This crustless spinach and mushroom quiche is a warm, nourishing dish that feels both comforting and elegant. Earthy mushrooms, tender greens, and nutty Gruyère come together in a softly set custard that is satisfying without feeling heavy. It is naturally gluten-free when made without a crust, yet it can easily be baked in a traditional pie crust for a more classic presentation — making it a versatile recipe for brunch, lunch, or a light supper.
INGREDIENTS:
2 tablespoons extra-virgin olive oil
8 ounces sliced fresh mixed wild mushrooms, such as cremini, shiitake, button, lion’s mane, and/or oyster mushrooms
1 1/2 cups thinly sliced sweet onion
1 tablespoon thinly sliced garlic
5 ounces fresh baby spinach, coarsely chopped (about 8 cups)
6 large eggs
1/4 cup half-and-half or whole milk
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, plus more for garnish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded Gruyère or Emmentaler cheese*
*We especially like Schoch Family Farmstead’s Junipero cheese for this quiche!
METHOD:
Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with cooking spray or olive oil and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become browned and tender, about 8 minutes. Add the onion and garlic and cook, stirring often, until softened and fragrant, about 5 minutes. Add the spinach and cook, tossing constantly, just until wilted, 1 to 2 minutes. Remove from the heat and allow the mixture to cool slightly.
In a medium bowl, whisk together the eggs, half-and-half, heavy cream, Dijon mustard, thyme, salt, and pepper until well combined.
Fold the mushroom and spinach mixture into the egg mixture, then gently stir in the shredded cheese. Pour the mixture evenly into the prepared pie pan.
Bake. Bake until the quiche is set in the center and lightly golden on top, about 30 minutes.
Rest and serve. Let the quiche stand for 10 minutes before slicing. Garnish with additional fresh thyme, if desired.
To make with a crust: Fit a prepared 9-inch pie crust into the pan, pre-bake for 8 to 10 minutes at 375°F, then proceed with the recipe as written.
SERVING SUGGESTIONS:
- Serve warm or at room temperature with a simple green salad and a light vinaigrette.
- Pair with roasted potatoes or fresh fruit for a complete brunch plate.
- Leftovers are excellent the next day and reheat gently for an easy weekday meal.
SOURCE: Adapted from recipe at Eating Well.
