Spinach Mushroom Quiche Recipe

There’s something magical about pulling a freshly baked Spinach Mushroom Quiche out of the oven. The buttery aroma fills the kitchen, while the golden crust cradles a creamy, savory filling bursting with earthy mushrooms and tender spinach.

I first discovered this recipe during a weekend brunch experiment. What started as a way to use up leftover vegetables quickly became a family favorite. It's now my go-to dish for brunches, potlucks, and even quick weeknight dinners thanks to its simplicity, versatility, and undeniable flavor.

Let’s dive into exactly why this quiche deserves a spot in your regular meal rotation.

Why You'll Love This Spinach Mushroom Quiche

Prepare to fall in love with this easy, elegant quiche that delivers big on taste and convenience.

First and foremost, it’s wonderfully simple to make. With just a bit of chopping and stirring, you’ll have this quiche ready for the oven in under 20 minutes. The oven takes care of the rest, making it ideal for both beginners and seasoned cooks.

It's budget-friendly too. You can easily make this quiche using pantry staples and affordable produce, feeding a family of four for a fraction of the cost of dining out.

Flexibility is another major win. Whether you prefer fresh or frozen spinach, button or cremini mushrooms, or want to add some protein like bacon or ham, this quiche adapts effortlessly to your preferences and what you have on hand.

Finally, it's perfect for meal prep. Make it ahead, slice it up, and you’ve got breakfast, lunch, or dinner ready for several days. It reheats beautifully and even tastes great cold!

Now, let’s break down the simple ingredients that make this quiche shine.

Ingredients Notes

The beauty of this Spinach Mushroom Quiche lies in its straightforward, flavorful ingredients that create a perfectly balanced dish every time.

The crust forms the base and provides that irresistible flaky bite. You can use a store-bought pie crust to save time or make your own from scratch for a more personal touch. Either way, blind baking the crust ensures it stays crisp under the creamy filling.

Mushrooms bring an earthy depth of flavor. I typically use cremini mushrooms for their slightly richer taste, but white button mushrooms work beautifully too. Be sure to sauté them thoroughly to release their moisture and concentrate their flavor.

Spinach adds a fresh, vibrant note. Fresh spinach works wonderfully, but frozen chopped spinach is a fantastic, time-saving alternative. Just make sure to thaw and squeeze out any excess moisture before adding it to the filling.

The custard filling is a luscious blend of eggs and heavy cream. The cream gives the quiche its silky, rich texture. You can substitute half-and-half or whole milk if you prefer a slightly lighter result, though heavy cream delivers the most luxurious consistency.

Cheese brings it all together. I love using shredded Swiss or Gruyère for their nutty, complex flavor, but cheddar or mozzarella are great options too. A bit of Parmesan sprinkled on top adds a delightful savory finish.

You’ll also need a 9-inch pie dish, a skillet for sautéing the vegetables, and a mixing bowl for combining the filling.

How To Make This Spinach Mushroom Quiche

Creating this mouthwatering quiche is much easier than you might think. Let me guide you through each simple step.

Begin by preheating your oven to 375°F (190°C). If you're using a store-bought crust, place it into your pie dish and crimp the edges as desired. For homemade crust, roll it out and fit it into the dish. Blind bake the crust for about 10 minutes to prevent sogginess once the filling is added.

While the crust bakes, prepare your filling. Heat a tablespoon of butter or olive oil in a large skillet over medium heat. Once hot, add your sliced mushrooms. Stir occasionally, allowing the mushrooms to release their moisture and brown slightly. This step usually takes about 8-10 minutes.

Next, add your spinach. If using fresh spinach, sauté until wilted, about 2-3 minutes. If using thawed frozen spinach, stir it in and cook for 1-2 minutes to remove any remaining moisture. Season with salt, pepper, and a pinch of nutmeg for extra warmth and depth.

In a separate bowl, whisk together your eggs and heavy cream until smooth and well combined. Stir in your shredded cheese, reserving a small handful to sprinkle on top.

Once your crust is par-baked, spread the sautéed mushroom and spinach mixture evenly across the bottom. Slowly pour the egg mixture over the top, allowing it to settle into the vegetables. Sprinkle the reserved cheese on top for a golden, bubbly finish.

Place the quiche in the oven and bake for 35-40 minutes, or until the center is just set and the top is lightly golden. Allow it to cool for at least 10 minutes before slicing. The entire process takes about an hour, start to finish, and the result is well worth every minute.

Storage Options

One of the best parts about this quiche is how well it stores, making it perfect for meal prep or leftovers.

After baking, let the quiche cool completely to room temperature. You can then store it in the refrigerator, covered tightly with plastic wrap or foil, for up to 4 days. Individual slices can also be placed in airtight containers for convenient grab-and-go meals.

If you’d like to freeze your quiche, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 3 months. To thaw, simply transfer it to the refrigerator overnight.

When reheating, you can warm individual slices in the microwave for 1-2 minutes or reheat the entire quiche in a 325°F oven for about 15-20 minutes, ensuring it’s heated through without drying out.

Variations and Substitutions

One of the joys of making quiche is how adaptable it is to your taste and pantry.

If you’d like to add some protein, cooked bacon, diced ham, or crumbled sausage blend wonderfully with the spinach and mushrooms. Just make sure any added meats are fully cooked before incorporating them into the filling.

For a dairy-free version, use your favorite plant-based milk and cheese substitutes. Be mindful that dairy-free options may affect the texture slightly but can still yield a delicious quiche.

Not a fan of mushrooms? Feel free to swap them out for sautéed bell peppers, zucchini, or even caramelized onions for a different flavor profile that still pairs beautifully with the spinach.

If you're looking to lighten things up, use half-and-half instead of heavy cream and opt for reduced-fat cheese. The quiche will still taste fantastic while cutting back on richness and calories.

For a gluten-free option, either use a gluten-free pie crust or make a crustless quiche by simply greasing your pie dish and pouring the filling directly into it. The custard sets up beautifully even without a crust.

Don’t be afraid to experiment and make this recipe your own. Once you get the basic method down, the possibilities are nearly endless, ensuring you'll never tire of making this comforting, satisfying dish.

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