This spinach mushroom quiche has a tender, flaky crust filled with a creamy egg custard, earthy sautéed mushrooms, and soft spinach. I appreciate how comforting and flavorful it is while still feeling light enough for breakfast, brunch, or an easy dinner. It’s simple to prepare, slices beautifully, and reheats well — a dependable recipe I return to often.
Why You’ll Love This Recipe
I like how quickly everything comes together with just a handful of ingredients. The mushrooms add depth, the spinach brings freshness, and the cheese melts into a rich, savory custard. The texture stays creamy without being heavy, and it’s versatile enough for make-ahead meals or last-minute gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ready-made pie crust (9-inch)
8 ounces mushrooms, sliced
5 ounces fresh spinach, chopped
1 medium onion, thinly sliced
3 cloves garlic, minced
4 large eggs
3/4 cup milk or cream
1 to 1 1/2 cups shredded cheese (Swiss, Cheddar, or Gruyère)
1 tablespoon butter or olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
A pinch of nutmeg (optional)
Directions
Preheat the oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish, prick the bottom, and blind-bake for 10–12 minutes. Remove from the oven and reduce the temperature to 350°F (175°C).
Heat the butter or olive oil in a skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the mushrooms and cook until browned and the liquid evaporates, 8–10 minutes. Stir in the garlic and cook for 1 minute. Add the spinach and cook until wilted. Remove from heat.
In a bowl, whisk the eggs, milk or cream, salt, pepper, and nutmeg. Stir in half of the shredded cheese.
Spread the sautéed vegetables evenly over the pre-baked crust. Pour the egg mixture over the vegetables. Sprinkle the remaining cheese on top.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Let the quiche rest for 10 minutes before slicing.
Servings And Timing
This recipe makes 6 servings.
Preparation time: about 20 minutes
Baking time: about 40 minutes
Total time: roughly 1 hour
Variations
Use different cheeses such as mozzarella, feta, or goat cheese for new flavor profiles.
Add other vegetables like zucchini, bell peppers, or tomatoes — just sauté them first.
Make a crustless version by baking the filling in a greased dish.
Add herbs such as parsley, thyme, or chives for extra freshness.
Storage/Reheating
Once cooled, I store the quiche in the refrigerator for up to 4 days. To reheat, I warm slices in the oven or microwave until heated through. It also freezes well: I wrap slices tightly and freeze for up to 2 months, then thaw overnight before reheating.
FAQs
How far ahead can I make this quiche?
I can make it a day in advance. After baking, I cool it fully, refrigerate, and reheat when needed.
Can I use frozen spinach instead of fresh?
Yes. I thaw it completely and squeeze out all excess water before adding it to the skillet so the quiche doesn’t become watery.
Can I make this quiche without a crust?
Yes. I simply grease the pie dish well and bake the filling directly in it for a crustless version.
How do I avoid a soggy bottom crust?
Blind-baking the crust for 10–12 minutes before adding the filling helps keep it firm and flaky.
Can I change the type of milk used?
Yes. I can use whole milk, half-and-half, or cream depending on how rich I want the custard.
Conclusion
This spinach mushroom quiche is one of my favorite simple, comforting dishes. The creamy custard, tender vegetables, and melted cheese create a balanced, satisfying meal that works for any time of day. I enjoy making it ahead for easy leftovers or serving it fresh when I want something warm and homemade.
This Spinach Mushroom Quiche features a flaky crust filled with a savory custard of eggs, sautéed mushrooms, spinach, and melted cheese — perfect for breakfast, brunch, or a light dinner.
Ingredients
1 ready-made 9-inch pie crust
8 oz mushrooms, sliced
5 oz fresh spinach, chopped
1 medium onion, thinly sliced
3 cloves garlic, minced
4 large eggs
3/4 cup milk or cream
1 to 1 1/2 cups shredded cheese (Swiss, Cheddar, or Gruyère)
1 tbsp butter or olive oil
1/2 tsp salt
1/4 tsp ground black pepper
A pinch of nutmeg (optional)
Instructions
Preheat oven to 425°F (220°C). Place pie crust in a 9-inch dish, prick the bottom, and blind-bake for 10–12 minutes. Reduce oven to 350°F (175°C).
In a skillet, heat butter or oil. Sauté onion until soft, about 5 minutes. Add mushrooms and cook until browned, 8–10 minutes. Stir in garlic and cook for 1 minute. Add spinach and cook until wilted. Remove from heat.
In a bowl, whisk eggs, milk or cream, salt, pepper, and nutmeg. Stir in half the cheese.
Spread sautéed vegetables in the crust. Pour egg mixture over top. Sprinkle remaining cheese.
Bake for 35–40 minutes, until set and lightly golden.
