Quiche is a delicious food that you can enjoy on its own or with other foods for dinner.
There are many different variations of it, but since it can be high in calories you want to ensure that you fill your quiche with healthy ingredients, such as spinach and mushroom.
Is it difficult to make quiche?
If you’re new to cooking, you’ll be glad to know that making quiche isn’t difficult because it’s really just a blend of milk and eggs that gets baked in a pie crust.
You can buy ready-made pie crust at the store if you don’t want to make it from scratch, or completely leave out the crust!
Here’s everything you need to know about quiche, how it came about, and how to make a delicious spinach mushroom quiche at home.
What Is Quiche?
Quiche is basically a savory food that usually has a pastry crust.
It’s made with dairy and eggs, but you can fill it with a variety of fillings, such as cheddar cheese, spinach, and garlic mushrooms, to mention just a few.
Quiche is so popular that there’s also an interesting spin on it – the squiche, or sweet quiche, which contains sweet instead of savory ingredients.
History Of Quiche
How did quiche come about? It’s said that the word “quiche” comes from the word “kuchen,” which is a German word for cake.
The earliest type of quiche was quiche Lorraine, which contained cheese and lardons, which are cubes of bacon. Spinach quiche is traditionally called Quiche Florentine and it dates back to the 19th century in France.
It’s said that the term actually originated earlier than that, back in the 16th century, when King Henry 2’s wife wanted dishes that included spinach simmered in butter, and since she was part of the Medici family of the Republic of Florence, dishes prepared like this started to be called “à la Florentine.”
However, spinach wasn’t very popular in France, so the word “Florentine” started to refer to any use of the vegetable.
How To Make A Spinach Mushroom Quiche
There are many quiche variations, and combining spinach and mushroom in a quiche filling is popular and bumps up its nutrients.
The use of mushrooms in a quiche makes it creamy and adds moisture plus sautéeing them beforehand gives them an extra burst of flavor. This recipe is easy and delicious.
For the crust:
- 125g unsalted butter
- 1 ½ cup all-purpose flour
- 1 pinch salt
- 2 tablespoons cold water
For the filling:
- 30g unsalted butter
- 4 cups cremini mushrooms (sliced)
- 5 cups fresh baby spinach
- 3 cloves garlic (minced)
- 4 eggs
- 240ml heavy cream
- 120ml milk
- 100g cheese (shredded)
For the crust:
- Preheat your oven to 390 degrees Fahrenheit.
- Dice your butter and mix it with the flour, water, and salt until the ingredients stick together.
- Roll out a large disk from the dough.
- Line a springform with the crust, about 10 ½ inches in diameter.
- Use a fork to prick the bottom of the crust, and put it aside.
For the filling:
- Melt the butter in a sauté pan on medium heat.
- Add the mushrooms. Sauté them for a few minutes until they become soft.
- Add the spinach, stirring it quickly until the spinach starts to wilt.
- Add the minced garlic, then sauté for another half a minute.
- Season with pepper and salt, then turn off the heat. Put it aside.
- In a bowl, mix the eggs, heavy cream, and milk. Add two thirds of the shredded cheese. Add salt and pepper to taste.
- Spread the mixture over the pie crust. Add the rest of the cheese on top.
- Bake the quiche for 40 minutes or until it has been cooked all the way through. It should be golden on top and along the edges of the pie crust.
Tips For Making (And Storing) Spinach Mushroom Quiche
- If you’re going to be using frozen spinach in this recipe, make sure you drain it well so that it’s not full of water. This will add too much moisture to your quiche, which you want to avoid.
- Use eggs that have been kept at room temperature. This encourages a light, smooth quiche filling.
- It’s good to chill your dough in the fridge before you make the crust. This is a clever tip as it ensures that you don’t warm up the butter too much.
- Don’t forget to whisk your eggs before adding them to the cream! Then, whisk them for a second time just before you’re ready to add all the fillings and pour them into the crust. This ensures a smooth and silky quiche.
- When taking your quiche out of the oven after it’s been cooked, the middle might still be jiggly – this is normal. Put it aside to cool, as this will help it to continue to set. This will happen quickly.
- Store your quiche in an airtight container in the fridge – you can enjoy it for up to four days.
- You can also freeze your homemade spinach and mushroom quiche for a maximum of three months. Just make sure you cover it with aluminum foil to preserve it.
- You can make a crustless quiche. Instead of preparing a crust, grease your pie dish with butter before adding the filling then bake it in the oven. You should ensure you check that the center of the quiche is set before you take it out of the oven.
- You can add a variety of vegetables to your quiche, but make sure you pat the vegetables dry with paper towels after sautéeing them to prevent them from being too wet in the quiche.
- After refrigerating quiche leftovers, you can enjoy them cold or put them in the microwave. This makes them great for eating when you’re too busy to cook lunch.
- Add a pinch of nutmeg to your quiche. This gives a bit of flavor to your ingredients without being too overpowering.
How To Cook The Spinach And Mushrooms Before Adding Them To The Quiche
You might wonder if it’s really necessary to cook your spinach and mushroom before adding them to the quiche.
This is an important tip because it enhances their flavor. It also removes their moisture and ensures that all your veggie fillings will be cooked evenly.
- Heat a frying pan on medium heat until it’s nice and hot.
- Add the butter and mushrooms, then stir until the mushrooms are coated with the butter.
- Cook the mushrooms for four minutes until they are brown on one side.
- Stir them so that they can be cooked on the other side, too.
- Add garlic and onions, then sauté until the onions become soft.
- Finally, add the spinach. This allows its water to be released.
The above process will take about 10 minutes but it will prevent moisture in the spinach and mushrooms from getting into the quiche, which can cause it to become soggy.
What is the secret to a good quiche?
Adding a combination of heavy cream and whole milk is a secret that makes the filling creamy yet not too thick.
Is quiche high in calories?
Quiche does typically contain a lot of calories because of its crust, cream, and cheese content. To reduce calories in your homemade quiche, you can make a crustless version, reduce its cheese content, and fill it with healthy vegetables.
What’s the difference between a quiche and a frittata?
A quiche is baked in the oven, while a frittata is cooked on a stovetop on low heat before you flip it over and finish it off in the oven.
If you want to make quiche at home but you’re not sure how to go about it, this spinach mushroom quiche recipe will be a tasty, delicious, and satisfying dinner or lunch idea for the whole family.
It’s also easy to do, even if you’re a beginner home chef or have never attempted to make a quiche before.
In this article, we’ve also looked at how to take spinach mushroom quiche to the next level of deliciousness so that your homemade quiche is always a crowd pleaser.