Mouthwatering Quiche with Swiss Cheese and Spinach

Learn how to make a mouthwatering quiche filled with Swiss cheese, spinach, and fresh vegetables. Join Roy from Cook with Roy as he shows you an easy and quick way to prepare this delicious dish using a store-bought pie crust. Get ready to indulge in a savory and creamy treat that will leave you craving for more. Don’t forget to subscribe to Cook with Roy for more delightful recipes like this one!

Spinach Mushroom Quiche
Ingredients:
• 1 store-bought pie crust
• Pie weights or dried beans (for par-baking the crust)
• 5 large eggs
• 1/2 cup heavy cream
• Salt, to taste
• Ground black pepper, to taste
• 1 cup grated Swiss cheese
• A pinch of freshly ground nutmeg
• 1 cup sliced mushrooms
• 3 green onions, sliced
• 1 tablespoon butter
• 2 cups fresh spinach
Directions:
1. Preheat Oven and Prepare Crust:
• Preheat your oven to 400°F (204°C).
• Place the store-bought crust in a tart pan. Line the crust with parchment paper and fill with pie weights or dried beans.
• Par-bake the crust for about 10 minutes or until it starts to turn golden. Remove from oven and let cool. Reduce the oven temperature to 350°F (177°C).
2. Prepare Filling:
• In a bowl, whisk together the eggs, heavy cream, a pinch of salt, pepper to taste, grated Swiss cheese, and a pinch of freshly ground nutmeg. Set aside.
3. Cook Vegetables:
• In a skillet, melt butter over medium heat. Add the sliced mushrooms and green onions. Cook until the mushrooms are brown and onions are soft.
• Add the fresh spinach and cook until just wilted.
4. Assemble Quiche:
• Place the cooked vegetables into the cooled, par-baked crust.
• Pour the egg and cream mixture over the vegetables in the crust.
5. Bake the Quiche:
• Place the quiche on a foil-lined baking sheet.
• Bake in the preheated oven at 350°F (177°C) until the center is set and doesn’t jiggle, about 35-45 minutes. You can test for doneness by inserting a skewer or knife in the center; if it comes out clean, the quiche is ready.
6. Cool and Serve:
• Remove the quiche from the oven and let it cool for at least 15 minutes before serving. This quiche can also be enjoyed cold.
Enjoy your delicious Spinach Mushroom Quiche! Perfect for brunch, lunch, or as a hearty dinner.

Hi this is Roy with cook with Roy glad to be back so today we’re going to start off with kiche or a tart we’ve got plenty of fresh vegetables some green onions spinach mushrooms whs cheese and of course a mixture of egg and cream to make it delicious like I said we’re

Going to make this quick and easy and we’re going to use a store-bought pie crust and you know I love this pan here obviously you can use a regular pie pan to make your kiche um but I got this and I absolutely love it you know why

Because when it’s done you can pull the kiche through and it also it has a nice fluted edges and I’ll show you a little bit how it takes the stress out of making that perfect crust on the outside because you don’t have to so we just

Take the crust and we set it inside the uh pan and one of the things that you need to do is instead of like pushing it in you let it fall into the pan so you trim off your excess boy I tell you what these store

Bought crusts don’t give you a lot of extra then you take a fork and you perforate the bottom like that take some beans weights or what have you and put them in here so that it doesn’t um also bubble up so I’m going to do that

And uh we’ll be back in just a moment okay we’ve got the pie crust cooking it’ll be done in 10 or 12 minutes and we’ll let it cool meanwhile we’ll get started on our other ingredients so we’re going to grate cheese I’m using Swiss today you know the nice thing about

Kiche is that the ingredients are not all that important to have exactly the right amount like I’m using 8 oz of Swiss cheese here I may or may not use all of it for this one kiche um we’ll see um the mixture that goes in the kiche the the liquid

Mix mixture the liquid mixture is a little more important that’s we’re going to do five eggs and about um 1/4 cup of cream give her a take a little bit um that’s a little important but as far as what you put in the kiche that’s up to

You I mean a lot of people use ham and twist cheese with spinach uh we’re going to not put any ham in today we’re just going to use um swiss cheese spinach and mushrooms and green onions so we got the cheese all done we’re going to go ahead and chop up the

Mushrooms all right we got our mushrooms chopped I’m going to throw them in the cast iron skillet let them start to cook there’s always one that wants to escape we had one jump around on the floor and then we had one that just jumped out of the skillet mushrooms

They you know they grow in the wild and I I think they’re they just stay wild they’re wild we got the mushrooms cooked let’s do the green Onions now we’re going to wait for the mushrooms to cook a little while before we put the green onions in so they cook more evenly Together Okay so you can see we got our tart out of the oven and we’re just going to set this aside right over here and let it cool down a little bit before we start putting the ingredients in so next thing we’re going to do is we’re going to put

Five eggs in a bowl and then we’re going to mix in some cream mix it up and get ready to put it in our filling all right so now we’re going to beat the Leon devil out of these eggs go ahead and get our cream now when we were shopping for the

Cream we like to buy cream that has just cream in it and not all kinds of other Ingredients so I’ve got about a half a cup of cream in there a lot of recipes vary some of them have a lot more cream some of them have left Now of course you can use any kind of seasonings that you want um I’m going to do a little bit of salt not a whole lot a little bit of pepper obviously you would probably want to do freshly ground pepper but you know what the hey and a little something that I love

To put in here’s some fresh ground nutmeg and this is a microplane grater now we’re not going to use a lot that’s Plenty just really brings those flavors together and it’s a delicious uh addition okay let’s set this aside bring our cheese out bring our kiche over our kiche uh crust tart whatever you want to call it let’s get some cheese in the bottom there got that now we’re going to get

Our vegetables and put in There Now of course that was spinach green onions and mushrooms in this [Applause] One and we’re just going to finish off here with the rest of the uh batter M perfect I’m going to get a sheet with a piece of foil on it and I’d like to put this on top of here for a couple reasons number one if it does

Drip it’s not going to mess up your oven or cause smokiness in the kitchen so now it’s really easy to transport and so we’ll go ahead and put it in the oven so our kich has cooled down a little bit and this is what I like about

This pan you just set it here and waila there’s your tart beautiful tart all right so let’s uh let’s cut a piece out here and see how we do how we Did all right I am ready to try our kiche it looks delicious M that’s excellent I really love mushrooms and spinach one of my favorite combinations I think we could have cooked our crust a little longer but you know what that’s okay it Stills delicious well today we made kiche it was delicious quick and easy and I hope

That you give it a shot you can put anything you want in it that you enjoy if you would like more of a meat version that would be great you know ham bacon sausage chicken whatever your kiche can be whatever you want it to be so this is

Roy with cook with Roy also remember to subscribe and like our Channel if you have comments I’d love to hear them uh we’ll be back soon with another recipe and we’re very happy to be back so you guys take care