Mohamed Shili Pioneer Woman Spinach Mushroom Quiche is a classic American brunch dish featuring an earthy vegetable filling and nutty melted cheese. This recipe uses a mix of sautéed garlic mushrooms and a velvety egg custard to create a savory, sliceable pie.
Ree Drummond’s approach here is all about moisture control to keep the crust crisp. Most people just toss the spinach in, but you’ll fail this recipe if you don’t squeeze every single drop of water out of those greens. If there’s leftover liquid in the spinach, it’ll leak into the eggs and make the bottom of your crust soggy and pale.
The double-bake method with the foil is a smart move I’ve started using for all my quiches now. Keeping the pan covered for the first forty-five minutes lets the eggs set gently without the top of the cheese burning or drying out. It’s the only way to get that custard-like center while still ending up with a golden, flaky crust on the outside.
Pioneer Woman Spinach Mushroom Quiche Ingredients
- 2 tablespoons olive oil
- 8 ounces (225g) sliced button mushrooms
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 store-bought pie crust
- 1 box (10-ounce/280g) frozen chopped spinach, thawed and drained
- 6 ounces (170g) Gruyere, grated
- 1 1/2 cups (350ml) half-and-half
- 8 large eggs
How To Make Pioneer Woman Spinach Mushroom Quiche
- 1. Preheat the oven: Set your oven to 400°F (200°C). While the oven heats, make sure your frozen spinach is fully thawed and ready for the next step.
- 2. Prepare mushroom mix: Heat the olive oil in a large skillet over medium heat and toss in the mushrooms, garlic, and thyme. Cook these for about 6 minutes until the mushrooms have released their juice and turned a deep brown. Season them with a bit of salt and pepper then remove from the heat.
- 3. Prepare the crust: Press the store-bought pie crust into a deep 9-inch tart pan or pie dish. Layer the cooked mushrooms on the bottom, followed by the spinach which you have pressed firmly between paper towels to remove all water. Sprinkle the grated Gruyere cheese evenly over the top of the vegetables.
- 4. Prepare egg mixture: Whisk the half-and-half and the eight eggs together in a large bowl with another pinch of salt and pepper. Pour this liquid slowly over the cheese and vegetables so it has time to settle into all the gaps.
- 5. Bake the quiche: Place the pan on a rimmed baking sheet and cover it loosely with a sheet of aluminum foil. Bake for 45 minutes, then take the foil off and bake for another 15 minutes.
Watch for the center to stop wobbling when you move the pan. Removing the foil for those final minutes is what allows the cheese to brown and the crust to finish crisping up.
- 6. Rest and serve: Take the quiche out of the oven and let it sit on the counter for 15 minutes before you try to cut it. This resting time lets the egg proteins firm up so you get a clean, sharp slice instead of a mess.
Recipe Tips
- Squeeze the spinach through a kitchen towel: Simply draining it in a colander isn’t enough for frozen spinach. Wrap the thawed greens in a clean towel and wring it hard until no more green water comes out.
- Sauté the mushrooms until they’re truly browned: Mushrooms are mostly water, so they need time in the hot oil to shrink and develop flavor. If you add them to the eggs while they’re still pale and spongy, they’ll taste bland and release liquid into the custard.
- Use a deep-dish pan: This recipe uses eight eggs and a fair amount of liquid, so a standard shallow pie tin might overflow. A deep-dish pie plate or a 2-inch tall tart pan works best to hold all the filling.
- Season the eggs generously: The half-and-half dilutes the saltiness of the cheese and vegetables. Don’t be afraid to add a good half-teaspoon of salt to the egg mixture to ensure the whole dish doesn’t taste flat.
- Keep the pie crust cold: Don’t take the crust out of the fridge until you’re ready to press it into the pan. Cold dough is easier to work with and results in a much flakier texture once it hits the hot oven.
- Try a different cheese for a sharper flavor: While Gruyere is the classic choice for its melting ability, you can swap in an extra-sharp white cheddar or even some crumbled feta if you want a bolder taste.
What To Serve With Pioneer Woman Spinach Mushroom Quiche
A simple green salad with a light balsamic vinaigrette is the classic pairing here. The acidity of the dressing helps cut through the heavy richness of the eggs and cheese.
If you’re serving this for a full breakfast, a side of crispy bacon or some fresh fruit like melon and grapes works well. A hot cup of coffee or a cold glass of orange juice is all you need to finish the meal.
Storing & Reheating Tips
- Fridge: Wrap the cooled quiche tightly in plastic wrap or put the slices in an airtight container for up to 4 days. The crust will lose some of its crunch, but the flavors will stay fresh.
- Freeze: You can freeze the baked and cooled quiche for up to 2 months. Wrap it in a double layer of foil and thaw it overnight in the fridge before reheating in the oven.
- Reheat: The best way to warm it back up is in a 325°F (165°C) oven for about 15 minutes. This helps the crust crisp up again without making the eggs rubbery like a microwave would.
Pioneer Woman Spinach Mushroom Quiche Nutrition Facts
Per serving (1 of 6):
- Calories: 480 kcal
- Protein: 22g
- Fat: 36g
- Carbohydrates: 18g
- Sugar: 3g
- Sodium: 640mg
FAQs
Can I use fresh spinach for Pioneer Woman Spinach Mushroom Quiche?
Yes, but you’ll need to sauté it in the skillet with the mushrooms first until it wilts down completely. Once it’s cooked, you still need to drain and squeeze it just like the frozen version to avoid a soggy crust.
What can I substitute for Gruyere?
Swiss cheese is the closest match, but Emmental or a sharp white cheddar also work great. You want a cheese that melts smoothly and has a bit of a salty kick.
Why is my Pioneer Woman Spinach Mushroom Quiche watery at the bottom?
This almost always happens because the spinach wasn’t dry enough or the mushrooms weren’t cooked long enough to release their moisture. Make sure your vegetables are as dry as possible before adding the egg mixture.
Can I make this Pioneer Woman Spinach Mushroom Quiche crustless?
Yes, you can just grease your pie dish well and pour the ingredients straight in. You’ll likely need to reduce the baking time by about 10 minutes since there’s no dough to heat through.
Can I add meat to this Pioneer Woman Spinach Mushroom Quiche?
Absolutely, some cooked and crumbled sausage or chopped ham would be a great addition. Just mix the cooked meat in with the mushrooms and spinach before pouring the eggs over the top.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Hamburger Potato Casserole
- Pioneer Woman Chicken Stuffing Casserole
- Pioneer Woman Chicken Noodle Casserole
Pioneer Woman Spinach Mushroom Quiche
Description
Pioneer Woman Spinach Mushroom Quiche is a rich, savory custard pie featuring deeply browned mushrooms, aromatic fresh thyme, and earthy Gruyere cheese. The dish utilizes a clever layering technique over a flaky store-bought crust, incorporating dry-squeezed spinach to maintain a perfect texture. By using an eight-egg base with half-and-half, this quiche delivers a dense, velvety filling that is baked under a foil tent to ensure the custard sets perfectly without over-browning the crust.
Ingredients
Instructions
- Preheat the oven: Set your oven to 400°F (200°C). While the oven heats, make sure your frozen spinach is fully thawed and ready for the next step.
- Prepare mushroom mix: Heat the olive oil in a large skillet over medium heat and toss in the mushrooms, garlic, and thyme. Cook these for about 6 minutes until the mushrooms have released their juice and turned a deep brown. Season them with a bit of salt and pepper then remove from the heat.
- Prepare the crust: Press the store-bought pie crust into a deep 9-inch tart pan or pie dish. Layer the cooked mushrooms on the bottom, followed by the spinach which you have pressed firmly between paper towels to remove all water. Sprinkle the grated Gruyere cheese evenly over the top of the vegetables.
- Prepare egg mixture: Whisk the half-and-half and the eight eggs together in a large bowl with another pinch of salt and pepper. Pour this liquid slowly over the cheese and vegetables so it has time to settle into all the gaps.
- Bake the quiche: Place the pan on a rimmed baking sheet and cover it loosely with a sheet of aluminum foil. Bake for 45 minutes, then take the foil off and bake for another 15 minutes.
- Rest and serve: Take the quiche out of the oven and let it sit on the counter for 15 minutes before you try to cut it. This resting time lets the egg proteins firm up so you get a clean, sharp slice instead of a mess.
Watch for the center to stop wobbling when you move the pan. Removing the foil for those final minutes is what allows the cheese to brown and the crust to finish crisping up.
Notes
-
Squeeze the spinach through a kitchen towel: Simply draining it in a colander isn’t enough for frozen spinach. Wrap the thawed greens in a clean towel and wring it hard until no more green water comes out.
Sauté the mushrooms until they’re truly browned: Mushrooms are mostly water, so they need time in the hot oil to shrink and develop flavor. If you add them to the eggs while they’re still pale and spongy, they’ll taste bland and release liquid into the custard.
Use a deep-dish pan: This recipe uses eight eggs and a fair amount of liquid, so a standard shallow pie tin might overflow. A deep-dish pie plate or a 2-inch tall tart pan works best to hold all the filling.
Season the eggs generously: The half-and-half dilutes the saltiness of the cheese and vegetables. Don’t be afraid to add a good half-teaspoon of salt to the egg mixture to ensure the whole dish doesn’t taste flat.
Keep the pie crust cold: Don’t take the crust out of the fridge until you’re ready to press it into the pan. Cold dough is easier to work with and results in a much flakier texture once it hits the hot oven.
Try a different cheese for a sharper flavor: While Gruyere is the classic choice for its melting ability, you can swap in an extra-sharp white cheddar or even some crumbled feta if you want a bolder taste.
