Spinach-Mushroom Quiche

About this recipe

A proper quiche is the ultimate make-ahead entertaining dish—baked eggs custard enriched with cream, studded with vegetables and cheese, all supported by a buttery, flaky crust. Serve it warm from the oven or at room temperature, it's equally elegant at brunch or lunch, and it proves that simple food, when built on technique, becomes something special. The custard—eggs whisked with cream and milk, seasoned with salt, pepper, and a whisper of nutmeg—is the foundation. It must be cooked gently so it sets creamy rather than becoming rubbery. The centre should still jiggle very slightly when you remove the quiche from the oven; it will set further as it cools, achieving the ideal tender texture. The crust, blind-baked briefly to prevent soginess, provides structural support and adds essential flaky contrast to the creamy filling. The vegetables—spinach wilted ahead, mushrooms sautéed until golden, onions caramelized slowly—should be warm when you assemble the quiche so the baking time is reduced and flavours meld. The cheese, scattered throughout and on top, melts into the custard and creates the golden, slightly crispy edges that make quiche irresistible. Serve this warm or at room temperature, cut into wedges. A simple green salad with vinaigrette alongside provides brightness and contrast to the rich egg and cream. Quiche keeps refrigerated for 3-4 days and reheats gently in a 160°C oven. It slices cleanly when cooled slightly, making it excellent for meal-prepping or bringing to a gathering. Leftovers are just as good cold, straight from the fridge.