Spinach and Mushroom Quiche tastes amazing and it can be made the day before an event making it the easiest special occasion breakfast ever!!!
This year is just flying by! I can’t believe that it’s almost Mother’s Day. I’m so excited that another #BrunchWeek is here. There are some really fantastic prizes this year for our giveaway that have been donated by our awesome sponsors. #Brunch week is going to run from May 5th through the 10th and hosted this year by Terri of Love and Confections and Susan of The Girl In the Little Red Kitchen. There are also 32 bloggers bringing you their best brunch ideas to you this week.
I think that the best Mother’s Day dishes have great flavor for mom to enjoy, it needs to be simple to put together, and if possible able to be made the day before. I know that there are a lot of Dads out there that can, and do, cook, but mine and my husband aren’t usually found in the kitchen outside of Mother’s Day and birthdays. For that reason, and so that kids can get in on the action too, I like having simple recipes. Having recipes that can be made the day before helps to take the pressure off and if you’re hosting a big Mother’s Day brunch getting as much done the day before helps to make sure no one is stuck in the kitchen.
Real Housemoms TV
I’ve talked about this before but quiche is such a perfect make ahead dish for parties. It’s so simple, especially when you use a ready to bake crust! I love all the different varieties you can make too! I think it is one of my new favorite foods. This Spinach and Mushroom Quiche was so good I couldn’t stop at just one piece, I went back for two more. Whoops. 🙂 Hand this recipe over to your chef’s on Mother’s Day or surprise you Mom with this delicious Spinach and Mushroom Quiche for brunch!
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own
Ingredients
- 1 tbsp of olive oil
- 1/2 sweet onion diced
- 9 oz. baby spinach
- 8 oz. mushrooms sliced
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp nutmeg
- 4 eggs
- 1/4 cup milk
- 1/2 cup cottage cheese
- 1 cup Swiss cheese
- 1 9" ready to bake pie crust
Instructions
- preheat the oven to 350 degrees
- roll out the pie crust to about 12 inches and put it in a 9 inch pie plate, cutting off the extra hanging over the edge
- bake in the oven for 8 min
- heat the oil in a large skillet over medium heat
- add the onion and cook for 2-3 minutes
- add the mushrooms and cook another 2-3 minutes
- next add the spinach and cook until it's wilted (I had to add in batches as it cooked down)
- stir in 1/2 tsp of salt and pepper, each and 1/4 tsp of the nutmeg
- in a medium bowl whisk the eggs, cottage cheese and milk
- stir in 1/2 cup of the Swiss cheese
- season with remaining salt, pepper, and nutmeg
- spread out the remaining 1/2 cup of Swiss cheese in the bottom of the crust
- spread out the onion, mushroom, and spinach mixture in an even layer over the Swiss cheese in the pie crust
- pour the egg mixture over the spinach mixture
- bake in the oven for 45-60 minutes
Nutrition
Be sure to check all the great brunch ideas from these amazing bloggers!
Beverages:
- Frozen Peach Bellini from Love and Confections
- Raspberry Tequila Sunrise from The Spiffy Cookie
- Mango Mimosa from My Catholic Kitchen
- Pineapple Peach Mimosa from Big Bear’s Wife
- Rosemary-Orange Mocktail from The Kitchen Prep
Brunch Eggs:
- Corn Souffle from Hungry Couple
- Polenta Cakes with Crab & Eggs from Foxes Love Lemons
- Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
- Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
- Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
- Veggie and Scalloped Potato Frittata from Hip Foodie Mom
- Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
- Frittata Muffins from Jane’s Adventures in Dining
Main Brunch Dishes:
- Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
- Spinach & Mushroom Quiche from Real Housemoms
- Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine
Brunch Breads and Sides:
- Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
- Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
- Strawberry Lemon Crepes from Food Faith Fitness
- Carrot Cake Steel Cut Oatmeal from It’s Yummi!
- Banana Bacon Pancakes from Eat Your Heart Out
- Raspberry Oatmeal Pancakes from Healthy.Delicious.
- Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
- Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
- Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
- Banana Coconut Milk Pancakes from Chocolate Moosey
- Pumpernickel Bagels from Jen’s Favorite Cookies
Brunch Fruit and Vegetables:
- Honeycrisp and & Carrot Waldorf from The Vintage Cook
- Hazelnut Crepes with Rum Peaches from Savvy Eats
Brunch Desserts:
- Greek Yogurt Chocolate Cake from Roxana’s Home Baking
- Simple Oatmeal Cookie Jam Bars from Chelsea’s Messy Apron
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Terri/LoveandConfections says
May 5, 2014 at 7:25 amI love quiche because anything goes – spinach and mushroom is always a favorite! Thank you for participating this year and can’t wait to see the rest of your recipes!
Aubrey Cota says
May 16, 2014 at 4:43 pmThanks Terri!
Becca from ItsYummi! says
May 5, 2014 at 9:37 amI’m a huge quiche lover and this is just singing my song!