Ok friends. It's time to get real. When it comes to my quiche recipes, I'm seeing a pattern. Not only that I cook them in my cast iron skillet but that they have a significant amount of cheese. Apparently, I don't enjoy a nice quiche without all. the. cheese. Take my Cheesy Broccoli Green Onion Quiche. Same "Cheesy" start to the name with the filling sandwiched between two delectable layers of cheddar and swiss cheese....yummm. Apparently, this is my quiche go-to and quite honestly, I'm perfectly fine with that. Who doesn't love a cheesy quiche? If you're like me, Cheesy Spinach Mushroom Tomato Quiche may just be your new favorite.
So quick super awesome thing: I'm FINALLY going to Comic-Con!!! I've never been and I'm beyond excited. Bought my Emerald City tickets back in the fall and the day has finally arrived! I remember I called Dan while on my lunch break "Babe do you wanna go to Comic Con!?? I can still buy tickets they're not sold out yet!" ".....do I have to dress up?"???? We will not be participating in any cosplay, but I do have to make a serious decision. Perhaps you can help: Doctor Who, Harry Potter, or Game of Thrones t-shirt? I'm leaning towards my Doctor who t-shirt (Ten because obviously) but I'm just not sure....Thoughts??
OK so anyway, this Cheesy Spinach Mushroom Tomato Quiche. A few things:
1. I used a store bought pie crust....and it felt amazing. No soggy issues, rolled it a smidge to fit in the pan, quiche was done in an hour. I do have an easy pie crust recipe if you want to go straight up homemade, but I cheated for the sake of convenience and time, and it turned out marvelously.
2. Make sure to really drain the spinach and mushrooms after you cook them. Squeeze that spinach if you have to. Otherwise, it'll add a lot of extra liquid and you'll end up with a soggy quiche (gross).
3. It might not look like there's enough filling before you top it with the eggs. Not to worry! It'll poof up just right and you'll have plenty of quiche.
My favorite thing about this Cheesy Spinach Mushroom Tomato Quiche? Obviously. The cheese. As previously discussed. Apparently, I love cheese so much I just can't stop talking about it. This particular dish is chock full of freshly crumbled goat cheese, and shredded medium cheddar.
PS. Also awesome? Quiche works for pretty much every meal. Breakfast? Yup. Lunch? Definitely. Snack? Absolutely. Dinner too?? Add a side salad to it and you're golden! Recipe in 3...2...
Cheesy Spinach Mushroom Tomato Quiche
- Total Time: 1 hour 10 mins
- Yield: 4 1x
Ingredients
- 1 pie crust, homemade or store bought
- 4 ounces small white mushrooms, sliced
- 2 cups packed fresh baby spinach
- 4 ounces fresh goat cheese
- ½ cup grape tomatoes, halved
- 2 cups shredded cheddar cheese
- 4 large eggs, beaten
- 1 ½ cups milk
- ½ teaspoon fresh ground black pepper
Get Recipe Ingredients
Instructions
- Preheat the oven to 375˚F.
- Roll pie crust out to about 12 inches. Gently place in a 9-inch pie pan.
- Sprinkle 1 cup of the cheddar cheese on top of the crust.
- In a large skillet, heat 2 tablespoons of olive oil over medium high heat.
- Add mushrooms and cook 6-8 minutes until softened.
- After 3-4 minutes, add spinach to the skillet.
- Add spinach after three minutes. Sprinkle with a pinch of salt and pepper. Saute along with mushrooms until wilted.
- Thoroughly drain mushrooms and spinach. Press down on the spinach to get as much liquid out as possible. Add in an even layer on top of the pie crust.
- Sprinkle with ¾ of the goat cheese and the cherry tomatoes.
- In a medium mixing bowl, whisk together the beaten egg and milk and then pour over the filling.
- Sprinkle the remaining goat cheese and cheddar cheese on top.
- Bake in the oven for 1 hour or until egg is set. Cool for 2 minutes, serve warm.
- Cook Time: 1 hour 10 mins
Linda says
Very good. I made it today for my family and they all loved it. It was easy to make. I did use frozen spinach in place of the fresh spinach. I will definitely make it again
Aberdeen says
So glad you liked it!
David says
Just made this for supper. good, good.
Ashley says
This is definitely not meant for a deep dish 9 inch frozen pie crust.
Kathy says
Way too much milk and egg mixture for a nine inch deep dish pie pan!
Lynn says
Made it yesterday for birthday lunch, all the friends loved it and wanted recipe...will make it again, i used frozen spinach and about half the amount of feta cheese
Mary says
It's baking now. I reduced the milk to 1 1/2 cups and used four eggs instead of six. With those adjustments the filling fit a nine-inch crust nicely.
Aimee says
Is it feta cheese or goat cheese? The ingredients list goat cheese, but the recipe steps say feta??
Aberdeen says
Apologies, it's goat cheese! Fixed the recipe, thank you for pointing this out 😊.
Andrea says
This was so easy and extremely delicious! I used a whole wheat crust from the store, and substituted some ingredients based on what I had in the fridge (havarti for the cheddar, a combination of spinach, chard, and kale, and goat cheese feta for the goat cheese). It was simple and was even tastier than I’d hoped. Thank you for this delicious recipe!
Traci says
Since finding this recipe, I have made it often, changing or adding ingredients if I want (although it is amazing as it is). Thank you for sharing! 😃
Anonymous says
Gretchen says
This was delicious -- the goat cheese lends a unique twist! I wondered if it should have some salt, but it was perfect without. Mine took a bit longer to bake, possibly because we didn't squeeze the spinach sufficiently, or because I used regular tomatoes rather than grape.
Eve says
I just made this recipe for a birthday celebration dinner, and was pleasantly surprised at this quiche. My finding was by cooking the spinach, mushrooms and onion separately, the flavors remained stronger next to the tomatoes