Make Ahead

Spinach, Mushroom, and Mozzarella Quiche

August 15, 2010
6 Ratings
  • Makes 1 quiche
Author Notes

i recently read a blog post describing the love that real men have for quiche. i couldn’t agree more. there is something about baked, egg-y, cheese-y, flake-y goodness that drives them mad and increases perceived hunger exponentially.

personally, i salivate at the mere mention of quiche, but the type usually served in restaurants, or outlined by the likes of ruth and julia are the nutritional disaster of the highest order. tons of butter, cheese, cream {all wonderful delectables, but in moderation} quiche can be tasty and healthy, non?

i recently bought a tart pan so i can begin experimenting with crusts, but i had a spelt crust {health replacement #1} in the freezer that had to be consumed. we had eggs and skim milk {healthy replacement #2} and some really nice mozzarella {healthy replacement #3}. we just needed tons of fresh vegetables and we were in biz {healthy augmentation #1}. the resulting healthier, more nutritious quiche was amazing. i put the cheese on the bottom for something a little different. the mozzarella added gooey-ness and the vegetables plenty of nutrients. true to form, M couldn’t stop eating it. in fact, i had to hold back. it’s delicious. —nadiact

What You'll Need
  • 1 frozen pie shell, such a spelt, or make your own favorite crust recipe
  • 1/4 cup grated parmesan cheese
  • 6 slices fresh mozzarella cheese
  • 1/2 teaspoon olive oil
  • 1/2 cup finely chopped onion
  • 1 tablespoon finely chopped yellow pepper
  • 1/2 cup sliced mushrooms
  • 4 cups roughly chopped spinach leaves
  • 1/4 teaspoon salt
  • salt & pepper to taste
  • fresh herbs to taste
  • 3 large eggs
  • 1 1/4 cups skim milk
  1. Preheat oven to 375 degrees. Sprinkle crust with grated cheese & lay mozzarella flat to cover bottom of crust, and set aside.
  2. In large skillet, heat olive oil over medium-high heat. Saute onion, pepper, and mushrooms for 5 minutes or until onion and mushrooms begin to soften.
  3. Add spinach, salt, pepper, and saute just until spinach begins to wilt - about 3 minutes. Spread spinach, mushroom, etc. mixture over the cheese in pie plate.
  4. Whisk together eggs and milk - pour the liquid over the spinach mixture.
  5. Bake for 45 minutes or until a knife inserted in center comes out clean. Set on wire rack to cool for about 10 minutes. Serve warm cut into wedges

See what other Food52ers are saying.

  • Jennifer St Clair
    Jennifer St Clair
  • eveross

2 Reviews

eveross December 31, 2017
This was fabulous! I doubled the mushrooms (portabella) and it was perfect for a brunch today - filling, vegetarian, beautiful.....Thank you!
Jennifer S. April 3, 2017
I can't believe no one has ever commented on this recipe! I've made it multiple times with a crust recipe I found elsewhere and it's been delicious every time.