| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 8 ounces sliced button mushrooms
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 store-bought pie crust
- One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
- 6 ounces Gruyere, grated
- 1 1/2 cups half-and-half
- 8 large eggs
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
- Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
- Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
- Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 393 |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 225 mg |
| Sodium | 498 mg |
Reviews
This turned out spectacularly. The height of this quiche is impressive in it’s own right — looks (and tastes) like something you’d be served at a French bistro! I have no idea what the folks who said it was too runny or took too long to cook are talking about. Maybe their spinach still had too much water or ice clinging to it? I squeezed mine pretty aggressively to get as much water out as possible. I followed the recipe with a few minor exceptions: 1) I added the garlic and thyme to the mushrooms after the mushrooms were mostly done to avoid burning the garlic; 2) I used heavy cream instead of half and half, since I had cream I needed to use; and 3) I used a 9″ springform pan since I don’t have a deep tart pan like Ree (but I’m now seriously considering buying one). The whole thing went off without a hitch and cooked according to the time specified in the recipe. Super tasty and the leftovers heat up great in a 400-degree oven. Will definitely make again!
It was tasty, but the recipe step of throwing the minced garlic and thyme in with the mushrooms produced burnt garlic. Better to cook the mushrooms till browned and throw in the garlic and thyme for the last minute or two.
I see several people talking about overflow with this quiche. I’m wondering if you just missed the direction of putting it into a “deep tart pan with removable bottom or deep dish pie pan”.
I put into my deep stoneware quiche pan, baked 45 minutes covered in foil and ten minutes uncovered, it was perfect!
Two other changes, I used 10 oz. fresh spinach (steamed) instead of frozen and used heavy cream vs. half and half (I think these two things cut down on extra liquid).
Went over very well with my guests, asking to take extra pieces home with them.
For me this is the right formula for fillings vs. egg vs. cream. I added a little diced ham in the cheese layer and to save time I used two 9″ store bought pie crusts in their own foil pie dish. I cooked them covered the first 15 minutes on the very most bottom rack of the oven, then 30 minutes on a middle rack, and finally another 15 minutes uncovered and they turned out perfectly with no soggy bottom crust.
This is my basic go to quiche recipe. It’s for two if using frozen 9 in. I have a larger 12” glass deep dish pie pan that it’s perfect for but be careful not to overflow (some spillage) the taste is on point every time!☺️
This recipe is plenty for 2 quiches, if using store-bought crusts. What a mess. I should’ve read the reviews first…one of very few times I didn’t. Lesson learned.
Awesome recipe!! The first time I made it I left it in the oven to long by mistake so it was to brown.
But my family still loved it . The second time I made sure not to leave it in to long . When it came out I asked my family to try it . They said they loved it the first time because they loved the brown and loved the crunch of it .Can’t wait to make it again !!!
But my family still loved it . The second time I made sure not to leave it in to long . When it came out I asked my family to try it . They said they loved it the first time because they loved the brown and loved the crunch of it .Can’t wait to make it again !!!
Delicious!! This recipe makes 2 quiches. I split the ingredients between two frozen pie crusts.
yes, the baking time for this is way off. even after 65 minutes the quiche was still watery in the center. This is true of all recipes that I’ve tried from Ree Drummond. Perhaps she should go back to blogging and leave the cooking and recipe writing to professionals.
This is a keeper! So flavorful and simple to make. Yum!