Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 20 minutes
Bonnie P’s Spinach Quiche
A home-cook classic, perfected. Bonnie P builds a deeply savory, crustless quiche that’s both gluten-free friendly and vegetarian—creamy custard, tender spinach, and melty cheese in every bite.
Flavor Blueprint
Sweet sautéed onion, garlicky warmth, and earthy mushrooms lay the foundation. Spinach adds fresh green, feta brings tang, and cheddar melts into a luxe, custardy finish.
Mushroom Spotlight
Maitake’s ruffled edges concentrate umami without heaviness. Bonnie used maitake from Two River Gourmet Mushrooms LLC in Millstone, NJ for exceptional depth and aroma.
Technique Keys
Sweat onion gently in olive oil until translucent, then add mushrooms to release moisture and brown lightly. Stir in garlic just to bloom—fragrant, not bitter.
Spinach Prep
Thaw thoroughly and squeeze drier than you think; excess moisture dilutes the custard. Fold into the egg mixture so greens are evenly laced throughout.
Custard 101
Whisk eggs until glossy, then stream in milk. Season with a light hand—feta is salty—so the quiche bakes delicate, not brash. Aim for barely set, still tender.
Pan & Bake
A buttered 9-inch pie plate keeps edges silky. Bake until the center quivers slightly and a knife comes out mostly clean. Rest 10 minutes to finish setting.
Gluten-Free & Vegetarian
Go crustless for naturally gluten-free results, or use a certified GF crust. Choose cheeses labeled GF if sensitive; everything else here fits a vegetarian table.
Make-Ahead & Reheat
Bake the night before, chill, and rewarm at 300°F until just heated through. Leftovers are excellent cold or warmed, with zero loss of silkiness.
Serve It Right
Finish with a peppery arugula salad, lemon zest, or a few crisped mushroom frills. Brunch hero, light lunch, or midnight snack—it does it all.
Variations
Swap cheddar for Gruyère, add dill or chives, or fold in roasted red peppers for sweetness. Keep the custard ratio steady for best texture.
Ingredients:
1 tablespoon olive oil
1 small sweet onion, diced
4 ounces mushrooms (see NOTES)
2 cloves garlic, minced
10 ounces frozen spinach, chopped, thawed and drained
6 ounces feta cheese, crumbled
8 ounces cheddar cheese, shredded
5 each eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:
Preheat oven to 350° F.
Lightly greae a 9-inch deep pie plate.
Heat oil in a large skillet over medium heat. Add the onion and mushrooms and saute until softened about 5 to 7 minutes.
Add in garlic and cook 1 minute more.
Turn off heat and stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate.
In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate.
Bake in the preheated oven for 40 to 45 minutes, until eggs are set.
Let cool 10 minutes before slicing and serving.
Per Serving (excluding unknown items): 357 Calories; 26g Fat (64.5% calories from fat); 21g Protein; 11g Carbohydrate; 2g Dietary Fiber; 220mg Cholesterol; 775mg Sodium; 5g Total Sugars; 1mcg Vitamin D; 529mg Calcium; 2mg Iron; 425mg Potassium; 423mg Phosphorus. Exchanges: .
NOTE: Used Maitake mushrooms from Two River Gourmet Mushrooms LLC in Millstone, NJ.
