Wild Spinach Quiche With Mushroom And Cheddar
This simple Wild Spinach Quiche with mushrooms and cheddar cheese is a tasty and easy bake. The mild, slightly earthy flavor of wild spinach pairs perfectly with the richness of the mushroom and sharp cheddar, all in a simple crust. Wild spinach (Chenopodium album) grows in abundance in our rather wild little garden, and this year, and has replaced the spinach that I had intended to grow (but forgot to water).
Wild Spinach
It’s often dismissed as a weed, but it’s a nutritional powerhouse, and compared to other wild plants, its flavor is surprisingly mild. Depending on its location, it has a range of names, including lamb’s quarters, fat hen, pigweed, Goosefoot, and, rather simply, Indian Spinach.
As always, bring a reliable guidebook and double-check before foraging.
Ingredients
Dough:
- 1 1/4 Cups / 185g All-purpose flour
- 1 Stick / 8 Tablespoons / 125 g Butter – Cold, cut into small cubes
- 1/2 Teaspoon Salt
- 1-2 Tablespoons iced water
Filling:
- 1 Cup / 50g Wild spinach leaves – washed and patted dry.
- 5 Oz / 150g Button mushrooms – You can also use wild mushrooms
- 1 Small yellow onion
- 5 Oz / 150g Cheddar cheese – about 1 1/4 cups when grated.
- 4 Large eggs
- 1 1/4 Cups / 300ml Milk
- 3 Tablespoons Butter or olive oil – for sauteing
- Salt and pepper to season
Equipment
10-11 inch /25-28 cm pie dish or a springform cake pan.
A food processor is helpful but not essential.
Method
- Combine the flour and butter in a large bowl. Use your fingers to work the butter into the flour until it resembles coarse crumbs. You can also use a food processor for this step.
- Add the ice water and stir quickly until the dough comes together. Press the dough into the pie plate, cover the surface and sides of the dish evenly. Prick the bottom of the crust with a fork. Cover the dough with plastic wrap or a beeswax cover and refrigerate for 30 minutes.
- While the dough is chilling, prepare the rest of the ingredients. Clean and slice the mushrooms. Peel and finely slice the onion. Roughly grate the cheese.
- In a large skillet, sauté the mushrooms in butter over medium heat. Remove the mushrooms from the pan, add a little oil or butter, adn sauté the onions.
- Preheat the oven to 435°F/ 225°C. Bake the pie crust for 10 minutes or until lightly golden brown. Remove from the oven and reduce the temperature to 400°F/ 200°C
- Fill the pie crust with the mushrooms, sautéed onions, wild spinach, and grated cheddar cheese. (Save a few mushroom slices and spinach leaves to decorate the top of the quiche.
- Beat the eggs and milk together, season lightly with salt and pepper, and pour the mixture into the pie crust to coat the fillings. For decoration, place a few wild spinach leaves and mushrooms on top.
- Place the quiche in the middle of the oven at 400°F/200°C and bake until golden brown.
Serving Suggestions
Enjoy this Wild Spinach quiche hot or chilled with a fresh side salad. Quiche makes a great picnic food!
Wild Spinach Quiche With Mushroom And Cheddar
Servings: 6 people
Calories: 459kcal
This simple Wild Spinach Quiche with Cheddar and Mushroom is a tasty and easy bake. The mild, slightly earthy flavor of wild spinach pairs nicely with the richness of the mushroom and sharp cheddar, all in a simple crust.
Print Recipe
Equipment
- 10-11 inch /25-28 cm Pie dish.
- A food processor is helpful but not essential.
Ingredients
Dough
- 1 ¼ Cups / 185g All-purpose flour
- 1 Stick Tablespoons Butter – Cold, cut into small cubes
- ½ Teaspoon Salt
- 1-2 Tablespoons Iced water
Filling
- 5 Oz Button mushrooms -You can also use wild mushrooms.
- 1 Small Yellow onion
- 5 Oz Cheddar cheese About 1 1/4 cups when grated.
- 4 Large eggs
- 1 ¼ Cups Milk
- 3 Tablespoons Butter – Or olive oil for sauteing
- Salt and pepper to season
Instructions
- Combine the flour and butter in a large bowl. Use your fingers to work the butter into the flour until it resembles coarse crumbs. You can also use a food processor for this step.
- Add the ice water and stir quickly until the dough comes together. Press the dough into the pie plate, cover the surface and sides of the dish evenly. Prick the bottom of the crust with a fork. Cover the dough with plastic wrap or a beeswax cover and refrigerate for 30 minutes.
- While the dough is chilling, prepare the rest of the ingredients. Clean and slice the mushrooms. Peel and finely slice the onion. Roughly grate the cheese.
- In a large skillet, sauté the mushrooms in butter over medium heat. Remove the mushrooms from the pan, add a little oil or butter, adn sauté the onions.
- Preheat the oven to 435°F/ 225°C. Bake the pie crust for 10 minutes or until lightly golden brown.
- Fill the pie crust with the mushrooms, sautéed onions, wild spinach, and grated cheddar cheese. (Save a few mushroom slices and spinach leaves to decorate the top of the quiche.
- Beat the eggs and milk together, season lightly with salt and pepper, and pour the mixture into the pie crust to coat the vegetables. For decoration, place a few wild spinach leaves and mushrooms on top.
- Place the quiche in the middle of the oven at 400°F/200°C and bake until golden brown.
Notes
Serve hot or chilled with a fresh side salad. Quiche makes a great picnic food!
Store any leftovers in an airtight container and use withing 6 days.
Store any leftovers in an airtight container and use withing 6 days.
Nutrition
Serving: 150g | Calories: 459kcal | Carbohydrates: 25g | Protein: 15g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 578mg | Potassium: 261mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1123IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 2mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
We love this simple quiche recipe, I hope you enjoy it too! Let me know if you try it!
Hollyxx
Everyone loved this quiche! Thanks!
So happy to hear you enjoyed it! Thanks for taking your time to comment!