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How to Make Spinach Mushroom Quiche with Tarragon - A Step-by-Step Guide

Quiche is a versatile and delicious dish that can be enjoyed for breakfast, brunch, lunch, or dinner. It's a savory pie filled with a custard made from eggs and cream, and can be customized with a variety of fillings. One of the most popular variations is the spinach and mushroom quiche, which is filled with earthy mushrooms, tender spinach, and fragrant herbs.

This Spinach Mushroom Quiche with Tarragon recipe takes the classic quiche to the next level with the addition of fresh tarra...

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Ingredients

  • 1 egg, separated
  • 1 tablespoon water
  • 1 prepared 9-inch single pie crust
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons canola oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • ½ cup chopped onion
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (6 ounce) bag fresh spinach, chopped
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • 1 ¼ cups shredded white Cheddar cheese
  • 1 small zucchini, thinly sliced into rounds
  • ¼ cup shredded white Cheddar cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 1 9-inch quiche

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
  • Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
  • Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
  • Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
  • Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
  • Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
  • Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
  • Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
  • Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
  • Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.

    • Nutrition

    387 cal.

    • Total Fat: 28g
    • Saturated Fat: 10g
    • Cholesterol: 126mg
    • Sodium: 507mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 16g
    • Vitamin C: 13mg
    • Calcium: 304mg
    • Iron: 3mg
    • Potassium: 496mg

    Categories

    Breakfast recipes
    Brunch recipes
    Vegetarian recipes
    Savory recipes
    Quiche recipes