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Spinach and mushroom quiche stands as a true symbol of French home cooking. This savory tart blends the lightness of fresh spinach with tasty mushrooms, all wrapped in a creamy filling and homemade shortcrust pastry. Every bite offers a perfect balance between the crisp crust and the soft filling, making this dish a must-have for meals with friends or family.
Amazing Ingredients
- Spinach leaves: their gentle taste adds freshness and color, pick ones that are bright green and firm
- Button mushrooms: their meaty texture and earthy flavor works great with spinach, choose firm ones without spots
- Fresh garlic: a true kitchen magic wand that instantly transforms the dish, crush it finely to release all its flavor
- Heavy cream: it gives the quiche its signature smoothness, go for full-fat for extra richness
- Grated cheese: it creates that irresistible melty texture, pick aged gruyere or comte for more character
- Flour for the crust: the building block of your quiche, type 45 flour will give you a finer crust
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Wonderful Preparation
- The homemade shortcrust:
- Mix flour with a pinch of salt in a bowl before adding cold butter cut into small pieces. Work with your fingertips until you get a sandy texture then slowly add cold water while gently kneading until you form a smooth ball. Let it rest in the fridge for at least 30 minutes so the dough can relax.
- The tasty filling:
- Wash the spinach thoroughly and drain them completely to stop your quiche from getting too watery. Clean the mushrooms with a damp cloth without soaking them then cut them into even slices. Cook the mushrooms in a pan with a bit of olive oil until they release their water, then add the spinach and let them wilt for a few minutes. At the end, add the minced garlic and quickly toss to keep its delicate flavors.
- Putting it all together:
- Roll out your pastry in a greased and floured tart pan, making sure to prick it with a fork. Spread the spinach-mushroom mix evenly on the pastry base. In a bowl, beat eggs with cream, season well with salt, pepper and grated nutmeg before gently pouring over the veggies. Sprinkle plenty of grated cheese on top and bake in a preheated oven until the surface turns golden and the filling sets completely.
Garlic remains my favorite ingredient in this dish. My grandma always added it at the end of cooking the veggies to keep its strong taste without turning bitter. This trick totally changes the final flavor of the quiche and gives it that special something that makes my guests come back for seconds.
Tasty Suggestions
This quiche pairs perfectly with a green salad dressed with a slightly tangy vinaigrette that balances the richness of the tart. For a heartier meal, serve it with rosemary roasted potatoes or sweet potato mash. In summer, enjoy it lukewarm with multicolored cherry tomatoes to bring freshness and color to your plate.
Creative Variations
For a lighter version, swap the heavy cream for milk or Greek yogurt and cut back on the cheese. Those who love stronger flavors will enjoy adding goat cheese or blue cheese for a more pronounced taste. The spinach can also be replaced with Swiss chard, kale or even blanched nettles to mix things up and adapt to the seasons.
Ideal Storage
Once cooled, the quiche keeps for up to three days in the fridge in an airtight container. To reheat it, definitely use a conventional oven at 350°F for about 15 minutes to keep the crust crispy. Microwaves will make the crust soggy and should be avoided at all costs. For longer storage, carefully wrap your quiche in plastic wrap then in aluminum foil before placing it in the freezer.
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Delightful Textures
The beauty of this quiche also lies in the contrast of textures it offers. The golden crispy outer crust gives way to a soft and melting heart. The mushrooms bring their meaty consistency while the spinach gently intertwines in the creamy filling. This play of textures turns each bite into a complete sensory experience that awakens the taste buds and provides immediate satisfaction.
Home Economics
This quiche is a remarkable budget-friendly solution to feed the whole family with style. It lets you use up leftover veggies hanging out in your crisper drawer and turns out to be quite affordable. I figured out that for eight people, this dish costs less than two dollars per serving, making it a smart choice for everyday meals and for entertaining without breaking the bank. By making your own crust, you save a good chunk of money while guaranteeing better quality.
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Balanced Nutrition
This quiche makes a surprisingly balanced meal when served with a green salad. The spinach provides fiber, iron and vitamins, the eggs deliver quality protein, while the dairy products ensure calcium intake. For an even more nutritious version, use semi-whole wheat flour for the crust and increase the proportion of vegetables compared to the filling. I've found that adding sunflower or pumpkin seeds on top before baking provides extra essential nutrients while creating a nice textured finish.
Culinary History
Quiche has its roots in medieval Lorraine cuisine, where it was originally made with a simple filling of cream, eggs and bacon. Over the centuries, it gained many regional variations before conquering French tables and then international ones. The spinach and mushroom version appeared in the 1970s, coinciding with growing interest in vegetarian recipes. I found this recipe in my grandma's old cookbook, and I've adapted it over the years to reach this perfectly balanced version between tradition and modernity.
Perfect Timing
This quiche works for all occasions and all seasons. In summer, serve it lukewarm with a fresh tomato salad for a light dinner on the patio. In winter, enjoy it hot with a squash soup for a comforting meal. It really shines at Sunday brunches where it can be made the day before and served at room temperature. For my parties, I often make mini-tart versions that vanish in the blink of an eye from the buffet and always get compliments.
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Digestive Benefits
The combo of spinach and mushrooms doesn't just taste amazing but also offers notable digestive benefits. The fiber in these veggies helps keep things moving smoothly, while their natural prebiotics feed our gut bacteria. I've noticed this quiche, unlike other rich dishes, digests easily and gives a pleasant feeling of fullness without heaviness. To maximize these benefits, don't overcook the veggies so they keep their nutritional qualities.
Frequently Asked Questions
- → Can frozen spinach be used?
- Sure, swap fresh spinach for 150g of frozen. Be sure to fully thaw and squeeze out extra water before cooking.
- → How do I know the quiche is done?
- It’s ready when the center is firm and the top is lightly golden. A knife inserted should come out clean.
- → Can I make this ahead of time?
- Absolutely! Prep it the day before and reheat at 160°C for 15 minutes. It keeps in the fridge for 2–3 days.
- → Which cheeses go well with spinach and mushrooms?
- Gruyere and emmental are classics, but cheddar or crumbled feta add a different twist that works great too.
- → How can I make a lighter version?
- Switch the cream to a low-fat option or mix half cream and half milk for a lighter, but less creamy texture.