Go Back
The Grand Slam Deep Dish Spinach Mushroom Quiche
Print Pin
5 from 1 vote

Sesame Spinach Mushroom Quiche

This deep-dish quiche delivers a trio of flavors - nutty sesame, earthy mushrooms, and fresh spinach. Sautéed cremini and shiitake mushrooms provide rich umami depth, while spinach lends color and balance. All encased in a flaky, buttery crust, this vegetarian quiche makes a satisfying brunch or dinner.
Course Breakfast, Main Course, savory
Cuisine American
Keyword cheese, eggs, mozzerella, mushroom, pie, quice, sesame, Spinach, tart, vegetables
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 300kcal

Equipment

  • 6-inch-deep cake pan with removable bottom Can also replace with an 8-inch pie pan if you're not interested in the deep dish effect

Ingredients

  • 1 Frozen pre-made pie crust any store brought brands would work or you can also make your own
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped mushrooms
  • 1 cup chopped spinach
  • 2 tbsp butter
  • 1 tbsp cooking oil
  • 1 pinch salt adjust to your personal taste but beware that the cheese already adds a lot of flavor
  • 1 pinch pepper adjust to your personal taste
  • 2 tbsp italian seasoning may substitute with any herb you like
  • 1 tbsp white or black sesame

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Fold your pie crust into a deep 6-in pan.
  • If you’re preparing your own crust, premade or not, use a deep 6-in pan that has a removable base, usually ones you use for cakes. Butter the sides and bottom well so you can remove the quiche easily at the end.
  • Bake your crust according to directions on the pie crust’s packaging. Make sure your crust is set and dry, preferably golden and a bit flaky, but not burnt.
  • You may want to bake with pie weights to prevent the crust from inflating out of control during this first bake. If you don’t have pie weights at home, any beans you have can be a really good substitute. Just line a piece of parchment over your crust and fill the pie with beans.
  • Sauté your vegetables with some cooking oil. Season with salt, pepper, and herb.
  • Combine eggs and sour cream.
  • Assemble your quiche by placing half of the vegetables in the cooked pie crust. Then add in the mozzarella before adding the rest of the vegetables in.
  • Pour egg mixture slowly over the vegetables. Slightly vibrate the pan to make sure the mixture seeps down all the way.
  • Add the final layer of parmesan over the quiche.
  • Sprinkle any extra pepper and herb along with the white sesame on top.
  • Bake for 45 minutes or until the center is set.
  • Let cool before removing from pan and serve.

Notes

    • You can also make your own pie crust or use a prepared pie crust straight from the supermarket. In the later scenario, you are probably going to have a shallower 9-in pie. This is also acceptable, but I find the deep-dish quiche more satisfying and better looking.
    • Don’t mix the placement of the two different types of cheese. It is important to make sure you have mozzarella in the middle of the quiche to achieve the cheese-pull effect and parmesan at the top to have a crispy golden-brown layer for the extra crunch.
    • The sesame on the top layer is not essential, but it will give a nutty Asian twist to the otherwise very classic quiche.
    • It may be hard to stop at just one slice. But do be aware of your own health conditions and consume in moderation. Share with friends and family! Food always taste better this way.