Spinach Mushroom Quiche
This easy Spinach Mushroom Quiche features a homemade olive oil crust, a creamy egg filling, and sautéed veggies. Perfect for breakfast, brunch, or a light dinner!
Servings 6
Calories 321kcal
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ¼ tsp pepper
- ½ tsp salt
- ⅓ cup extra virgin olive oil
- 3 tbsp milk OR unsweetened soy milk
Filling
- 1 tbsp extra virgin olive oil
- 2 cups white button mushrooms sliced
- 2 cups fresh baby spinach or regular spinach
- 4 large eggs
- 1 cup milk OR unsweetened soy milk
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp nutmeg
Instructions
Crust
- Preheat oven to 350°F. In a medium bowl, whisk together the dry ingredients. Stir in oil and milk until mixture sticks together to form dough. Press the dough evenly onto the bottom and sides of a deep dish, 9-inch pie pan. Bake for 10 minutes. Remove from oven and cool.
Filling
- Heat olive oil in a large sauté pan over medium heat. Add mushrooms and cook, stirring occasionally, for about 7 minutes or until they begin to brown.
- Add spinach to your sauté pan and stir for about two minutes, or until the spinach wilts.
- Spoon the mushroom/spinach mixture evenly on your pie crust.
- In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Pour egg mixture over the vegetables.
- Bake in the 350°F oven for 45 minutes or until puffed and set.
- Cool 5 to 10 minutes before serving.
Nutrition
Serving: 1g | Calories: 321kcal | Carbohydrates: 26g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 128mg | Sodium: 438mg | Fiber: 2g | Sugar: 2g