Dish Description:
Mushroom and Spinach Quiche is a delectable and versatile dish that combines the earthy flavors of mushrooms with the freshness of spinach in a delicate pastry crust. This savory tart is loved for its creamy texture, rich flavors, and the harmonious blend of ingredients. The combination of sautéed mushrooms, wilted spinach, eggs, and cheese creates a delightful filling that is both satisfying and nutritious. Whether enjoyed as a brunch centerpiece, a light lunch, or a dinner option, Mushroom and Spinach Quiche is sure to impress with its deliciousness and versatility.
Customer Compliments:
- "The Mushroom and Spinach Quiche is a crowd-pleaser. The combination of flavors is perfect, and the texture is so creamy and satisfying."
- "I can't resist a slice of this quiche. The mushrooms and spinach add depth, and the flaky pastry crust is the perfect complement."
- "This quiche is a staple in our household. It's so versatile and delicious, and it always receives compliments from family and guests."
- "The Mushroom and Spinach Quiche is a brunch favorite. The flavors are well-balanced, and it's a dish that everyone looks forward to."
Recipe Ingredients:
- Pie crust (40%): 1 store-bought or homemade pie crust.
- Canned mushrooms (30%): 1 can (approximately 7 ounces) of sliced or whole canned mushrooms.
- Spinach (20%): 2 cups of fresh spinach leaves, roughly chopped.
- Eggs (5%): 4 large eggs.
- Milk (5%): 1 cup of milk (whole or low-fat).
- Swiss cheese: 1 cup of shredded Swiss cheese.
- Onion: 1 small onion, finely chopped.
- Garlic: 2 cloves, minced.
- Olive oil: 2 tablespoons.
- Salt and pepper: To taste.
Cook Directions:
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Set aside.
- Heat a large skillet over medium heat and add the olive oil. Sauté the minced garlic and chopped onion until they become fragrant and translucent.
- Drain the canned mushrooms and chop them into smaller pieces if desired.
- Add the chopped mushrooms to the skillet and sauté for a few minutes until they release their moisture and become slightly golden.
- Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
- In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
- Spread the sautéed mushrooms and spinach evenly over the bottom of the pie crust. Sprinkle the shredded Swiss cheese on top.
- Pour the egg and milk mixture over the filling, ensuring it is evenly distributed.
- Place the quiche in the preheated oven and bake for approximately 30-35 minutes, or until the filling is set and the top is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
- Serve the Mushroom and Spinach Quiche warm or at room temperature, accompanied by a fresh salad or roasted vegetables for a complete and satisfying meal.
Suggested Pairings:
- Side dish: Serve the Mushroom and Spinach Quiche with a side of mixed greens salad, roasted asparagus, or roasted cherry tomatoes for a refreshing and balanced meal.
- Wine: Pair this quiche with a light and crisp white wine like Sauvignon Blanc or Chardonnay. The acidity and citrus notes of the wine will complement the savory flavors of the quiche.
- Other foods: Consider serving the quiche alongside a selection of artisanal cheeses, cured meats, and fresh fruits for a delightful brunch or light lunch spread.
- Snacks or drinks: Offer a light appetizer like bruschetta or a vegetable crudité platter before enjoying the quiche. For drinks, consider serving a sparkling water infused with lemon or a fruity iced tea.
Mushroom and Spinach Quiche is a dish that combines elegance and comfort, making it a versatile option for any occasion. The creamy filling, earthy flavors, and flaky pastry crust create a culinary experience that will leave you wanting more. So, gather your ingredients, prepare to indulge, and savor the deliciousness of this delightful Mushroom and Spinach Quiche.
