Parmesan Spinach Mushroom Quiche
I’ve always loved quiche, but I don’t think I’d actually made my own from scratch (crust and all) until the other day! I found several recipes online, then used my favorite flakey pie crust recipe and adapted others to create this one with what I had. It turned out delicious! This makes one big quiche in a deep, 12 inch cast iron skillet. You could make this in a regular 9″ pie plate too, it just may come close to overfilling. If using a store-bought crust, this would be super easy and delicious to throw together, yet has that fancy feel. You can experiment too with substituting for other veggies or throwing in some meat too!
Makes one quiche in a 12″ cast iron skillet
1 pie crust (homemade or store-bought)
Filling:
1 T. garlic, minced
1/2 small onion, diced
1 (4oz.) can sliced mushrooms, drained (or same amount fresh)
2 T. olive oil (for cooking)
2 C. mozzarella cheese
1 C. grated parmesan
4 C. spinach, chopped fresh or frozen
2 roma tomatoes, chopped
salt and pepper
6 eggs
2 1/2 C. milk
Preheat oven to 375 degrees. In separate skillet, sauté onion, garlic and mushrooms in olive oil. Add chopped spinach and cook a couple more minutes until wilted. Drain well &/or pat dry with paper towels (so quiche won’t be watery and crust mushy). Grease cast iron skillet with shortening or oil. Fill skillet with crust up the edges. Mix parmesan and mozzarella together in bowl and sprinkle 1 C. cheese mixture on bottom of crust. Evenly add sautéed onions, mushrooms, garlic and spinach. Sprinkle with 1 more C. cheese mixture, salt, pepper and chopped tomatoes. Whisk eggs and milk, then pour over everything. Top with remaining 1 C. cheese mixture. Bake at 375 degrees for 50-60 min. Let sit 10 minutes before serving.
Recipe adapted from: https://www.aberdeenskitchen.com/2017/03/cheesy-spinach-mushroom-tomato-quiche/ She’s got other yummy looking variations and recipes too! Look her up!
I love quiche but I confess the only kind I ever made was the heat and serve kind. This one I will give a try. Thank you Jill.
Looks good, and sounds delicious. Thanks for sharing the recipe Jill.. I used to make a Quiche with Breakfast Sausage and Mushrooms, but I think I would like your recipe beings it’s full of good vegies. I will definitely try your recipe soon.
More picture/video blog posts please!! I miss when y’all used to share those every month! <3
Recently I’ve tasted quiche others have made and I was amazed to learn that not every one makes a French quiche. As a young bride who couldn’t cook I gravitated to cooking shows on TV. Popular then was Julia Child. She was down to earth and made a lot of what she called peasant food. After 50+ years I still make her quiche recipe. I use a local or domestic Swiss and an imported or Jarlsberg. I like the combination of the flavors. One very mild the other a full throttle domestic. Chopped sweet onions, bacon bits and chopped drained spinach. 4 eggs and maybe 1 1/2 cups milk, light cream or skim depending on how many calories you want to spend on it. I have never been able to make a decent pie crust so I either buy the deep dish prepared frozen crust, thawed and transferred to a pie plate or quiche pan. I bake until the top is slightly colored a golden brown. No measure, just dump and guess. I forgot to add pepper. No salt because Swiss is salty. Enjoy.
This recipe didn’t work for me in a 9’ pan. Too much milk and eggs 🙁
Aww! I’m sorry! Mine is kind of deep.