Spinach, Almond, and Mushroom Quiche

Spinach, Almond, and Mushroom Quiche
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A tasty dinner!

This past week, we checked out (from the public library) Pies and Tarts, by Kristina Petersen Migoya, and it inspired us to make either a savory tart or a quiche for dinner. It has some wonderful-sounding dishes, along with photographs that will make you want to whip up some of these recipes right away. Now, we can’t figure out the difference between a tart and a quiche, as often the custard part is made in exactly the same way. If you know, you can let us know; then we’ll both know.

Now, we didn’t really follow any particular recipe for making this quiche; instead, as with many quiches, the recipe built itself from what we had on hand, so feel free to substitute here, there, and even the other place. It’ll still be good.

Spinach, Almond, and Mushroom Quiche

Yield: one 8-inch quiche

Spinach, Almond, and Mushroom Quiche


  • 1 Pâte Brisée dough, chilled and ready to roll
  • 1 tsp poppy seeds
  • 1/2 cup almonds
  • 1 cup grated Cheddar cheese (about 3-4 ounces)
  • 2 Tbs unsalted butter, divided
  • 3 spring onions, chopped
  • 1 bunch spinach (about a pound), chopped
  • 12 white mushrooms, sliced
  • 1 ounce dried porcini mushrooms, rehydrated, broth reserved.
  • 1 cup heavy cream
  • 3 eggs
  • 1 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper

Abbreviated Instructions

Roll out crust to fit pan. Sprinkle with poppy seeds and press in. Fit crust into a 8-inch cake pan and refrigerate for 15-30 minutes.

Preheat oven to 400°F.

Line crust with baking parchment and fill with pie weights, or about 1 cup dried rice. Bake 20 minutes. Remove rice and parchment and bake about 10 minutes longer, until golden brown. Let cool and set aside.

Lower oven temperature to 325°F.

Place almonds on a baking sheet and bake for 10 minutes, or until lightly toasted. Remove and cool. Chop coarsely and set aside.

Melt 1 tablespoon butter in a large skillet over medium heat; add onions and cook until soft. Add mushrooms, spinach, reserved broth, and remaining butter. Season with about 1/2 teaspoon salt. Cook, stirring often, until the liquid is almost gone, about 15 minutes.

In a small bowl, whisk together cream, eggs, remaining salt, and pepper.

Layer quiche by spreading almonds over the bottom of the crust, followed by cheese, then the spinach-mushroom mixture. Pout egg mixture over the top.

Bake 35 to 45 minutes or until set in the middle and lightly browned.


Ingredient discussion:

mise en place
We just thought we’d put out most of the ingredients for a nice picture.

Try the Pâte Brisée recipe we recommend. It’s easy, foolproof, and the best we’ve ever used. Think about this dish for a minute. This is about eggs, right? Use the best eggs you can. Period. And don’t skimp on the heavy cream and go with half-and-half. The quiche won’t have the same texture. The other ingredients? Feel free to mix them up, but keep in mind that leafy greens are on the dirty dozen list, so you might want to consider getting organic.

Procedure in detail:

poppy seeds in dough
We thought it would be an interesting experiment to press in poppy seeds, but as it turns out, you don’t notice them in this quiche.

Roll out crust. Place the Pâte Brisée dough between two pieces of parchment and roll out to form a circle about 10 inches in diameter. If the edges get ragged, trim and patch as needed. This dough patches well and you won’t even be able to tell later. If the crusts starts to get soft during rolling, pop it back in the fridge for 5 to 10 minutes, then go at it again. Once you have the right size, sprinkle with poppy seeds, and roll over lightly to press them in. Finally, fit the crust to your 8-inch cake pan, poppy-seeds side up, prick the bottom with a fork, and refrigerate for 15 to 30 minutes.

pie crust in pan
We still have to trim off the edges, but this is the crust pressed into the pan.

Preheat oven to 400°F.

preparing for blind baking
Your crust is likely to slump and bubble up if you don’t support the sides with parchment and weigh down the bottom.

Blind bake. Line the crust with baking parchment, pressing it down into the cake pan, then pour in about a cup of rice to hold down the parchment. If you have pie weights, you can use those instead of rice, or even beans. We used rice, because we can use it for another dish the next day. Bake for 20 minutes.

baked crustt
Nice and golden brown is the way you want the crust. It’ll bake a bit more, but it can’t brown once the filling is in place.

Remove rice. The crust will have set during those 20 minutes of baking, so take it out, remove the rice and parchment, and slide it back into the oven until it’s golden brown, about 10 to 15 minutes. Remove, let cool, and set aside.

Lower oven to 325°F.

Toast nuts. Toasting nuts brings out their flavor. If possible, always toast; it’s simple. Spread the almonds on a baking sheet, place in the hot oven for 7 to 10 minutes, stirring occasionally, or until they begin to darken and smell delicious. Remove, let cool, chop coarsely, and set aside.

adding mushroom broth
We wanted to maximize the mushroom flavor, so the mushroom broth went right in, too.

Cook filling. Melt 1 tablespoon of butter in a large skillet over medium heat, then add the onions and cook until soft, about 5 to 7 minutes. Add mushrooms, spinach, reserved broth, 1/2 teaspoon salt, and remaining butter, and cook, stirring occasionally, until everything is cooked through, and most of the liquid has evaporated, about 15 to 20 minutes. You want less than 1/4 cup of liquid remaining or you’ll have a soggy crust later.

egg custard
The custard should be a thick, uniform yellow without any tell-tale whites.

Make custard. In a small bowl (we use a 2-cup measuring cup so it’s easy to pour), whisk together cream, eggs, 1/2 teaspoon salt, and black pepper. Whisk until everything is thoroughly blended, as you don’t want pockets of egg whites.

layering nuts
The nuts will help form a barrier between the filling and the crust, keeping the crust crispier.

Fill crust. To fill your quiche, layer the chopped nuts on the bottom, which will help to keep the crust from getting soggy, then spread on the grated cheese, and finish up with the mushroom and spinach mixture. Finally, pour the egg custard mix over the top, filling the quiche to the top.

adding cheese
Use a strong-flavored cheese, because the flavor fades when it’s hot.
filled quiche
The custard should be just enough to come to the top of the crust.
Even when it’s completely baked, the custard will have a soft, smooth, silky texture. That’s the cream.

Bake. Slide into the oven and bake for 35 to 45 minutes, or until the egg is set in the middle and the top is lightly browned.

Serve. Slice into wedges and plate.

We really liked adding almonds to the quiche, as they provide a crunchy contrast to the smooth custard filling. Adding the poppy seeds, however, turned out to be not very noticeable; you could leave them out without a loss. The spinach and mushroom combination, however, is almost perfect. Now, you might think that adding a small amount of porcini mushrooms wouldn’t make a big difference, but it does. Dried porcinis are very flavorful, and a small amount goes a long way. We had this as our main dish for dinner, then we reheated it (325°F oven for 30 minutes) the next day for lunch, and just loved it both times. Fives!

Worth the trouble?

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