Spinach Mushroom Quiche with Puff Pastry

This is the easiest spinach mushroom quiche with a simple and delicious filling that's whisked together and poured into a puff pastry crust, and baked until golden brown and perfect.

Course Main Course

Cuisine American

Diet Halal, Vegetarian

Prep Time 15

Cook Time 55

Servings people

Calories 365kcal

Author Farah Abumaizar

Ingredients

1 sheet or block of puff pastry, thawed 8 oz, 250g
1 tablespoon butter 15g
1/2 yellow onion, finely diced
2 garlic cloves, crushed
1 pack button mushrooms (either a mix of white and brown or all white/ all brown) 8 oz, 250g
1 pack baby spinach 4 oz, 125g
4 eggs
1 cup heavy cream (whipping cream)
1 cup shredded mozzarella cheese 125g
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch nutmeg

Instructions

Preheat the oven to 390F (200C), with heat from up and down. Roll out the puff pastry into a thin circle, big enough to fit the bottom and sides of a 9 inch pie or tart pan. I ended up using a little more than 1/2 of my 15oz 400g block of puff pastry.
Lightly grease the pie pan, and press the puff pastry in it, pressing onto the bottom and going up to completely cover the sides of the pan. Prick the bottom with a fork (this will help keep it from bubbling up in the oven.) Place in fridge until ready to use.
Heat the butter in a large skillet over medium heat. Once melted, add the onion, and saute for a few minutes until starting to soften.
Add the crushed garlic and the mushrooms, and stir for a few minutes until mushrooms are softened and cooked (I like to keep a little texture to the mushrooms). Add the baby spinach, and cook for another minute until wilted. Remove from heat and set aside.
In a large bowl, beat the eggs, then add in the cream, mozzarella cheese, salt, pepper and nutmeg.
Add the cooked spinach/mushroom mixture to this bowl, and mix to combine.
Pour the quiche batter into the prepared puff pastry crust until you fill the pan, you might have a little extra left over. Place pie pan on a baking sheet, and bake on the middle rack of the oven.
Check on the quiche after 20 minutes, if top is browning too quickly, cover loosely with foil. Keep baking for another 20-25 minutes or until a knife inserted in the center comes out clean.
Cool slightly and serve either warm, or place in the fridge to serve cold!

Video

Notes

Variations: You can substitute any other veggies you like, like broccoli, sundried tomatoes, leek, etc. You can also add shredded chicken, smoked salmon or any other protein. Try swapping out the mozzarella cheese for cheddar, feta, or crumbled goat cheese.

Extra quiche batter: If you are using a shallow pan and have leftover batter after filling the crust, pour this into greased muffin tin cavities, and you'll have great individual crustless quiches (perfect for meal prep and freezing)

Storing leftovers and freezing instructions: Leftover quiche can be stored in the fridge, tightly covered for up to 3 days.

You can rewarm leftover slices gently in the microwave, or have them cold.

You can also freeze spinach mushroom quiche with puff pastry for up to 3 months. If freezing a whole quiche, thaw overnight in the fridge before rewarming. Alternately, you can freeze individual slices, and thaw for a couple hours in the fridge.

Make ahead instructions:

You can make the whole quiche a day before serving, and lightly warm in a 350F (180C) oven for 10 minutes, or microwave individual slices.

You can also saute the onion, garlic, mushroom and spinach mix and store in a tightly covered container in the fridge for up to 2 days in advance, making the rest of the recipe super easy.

Tips:

Thaw puff pastry according to package instructions. If you can, thaw it overnight in the fridge to ensure even thawing.
Allow the quiche to cool for 10-15 minutes before cutting so that you can handle it more easily.
If using frozen spinach, make sure you thaw it thoroughly and really squeeze out as much water as you can- I'd do this over a colander.

Nutrition