If you’re hunting for a dish that blends the earthy flavor of vegetables, creamy cheese, and a flaky crust, look no further than this Spinach & Mushroom Quiche Recipe. It’s an absolute crowd-pleaser, perfect for brunch, lunch, or even a light dinner. With every bite, you’ll get luscious mushrooms, tender baby spinach, and a savory custard bound together in a golden pie shell. Whether you’re a seasoned cook or a quiche newbie, this recipe offers comfort and elegance all at once—an irresistible go-to for busy weekdays and special occasions alike!
Ingredients You’ll Need
No need for fancy pantry raiding—these straightforward ingredients pack a punch in both flavor and texture! Each component in this Spinach & Mushroom Quiche Recipe brings its own unique charm and ensures a delicious, colorful result.
- 9-inch deep-dish pie crust: Store-bought or homemade both work fabulously—just make sure it’s deep enough to cradle all that luscious filling.
- Olive oil: For sautéing the veggies and adding a light, fruity richness to the quiche.
- Small onion, finely chopped: Sweetens up beautifully and adds depth to the flavor base.
- Cremini or white mushrooms (8 ounces), sliced: Earthy and meaty, mushrooms are the heart of this quiche’s savory bite.
- Fresh baby spinach (3 cups): Wilts down quickly, offering vibrant color and a gentle flavor.
- Shredded Swiss cheese (1 cup): Melts smoothly and brings mild, nutty notes that pair perfectly with mushrooms.
- Shredded mozzarella cheese (1 cup): Adds gooeyness and keeps every bite satisfyingly cheesy.
- Large eggs (4): The backbone of quiche—these bind everything together in a creamy custard.
- Half-and-half (1 cup): Balances richness and keeps the quiche delightfully light.
- Salt (½ teaspoon): Brings the whole dish into balance—don’t skip it!
- Black pepper (¼ teaspoon): A touch of heat to round out the savory flavors.
- Ground nutmeg (¼ teaspoon, optional): For that warm, classic French quiche aroma and taste.
How to Make Spinach & Mushroom Quiche Recipe
Step 1: Prep the Crust
Start by preheating your oven to 375°F (190°C). If you’re using a store-bought or homemade unbaked crust, gently lay it into your pie dish and crimp the edges for a pretty finish. Set it aside while you prep the filling—there’s no need to blind bake since this is a deep-dish wonder!
Step 2: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Toss in the chopped onions and cook for about 3 to 4 minutes, just until they become soft and translucent. Next, add your sliced mushrooms; let them cook for 6 to 8 minutes, stirring occasionally, until their moisture cooks off and they begin to brown. Finish the veggie medley by stirring in the fresh baby spinach. Let the spinach wilt (about 1 to 2 minutes), then take the skillet off the heat.
Step 3: Assemble the Quiche
Scatter your cooked vegetables in an even layer across the bottom of the prepared pie crust. Sprinkle both the Swiss and mozzarella cheese generously over the veggies. This ensures gooeyness in every slice!
Step 4: Whisk the Custard
In a medium mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and a sprinkle of nutmeg if you’re using it. You want a smooth, unified mixture that’ll transform into a velvety custard once baked.
Step 5: Fill and Bake
Slowly pour the egg mixture over the cheese and vegetable layers, gently shaking the dish to help everything settle evenly. Place your quiche on a baking sheet (just in case of spills) and slide it into the oven. Bake for 40 to 45 minutes, or until the center is set and a knife inserted near the middle comes out clean. Let your Spinach & Mushroom Quiche Recipe cool for 10 minutes before slicing—this ensures perfect wedges every time.
How to Serve Spinach & Mushroom Quiche Recipe
Garnishes
Add a sprinkle of chopped fresh herbs (think chives, parsley, or dill) right before serving for a pop of color and an extra layer of freshness. If you want to up the luxury, a light dusting of grated Parmesan on top as it cools will make the flavor sing.
Side Dishes
This quiche pairs like a dream with a simple green salad tossed in lemon vinaigrette or a light fruit salad on the side. For a more filling meal, try serving it alongside roasted potatoes or a tomato soup for all-day comfort food bliss.
Creative Ways to Present
Slice your Spinach & Mushroom Quiche Recipe into petite wedges for a brunch buffet, stack small squares on a board for party appetizers, or serve whole slices atop baby greens for a cafe-style lunch plate. Individual mini quiches made in muffin tins are also a hit for grab-and-go gatherings!
Make Ahead and Storage
Storing Leftovers
Pop any leftover quiche into a covered container and refrigerate—it stays fresh for up to four days. The flavor deepens as it sits, making next-day slices even more irresistible!
Freezing
Need to plan ahead? Wrap slices (or the whole quiche) tightly in foil and plastic wrap, then pop it into the freezer for up to two months. Defrost overnight in the fridge for stress-free meals whenever you need them.
Reheating
For the tastiest results, reheat slices in a 325°F (165°C) oven for about 15 minutes, or until warmed through. If you’re in a hurry, a quick zap in the microwave does the trick, though the crust will be softer.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it completely and squeeze out any excess water before adding it to the sautéed veggies. This helps prevent extra moisture from making your Spinach & Mushroom Quiche Recipe soggy.
What’s the best cheese substitute if I don’t have Swiss?
You can swap Swiss for Gruyère, cheddar, or even Monterey Jack. Each one melts beautifully and adds its own distinct flair to the finished quiche.
How do I know when the quiche is set?
Look for a slight wobble in the center and a knife that comes out clean when inserted near the middle. Letting your Spinach & Mushroom Quiche Recipe rest briefly after baking helps it finish setting, making for perfect slices.
Can I make the quiche crustless?
Yes! Pour the filling into a well-greased pie dish and bake as directed. You’ll miss out on the flaky crust, but it’s a lighter, equally delicious twist for gluten-free eaters.
How do I prevent the crust from getting soggy?
Be sure to sauté vegetables until their moisture cooks off, and wring out any frozen spinach thoroughly. A light brush of egg wash across the crust before adding the filling can help create a moisture barrier, too.
Final Thoughts
If you’re craving a dish that’s as soothing as it is impressive, you seriously can’t go wrong with this Spinach & Mushroom Quiche Recipe. It’s simple enough for ordinary mornings, yet special enough to steal the show at any brunch. Give it a try—you just might find yourself adding it to your regular rotation!
Print
Spinach & Mushroom Quiche Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this delightful Spinach & Mushroom Quiche, a flavorful blend of earthy mushrooms, tender spinach, and gooey cheeses baked to perfection in a flaky crust. This savory dish is ideal for a leisurely brunch or a light dinner.
Ingredients
Pie Crust:
- 1 9-inch deep-dish pie crust (store-bought or homemade)
Filling:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 8 ounces cremini or white mushrooms sliced
- 3 cups fresh baby spinach
- 1 cup shredded Swiss cheese
- 1 cup shredded mozzarella cheese
- 4 large eggs
- 1 cup half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C). If using an unbaked pie crust, place it in a pie dish and crimp edges; set aside.
- Sauté Vegetables: Heat olive oil in a skillet. Sauté onions until softened, then add mushrooms and cook until browned. Stir in spinach until wilted.
- Assemble Quiche: Spread cooked vegetables in crust, top with cheeses. Whisk together eggs, half-and-half, salt, pepper, and nutmeg. Pour over filling.
- Bake: Place quiche on a baking sheet. Bake for 40–45 minutes until set. Allow to cool before serving.
Notes
- This quiche can be made ahead and reheated gently in the oven.
- For extra flavor, add 2 tablespoons grated Parmesan cheese to the egg mixture.
- Frozen spinach can be used—thaw and squeeze out excess water before adding.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Breakfast/Brunch
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 320
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 145 mg
