If you are craving a delightful dish that balances fresh vegetables, creamy eggs, and savory cheese, this Spinach & Mushroom Quiche Recipe is an absolute must-try. It’s a gorgeous combination of tender spinach and earthy mushrooms baked within a flaky pie crust, creating a meal that’s both comforting and elegant. Perfect for breakfast, brunch, or even a light dinner, this quiche delivers layers of flavor and texture that will have you coming back for seconds. Whether you’re serving family or impressing guests, the Spinach & Mushroom Quiche Recipe makes every occasion feel special and satisfying.
Ingredients You’ll Need
The beauty of this Spinach & Mushroom Quiche Recipe lies in its straightforward ingredients, each playing a crucial role in bringing out the best in texture, flavor, and color. These simple staples come together to create a quiche that’s truly greater than the sum of its parts.
- 1 pre-made pie crust (9-inch): A flaky, buttery base that supports all the delicious fillings with perfect crispness.
- 2 cups fresh spinach, chopped: Adds a vibrant green color and a mild, fresh earthiness essential to the dish.
- 1 cup mushrooms (cremini or button), sliced: Brings a rich, umami flavor and a nice meaty texture when sautéed.
- 4 large eggs: The backbone of the custard, giving structure and creamy richness to the quiche.
- 1 cup heavy cream or milk: Creamy liquid that softens and blends all the flavors, with heavy cream making it more indulgent.
- 1 cup cheese (Gruyère or cheddar), shredded: Melts beautifully to add a savory depth and gooey finish.
- 1 medium onion, finely chopped: Sweetness and subtle sharpness that elevate the sautéed vegetable mix.
- 2 tsp olive oil: For perfectly sautéing the onions and mushrooms to golden, flavorful bliss.
- Salt and pepper to taste: Essential seasonings that bring everything together, enhancing each bite.
How to Make Spinach & Mushroom Quiche Recipe
Step 1: Prepare the Pie Crust
First things first, preheat your oven to 375°F (190°C). Take your pre-made pie crust and carefully fit it into a 9-inch pie dish. Gently press the crust into the dish edges to make sure it’s evenly spread and ready to hold your wonderful filling. This crust is the foundation of your quiche and will bake up light and flaky.
Step 2: Sauté the Onions and Mushrooms
Heat 2 teaspoons of olive oil in a skillet over medium heat. Add in the finely chopped onions and sliced mushrooms, cooking them slowly until they become beautifully golden brown. This caramelization step is key to developing the deep, savory flavors that will infuse the quiche’s filling and make every bite memorable.
Step 3: Add the Spinach
Once the onions and mushrooms have softened, stir in the fresh chopped spinach. Cook everything together for about 2 minutes until the spinach wilts down and blends with the other vegetables. This ensures the spinach loses any extra moisture and protects your quiche’s custard from becoming soggy.
Step 4: Prepare the Egg Mixture
In a large mixing bowl, whisk together the four large eggs with one cup of heavy cream or milk, depending on your preference. Season with salt and pepper to your liking. Then, gently fold the sautéed vegetables and the shredded cheese into this creamy mixture, making sure all the ingredients are evenly combined and ready to shine once baked.
Step 5: Assemble and Bake
Pour the egg and vegetable mixture into the prepared pie crust, spreading it out evenly. Place the quiche in your preheated oven and bake for 35-40 minutes, or until the top turns a gorgeous golden brown and the center is set but still slightly jiggly. When done, remove the quiche and let it cool for a few minutes before slicing to allow the custard to firm up perfectly.
How to Serve Spinach & Mushroom Quiche Recipe
Garnishes
A simple sprinkle of freshly chopped chives or a handful of microgreens adds a fresh burst of color and flavor to your quiche slices. A light dusting of cracked black pepper on top gives a subtle spice that complements the creamy custard beautifully. These finishing touches make the presentation pop and enhance each mouthful.
Side Dishes
This quiche shines when paired with a crisp mixed green salad tossed in a tangy vinaigrette or a bowl of fresh fruit salad to add a sweet contrast. Roasted baby potatoes or a light tomato soup can also make wonderful companions, turning your meal into a well-rounded feast that nourishes and delights.
Creative Ways to Present
Try serving individual mini quiches in muffin tins for a charming appetizer at your next gathering. Alternatively, slice the quiche into elegant wedges and arrange with a drizzle of balsamic glaze or herb-infused olive oil for a gourmet appearance. These creative presentations elevate the humble Spinach & Mushroom Quiche Recipe into a centerpiece worth showing off.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover quiche tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or snacks after a busy day.
Freezing
You can freeze the quiche either whole or in slices. Wrap it securely in plastic and foil, then place it in a freezer-safe container. Frozen quiche can be stored for up to 2 months without losing its luscious flavor and texture.
Reheating
To bring your leftover quiche back to life, reheat slices in a 350°F (175°C) oven for about 15-20 minutes until warmed through. Using a microwave works for convenience but reheating in the oven helps keep that flaky crust crisp and the filling creamy.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach is preferred in this Spinach & Mushroom Quiche Recipe because it wilts nicely and adds a pleasant texture and vibrant color, unlike frozen spinach which can introduce extra moisture.
What type of cheese works best for this quiche?
Gruyère and cheddar are both excellent choices. Gruyère melts smoothly with a nutty flavor, while cheddar adds a sharper, more robust taste. Feel free to mix or substitute with mozzarella or Swiss depending on your palate.
Is it necessary to pre-cook the vegetables?
Yes, sautéing the onions, mushrooms, and spinach removes excess moisture, intensifies their flavors, and prevents the quiche from becoming watery. This step is essential for a perfectly textured filling.
Can I make the quiche gluten-free?
Definitely! Swap the traditional pie crust for a gluten-free version or try a crustless quiche if you prefer. The filling remains just as delicious and satisfying.
How do I know when the quiche is fully baked?
The quiche is done when the edges are golden and the center is mostly set but still slightly jiggly when you gently shake the pan. It will continue to firm up as it cools, so avoid overbaking for a creamy custard.
Final Thoughts
This Spinach & Mushroom Quiche Recipe is such a comforting and versatile dish that’s perfect for any time of day. From the flaky crust to the rich, cheesy filling studded with fresh veggies, every bite feels like a warm hug. I truly hope you enjoy making and sharing this quiche as much as I do — it’s one of those recipes that quickly becomes a favorite in any household.
Print
Spinach & Mushroom Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and savory Spinach & Mushroom Quiche featuring a flaky pre-made pie crust filled with sautéed mushrooms, onions, fresh spinach, creamy egg custard, and melted Gruyère or cheddar cheese. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Pie Crust
- 1 pre-made pie crust (9-inch)
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup mushrooms (cremini or button), sliced
- 1 medium onion, finely chopped
Wet Ingredients
- 4 large eggs
- 1 cup heavy cream or milk
- 2 tsp olive oil
Cheese
- 1 cup cheese (Gruyère or cheddar), shredded
Seasoning
- Salt and pepper to taste
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 375°F (190°C). Fit the pre-made pie crust into a 9-inch pie dish, making sure it is evenly placed and the edges are well-formed.
- Sauté Onions and Mushrooms: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and sliced mushrooms. Cook them until they become golden brown and fragrant, stirring occasionally to prevent burning.
- Add Spinach: Stir in the chopped fresh spinach into the skillet with the onions and mushrooms. Continue cooking for about 2 minutes until the spinach wilts and releases its moisture.
- Prepare Egg Mixture: In a mixing bowl, whisk together the 4 large eggs, 1 cup of heavy cream or milk, and salt and pepper to taste. This will create the creamy custard base for your quiche.
- Combine Ingredients: Fold the sautéed vegetables and shredded cheese into the egg mixture, ensuring that everything is evenly distributed.
- Fill Pie Crust: Pour the combined mixture into the prepared pie crust, spreading it evenly.
- Bake: Place the quiche in the preheated oven and bake for 35-40 minutes. The quiche is done when the top is golden brown and the custard is set in the center (a knife inserted should come out clean).
- Cool and Serve: Remove the quiche from the oven and allow it to cool slightly for 10-15 minutes before slicing. This helps it set further and improves slicing.
Notes
- You can use either heavy cream or milk depending on how rich you want the quiche.
- Gruyère cheese adds a nutty flavor, but cheddar can be used as a tasty alternative.
- Make sure to sauté the vegetables well to avoid excess moisture in the quiche.
- Allow the quiche to cool slightly before slicing to ensure clean cuts.
- This quiche can be served warm or at room temperature.
