Our Spinach Mushroom Quiche recipe is an easy, elegant take on the classic French savory tart that promises homemade goodness without the fuss! Originating from France, quiche has charmed tables for centuries, and this recipe brings that timeless comfort to your kitchen. Made with Bisquick® Gluten Free mix, it's perfect for a delightful brunch, a light lunch, or a comforting weeknight dinner.
Crafting our delicious Spinach Mushroom Quiche is simple with these key ingredients, each playing an important role in creating its irresistible flavor and texture.
Bisquick™ Gluten Free Pancake & Baking Mix: This is the foundation of our perfectly flaky, gluten-free crust, making quiche preparation wonderfully easy and accessible for everyone.
Eggs: Essential for the rich, custardy filling, these eggs bind all the delicious flavors together and give the quiche its signature smooth texture.
Milk: This liquid creates the creamy base of our quiche filling.
Fresh Spinach: Our vibrant star vegetable, fresh spinach adds a lovely earthy flavor and beautiful color to every slice of this savory quiche.
Fresh Mushrooms: These contribute depth and tender texture to the filling.
Gluten-Free Shredded Italian Cheese Blend: This blend melts beautifully into the filling, adding a rich, savory, and slightly tangy flavor that enhances the overall creaminess and binds the ingredients together.
Other Ingredients You’ll Need: Shortening, cold water, butter, onion, ground red pepper, & red bell pepper.
Get ready to bake a truly delightful quiche! Here are the simple steps, packed with clever tips and tricks to ensure your savory pie is a resounding success.
You can use two knives to cut in the shortening if you don’t have a pastry blender. When it’s ready, it should resemble small peas. When adding water, add a tablespoon at a time. Use cold water and minimal handling to create the perfect tender crust.
This pre-baking step is a vital trick to prevent a soggy bottom, ensuring your quiche has a wonderfully crisp base! Once done, reduce your oven temperature to 325°F.
Sautéing is key in this step; it brings out the best flavor!
Bake for 40 to 45 minutes, or until a knife inserted into the center comes out clean. This "knife test" is your ultimate trick for knowing your quiche is perfectly set. Let your quiche stand for 10 minutes before cutting. This resting period allows the filling to firm up, guaranteeing beautiful, clean slices.
Because this savory pie contains eggs and dairy, it should not be left at room temperature for more than 2 hours. After serving, any leftovers should be promptly stored to maintain food safety and quality.
To keep your quiche fresh, allow it to cool completely to room temperature after baking. Once cooled, place the entire quiche or individual slices in an airtight container, or cover it tightly with plastic wrap or aluminum foil. Store for up to 3 days.
Once completely cooled, wrap tightly in plastic wrap, then add an additional layer of heavy-duty aluminum foil. Store in the freezer for up to 2 months.
To enjoy, transfer the frozen quiche to the refrigerator and let thaw overnight.
From Refrigerator: Heat in a 300°F oven for about 10-15 minutes, or until heated through.
From Freezer (Thawed): Once thawed in the refrigerator, reheat as you would from the refrigerator.
Heat oven to 425°F.
In a medium bowl, place Bisquick mix. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
Press pastry in the bottom and up the side of an ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until the crust just begins to brown and is set. Reduce oven temperature to 325°F.
Meanwhile, in a 10-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter for about 5 minutes, stirring occasionally, until tender. In a medium bowl, beat eggs, milk, and red pepper until well blended. Stir in spinach, bell pepper, mushroom mixture, and cheese. Pour into partially baked crust.
Bake 40 to 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
This recipe has been developed gluten free. Always read labels on product packaging to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 17g | 27% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 2g | % Value Not Available |
| Monounsaturated Fat | 6g | % Value Not Available |
| Polyunsaturated Fat | 3g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 120mg | 40% |
| Sodium | 340mg | 14% |
| Total Carbohydrate | 16g | 5% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 4g | % Value Not Available |
| Protein | 9g | % Value Not Available |
| Vitamin D | Value Not Available | 8% |
| Calcium | Value Not Available | 30% |
| Iron | Value Not Available | 2% |
| Potassium | 170mg | 5% |
| Vitamin A | Value Not Available | 15% |
| Vitamin C | Value Not Available | 6% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 4% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 6% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 8% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 2% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
