Spinach And Mushroom Quiche Recipe

There’s something truly comforting about pulling a warm, golden quiche from the oven; that flaky crust breaking into a creamy, custard-like filling brimming with flavor and texture. This Spinach And Mushroom Quiche Recipe is more than just a breakfast dish—it’s a go-to staple that brings warmth and satisfaction to your table whether it’s a lazy Sunday brunch or a weekday morning in need of something special.
What sets this Spinach And Mushroom Quiche Recipe apart is the harmony of fresh spinach, earthy mushrooms, and rich, creamy eggs coming together in every slice. It’s the kind of meal that feels both indulgent and wholesome; perfect for sharing with loved ones or savoring solo with your favorite cup of coffee.
As someone who has baked and served this Spinach And Mushroom Quiche Recipe many times, I can say it’s surprisingly easy to make and endlessly versatile. You can adapt it to suit your taste or dietary needs—whether you want a vegetarian version, a crustless gluten-free option, or an extra-cheesy twist.

Why You’ll Love This Spinach And Mushroom Quiche Recipe

This Spinach And Mushroom Quiche Recipe brings together French-inspired tradition and modern comfort in one delicious dish. With its rich, savory filling and flaky crust, this vegetarian favorite is both satisfying and packed with protein. The beauty of a Spinach And Mushroom Quiche Recipe is how effortlessly it fits into any meal—serve it with a crisp salad, fresh fruit, or even roasted potatoes.
Whether you're hosting brunch or prepping make-ahead meals, this Spinach And Mushroom Quiche Recipe is endlessly versatile. It’s just as tasty warm from the oven as it is at room temperature, and pairs perfectly with everything from pastries to pancakes. You’ll love how simple, elegant, and crowd-pleasing this Spinach And Mushroom Quiche Recipe truly is.

Jump to:

Ingredients
Instructions
Prep and Sauté Vegetables
Hints & Expert Cooking Tips
Recipe Variations & Dietary Modifications
Equipment Recommendations
Storage & Meal Prep Tips
The Secret Behind My Spinach And Mushroom Quiche Recipe
FAQ
Wrap Up Your Brunch with This Spinach And Mushroom Quiche Recipe
Related
Pairing
Spinach And Mushroom Quiche Recipe

Ingredients

For the Filling:

Large eggs - The foundation of your custard filling; use room temperature eggs for best mixing
Heavy cream - Creates that signature creamy texture (substitute with half-and-half for lighter version)
Whole milk - Balances richness while keeping the quiche tender
Fresh mushrooms, sliced - Button or cremini work best; provides earthy flavor and meaty texture
Fresh spinach leaves - Baby spinach is ideal; frozen spinach works too (thaw and drain thoroughly)
Shredded cheese - Mix of cheddar and Swiss creates perfect flavor balance
Onion, diced - Adds sweetness and depth to the mushroom mixture
Garlic, minced - Essential for building complex flavors
Olive oil - For sautéing vegetables
Salt - Brings out all the flavors
Black pepper - Adds gentle warmth
Nutmeg - Secret ingredient that makes the custard extra special

For the Crust:

Alternative: Make this a crustless quiche recipe for low-carb option
Store-bought pie crust - Or make homemade if you prefer

Raw ingredients for spinach and mushroom quiche recipe laid out on a white marble counter

See recipe card for quantities.

Instructions

Prep and Sauté Vegetables

Preheat your oven to 375°F and prepare your pie crust in a 9-inch dish. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes, then add minced garlic for 1 minute. Add sliced mushrooms and cook 4-5 minutes until golden brown. Finally, add fresh spinach and cook just until wilted, about 2 minutes. Season with salt and pepper, then let cool slightly.

Pro tip: Pat mushrooms dry before cooking to prevent excess moisture in your quiche.

Make Custard and Assemble

In a large bowl, whisk together 8 eggs, 1 cup heavy cream, and ½ cup milk until smooth. Season with salt, pepper, and a pinch of nutmeg. Spread the cooled vegetable mixture evenly in the pie crust, sprinkle with 1 ½ cups shredded cheese, then slowly pour the egg mixture over everything. Gently tap the dish to release air bubbles.

Expert tip: Let the custard rest for 5 minutes before pouring for the smoothest texture.

Bake and Cool

Bake for 35-40 minutes until the center is just set but slightly jiggly when gently shaken. The top should be golden brown and a knife inserted near center comes out clean. Let cool for 10 minutes before slicing to allow the custard to fully set for clean cuts.

Important: Don't overbake – the quiche continues cooking from residual heat after removing from oven.

Spinach and mushrooms sautéing in a glass pan on a marble kitchen counter

Step 1: Prep and Sauté Vegetables
Fresh spinach and sliced mushrooms are sautéed until softened and lightly browned.

Spinach and mushroom quiche being assembled with custard poured in and cheese on top

Step 2: Make Custard and Assemble
Custard is made by whisking eggs and milk, then poured over the sautéed vegetables in a crust.

Baked spinach and mushroom quiche cooling on a rack on white marble counter

Step 3: Bake and Cool
Quiche is baked until set and golden, then cooled slightly before slicing.

Hints & Expert Cooking Tips

Temperature matters: Room temperature ingredients mix more easily and create a smoother custard. Take eggs and dairy out of the fridge 30 minutes before cooking.
Prevent soggy crust: Pre-baking (blind baking) your crust for 8-10 minutes creates a barrier against moisture. You can also brush the raw crust with beaten egg white before adding filling.
Moisture control: Always squeeze excess water from cooked spinach. Too much moisture will make your quiche watery and prevent proper setting.
Even cooking: Rotate your quiche halfway through baking for even browning, especially if your oven has hot spots.
Test for doneness: The center should be just barely set – it will jiggle slightly but not slosh when gently shaken.

Recipe Variations & Dietary Modifications

Healthy Spinach And Mushroom Quiche Recipe Options:

Low-carb: Skip the crust entirely for a crustless spinach and mushroom quiche
Higher protein: Add cottage cheese to the egg mixture for extra protein
Lighter version: Use half-and-half instead of heavy cream and reduce cheese by half

Flavor Variations:

Mediterranean twist: Add sun-dried tomatoes, olives, and feta cheese
Herb garden: Include fresh thyme, basil, or dill in the egg mixture
Cheesy spinach quiche: Double the cheese and try Gruyère or fontina
Mini versions: Make individual mini spinach mushroom quiche in muffin tins

Dietary Adaptations:

Gluten-free: Use almond flour crust or go completely crustless
Dairy-free: Substitute coconut cream and nutritional yeast
Vegan: Use silken tofu and aquafaba instead of eggs (completely different texture but still delicious)

Equipment Recommendations

Essential tools for perfect quiche:

9-inch pie dish: Glass or ceramic works best for even heat distribution
Large mixing bowl: For whisking eggs and cream smoothly
Non-stick skillet: Makes sautéing vegetables easier and prevents sticking
Wire whisk: Creates the smoothest custard base
Fine-mesh strainer: Optional but creates professional-quality texture

Budget-friendly alternatives:

Any round baking dish works if you don't have a pie dish
A regular fork can substitute for a whisk in a pinch
Cast iron skillet can double as both cooking vessel and serving dish

Storage & Meal Prep Tips

Refrigerator Storage:

Store leftover quiche covered in the refrigerator for up to 4 days. The flavors actually improve after a day, making this an excellent make-ahead breakfast recipe.

Freezing Instructions:

This spinach and mushroom quiche recipe freezes beautifully for up to 3 months. Wrap individual slices in plastic wrap, then foil, or freeze the whole quiche in an airtight container. Thaw overnight in the refrigerator before reheating.

Reheating Tips:

Oven method: Reheat at 325°F for 15-20 minutes until warmed through
Microwave: Heat individual slices for 1-2 minutes on medium power
Room temperature: Many people prefer quiche at room temperature for brunch

Make-Ahead Strategy:

You can prepare this quiche completely the night before and bake it fresh in the morning. Just cover tightly and refrigerate unbaked. Add 5-10 extra minutes to the baking time if going straight from fridge to oven.reezing for X days/weeks/months.

The Secret Behind My Spinach And Mushroom Quiche Recipe

It all started on a quiet Sunday morning when I had a few leftover mushrooms, a handful of spinach, and no plan for breakfast. I tossed them together with some eggs and cheese, hoping for something simple—and what came out of the oven was unexpectedly perfect. That first bite of flaky crust, creamy custard, and earthy vegetables instantly became a comfort food memory I knew I had to recreate.

Since then, this Spinach And Mushroom Quiche Recipe has turned into my go-to for everything from casual brunches to cozy weekday meals. The secret? I always sauté the vegetables just enough to bring out their natural flavors and use just the right balance of cream and eggs for a silky filling. It’s humble, reliable, and always gets people asking for seconds.

FAQ

What is the secret to a good quiche?

The secret lies in balancing the custard-to-filling ratio and using room temperature ingredients for a smooth texture. Sauté veggies to remove moisture and add a pinch of nutmeg for depth of flavor.

Is heavy cream or milk better for quiche?

Heavy cream gives a richer, creamier custard, while milk makes it lighter. A mix of both offers the best texture creamy but not too heavy.

Should you prebake crust for quiche?

Yes, blind baking the crust helps prevent sogginess. Prebake for 8–10 minutes to create a barrier before adding the wet filling.

What are common quiche mistakes?

Overbaking, skipping pre-cooked fillings, and using too much liquid are top mistakes. Also, not draining spinach or mushrooms well can lead to a watery quiche.

Wrap Up Your Brunch with This Spinach And Mushroom Quiche Recipe

This Spinach And Mushroom Quiche Recipe is proof that a dish can be both simple and impressive. With its creamy egg filling, sautéed spinach and mushrooms, and that irresistible golden crust, it’s a go-to recipe you’ll want to make again and again. Whether you’re cooking for a weekend crowd or prepping breakfast for the week ahead, this Spinach And Mushroom Quiche Recipe fits the bill every single time.
The fun doesn’t stop here; once you’ve got the basics down, you can mix it up! Try swapping in your favorite cheeses, toss in roasted veggies, or go crustless for a lighter version. This Spinach And Mushroom Quiche Recipe is your delicious canvas.
If you’re planning a full brunch spread, pair it with something refreshing like this Goat Cheese Salad Recipe or go hearty with a flavorful Tuna Pasta Recipe—they’re both great complements to the richness of the quiche.
So what do you think? Ready to bake your own delicious Spinach And Mushroom Quiche Recipe? I’d love to hear how it turns out! Share your photos, let me know your creative twists, and don’t forget to rate the recipe and drop a comment below. I can’t wait to see your version!

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