This Cheesy Spinach Quiche Recipe is my favorite, and it’s included in this Cheesy Spinach Quiche Recipe. This dish is really flavorful, has a wonderful creaminess, and is baked in a beautiful handmade pie crust.
At the beginning of this month, we looked over my future sister-in-home law’s for breakfast. She is definitely a favorite chef of mine. Whenever she prepares for the family, I locate recipes to use as my inspiration.
For breakfast, she cooked two quiches; one was spinach and the other was mushroom. Her quiches have been on my mind nonstop since the first of the month.
The decision was between her Cheesy Spinach Quiche Recipe and mushroom quiche, and I mixed both into one since I didn’t know which one to choose.
That was the Extremely Cheese, Ultra Savory, Spiced, Mushroom, Spinach Fiesta that one ultra cheesy, ultra savory, peppered, mushroom, spinach-inspired dish. I made it in a wonderfully flaky pie crust of my favorite flavor.
Your breakfast visitors will be amazed by this nourishing and gorgeous meal! Even though the strawberry chocolate cake that Kerry created for dessert overshadowed the success of the poached pears appetizer, the waiter remarked on how delicious Kerry’s dinner was. No brunch is complete without dessert.
So, what is Cheesy Spinach Quiche Recipe?
Quiche is an egg and milk custard filled with a wide variety of additional ingredients including cheese and vegetables. In the past, quiches have been cooked in a pie crust. Whatever reason I have to bake my buttery, flaky pie crust, I make advantage of it. My recipe has eggs, full milk (for a thicker, creamier texture), cheddar/mozzarella cheeses, parmesan cheese, frozen spinach, garlic, and mushrooms.
A good thing to know:
The best way to keep your quiche from becoming soggy is to limit the moisture in your veggies.
Once the mushrooms have been cooked down with the minced garlic, salt, and pepper, they are ready to serve. Garlic adds a little something more to their flavor. The mushrooms are cooked down until there is no more liquid in them. Like sponges, they are firmly anchored to have a better grip on the water. That is not good for you.
Though fresh spinach would be good to use, frozen spinach is what I like for my quiche. I do, however, have a bit of advise for you: It is more convenient to purchase a block of frozen rather than dealing with the inconvenience of thawing it out. It’s cheaper, less dirty, and more efficient.
Ensure you press the spinach well to remove as much liquid as possible. Plunged in hot water, thawed frozen spinach is full of water and has to be blotted as much as possible.
To get the richest and creamiest texture, I’ll use a fatty egg foundation that yields plenty of luxuriousness. You have been waiting through all of this time while your homemade pie dough has been cooling. Get it done early in the evening, or else you’re asking for trouble. You are correct; that is precisely what I did on Sunday.
Once everything is prepped in the morning, it’s just a matter of rolling it out, pre-baking it for a little time, then adding the vegetables, cheeses, and egg mixture on top. And while you’re at it, let’s just throw some frozen spinach in a pot, season it with salt, and cook it on the stove for a little.
It is common for everyone to have busy schedules, particularly in the morning or while entertaining. Minimize wasted time whenever possible!
- ½ cup butter
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- One (4.5 ounce) can mushrooms, drained
- 1 (6 ounce) package herb and garlic feta, crumbled
- 1 (8 ounce) package shredded Cheddar cheese
- salt and pepper to taste
- 1 (9 inch) unbaked deep dish pie crust
- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Melt the butter in a medium pan over medium heat.
- Cook the garlic and onion in butter, until they are light brown, approximately 7 minutes.
- Add 1/2 cup of Cheddar cheese and then stir in spinach, mushrooms, and feta.
- Season with salt and pepper, then use.
- Using a spoon, fill the pie crust with the ingredients.
- To this mixture, add the other ingredients and stir well.
- Add salt and pepper to season.
- Sprinkle the spinach mixture into the pastry shell and let the egg mixture to blend completely with the spinach.
- Bake in an oven set to 350 degrees for 15 minutes.
- Spread the remaining Cheddar cheese evenly over the top, and bake for 35 to 40 minutes more, until the casserole is set in the middle.
- Let the soup sit for 10 minutes before serving.