Mushroom & Spinach Quiche with Brie Fondue


When I have people over more often than not I’ll do brunch. It’s relaxing for everyone and you have a lot of latitude. This recipe would be perfect for a champagne brunch on a special occasion. I’ve made a crustless quiche here, but you can do whatever you like. It’s very adaptable, make them as minis, one large quiche sliced or two entree size like I’ve done here for a light supper.

You can set out the rest of the brie fondue on a warmer with crusty bread and fruit to round out the meal.

Mushroom & Spinach Quiche, Two Servings

Make the brie fondue first:

8 oz. brie, cubed

1 c. milk

2 heaping T. cornstarch

1/4 c. sherry

Warm the milk in a saucepan over medium heat and add the brie cubes.


Whisk as the cheese melts. It will be kind of stringy but we’ll take care of that next. Stir the cornstarch into the sherry.


Whisk the cornstarch mixture into the cheese. Heat, stirring constantly, as it thickens.


When it is just barely at a boil remove it from the heat and allow it to cool slightly while you make the quiche:

Two whole eggs

Two egg whites

2 T. milk

1 T. minced garlic

1 c. baby spinach

1 c. sliced shiitake mushrooms

Heat one tablespoon of olive oil in a pan and add the mushrooms. Keep the heat at medium-high so they sizzle briskly.


When the mushrooms have browned a bit and begin to release some juice, add the garlic and the spinach. Saute until the spinach is wilted.


Divide the vegetables between your baking dishes and preheat the oven to 325.


Beat the eggs together with the milk until well-combined. Season with salt and pepper. Pour the eggs over the vegetables.


Slide the quiche into the oven. Bake until slightly puffed and just firm in the center, about 10 minutes for minis and 20 minutes for larger sizes.


Place the quiche on plates and drizzle with the brie fondue. Serve with crusty bread. You also turn this into a dreamy pasta dish: Make the fondue and cook some farfalle or other pasta to al dente. Saute the vegetables as above, add the pasta and then sauce with the fondue. Serve with freshly ground black pepper.


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