Spinach and Mushroom Quiche Recipe

The Perfect Spinach and Mushroom Quiche Recipe

This Spinach and Mushroom Quiche is one of my go-to recipes for a reason. It’s incredibly satisfying, looks beautiful on the table, and is surprisingly simple to put together.

I love how the earthy flavors of the mushrooms and spinach pair with the creamy egg custard and flaky crust. It feels like a special treat every time I make it. If you enjoy savory bakes, you can also explore our guide to the Easy Amish Apple Fritter Bread Recipe .

Additional Tips for Making this Recipe Better

After making this quiche many times, I’ve picked up a few tricks that take it from good to great. These small adjustments can make a big difference in the final product.

• I always squeeze the sautéed spinach with a paper towel before adding it to the crust. This removes any final bits of excess moisture and is my secret weapon against a watery quiche.
• For an extra layer of flavor, I like to sprinkle a little bit of grated Parmesan cheese on top just before baking. It creates a wonderfully savory and crispy top crust.
• Don’t be afraid to let the top get nicely browned. If you find the crust edges are browning too quickly, you can cover them with aluminum foil for the last 10-15 minutes of baking.
• I find that letting the quiche cool for a full 15-20 minutes not only helps it set but also allows the flavors to meld together more deeply.

Variations to Try

One of the best things about quiche is how adaptable it is. Feel free to experiment with different ingredients to make it your own. For more inspiration, you can browse other versatile dinner recipes.

• Cheese Swap: Try using different cheeses like crumbled feta for a tangy flavor, creamy goat cheese, or nutty Gouda.
• Protein Boost: For a heartier meal, add about a cup of cooked, crumbled bacon, diced ham, or shredded rotisserie chicken to the vegetable layer.
• Veggie Swap: You can replace the broccoli and spinach with other vegetables like diced bell peppers, asparagus tips, or thinly sliced zucchini. Just be sure to sauté them first.
• Crustless Option: To make a low-carb, gluten-free version, simply skip the crust. Grease your pie dish well and pour the filling directly into it. You may need to reduce the baking time slightly.

Equipment You Need

You don’t need any fancy gadgets to make this quiche. Here are the basic tools that will help you get the job done.

• 9-inch pie dish – To bake the quiche in the classic round shape.
• Large skillet – For sautéing the vegetables before adding them to the filling.
• Large mixing bowl – To whisk the eggs and milk for the custard filling.
• Whisk – For creating a smooth and airy egg custard.
• Knife and cutting board – For chopping the onion, garlic, and vegetables.
• Measuring cups and spoons – For accurately measuring all your ingredients.

How to Serve Spinach and Mushroom Quiche Recipe

This quiche is fantastic on its own, but it also pairs wonderfully with a variety of sides to create a complete and satisfying meal.

• Serve a warm slice alongside a simple green salad with a light vinaigrette dressing.
• For a brunch setting, pair it with a fresh fruit salad and roasted potatoes or hash browns.
• Garnish individual slices with a sprinkle of fresh parsley or chives for a pop of color and fresh flavor.
• For dessert, consider following it up with something sweet and simple, like our Easy Amish Apple Fritter Bread Recipe.

Calories Count

Here is an approximate nutritional breakdown per slice, assuming the quiche is cut into 8 slices.

• Calories: 260
• Protein: 12g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 3g

How to Store the Quiche

Proper storage ensures your quiche stays fresh and delicious for days.

• Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
• To freeze, wrap individual slices or the whole quiche tightly in plastic wrap and then foil. It will keep for up to 3 months.
• Reheat slices in a 325°F (165°C) oven for about 15-20 minutes, or until warmed through. This helps re-crisp the crust.

Why You’ll Love This Recipe

Here are just a few reasons why this spinach and mushroom quiche is sure to become a favorite in your home.

• Easy to Prepare: With a pre-made crust and simple steps, this recipe is accessible even for beginner cooks.
• Perfect for Any Meal: It’s elegant enough for a special brunch but simple enough for a weeknight dinner or packed lunch.
• Highly Versatile: You can easily swap out vegetables, cheeses, or add protein to suit your tastes and what you have on hand.
• Great for Meal Prep: Bake it ahead of time and enjoy delicious leftovers for several days.

Generic Details

This quiche recipe is a fantastic way to use up vegetables you have in your fridge. The combination of spinach, mushrooms, and broccoli is a classic, but feel free to get creative.

The key to a great quiche is a well-made custard and ensuring your vegetable filling isn’t too wet. Don’t skip the step of sautéing the vegetables, as this is crucial for developing flavor and removing excess water.

Whether you enjoy it warm from the oven or chilled the next day, this dish is consistently delicious. It’s a comforting, savory bake that feels both rustic and refined.

Ben Carraoli

Spinach and Mushroom Quiche Recipe

This Spinach and Mushroom Quiche is one of my go-to recipes for a reason. It's incredibly satisfying, looks beautiful on the table, and is surprisingly simple to put together.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Breakfast

Calories: 260

Ingredients Method

Ingredients

  

• 1 pre-made pie crust 9-inch – A store-bought crust saves time, but a homemade one adds a personal touch. Blind baking it slightly first prevents a soggy bottom.
• 1 tbsp olive oil – Used for sautéing the vegetables bringing out their natural sweetness and flavor.
• 1 medium onion diced – This adds a foundational aromatic sweetness to the filling.
• 3 cloves garlic minced – Provides a pungent, savory depth that complements the mushrooms perfectly.
• 1 cup mushrooms sliced – Cremini or button mushrooms work well. Sautéing them removes excess moisture and concentrates their earthy taste.
• 1 cup fresh spinach chopped – Always use fresh spinach. Frozen spinach releases too much water, which can make your quiche soggy.
• 1 cup broccoli florets lightly steamed & chopped – Adds a nice texture and extra nutrients. Steaming it beforehand ensures it’s tender.
• 4 large eggs – These form the base of the custard filling giving the quiche its structure.
• 1 cup milk – Whole milk provides a good balance. For an even richer and creamier texture you can use half-and-half or heavy cream.
• 1 cup shredded cheese cheddar, mozzarella, or Swiss – Grating your own cheese from a block is best; pre-shredded cheeses often have anti-caking agents that affect melting.
• ½ tsp salt – Enhances all the other flavors in the dish.
• ½ tsp black pepper – Adds a gentle kick of spice.
• ¼ tsp nutmeg – This optional spice adds a subtle warmth that beautifully complements the creamy filling.

Method

 

1. First, get your oven ready. Preheating is crucial for an even bake. Set it to 375°F (190°C). While it heats up, place your pie crust into a 9-inch pie dish. If needed, trim the edges for a neat look. Pre-bake the crust for about 7 minutes. This step, known as blind baking, helps prevent the bottom from becoming soggy once you add the wet filling.
2. Next, heat the olive oil in a skillet or pan over medium heat. Add the diced onion and minced garlic, cooking until they become fragrant and softened. Then, add the sliced mushrooms and chopped spinach. Continue to cook for another 3-4 minutes until the mushrooms have released their liquid and the spinach has wilted. Finally, stir in the lightly steamed broccoli and cook for two more minutes before removing the pan from the heat.
3. In a large mixing bowl, crack the four large eggs and whisk them until the yolks and whites are well combined. Pour in the milk (or half-and-half) and continue to whisk. Season the mixture with salt, pepper, and a pinch of nutmeg if you’re using it. Whisk everything together until the custard is smooth and uniform. This will be the rich and creamy heart of your quiche.
4. Now it’s time to bring it all together. Spread the sautéed vegetable mixture evenly across the bottom of your pre-baked pie crust. Sprinkle the shredded cheese over the vegetables. Carefully pour the egg custard mixture over everything, making sure it fills the crust evenly. Place the quiche in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the center is set (it should only have a slight jiggle) and the top is a beautiful golden brown.
5. Once baked, remove the quiche from the oven and let it rest on a cooling rack for at least 10 minutes. This is an important step, as it allows the custard to fully set, making it much easier to slice cleanly. If you try to cut it while it’s piping hot, it may fall apart. After it has rested, you can slice it into wedges and serve it warm.