once made the mistake of preparing a quiche with fresh mushrooms and raw spinach and it was a soggy disaster. Another time I mixed the cooked spinach with the beaten eggs, poured it in the crust, and ended up a green egg quiche. Not appealing at all. On another occasion I decided that if a little cheese was good, then a lot would be way better. Only true if you like really rubbery quiche.
I have taken the element of surprise out of Spinach Mushroom Quiche by making all the mistakes for you! You’re welcome.
- Prepared pie crust, unbaked
- ⅓ cup cooked spinach, water squeezed out
- ½ cup sliced mushrooms
- ¼ cup diced onions
- 4 eggs
- ¼ cup sour cream
- ⅓ cup heavy cream
- ⅓ cup milk
- ½ cup grated white cheddar
- Salt and pepper to taste
- Fresh grated nutmeg
- Preheat oven to 375 degrees. Place the pie crust in a shallow tart pan and cut the excess crust from around the edges. Set aside.
- Heat a non-stick skillet on medium. Place 4 ounces fresh spinach in the skillet and heat until cooked and the water is released. Remove from pan and cool. When cool enough to handle, squeeze all the water from the spinach and chop. Place the mushrooms and onions in the skillet and heat until the mushrooms have released their liquid and the onion is translucent. Remove from pan and drain on paper towels.
- Place half the grated cheese on the crust in the tart pan, followed but the spinach, mushrooms, and onions, spreading each out over the surface evenly. Add the remaining cheese.
- Beat the eggs lightly in a medium bowl. Add the sour cream and mix well, followed by the cream and milk. Season the custard with salt and pepper according to your taste. Ladle the custard mixture over the vegetables in the tart pan. Don't overfill as it will rise during cooking then sink once it is out of the oven. Place the tart on a baking sheet, grate some fresh nutmeg over the top and bake at 350 degrees until lightly golden brown but still a bit jiggly in the center, about 18-20 minutes. Cool to just warm before cutting and serving.