Spinach Mushroom Quiche Recipe

There’s something irresistibly comforting about the warm, savory aroma of a freshly baked Spinach Mushroom Quiche wafting through the kitchen. The creamy filling, nestled in a flaky, golden crust, delivers an irresistible combination of tender spinach, earthy mushrooms, and rich cheese in every bite.

I first discovered this recipe when searching for a brunch idea to impress my in-laws. It quickly became a household favorite, perfect for everything from lazy weekend breakfasts to quick weeknight dinners. The best part? It’s simple, affordable, and endlessly customizable.

Let’s dive right into why you’ll love this Spinach Mushroom Quiche.

Why You’ll Love This Spinach Mushroom Quiche

Get ready to add this recipe to your regular rotation. The Spinach Mushroom Quiche is a winning combination of simplicity, flavor, and versatility that makes it perfect for any meal.

First, it’s incredibly easy to make. With just a handful of accessible ingredients and minimal prep time, you’ll have this quiche ready for the oven in no time. Whether you're a seasoned home cook or a kitchen newbie, this recipe is approachable and practically foolproof.

It’s also wonderfully budget-friendly. Most of the ingredients are pantry staples or easily found at any grocery store, making this a cost-effective way to serve a satisfying, wholesome meal without breaking the bank.

What makes this quiche especially appealing is its versatility. You can serve it hot, warm, or even cold. It’s perfect for brunch gatherings, packed lunches, or a cozy dinner alongside a simple salad.

Lastly, it’s a great way to sneak more vegetables into your meals. The combination of nutrient-rich spinach and mushrooms not only adds vibrant color but also boosts the health factor, making it a dish you can feel good about serving to your family.

Now that you know why this recipe shines, let’s take a closer look at the key ingredients that bring it all together.

Ingredients Notes

The magic of this Spinach Mushroom Quiche lies in its carefully selected, straightforward ingredients that balance flavor, texture, and nutrition beautifully.

The pie crust provides the essential foundation for the quiche. You can use a store-bought refrigerated crust for convenience, or make your own from scratch if you have the time. Either option results in a buttery, flaky shell that holds the creamy filling perfectly.

The mushrooms contribute an earthy depth that pairs beautifully with the mild flavors of the other ingredients. I prefer using cremini mushrooms for their richer flavor, but white button mushrooms work just as well. Be sure to sauté them thoroughly to release excess moisture and concentrate their savory goodness.

Fresh spinach adds a pop of color and a nutritional boost to the quiche. While you can substitute frozen spinach if needed, I recommend fresh for the best texture and flavor. If using frozen, be sure to thaw and squeeze out any excess moisture to prevent a soggy quiche.

The eggs and milk (or half-and-half) create the silky custard that binds everything together. The eggs provide structure while the dairy adds richness and creaminess. Using half-and-half will yield a more luxurious filling, but whole milk is a great lighter alternative.

Cheese is the final touch that ties all the flavors together. I love a combination of shredded Swiss and Parmesan for their nutty, slightly sharp notes, but feel free to experiment with your favorite cheeses like Gruyère or cheddar for a different flavor profile.

You’ll also need a standard 9-inch pie dish and a skillet for sautéing the vegetables. These basic kitchen tools are all you need to bring this quiche to life.

How To Make This Spinach Mushroom Quiche

Creating this Spinach Mushroom Quiche is wonderfully straightforward. I’ll guide you through the process step by step.

Start by preheating your oven to 375°F (190°C). While the oven heats, roll out your pie crust and gently press it into your 9-inch pie dish. Use a fork to prick the bottom a few times, which helps prevent bubbling during baking.

Next, turn your attention to the filling. Heat a skillet over medium heat and add a bit of olive oil. Once the oil is shimmering, add your sliced mushrooms. Sauté them for about 5-7 minutes, stirring occasionally, until they’re golden brown and have released most of their moisture.

Add the fresh spinach to the skillet and cook just until wilted, which should take about 1-2 minutes. Stir frequently to ensure even cooking, then remove the skillet from the heat and allow the mixture to cool slightly.

In a mixing bowl, whisk together the eggs and milk (or half-and-half) until fully combined. Season the mixture with salt, pepper, and a pinch of nutmeg for a subtle warmth that complements the spinach and mushrooms perfectly.

Spread the mushroom and spinach mixture evenly over the pie crust. Sprinkle the shredded cheese on top, making sure it’s distributed evenly. Finally, pour the egg mixture over the filling, allowing it to settle and fill all the gaps.

Carefully place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out clean when it’s fully cooked.

Let the quiche cool for at least 10 minutes before slicing. This brief resting period allows the custard to firm up, making it easier to cut clean slices that hold their shape beautifully.

Storage Options

One of the best features of this Spinach Mushroom Quiche is how well it stores, making it perfect for meal prep and leftovers.

If you have leftovers, simply cover the cooled quiche tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 4 days, maintaining its flavor and texture.

For longer storage, you can freeze the quiche. Wrap individual slices or the entire quiche in a double layer of plastic wrap and then foil to prevent freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator.

To reheat, warm individual slices in the microwave for about 1-2 minutes, or reheat larger portions in a 325°F oven until heated through. This method helps retain the quiche’s flaky crust and creamy texture.

Variations and Substitutions

The beauty of this Spinach Mushroom Quiche lies in its adaptability, allowing you to tailor it to your taste and dietary needs.

If you want to add more protein, cooked and crumbled bacon or diced ham make excellent additions that complement the spinach and mushrooms beautifully. Simply layer them into the crust before adding the cheese and egg mixture.

For a dairy-free version, you can substitute your favorite plant-based milk and cheese alternatives. Just ensure the plant-based milk is unsweetened and neutral in flavor to avoid altering the taste of the quiche.

Experimenting with different vegetables can also yield delightful results. Try adding sautéed onions, bell peppers, or even sun-dried tomatoes for an extra burst of flavor and color.

Switching up the cheese offers endless possibilities. Gruyère, feta, goat cheese, or a sharp white cheddar each bring their own unique flavors to the dish, allowing you to customize the quiche to your liking.

Don’t be afraid to get creative and make this quiche your own. The recipe provides a solid foundation that welcomes all sorts of delicious variations, ensuring it never gets old.

Print