I made this mushroom and spinach quiche with Fontina to use up ingredients in my fridge and because a ready-to-eat quiche is perfect for quick breakfasts or lunches during the week. The mushrooms were sautéed until golden, and the spinach was wilted briefly so it retained color and flavor. I saved time with a store-bought crust and chose Fontina because it melts beautifully and pairs well with vegetables. A large slice for lunch felt light and flavorful rather than heavy, and I enjoyed that the dish is vegetarian.
How to Make a Mushroom and Spinach Quiche with Fontina
Preheat the oven to 400°F (200°C).
In a large skillet over medium-high heat, melt the butter. Add the sliced mushrooms and cook, stirring occasionally, until they turn golden brown, about 7 minutes.
Add the chopped baby spinach, minced garlic, and a pinch of crushed red pepper flakes, cooking and stirring constantly for about 1 minute. Season with sea salt and freshly cracked black pepper to taste.
Coat a pie pan with cooking spray. Carefully unroll the pre-made pie crust and fit it into the pan, crimping the edges to seal.
In a bowl, whisk together the eggs, whole milk, and a pinch of sea salt and freshly cracked pepper until the mixture is uniform and slightly frothy.
Scatter most of the sautéed mushrooms and spinach over the bottom of the prepared crust, then sprinkle with a portion of the shredded Fontina cheese.
Pour the whisked egg mixture evenly over the fillings. Top with the remaining mushrooms, spinach, and the rest of the Fontina.
Place the quiche in the oven and bake at 400°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 25–30 minutes, or until the center is set and no longer wobbly. Avoid overbaking to keep the filling tender.
Allow the quiche to cool for at least 15 minutes before slicing. Serve warm or at room temperature. Enjoy.
Mushroom and Spinach Quiche with Fontina
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Ingredients
- 1 tbsp butter
- 6 oz button mushrooms, sliced
- 2 cups baby spinach, chopped
- 1 clove of garlic, minced
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 pie crust (store-bought or homemade)
- 5 eggs, whisked very well
- 1½ cups whole milk
- 1 cup Fontina cheese, shredded
Instructions
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Preheat the oven to 400°F (200°C).
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Heat the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown, about 7 minutes.
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Add the chopped baby spinach, minced garlic, and crushed red pepper flakes; cook, stirring constantly, about 1 minute. Season with sea salt and freshly cracked pepper to taste.
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Coat a pie pan with cooking spray. Unroll the pie crust into the pan and crimp the edges.
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Whisk the eggs, milk, sea salt, and freshly cracked pepper together until well combined.
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Place most of the mushrooms and spinach into the crust and sprinkle with some of the shredded Fontina.
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Pour the egg mixture over the fillings.
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Top with the remaining mushrooms, spinach, and cheese.
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Bake for 15 minutes at 400°F, then reduce the oven to 375°F and bake an additional 25–30 minutes, or until the center is set and the eggs are cooked through. Avoid overcooking.
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Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
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