09/03/2026
Baked Blue Oyster Mushroom and Spinach Quiche
Ingredients
– 1 pre-made pie crust (or homemade, thawed if frozen)
– 1 cup king blue oyster mushrooms, chopped
– 2 cups fresh spinach, roughly chopped (or frozen, thawed and squeezed dry)
– 1 cup shredded Gruyère cheese (or Swiss, for a nutty flavor)
– 4 large eggs
– 1 cup whole milk (or half-and-half for extra richness)
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil (or any neutral oil)
– 1 small onion, diced (optional, for added sweetness)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat.
3. Add diced onion if using, and sauté for 3-4 minutes until softened.
4. Add chopped blue oyster mushrooms to the skillet, cooking for 5-7 minutes until they release moisture and brown slightly.
5. Stir in fresh spinach, cooking for 1-2 minutes until wilted, then remove from heat and let cool slightly.
6. In a large bowl, whisk together eggs, whole milk, salt, and black pepper until smooth.
7. Place the pre-made pie crust in a 9-inch pie dish, pressing it gently into the edges.
8. Spread the cooled mushroom and spinach mixture evenly over the bottom of the crust.
9. Sprinkle shredded Gruyère cheese on top of the vegetable layer.
10. Pour the egg mixture over the cheese and vegetables, ensuring it’s distributed evenly.
11. Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
12. Let the quiche cool for 10 minutes before slicing to allow it to set properly.
13. Serve warm or at room temperature.
https://thecortezkitchen.com/blue-oyster-mushroom-recipes/
