This Mushroom & Spinach Quiche Recipe Makes the Best Leftovers

Mushroom & spinach quiche. Adobe Stock | Stepanek Photography

Ty Beaty of Homespun Foods in Beacon shares a comforting recipe for mushroom and spinach quiche that works perfectly for breakfast, lunch, or dinner.

Ty Beaty Ty Quiche
Courtesy of Ty Beaty

Ty Beaty

Homespun Foods, Beacon

The Situation: Beaty loves to prepare something on a day off that will taste even better when eaten over the next couple of days after work.

The Solution: Quiche. “I love that this recipe is so easy, makes great leftovers, and can use up old stuff in your fridge,” explains Beaty.

Here’s Why: “My mom always made quiche while I was growing up, and it’s great any time of day,” he says. Plus, his recipe is flexible—you can use different fillings.

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Adobe Stock | Fahrwasser

Mushroom & Spinach Quiche

Serves 6–8

Ingredients:

1 frozen 9-inch, deep-dish pie crust
2 Tbsp olive oil
1 ¾ cup sliced white button mushrooms (or mushroom of choice)
1 package (10 oz.) of fresh spinach
4 extra-large eggs
1 cup half-and-half (or ½ cup whole milk and ½ cup heavy whipping cream)
½ tsp kosher salt
2 pinches of fresh ground black pepper
1 cup shredded or crumbled cheese (cheddar or gruyere, or a combo)

Instructions:

Follow the instructions for a “one-crust baked pie shell.” It will involve baking the crust before you add your custard and fillings. Then set oven to 350°F.

In a medium-size pan, heat oil and add mushrooms, stirring occasionally, until browned and tender, about 8 minutes. Add spinach and salt, and cook until wilted, 1–2 minutes. Remove from heat. Optional: add chili flakes, garlic, or both!

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Place eggs in a large bowl and beat for about 3 minutes. Add the half-and-half, salt, and pepper and whisk to combine.

Layer fillings in the crust: A third of the mushrooms, a third of the spinach, a third of the cheese, then repeat the layers two more times.

Pour egg mixture into the crust, starting at the center and slowly spiraling outwards, making sure vegetables are covered. Bake for 30–45 minutes or until the top is nicely browned and the center is slightly wobbly. (Pro tip: if your quiche is completely set when you take it out the oven, it will likely be overcooked and tough.)

Cool for at least 20 minutes before serving.

Related: This Leek Tart Recipe Celebrates the Bounty of the Hudson Valley

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