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Mushroom & Spinach Quiche

Mushroom & Spinach Quiche

A Recipe by Brianna Shaver


Olive Oil Crust:

  • 2 Cups (240g) All Purpose Flour
  • 3/4 Tsp. Salt
  • 1/2 Tsp Baking Powder
  • 1/2 Cup Botticelli Baking Olive Oil
  • 2 Tbsp. Apple Cider Vinegar
  • 2 Tbsp. Cold Water

Quiche Filling:

  • 4 Eggs
  • 1 1/2 Cups (340g) Heavy Cream
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 1/8 Tsp. Nutmeg
  • 1 Tbs Cold Butter, Cubed
  • 4 Large Cremini Mushrooms, Sliced
  • 2 Oz. (57g) Goat Cheese
  • 1 Heaping Handful Baby Spinach 
  • Butter and Olive Oil for Sautéing




Preheat oven to 375F.

In a large bowl, whisk together the flour, baking powder, and salt.  Add the olive oil, vinegar, and water. Mix until a dough forms.

Press the dough evenly into a pie shell, making sure there are no cracks or gaps in the dough.

Place the pie shell in the freezer while you gather ingredients to make the filling.


In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Set aside.

Sauté the sliced mushrooms in a bit of olive oil and butter until soft.

Remove the crust from the freezer and crumble in half of the goat cheese. Add in half of the sautéed mushrooms, followed by a heaping handful of spinach. Top with remaining mushrooms and goat cheese. 

Pour in custard filling and dot the top of the quiche with the cold butter cubes. 

Place the quiche in the oven and bake for 40-45 minutes or until the center is set and jiggles slightly when shaken.

Let the quiche cool for 10 minutes before slicing. 


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