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  • Writer's pictureTina Huggins

Quiche...a go to for any meal!

Updated: Jun 21, 2020

I love quiche! You can eat it for breakfast, lunch or dinner. It is great as a leftover and it is easy to make once you know a few tips. When I was young and made a quiche it had a soggy crust or the inside wasn't firm enough. So I stopped making quiche for a while until about 10 years ago. I decided to look at recipes to see what I was doing incorrectly! Some recipes just give the ingredient and basics...sometimes we need more matter how long we have been cooking! I learned two things that have really made a difference in my quiche recipe.

Tip # 1: How to prevent a soggy crust Pre-bake your crust for about 6-7 minutes and let it cool before adding anything to the crust. Once it is cool add a thin layer of the shredded Swiss cheese before adding the remaining ingredients.

Tip #2: Use fresh spinach instead of thawed frozen spinach as it is often hard to drain off the water once the spinach has been thawed. That extra water can make it runny and add to a soggy crust. Let me know if you like this recipe by returning to my blog and giving it a star!


Ingredients: 1 - 9” Pie Crust (Homemade or Pillsbury Refrigerated Pie Crust is an good choice if you are stressed about making your own pie crust or simply in a hurry) 4 eggs 3/4 cup milk 1 tablespoon chopped fresh parsley (I use Italian parsley) 1 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1/2 (10 ounce) bag fresh spinach 1 (8 ounce) package sliced fresh mushrooms 1/2 yellow onion, chopped 1/2 (4 ounce) container crumbled feta cheese crumbles 1 (8 ounce) package shredded Swiss cheese, divided Directions: Preheat oven to 400° Fit pie crust into a 9-inch pie dish. Using a fork poke holes in and around the pastry. Pre-Bake the pie shell for 6-7 minutes and then remove from the oven to cool. Chop the onion and add to a pan that has been heated with 1 tablespoon of olive oil. Sauté onions until they are translucent. Remove to a bowl. Next, add the sliced mushrooms into the same pan and sauté until soft. Add the mushrooms to the bowl with the onions. Chop the fresh spinach and place in a large bowl. Add the onions and mushrooms mix to the spinach along with the container of Feta cheese crumbles. Gently toss all the ingredients in the bowl with a spoon. Add half of the Swiss cheese to the bottom of the cooled pie crust. Next add the Spinach mixture on top of the Swiss cheese. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl and pour over the spinach mixture in the pie shell. Top with the remaining Swiss cheese. Place quiche on a baking sheet. Bake in the preheated oven until the quiche is lightly puffed and browned about 45 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 20-30 minutes before serving. (This give the quiche a change to firm up before you slice it.)

Let's bone up about spices:

Nutmeg - a spice that sweetens up a dish in a very subtle way.This spice is made from a seed of a nutmeg tree. The seed dries in the its shell a shrinks away from its coat. The outer coat is Mace (another spice). Nutmeg is sold whole or ground. It goes well with sweet and savory dishes. My daddy use to grate a whole nutmeg on top of each glass of his famous Christmas Egg Nog during the Christmas holiday...thats another story!

Be sure to download the PDF if you want to try this recipe!

Spinach and Mushroom Quiche
Download PDF • 785KB

Nutrition Facts Per Serving: 334 calories; 21.4 g fat; 21 g carbohydrates; 15.6 g protein; 152 mg cholesterol; 572 mg sodium.

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