Best Spinach Mushroom Onion Quiche Recipes

SPINACH, MUSHROOM, ONION QUICHE

Steps:

• 1. Preheat oven to 350 degrees. If you have a baking stone, put it on the rack to preheat.
• 2. Line a 9-inch deep dish pie pan with crust, flute edges high to hold possible overflow during baking. Refrigerate crust 30 minutes or more. Crust should be cold when the quiche goes into the oven to prevent its sliding down.
• 3. Heat a good sized skillet. When pan is hot, add butter. When butter is melted, add sliced onions. Sauté until they start to brown. Add mushrooms and continue to sauté and stir until all is well browned. Remove from heat.
• 4. Cook chopped spinach in a saucepan in water until heated through (water boils) stirring to break up any frozen parts. Drain water from spinach in a sieve and press spinach to dry well. Add spinach to pan with mushrooms and onion. Stir to mix in uniformly.
• 5. Add Swiss cheese to pan with vegetables and stir to a uniform distribution of ingredients.
• 6. Put vegetable and cheese mixture into pie crust and spread out evenly.
• 7. Add milk to well beaten eggs and whisk a bit to fully incorporate. Add salt and pepper to taste. Pour milk and egg mixture over vegetables in pie pan. It should fill to top, but don't go over. You might want to set quiche in a sheet pan/jelly roll pan to catch any overflow.
• 8. Place on preheated baking stone in the oven. Bake about 50-60 minutes, checking frequently, until crust is nicely browned and center of quiche is set. Cool on rack.

MUSHROOM, CARAMELIZED ONION, SPINACH, SWISS QUICHE

Steps:

• 1. Preheat the oven to 350 F.
• 2. Place your pie crust in a 9-inch pie plate and flute the edges. If desired, brush the edges of the crust with a bit of half-and-half or an egg wash.
• 3. Caramelize the onions in the butter. This means cook slowly on low heat until they are a beautiful golden brown. If you're not using a sweet onion, add a pinch of sugar. Remove to a ramekin. Sauté the mushrooms with thyme in the same pan until all the liquid cooks off. Season with salt and black pepper and let cool.
• 4. In a 4 cup measuring cup, whisk together the eggs and half-and-half in a large bowl. Add a pinch of salt and pepper. Stir in most of the cheddar cheese.
• 5. Place the slices of Swiss cheese in the base of the pie crust. Next layer the baby spinach then the mushrooms. Using tongs drop caramelized onions on top of spinach and mushrooms. Pour egg mixture into pie and stir to distribute evenly. Sprinkle more grated cheddar on top if you have any left.
• 6. Bake the quiche for about 50-60 minutes, or until a knife comes out clean from the center. Check the quiche around 35-40 minutes and if the crust is starting to brown too quickly, cover (just the crust or parts of it) with aluminum foil to protect it. Using a glass pan prevents this from happening. Let rest for 5 minutes before cutting. Serve warm! A salad and a nice Pinot Grigio pairs beautifully!

SPINACH, MUSHROOM, ONION AND CHEESE QUICHE

Steps:

• 1. Heat oven to 350 degrees
• 2. Heat oil and saute onion till soft. Add mushrooms, cook till softened. Add spinach and cook until excess moisture evaporates. In large bowl, combine eggs and cheese, salt and pepper. Add spinach mixture and mix thoroughly. Pour (or scoop) into prepared pie crust. Top with light covering of Parmesan cheese.
• 3. Bake 30 minutes