Spinach Mushroom Quiche Recipe

There's nothing quite like pulling a warm, golden Spinach Mushroom Quiche out of the oven on a cozy weekend morning. The flaky crust, creamy filling, and savory blend of mushrooms and spinach make this dish irresistible from the very first bite.

I first discovered this recipe while searching for a brunch option that felt both elegant and comforting. Over the years, it has become my go-to whenever I host friends or simply want to treat my family to something special. Plus, it's surprisingly simple to prepare, even for a busy weekday dinner. Let’s dive right in!

Why You'll Love This Spinach Mushroom Quiche

Prepare to fall in love with this versatile and satisfying Spinach Mushroom Quiche. It's a dish that offers so much more than just incredible flavor.

First off, it's incredibly easy to make. With just a handful of basic ingredients and a few simple steps, you’ll have a gorgeous quiche ready in under an hour. No complicated techniques or hard-to-find ingredients required!

This quiche is also wonderfully budget-friendly. Using pantry staples like eggs, milk, and frozen spinach keeps costs low, while still delivering gourmet-level taste.

Another reason to love this dish is its flexibility. Whether you're serving it for breakfast, brunch, lunch, or even a light dinner, it fits perfectly into any meal plan. It's equally delicious warm, at room temperature, or chilled.

Finally, it’s a great make-ahead option. You can prepare it the night before, store it in the fridge, and simply reheat when you're ready to serve, making it ideal for entertaining or busy mornings.

Ingredients Notes

The beauty of this Spinach Mushroom Quiche lies in its carefully selected ingredients that come together to create a rich, balanced flavor.

The pie crust provides a buttery, flaky base that holds up well to the creamy filling. You can use a store-bought crust for convenience, but if you have the time, a homemade crust will take the quiche to the next level with its tender, melt-in-your-mouth texture.

Mushrooms bring a savory, umami depth to the filling. I prefer using cremini or baby bella mushrooms for their earthy flavor and meaty texture. Be sure to sauté them first to release any excess moisture, preventing a soggy quiche.

The spinach adds a burst of color and nutrition. I usually opt for frozen chopped spinach because it's easy to work with year-round. Make sure to thoroughly drain and squeeze out all the liquid to avoid watering down the custard.

The heart of the quiche is the egg and dairy mixture. I like to use a combination of whole eggs, milk, and heavy cream to create a silky, custard-like texture. The heavy cream adds richness, while the milk keeps it light and creamy.

A generous helping of cheese ties everything together. Gruyère is my top choice for its nutty, slightly sweet flavor that complements the spinach and mushrooms beautifully. Shredded Swiss or even cheddar can be great alternatives if that's what you have on hand.

You’ll need a 9-inch pie dish for this recipe, along with a sauté pan for the mushrooms and a mixing bowl for the filling. A baking sheet underneath the pie plate can catch any spills and make transferring to and from the oven easier.

How To Make This Spinach Mushroom Quiche

Making this Spinach Mushroom Quiche is a straightforward process that even novice cooks can master. Here’s how to bring it all together.

Start by preheating your oven to 375°F (190°C). While the oven warms up, place your pie crust into a 9-inch pie dish. If you’re using a store-bought crust, allow it to thaw according to package instructions. If making your own, be sure to blind bake it for about 10 minutes to ensure a crisp bottom.

Next, focus on the filling. Heat a tablespoon of olive oil in a large skillet over medium heat. Add your sliced mushrooms and cook them until they're soft and browned, about 8-10 minutes. Stir occasionally to avoid burning, and allow most of the moisture to evaporate.

Once the mushrooms are done, add the well-drained spinach to the skillet. Stir to combine and cook for another minute or two just to warm the spinach through. Remove the pan from heat and let the mixture cool slightly while you prepare the custard.

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and a pinch of nutmeg. The nutmeg adds a subtle warmth that beautifully complements the other flavors.

Now it's time to assemble. Spread the spinach and mushroom mixture evenly over the bottom of your pre-baked crust. Sprinkle the shredded cheese on top, then gently pour the egg mixture over everything, allowing it to settle into all the nooks and crannies.

Carefully transfer the quiche to the oven and bake for 40-45 minutes, or until the center is set and the top is lightly golden. A knife inserted into the middle should come out clean. Allow the quiche to rest for about 10 minutes before slicing, which helps the filling firm up perfectly.

Storage Options

Once cooled, this Spinach Mushroom Quiche stores beautifully, making it an excellent option for meal prep or leftovers.

For short-term storage, simply cover the cooled quiche with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 4 days.

If you want to freeze it, wrap the completely cooled quiche tightly in plastic wrap, followed by a layer of foil. You can freeze it for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating.

Reheating is simple. For best results, warm individual slices in a 300°F (150°C) oven for about 10-15 minutes. This helps maintain the crust’s crispness and the filling’s creamy texture. The microwave works in a pinch, but may slightly soften the crust.

Variations and Substitutions

One of the best things about this quiche is its adaptability. You can easily tweak it to fit your preferences or whatever ingredients you have on hand.

If you're not a fan of mushrooms, feel free to substitute them with sautéed bell peppers, caramelized onions, or roasted zucchini. Each adds its own unique flavor and texture to the dish.

For a heartier option, consider adding cooked bacon, diced ham, or even crumbled sausage to the filling. The added protein makes it even more satisfying for breakfast or brunch.

The cheese is highly flexible too. Swap the Gruyère for sharp cheddar, feta, or goat cheese for a completely different flavor profile that still works beautifully with the spinach.

For a lighter version, you can replace the heavy cream with additional milk or even a non-dairy alternative like unsweetened almond milk. Just be aware that the texture may be slightly less rich.

Don’t hesitate to play around with fresh herbs such as chives, parsley, or thyme for added freshness and aroma. A sprinkle of fresh herbs on top before serving can make a lovely finishing touch.

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