Go Back
swiss spinach and mushroom quiche from The Jewish Kitchen
Print This Recipe

Swiss, Spinach and Mushroom Quiche

Swiss cheese, fresh spinach and mushrooms serve as the base for this scrumptious dish. Store bought pie crust or scratch pastry can be used--either way, this is a one-dish meal that makes a perfect lunch, dinner (pair it with a salad) any time of year.
Course Brunch, Lunch, Main Dish
Cuisine French
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

For the Crust

  • 1 cup all-purpose flour
  • 6 tbsp. shortening
  • 1/2 tsp. Kosher salt
  • 3-4 tbsp. cold water
  • 1 tbsp. softened butter
  • 4 large eggs
  • 2 cups heavy cream
  • 1 cup shredded Swiss cheese
  • 1/2 pound mushrooms thinly sliced
  • 1 1/2 cups fresh baby spinach roughly chopped
  • 2 tbsp. green onions finely chopped
  • 2 tbsp. butter
  • 1/4 tsp. Kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 1/8 tsp. ground nutmeg

Instructions

For the Crust

  1. In a medium bowl, lightly stir together the flour and salt with a fork.
  1. With a pastry blender or two knives using a scissor motion, cut in shortening until the mixture resembles coarse crumbs.
  2. Sprinkle in cold water a tablespoon at a time, mixing lightly with a fork until pastry just comes together.
  3. With hands, form pastry into a ball. On a lightly floured surface with lightly floured rolling pin, roll into a circle about 1/4 inch to 1/8 inch thick. Make sure dough is about 2 inches larger than your pie plate.
  4. Gently place dough into pie plate, easing it into the bottom and up the sides. Trim excess crust from around edges. Spread crust evenly with softened butter. Chill in refrigerator while you make the quiche filling.

For the filling

  1. Preheat oven to 425 degrees.
  2. In a medium skillet over medium-high heat, melt butter and add mushrooms, spinach, salt and pepper. Saute for about five minutes until vegetables are soft. Spinach will wilt down quite a bit, Set aside to cool slightly.
  3. Beat eggs, cream, salt, and nutmeg. Add Swiss cheese and gently combine.
  4. Add mushroom and spinach mixture slowly into cream mixture and stir until just combined. Remove crust from refrigerator and pour mixture into crust.
  5. Bake for 15 minutes and then reduce heat to 325 degrees and bake for an additional 35 minutes. Let sit for 10 minutes before serving.

Recipe Notes

Note: Before putting quiche into the oven, I like to place my pie pan on a rimmed baking sheet so that there's a little added protection in case some of the egg mixture bubbles over. The baking sheet also makes it much easier to remove the pan from the oven when the quiche is ready.