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Vegetable Quiche with Spinach, Mushrooms, and Cherry Tomatoes

Vegetable Quiche with Spinach, Mushrooms, and Cherry Tomatoes
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A bright, hearty veggie quiche filled with spinach, mushrooms, and cherry tomatoes, perfect for any meal.

Ingredients

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  • 1 9-inch pie crust (store-bought or homemade)
  • 1 tablespoon olive oil or butter
  • 1/2 medium onion, finely chopped (or 1 small shallot)
  • 8 ounces cremini or button mushrooms, sliced
  • 2 to 3 cups fresh baby spinach (about 3 ounces), roughly chopped
  • 1 cup cherry tomatoes, halved and patted dry
  • 4 large eggs
  • 1 cup half-and-half (or 1/2 cup whole milk + 1/2 cup heavy cream)
  • 1 cup shredded cheese (Gruyère, Swiss, or sharp cheddar)
  • 1/4 cup grated Parmesan (optional)
  • 1 small garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme or Italian seasoning
  • Pinch ground nutmeg (optional)

Instructions

  1. Heat the oven to 375°F (190°C) and place a rack in the center.
  2. Blind-bake the crust: Prick the bottom with a fork, line with parchment, fill with pie weights, and bake for 12-15 minutes. Remove weights and parchment, and bake for an additional 5 minutes until lightly golden. Cool slightly.
  3. Cook the vegetables: Heat oil in a large skillet over medium heat. Sauté onion for 2 minutes. Add mushrooms and cook until browned and liquid evaporates, about 5-7 minutes. Stir in garlic for 30 seconds, then add spinach and cook until wilted, about 1-2 minutes. Season with a pinch of salt and pepper. Transfer to a plate to cool and pat tomatoes dry.
  4. Make the custard: In a bowl, whisk eggs, half-and-half, salt, pepper, thyme, and nutmeg until smooth.
  5. Assemble the quiche: Sprinkle half the cheese over the crust, add the mushroom-spinach mix, then scatter tomatoes. Top with remaining cheese and pour in the custard, being careful not to overfill.
  6. Bake for 30-35 minutes until edges are set and center has a slight jiggle. If crust browns too fast, shield with foil.
  7. Rest for 10-15 minutes before slicing. Serve warm or at room temperature.

Notes

Quiche reheats well and makes for excellent meal prep. Store tightly covered in the refrigerator for 3-4 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipesunfolded.com/vegetable-quiche-with-spinach-mushrooms/

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