Spinach and Mushroom Quiche is a classic, savory French-inspired dish that combines a buttery, flaky crust with a rich and creamy egg custard filling. Packed with earthy mushrooms, tender spinach, and melty cheese, this quiche is a comforting yet elegant meal that’s perfect for any occasion — whether it’s a relaxed weekend brunch, a light lunch, or even a dinner party centerpiece.
The quiche’s balance of textures and flavors makes it both satisfying and wholesome, while its simplicity allows you to make it ahead of time and enjoy it warm or cold.
Why I Love This Recipe
I absolutely adore this Spinach and Mushroom Quiche because it embodies everything I love about home-cooked comfort food — simple ingredients transformed into something incredibly rich and flavorful. The buttery crust contrasts beautifully with the velvety egg custard, while the combination of sautéed mushrooms and spinach adds a hearty, earthy touch.
I love how versatile it is; you can enjoy it hot straight from the oven, or cold as a picnic treat. Plus, it looks so elegant that it always impresses guests even though it’s so easy to make.
Why It’s a Must-Try Dish
This quiche is a must-try because it’s:
- Effortlessly elegant: A dish that looks gourmet but uses humble ingredients.
- Meal-prep friendly: You can bake it ahead and enjoy it throughout the week.
- Nutrient-rich: Packed with protein from eggs, vitamins from spinach, and minerals from mushrooms.
- Endlessly customizable: You can tweak the ingredients based on your taste or what’s in your fridge.
It’s the perfect recipe for both beginners and experienced cooks looking for something classic, comforting, and foolproof.
Recipe Overview
- Course: Breakfast / Brunch / Lunch / Dinner
- Cuisine: French-inspired
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 slices
- Calories: Approximately 310 kcal per serving
Ingredients
For the Crust (or use store-bought pie crust)
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the Filling
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 ½ cups mushrooms, sliced (button, cremini, or baby bella)
- 4 large eggs
- 1 cup milk (whole or 2%)
- ½ cup heavy cream (for extra creaminess)
- 1 cup shredded cheese (Gruyère, Swiss, mozzarella, or cheddar)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional but recommended)
Cooking Directions
Step-by-Step Preparation Method
Step 1: Prepare the Crust
- In a bowl, mix flour and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until dough just comes together.
- Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
(If using store-bought crust, skip to Step 3.)
Step 2: Pre-bake (Blind Bake) the Crust
- Roll out chilled dough on a floured surface into a 12-inch circle.
- Fit it into a 9-inch pie dish, trimming and crimping edges.
- Line with parchment paper, fill with pie weights or dry beans.
- Bake at 375°F (190°C) for 15 minutes.
- Remove weights and bake for another 5 minutes until lightly golden. Set aside.
Step 3: Prepare the Filling
- Heat olive oil or butter in a skillet over medium heat.
- Add onions and sauté until translucent (about 3 minutes).
- Add mushrooms; cook until softened and liquid has evaporated (5–6 minutes).
- Add spinach and cook until wilted (or stir in thawed spinach). Remove from heat and cool slightly.
Step 4: Make the Egg Custard
- In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
- Stir in shredded cheese.
Step 5: Assemble the Quiche
- Spread the spinach and mushroom mixture evenly over the crust.
- Pour egg mixture on top, spreading evenly.
- Sprinkle a little extra cheese on top if desired.
Step 6: Bake
- Bake at 375°F (190°C) for 35–40 minutes, or until the center is just set and slightly puffed.
- Allow to cool for 10 minutes before slicing.
How to Serve
Serve warm, at room temperature, or slightly chilled. Pair it with:
- A fresh green salad
- Roasted potatoes
- A cup of soup
- Fresh fruit and juice for brunch
It’s perfect for brunch buffets, elegant lunches, or make-ahead breakfasts.
Recipe Tips
- Use fresh ingredients: Fresh spinach and mushrooms give the best flavor.
- Avoid soggy crust: Make sure to pre-bake the crust and drain cooked vegetables well.
- For extra flavor: Add garlic, herbs (thyme or parsley), or a dash of Dijon mustard to the egg mixture.
- Let it rest: Allow quiche to rest for at least 10 minutes before slicing so it sets properly.
Variations
- Cheese Variations: Try feta, goat cheese, or a mix of Gruyère and Parmesan.
- Vegetarian Delight: Add roasted bell peppers, zucchini, or caramelized onions.
- Protein Boost: Add cooked bacon, ham, or shredded chicken.
- Crustless Version: Skip the crust and pour the filling directly into a greased pie dish for a low-carb option.
- Mini Quiches: Make individual servings using a muffin tin for parties or meal prep.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing:
- Let quiche cool completely.
- Wrap tightly in foil or plastic wrap and freeze for up to 3 months.
- To reheat: Bake at 350°F (175°C) for 20–25 minutes straight from frozen, or thaw overnight and reheat gently.
Special Equipment Needed
- 9-inch pie dish
- Rolling pin (if making crust from scratch)
- Skillet or frying pan
- Mixing bowls
- Whisk
- Parchment paper and pie weights (or dried beans)
Frequently Asked Questions (FAQ)
Q1: Can I use frozen spinach?
Yes! Just make sure to thaw it completely and squeeze out excess moisture to avoid a watery filling.
Q2: How do I know when the quiche is done?
The center should be just set but slightly wobbly. It will firm up as it cools.
Q3: Can I make it dairy-free?
Yes. Use non-dairy milk (like oat or almond) and vegan cheese. Coconut cream can replace heavy cream.
Q4: Can I make this ahead of time?
Absolutely. You can assemble it, cover, and refrigerate overnight, then bake the next morning.
Q5: Why is my quiche watery?
Too much liquid from vegetables or underbaking the crust can cause this. Always drain veggies and pre-bake crust properly.
Conclusion
Spinach and Mushroom Quiche is a timeless, comforting dish that’s simple to make yet rich in flavor and sophistication. Whether you serve it for brunch, lunch, or dinner, it never fails to impress. Its creamy custard, buttery crust, and earthy vegetables create a perfect harmony that makes every bite irresistible. This is one of those recipes you’ll find yourself coming back to again and again — versatile, wholesome, and utterly delicious.
Spinach and Mushroom Quiche
Spinach and Mushroom Quiche is a classic, savory French-inspired dish that combines a buttery, flaky crust with a rich and creamy egg custard filling.
Ingredients
For the Crust (or use store-bought pie crust)
For the Filling
Instructions
-
Step 1: Prepare the Crust : In a bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until dough just comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. (If using store-bought crust, skip to Step 3.)
-
Step 2: Pre-bake (Blind Bake) the Crust : Roll out chilled dough on a floured surface into a 12-inch circle. Fit it into a 9-inch pie dish, trimming and crimping edges. Line with parchment paper, fill with pie weights or dry beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5 minutes until lightly golden. Set aside.
-
Step 3: Prepare the Filling : Heat olive oil or butter in a skillet over medium heat. Add onions and sauté until translucent (about 3 minutes). Add mushrooms; cook until softened and liquid has evaporated (5–6 minutes). Add spinach and cook until wilted (or stir in thawed spinach). Remove from heat and cool slightly.
-
Step 4: Make the Egg Custard : In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg. Stir in shredded cheese.
-
Step 5: Assemble the Quiche : Spread the spinach and mushroom mixture evenly over the crust. Pour egg mixture on top, spreading evenly. Sprinkle a little extra cheese on top if desired.
-
Step 6: Bake : Bake at 375°F (190°C) for 35–40 minutes, or until the center is just set and slightly puffed. Allow to cool for 10 minutes before slicing.
