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This week’s recipe is a tried and true brunch special provided by my mom, or as my kids call her-Nana. My mom is a seasoned host, opening her home to friends and family all year round. She loves entertaining people and tries to make food that she can prep ahead of time, is flavorful but not difficult, and easy to feeds a crowd of both adults and kids.

I find serving brunch is a treat for guests, especially when you wake up and smell something savory baking away in the oven. Quiche is a French pastry tart with a mixture of cream and eggs and often with added vegetables or meat. This particular quiche is made with defrosted frozen spinach and sauteed onions and mushrooms. For a shortcut we use premade pie crust. It makes 2 tarts so you can eat one and give one away or save leftovers for brunch the next day!

Golden, flaky crust filled with vegetables, eggs, and creamy cheese.

Details:

Spinach Mixture

Frozen spinach is a great item to keep on hand in your freezer. Buy a few boxes when it is on sale.

Mushrooms

Mushrooms carry a lot of moisture. You can drain excess moisture before pouring into the quiche mixture. You will be shocked at how much they shrink up as they saute.

Nana’s Tips:

*This is a go to for hosting showers, to put out at a breakfast buffet, or to have for lunch along with a simple salad.

*You can eat this room temperature or warm.

*Freeze the second quiche after it has been baked to save for another time.

*Make the filling in advance and keep it in the fridge. Bring to room temperature before adding to the pie crust.

*Check quiche at 50 minutes. It’s done when a knife is inserted and comes out clean.

*If crust is getting too brown towards the end of baking, cover edges with foil and continue to bake.

*Be sure to let set for at least 10 minutes before cutting.

FAQ

Can I use different cheese?

Yes, I love the bite that comes from sharp cheddar. It adds color, flavor, and creaminess to the quiche. You could swap out your favorite melting cheese such as Monterey jack for an added kick, mozzarella for a more subtle taste, or just regular mild cheddar. I use pre shredded cheese in this recipe. You could certainly buy a block of cheese and shred it yourself or in a food processor.

Why is my spinach so watery?

The freezing process breaks down the spinach cells and draws out the water in spinach. So make sure to drain water from the spinach before adding it to the quiche mixture. I like to place it in a strainer in the sink and simply squeeze until the spinach is dry. Another method is placing the spinach in a paper towel and squeezing the excess moisture.

Here are some helpful links for recipes that would pair well with the quiche if you are hosting a brunch. I love having a full menu list!

Bacon in the oven
Blueberry Scones
Fruit Parfaits with Granola Crunch
Storebought Fresh Squeezed OJ

Spinach, Mushroom, and Sharp Cheddar Quiche

by Katie Heath
Servings: 2 9 inch pies
Prep Time: 30 minutes
Cook Time: 1 hour
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Equipment

  • 2 9 inch pie dishes

Ingredients 

  • 3 eggs
  • 1 cup mayonnaise
  • 1 cup milk
  • 3 Tbsp. cornstarch
  • 1 lb. mushrooms, sliced such as cremini
  • 1 medium onion, chopped
  • 2 Tbsp. butter
  • 3 cups sharp cheddar cheese, shredded
  • 1 carrot grated
  • 1 10 oz. pkg. chopped spinach, defrosted
  • 2 9-inch premade pie crusts, such as Pillsbury
  • 1.5 tsp. salt, divided
  • 1 tsp. pepper, divided

Instructions

  • Defrost spinach and squeeze excess water. Preheat oven to 350 degrees.
  • Saute mushrooms and onion in butter until soft. Season with 1/2 tsp. salt and 1/2 tsp. pepper. Drain excess moisture. Cool.
  • In a large mixing bowl, combine eggs, mayo, cornstarch, 1 tsp. salt, 1/2 tsp. pepper. Mix until thoroughly combined. Add in defrosted spinach, mushroom mixture, grated carrot, and cheese.
  • Unroll pie crust over the 2 pie plates. Crimp edges and discard extra dough. Pour the mixture evenly into the pie crusts. Bake for one hour until top is browned and knife inserted comes out clean. Serve warm or room temperature. Save extra in the refrigerator covered with saran wrap. Reheat pieces as desired in the microwave.
    (Check after 50 minutes. Cover edges with foil for remaining cook time is they are getting too brown.)

Notes

Katie’s Tips:
*I like to use Pillsbury refrigerated pie crusts. If you buy frozen ones, just make sure to let the dough sit on the counter for 45 minutes to defrost enough to unroll.
*Mushrooms hold a lot of liquid. After I sauté them with the onions, I like to use a slotted spoon to transfer them to the quiche mixture. Another option is to drain the mushrooms on a paper towel lined plate before adding. 
*Be sure to let the sauteed mushroom mixture cool before transferring to the quiche mixture so as not to scramble the eggs. 
*I like to put the frozen spinach in the refrigerator overnight to defrost. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!
Nana with some of the grandkids at the Flagstaff 4th of July parade.

It’s so pretty! Hope you enjoy this dish as much as I do.