I love making this spinach quiche when I want something comforting, creamy, and satisfying without a lot of effort. The filling turns out rich and silky, loaded with cheese, spinach, and mushrooms, all tucked into a flaky crust. I enjoy serving it for brunch, but I also make it for an easy lunch or light dinner because it works at any time of day.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s simple to prepare and always turns out beautifully. I like that it can be made ahead of time and served warm, at room temperature, or cold. The combination of creamy eggs, tender spinach, savory mushrooms, and melted cheese makes every bite comforting and flavorful. It’s also very flexible, which allows me to adjust it to my taste or what I have in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pie crust (refrigerated, frozen, or homemade)
10 ounces frozen chopped spinach, thawed and well drained
3 large eggs
1 cup evaporated milk
½ cup ricotta cheese
2½ tablespoons all-purpose flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground pepper
2 cups sharp cheddar cheese, grated
1 cup mushrooms, sliced
1 to 2 teaspoons extra virgin olive oil
Directions
I begin by placing a large baking sheet in the oven and preheating it to 350°F. I prepare the pie crust by fitting it into a 9-inch pie plate and keeping it chilled until the filling is ready.
I squeeze as much moisture as possible out of the thawed spinach and set it aside. I heat olive oil in a skillet over medium-high heat and sauté the sliced mushrooms for about 5 to 6 minutes until tender, seasoning lightly with salt and pepper.
In a medium bowl, I whisk together the eggs, evaporated milk, ricotta cheese, flour, garlic powder, onion powder, salt, and pepper until smooth. I stir in the drained spinach, grated cheddar cheese, and sautéed mushrooms until everything is evenly combined.
I pour the filling into the prepared pie crust and carefully place the quiche on the hot baking sheet in the oven. I bake it for 50 to 60 minutes, until the center is set and no longer jiggly. I let it cool for about 15 minutes before slicing and serving.
Servings And Timing
I usually slice this quiche into 8 servings.
Preparation time is about 20 minutes.
Baking time ranges from 50 to 60 minutes.
Total time is approximately 1 hour and 15 minutes.
Variations
I sometimes swap the cheddar cheese for Swiss or gruyere when I want a different flavor. When I want a lighter option, I make the quiche without a crust by greasing the pie dish and baking the filling directly in it. I also enjoy adding extra vegetables like bell peppers or onions for more texture and flavor.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. When reheating, I prefer warming slices in the oven at 350°F until heated through so the texture stays creamy. I also freeze the baked quiche for up to 3 months and reheat it directly from frozen.
FAQs
Can I Make This Quiche Ahead Of Time?
I often make it a day or two in advance because it keeps well and still tastes great when served later.
Can I Use Fresh Spinach Instead Of Frozen?
I use fresh spinach occasionally, but I always cook it down first and drain it well. I usually need about 3 cups of packed fresh spinach.
Do I Need To Pre-Bake The Crust?
I don’t pre-bake the crust. The quiche filling and crust cook evenly together, especially when baked on a preheated baking sheet.
Can I Make This Recipe Crustless?
I make it crustless by lightly greasing the pie dish and pouring the filling directly into it before baking.
Can This Quiche Be Frozen?
I freeze it after baking and cooling completely. I reheat it straight from frozen to prevent it from becoming soggy.
Conclusion
I rely on this spinach quiche whenever I want a dependable, flavorful dish that feels both comforting and elegant. It’s easy to prepare, versatile, and perfect for almost any occasion. Every time I make it, it reminds me why quiche is such a timeless favorite in my kitchen.
A creamy, savory spinach quiche made with ricotta, cheddar, and mushrooms in a flaky crust. This easy-to-make dish is perfect for brunch, lunch, or a light dinner and can be served warm or cold.
Ingredients
1 pie crust (refrigerated, frozen, or homemade)
10 ounces frozen chopped spinach, thawed and well drained
3 large eggs
1 cup evaporated milk
½ cup ricotta cheese
2½ tablespoons all-purpose flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground pepper
2 cups sharp cheddar cheese, grated
1 cup mushrooms, sliced
1 to 2 teaspoons extra virgin olive oil
Instructions
Preheat oven to 350°F and place a large baking sheet inside to heat.
Fit the pie crust into a 9-inch pie plate and keep it chilled.
Squeeze excess moisture from the thawed spinach and set aside.
Heat olive oil in a skillet over medium-high heat. Sauté sliced mushrooms for 5–6 minutes, seasoning lightly with salt and pepper.
In a medium bowl, whisk together eggs, evaporated milk, ricotta, flour, garlic powder, onion powder, salt, and pepper until smooth.
Stir in spinach, grated cheddar cheese, and sautéed mushrooms.
Pour filling into the prepared pie crust.
Place the quiche on the hot baking sheet and bake for 50–60 minutes, or until the center is set.
Cool for about 15 minutes before slicing and serving.
Notes
Swap cheddar for Swiss or Gruyere for a different flavor.
Make it crustless by greasing the pie dish and skipping the crust.
Add bell peppers or onions for extra veggies and texture.
Use fresh spinach by cooking and draining it well—about 3 cups packed.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
