As you get older, chances are you are less ambitious in the kitchen. Besides not wanting to be on your feet for as long of a period, you also have to watch your diet more carefully to keep your body functioning properly.
Even though making something gourmet might not be on your radar anymore, there are still several healthy recipes that are super easy to make for yourself and your family.
This recipe, spinach, and mushroom Quiche makes 4 portions, enough to make in advance and eat all week for lunch or to serve as breakfast for guests. Quiche is one of those meals that looks fancy but is deceptively easy to make. You basically just crack some eggs, add some toppings, and bake!
Spinach and mushroom Quiche is naturally vegetarian and is considered a healthy and balanced meal. While it isn’t dairy or egg-free, it can be made as such with the proper ingredients if needed.
Spinach and mushroom Quiche is not spicy, so this is an excellent recipe for those who are spice-adverse and on a more bland diet. Now let’s look at how to make it!
Ingredients for Spinach and Mushroom Quiche:
- 1 small onion (can buy pre-diced)
- 2 cups sliced mushrooms (can buy pre-sliced)
- 2 cups of shredded cheddar cheese (swap for dairy-free if needed)
- 12 eggs (can buy pre-cracked or egg-replacement)
- 1 bag of fresh spinach
- 1 teaspoon garlic powder
- 1 pre-made quiche crust (or any large pastry crust will do)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
How to Make Spinach and Mushroom Quiche (Step by Step)
Dice the onion and mushrooms if you weren’t able to purchase pre-diced. Preheat the oven to 350°F.
Toss both into a skillet with the olive oil. Saute on medium heat for 5-7 minutes until the mushrooms are a bit browned.
While sauteing, crack all 12 eggs into a large bowl and whisk to break the yolks.
Once the mushrooms and onion are done in the skillet, toss them into the whisked eggs.
Add 1 cup of shredded cheddar cheese to the egg mixture and stir gently.
Unpackage the crust and place it in a round baking pan. Press it so it fills the edges of the pan.
Pour or spoon a small amount of the egg mixture on the crust to create a base.
Add all of the spinach leaves, ensuring they stay within the edges of the crust.
Pour the rest of the egg mixture on top. (The eggs will expand as they cook, so don’t worry if it looks like it is too little, it will be enough, we promise)
Add the rest of the cheese to the top, spreading it out.
Place the Quiche in the oven for 30-35 minutes. Check the middle with a toothpick. Once it comes out clean, the quiche is fully cooked.
Remove from the oven, slice, and serve. Just like that, you have a tasty breakfast or lunch for four people!
Variations of Spinach and Mushroom Quiche:
- Add a diced bell pepper with the mushrooms if you want some extra crunch
- Add ½ cup of milk or oat milk to the eggs to make it a bit creamier.
- Use a liquid egg replacement in place of eggs if you have an egg allergy.
Tips for Spinach and Mushroom Quiche:
- Use pre-cracked eggs: Cracking eggs can be tough if you have arthritis. Most stores sell pre-cracked eggs in cartons to save you time and stress. They also sell just egg whites if you need to watch your cholesterol.
- Buy pre-diced ingredients: While the mushrooms and spinach do need to be fresh for this recipe, pre-sliced versions are available in most stores to save you time.
- Bake in advance: Quiche can be made in advance with slices reheated individually in the oven or microwave, making it the perfect healthy dish to eat all week long.
What to Serve With Spinach and Mushroom Quiche
We think that Quiche is an amazing breakfast or lunch all on its own! But if you want to serve with a side, it goes great with a green salad or Greek salad. You can also serve it for brunch with rolls and fruit salad.
How to Store Spinach and Mushroom Quiche
Mushroom and spinach Quiche saves amazingly well in the fridge for 3-5 days. Simply cover it with aluminum foil and put it in the fridge, and you have lunch for the entire week!
How to Reheat Spinach and Mushroom Quiche
Spinach and mushroom quiche can be reheated in the oven, but the crust has a tendency to overcook with this method. Instead, we recommend putting a slice on a plate and microwaving it for 1-3 minutes until hot all the way through.
Check Out Our Other Easy Recipes for Seniors Below:
Recipe Card
Spinach and Mushroom Quiche
Yield: 4
Time: 45 minutes (10 minutes prep, 35 minutes cooking)
Directions:
1. Slice the mushrooms and dice the onion if you didn’t buy pre-diced.
2. Preheat the oven to 350°F.
3. Saute the onion and mushrooms in the olive oil for 5-7 minutes or until the onions are translucent and the mushrooms a bit browned.
4. Crack the eggs in a large mixing bowl.
5. Mix the mushrooms, onions, and half of the cheese in the bowl with the raw eggs.
6. Place the pre-made crust in a pan, pressing it into the edges.
7. Pour a small amount of the egg mixture into the pie crust as the base.
8. Add the spinach to the crust.
9. Pour the rest of the egg mixture onto the spinach.
10. Spread the remaining cup of cheese across the top of the quiche.
11. Place in the oven for 30-35 minutes until a toothpick inserted into the center comes out clean.
12. Remove from the oven, slice, and serve!
