Foodbe
savory spinach & mushroom quiche

savory spinach & mushroom quiche

👨‍🍳 Chefy Tip: Cook the vegetables completely before they hit the quiche — the filling doesn't sit long enough in the oven to do that. Whisk the eggs and cream gently; overbeating adds air that turns the quiche into a sponge instead of a custard.

Serves
6
Prep
15 min
Cook
40 min
Difficulty
Intermediate
Cost
Budget-Friendly
Calories
290
Carbs
20g
Protein
12g
Fat
22g

Flavor Profile

🌿 Earthy and savory from the spinach and mushrooms
🥚 Creamy and rich from the egg custard
🧄 Aromatic from the garlic and onions
🧴 Buttery and flaky from the pie crust
🍋 Fresh and bright from a squeeze of lemon

Ingredients

🌿 2 cups fresh spinach, chopped
🍄 1 cup mushrooms, sliced
🥚 4 large eggs
🧴 1/2 cup heavy cream
🧅 1 small onion, diced
🧄 2 cloves garlic, minced
🍋 Juice of 1/2 lemon
🧂 Salt and pepper to taste
🍞 1 pie crust (gluten-free if needed)

Instructions

01

Preheat oven to 375°F (190°C). Sauté onions and garlic in olive oil until soft, about 5 minutes. Add mushrooms and spinach and cook 5-7 minutes until tender and wilted.

02

Whisk together eggs, cream, lemon juice, salt, and pepper. Add vegetable mixture to the pie crust and pour egg mixture over it.

03

Bake 35-40 minutes until set and lightly browned. Cool a few minutes before slicing.

🧬 Food Science

Spinach is a rich source of iron and folate, which support energy production and overall cell health. Mushrooms contain beta-glucans, which are believed to support immune function and reduce inflammation, contributing to longevity.

Pair It

🥂 Pair with a hot cup of coffee or a fresh orange juice.
🍽️ Pair with sautéed vegetables or a simple arugula salad.