A quiche is a favorite go-to for many cooks. And why, you ask? Well, for many reasons. They’re easy to make, they’re nutritious, and it’s a great way to use leftover ingredients you have stored in the fridge. This Mushroom Quiche is an easy recipe and perfect for vegetarians.
Use store-bought dough to make the task a little easier, sauté the mushrooms, add packaged frozen spinach, and voila! You can have a quiche on the table in no time. This is the best mushroom quiche recipe ever. The crust adds texture, while the filling is light and fluffy and flavored with spinach and mushrooms!
The Mushroom quiche is made with shortcrust pastry, but you can also use Bisquick. Alternatively, you can use puff pastry. Or make a crustless quiche!
To make your own shortcrust pastry from scratch, you can use a food processor to blend: 1 ¼ cup flour, ½ tsp salt, ½ tsp sugar, ¼ cup vegetable shortening (or lard), ¼ cup cold butter (cubed), and ¼ cup ice-cold water.
Don’t be tempted to use too many eggs, otherwise, the quiche will come out rubbery instead of light and fluffy.
You can make the quiche ahead of time and store it in the refrigerator or freezer. When you’re ready to serve it, warm it up in the oven.
To make the filling vegan, blend 14 oz firm tofu, 1 tbsp corn starch, and 1 tbsp nutritional yeast in a blender and use as the “egg” filling. Leave out the cheese, or use a vegan variety.
If you want to add meat for meat-lovers, you can add any of the following: chopped hot dogs, smoked chicken breast, cooked bacon, ham, or smoked salmon.
Instead of feta cheese, you can also use goat’s cheese, cheddar cheese, swiss cheese, or gruyere.
This recipe is perfect for vegetarians and is a great way to use leftover vegetables. Try any of the following chopped vegetables: wilted spinach, steamed broccoli, roasted red peppers, sweetcorn, cubed carrots, caramelized onion, etc.
Serve the Mushroom Quiche on its own or with a side salad.
The Mushroom Quiche is best served fresh out of the oven, but leftovers can be stored in the fridge for up to 3 days. Just make sure to store it in an airtight container.
Wipe the mushrooms clean and slice them into small pieces.
Add oil to a pan over medium heat. Add the sliced mushrooms.
Add garlic and a pinch of salt and pepper in a skillet and cook until softened.
Cover a 22-23 cm baking pan with a non-stick spray. Place the pie crust in the bottom of the pan and prick it several times with a fork. Bake for 10-15 minutes.
Squeeze out excess moisture from spinach, and place it on the baked pie crust.
Add the fried mushrooms on top of the spinach, and then the chopped feta.
In a bowl, beat the eggs, milk, and parmesan. Season lightly with pepper.
Pour the egg mixture onto the mushroom filling and top with shredded cheese.
Bake for 45-55 minutes at 180°C/350°F. Slice and serve.
You can freeze quiche for 1-3 months. Freeze the crust and filling together or separately. The quiche can be stored before or after cooking.