Quiche is a versatile and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. Spinach and mushroom quiche is a perfect option for adding more vegetables to their meals without sacrificing taste. The combination of earthy mushrooms, fresh spinach, and creamy eggs creates a savory filling encased in a buttery, flaky crust. This quiche is not only delicious but also simple to make.
What is spinach quiche made of?
Spinach quiche is made with a flaky pie crust filled with eggs, cream, sautéed spinach, and mushrooms. The filling is seasoned with salt, pepper, and optional spices like nutmeg, then combined with cheese such as Gruyère, Swiss, or cheddar. The quiche is baked until golden and set, resulting in a savory and satisfying dish.
How many calories are in a slice of mushroom spinach quiche?
A slice of mushroom spinach quiche typically contains around 250 to 350 calories, depending on the ingredients used, such as the type of crust, cheese, and cream. Using lighter options like milk instead of heavy cream and reducing the cheese can lower the calorie count.
Why is my spinach quiche watery?
A spinach quiche can become watery if the spinach or mushrooms release too much moisture. This often happens when vegetables need to be properly cooked or drained before being added to the filling. To prevent a watery quiche, sauté the spinach and mushrooms until most of the moisture evaporates, and consider blotting them dry before mixing into the quiche. Too much liquid in the egg mixture can also cause a watery texture.
Does fresh spinach need to be cooked before adding to quiche?
Yes, fresh spinach should be cooked before adding it to a quiche. Cooking removes excess moisture, which prevents the quiche from becoming watery. Sauté the spinach briefly until wilted, then drain or blot it dry before mixing it into the filling for the best results.
What not to put in quiche?
Avoid adding ingredients with high water content, like raw spinach, zucchini, or tomatoes, without cooking or draining them first, as they can make the quiche soggy. Also, steer clear of overly strong or pungent ingredients that may overpower the quiche's flavor, such as too much garlic, hot spices, or excessive salt. Lastly, avoid using too much liquid in the egg mixture, as it can prevent the quiche from setting properly.
Is quiche healthy or unhealthy?
Quiche can be both healthy and unhealthy, depending on the ingredients used. It can be nutritious when made with vegetables, lean proteins, and lighter options like low-fat milk or a whole wheat crust. However, traditional quiche with heavy cream, cheese, and a buttery crust can be high in calories, fat, and cholesterol. To make it healthier, you can use healthier fillings, reduce the cream, or opt for a crustless version.
What's the difference between a quiche and a frittata?
The primary contrast between a quiche and a frittata is the covering. A quiche has a pastry crust, while a frittata is crustless. Quiche is typically made with a custard-like filling of eggs and cream, whereas a frittata uses mostly eggs with little or no dairy. Additionally, quiche is baked slowly in the oven, while frittatas are cooked on the stovetop and finished in the oven.
Is quiche better hot or cold?
Quiche can be enjoyed both hot or cold, depending on personal preference. Hot quiche has a warm, creamy texture with melted cheese, making it ideal for serving fresh from the oven. Cold quiche, often served at room temperature, firms up and offers a more solid texture, making it convenient for picnics or lunches. Both options are delicious!
What pairs well with quiche?
Quiche coordinates well with various sides and backups. Fresh salads, such as mixed greens or a light vinaigrette salad, complement its richness. Other good options include roasted or steamed vegetables, fruit salads, or a simple bowl of soup. For breakfast or brunch, consider serving quiche with fresh pastries or a selection of cheeses. Light beverages like tea or fruit-infused water also make great pairings.
Is milk better than heavy cream in quiche?
Using milk instead of heavy cream in quiche can make it lighter and lower in calories and fat. Milk still provides a creamy texture but results in a less rich flavor compared to heavy cream. For a balanced approach, some recipes use a combination of both to achieve a creamier consistency while keeping the calorie count reasonable. At last, the decision relies upon individual taste and dietary inclinations.
Tips and Variations:
1. Tips:
- Pre-cooked vegetables: Sauté or roast vegetables like spinach, mushrooms, or bell peppers to reduce moisture and enhance flavor.
- Season Well: Use herbs and spices to add depth, such as thyme, oregano, or nutmeg.
- Chill the Crust: If using a homemade crust, chill it before baking to prevent shrinking.
- Don’t Overmix: Be gentle when combining the egg mixture to keep the filling fluffy.
2. Variations:
- Cheese Choices: Experiment with different cheeses like feta, goat cheese, or cheddar.
- Protein Add-ins: Incorporate cooked bacon, ham, or sautéed chicken for added protein.
- Crustless Version: For a gluten-free option, skip the crust entirely and bake the filling in a greased pie dish.
- Flavor Profiles: Try different combinations, like Mediterranean (spinach, feta, olives) or southwestern (jalapeños, cheese, and salsa).
Ingredients:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and diced
- 4-5 tablespoons ice-cold water
- For the filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 ½ cups mushrooms, sliced (cremini or button mushrooms work well)
- 4 large eggs
- 1 cup heavy cream (or milk for a lighter option)
- 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
- Salt and pepper, to taste
- ¼ teaspoon nutmeg (optional)
- Fresh herbs for garnish (optional)
Instructions:
Step 1: Prepare the crust
1. Make the dough: In a large bowl, whisk together the flour and salt. Cut in the virus margarine utilizing a baked good shaper or fork until the combination looks like coarse morsels. Add ice-cold water, one tablespoon at a time, until the dough comes together.
2. Roll out the dough: Shape the dough into a ball and roll it out on a lightly floured surface to fit your pie dish. Gently place the dough into the dish and trim the edges. Refrigerate for 30 minutes to chill.
3. Pre-bake the crust: Preheat the oven to 375°F (190°C). Line the outside layer with material paper and fill it with pie loads or dried beans. Bake for 10-12 minutes, then remove the weights and bake for another 5 minutes, or until lightly golden.
Step 2: Make the filling
1. Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the slashed onion and cook until relaxed around 5 minutes. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown, around 5-7 minutes. Add spinach and cook just until wilted. Season with salt, pepper, and nutmeg (if using). Remove from heat.
2. Prepare the egg mixture: In a medium bowl, whisk together the eggs and cream (or milk). Mix in the destroyed cheddar and season with salt and pepper.
Step 3: Assemble the quiche
1. Combine the ingredients: Spread the sautéed spinach and mushroom mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the vegetables, making sure everything is well-distributed.
2. Bake the quiche: Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. You can test doneness by embedding a blade or toothpick into the middle - it ought to confess all.
Step 4: Serve
Allow the quiche to cool for a few minutes before slicing. Garnish with fresh herbs like parsley or chives for extra flavor. Serve warm or at room temperature.
