Mushroom, Spinach & Swiss Cheese Quiche

I love breakfast! My favorite meal! This is a wonderful quiche recipe from the Magnolia Table cookbook, by Joanna Gaines. This cookbook is full of great ideas – for breakfast, lunch and dinner – plus desserts and so many helpful hints.

Begin by preheating your oven and dicing the onion, trimming and slicing the mushrooms and washing and trimming the spinach.

Melt the butter in the large pan, saute’ the onions until tender, add mushrooms and saute them with the onions for 5-6 minutes.

Add the spinach and saute’ until it has wilted. Remove from the heat and set aside.

Grate the cheese, prepare the pie crust, and whisk the eggs with the cream, garlic powder, salt and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese.

Pour the mixture into the unbaked pie shell. Bake until the quiche is lightly golden and set in the center. Remove from the oven and let stand for 5-10 minutes.

Cut into 6-8 slices and serve warm or at room temperature. Best served the day it is made. Great with a side of fresh fruit. Enjoy!!!!

Print Recipe Pin Recipe

Mushroom, Spinach and Swiss Cheese Quiche

So pretty and delicious!

Prep Time10 minutes mins

Cook Time1 hour hr

Cooling Time10 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Cheese, Eggs, Mushrooms, Quiche, Spinach

Author: Magnolia Table, Joanna Gaines

Ingredients

• 2 tablespoons salted butter
• 1/3 cup finely diced onion
• 12 ounces baby bella mushrooms, trimmed and sliced, about 4 cups
• 2 cups baby spinach (about 2 ounces)
• 6 large eggs
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 12 ounces Swiss cheese, grated (about 3 cups)
• 1 unbaked pie crust

Instructions

• Preheat the oven to 350° F.
• In a large saute' pan, heat the butter over medium heat until melted. Add the onion and saute' until tender, about 6 minutes. Add the mushrooms and saute' until they have given up their liquid and it has most evaporated, 5 to 6 minutes. Add the spinach and saute' until wilted, 1-2 minutes. Remove from the heat and set aside.
• In a large bowl, whisk together the eggs, cream, garlic powder, salt and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into an unbaked pie shell.
• Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent burning.
• Remove from the oven and let stand 5-10 minutes before serving. Cut into 6-8 slices and serve warm or at room temperature.
• The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

Notes

I have also made this recipe, using cheddar cheese instead of the Swiss and replacing the onion, spinach and mushrooms with about 2 cups of diced ham.