This recipe sounds fancy and complicated, but it isn’t. Instead, this is one of those dishes everyone will think took hours to make but actually required only 25 minutes of active prep work. That’s it! But don’t let that stop folks from marveling at your ability to make a gorgeous meal while juggling a bazillion other things.
What I love most about this quiche (aside from how easy it is to make and how pretty it looks!) is how satisfying it is to eat. The gruyere and mozzarella give it a rich, slightly nutty flavor that’s heavenly when combined with a flaky pie crust. It also makes for some pretty fantastic leftovers and is equally delicious when eaten cold.
I served warm slices of this quiche with strawberry-spinach salad and steamed broccoli… but we did not under any circumstances tell the munchkin this was “quiche.” He’s grown suspicious of any foods he can’t pronounce (which makes sense, really) so around here we call this “cheesy pie.” He couldn’t resist a dish with the words “cheese” and “pie” in its name. :)
- 1 frozen pre-made pie crust
- 2 tablespoons olive oil
- ⅔ cup yellow onion, diced
- 10oz baby bella mushrooms, roughly chopped
- 4oz fresh baby spinach, roughly chopped
- 4 eggs
- ⅔ cup half and half
- ⅓ cup milk
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon freshly grated nutmeg
- ½ cup gruyere, shredded
- 1 cup mozzarella, shredded (divided use)
- 2 tablespoons grated Parmesan
- Partially bake your pre-made pie crust according to the package instructions. For instance, if it says to bake at 350 degrees F for 20 minutes, then bake it at 350F for 10 minutes. Remove from the oven and set aside.
- The quiche will cook at 325F so adjust accordingly once the crust has finished baking.
- While your crust is baking, warm the olive oil in a large pan over medium-high heat. Add the diced onion and sauté until it begins to soften, about 2 minutes. Add the mushrooms and sauté 2 minutes before adding the spinach. Season with salt and pepper to taste and cook until the mushrooms are tender and the spinach has wilted. Remove from heat and set aside to cool.
- In a large bowl whisk the eggs, half and half, milk, ½ teaspoon salt, ½ teaspoon paper and nutmeg. Stir in the gruyere, ½ cup of the mozzarella and the mushroom mixture. Pour this filling into the crust and sprinkle the remaining ½ cup mozzarella and 2 tablespoons Parmesan over the top.
- Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes, then cut into wedges and serve.