This Spinach and Mushroom Quiche is a sophisticated blend of earthy vegetables, smoky beef, and a rich, velvety custard nestled in a perfectly flaky crust. It serves as the ultimate centerpiece for a luxurious weekend brunch or a high-protein breakfast that satisfies even the most discerning palates.
Beef, Spinach and Mushroom Quiche
20 MIN
50 MIN
8 PERS
Ingredients
- 1 9-inch deep-dish unbaked pie crust
- 8 slices beef bacon, chopped
- 8 oz cremini mushrooms, sliced
- 2 cups fresh baby spinach, chopped
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 tbsp beef broth
- 1.5 cups shredded Gruyère cheese
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 tsp sea salt and 1/4 tsp pepper
Instructions
- 1 Preheat oven to 375°F. Par-bake the crust with pie weights for 10-12 minutes.
- 2 Crisp the beef bacon in a skillet, then remove. Sauté mushrooms and shallots in the same pan.
- 3 Deglaze the pan with beef broth, then stir in spinach until wilted. Drain excess liquid.
- 4 Layer half the cheese, beef, and veggies in the crust. Top with remaining cheese.
- 5 Whisk eggs, cream, and milk. Pour over fillings. Bake at 350°F for 40-50 minutes.
- 6 Cool for 15 minutes before slicing.
The Fascinating History of the Spinach and Mushroom Quiche
While quiche is widely regarded as a staple of French cuisine, its origins actually trace back to the medieval kingdom of Lotharingia, under German rule. The word itself is derived from the German ‘Kuchen,’ meaning cake. The classic Quiche Lorraine was originally an open-faced tart filled with an egg and cream custard and smoked lardons. Over centuries, the French refined the recipe, introducing the buttery pâté brisée crust we adore today. The Spinach and Mushroom Quiche emerged as a popular vegetarian-leaning variation that gained massive popularity in the United States during the 1970s. By introducing savory beef instead of pork, we maintain that essential smoky depth while adhering to specific dietary preferences, ensuring this Spinach and Mushroom Quiche remains a versatile classic for any modern table.
Mastering the Perfect Crust for Your Spinach and Mushroom Quiche
The foundation of any elite Spinach and Mushroom Quiche is a crust that is simultaneously sturdy and shatteringly flaky. To achieve this, many chefs rely on the Cuisinart 8 Cup Food Processor. This essential tool allows you to pulse cold butter into flour rapidly, preventing the heat from your hands from melting the fats, which is the key to creating those coveted air pockets in the dough. When making a Spinach and Mushroom Quiche, par-baking or ‘blind baking’ is a non-negotiable step. This process ensures the bottom of the crust stays crisp and dry despite being filled with a liquid custard. Without this, you risk the dreaded ‘soggy bottom’ that can ruin an otherwise perfect Spinach and Mushroom Quiche.
Selecting the Finest Ingredients: Beef, Fungi, and Greens
To elevate your Spinach and Mushroom Quiche, every ingredient must be of the highest quality. We use beef bacon in this version to provide a salty, robust profile that complements the earthiness of the mushrooms. For the fungi, while white button mushrooms are standard, using cremini or ‘Baby Bellas’ adds a deeper, more savory flavor. When sautéing your vegetables, remember that moisture is the enemy of a firm Spinach and Mushroom Quiche. Spinach, in particular, holds an immense amount of water. You must cook it down until wilted and then press it in a fine-mesh strainer or paper towels to remove every drop of excess liquid. For a truly smooth texture, you can even use a Ninja BN751 Professional Plus DUO Blender to slightly pulse your spinach if you prefer a more uniform green appearance throughout your Spinach and Mushroom Quiche.
The Science of the Perfect Custard Ratio
The heart of a Spinach and Mushroom Quiche is its custard. The ideal ratio is typically one large egg to every half cup of dairy. By using a combination of heavy cream and whole milk, you achieve a richness that is decadent but not overly heavy. The addition of a pinch of nutmeg is a traditional secret that doesn’t make the dish taste like dessert but instead highlights the savory notes of the Gruyère cheese. When pouring the custard into your Spinach and Mushroom Quiche, do so slowly to allow the liquid to settle into all the crevices between the beef, mushrooms, and spinach. For more detailed guides on perfect bakes, you can check our sitemap for related pastry tips.
Advanced Cooking Techniques: Deglazing and Searing
Flavor is built in layers. In this Spinach and Mushroom Quiche, we skip the traditional white wine and instead use a high-quality beef broth to deglaze the pan after sautéing the beef bacon and mushrooms. This process lifts the ‘fond,’ or the caramelized bits stuck to the bottom of the skillet, and incorporates them back into the filling. This technique ensures that every bite of your Spinach and Mushroom Quiche is packed with concentrated umami. If you are preparing side dishes to accompany your meal, the Cosori 9-in-1 TurboBlaze Air Fryer 6 Qt is incredible for roasting breakfast potatoes or asparagus while the quiche occupies the main oven.
Storage and Meal Prep: Keeping Your Quiche Fresh
One of the best things about a Spinach and Mushroom Quiche is that it tastes even better the next day as the flavors continue to meld. To store leftovers, we recommend the Rubbermaid Brilliance Glass Storage Set of 9. These containers are leak-proof and keep the crust from becoming rubbery in the fridge. If you want to freeze slices for a quick weekday breakfast, using a FoodSaver Vacuum Sealer Machine is the gold standard. It prevents freezer burn and preserves the delicate texture of the egg custard, allowing you to enjoy a ‘fresh-baked’ Spinach and Mushroom Quiche even weeks later.
Can I make this Spinach and Mushroom Quiche crustless?
Absolutely! If you prefer a lower-carb option, you can grease a pie dish heavily and pour the mixture directly in. This variation of the Spinach and Mushroom Quiche is often called a ‘frittata’ or a ‘crustless quiche’ and bakes in about 30-35 minutes.
What is the best cheese for a Spinach and Mushroom Quiche?
Gruyère is the classic choice because of its nutty flavor and excellent melting properties. However, you can also use sharp white cheddar, Swiss, or even a salty Feta for a different twist on the Spinach and Mushroom Quiche.
How do I prevent my quiche from being watery?
The most common cause of a watery Spinach and Mushroom Quiche is the vegetables. Always sauté your mushrooms until they stop releasing steam and squeeze your spinach dry. This ensures the custard sets perfectly.
Conclusion
Whether you are hosting a formal brunch or simply prepping meals for the week, the Spinach and Mushroom Quiche is a masterpiece of culinary balance. By substituting beef for pork and broth for alcohol, we’ve created a version that is inclusive and incredibly flavorful. The combination of the Cuisinart 8 Cup Food Processor for the crust and the FoodSaver Vacuum Sealer Machine for storage makes this process professional and efficient. Enjoy the earthy, smoky, and creamy layers of this definitive Spinach and Mushroom Quiche.
