Spinach Mushroom Quiche Recipe

There's nothing quite like the comforting aroma of a homemade spinach mushroom quiche baking in the oven. The buttery, flaky crust paired with the creamy, savory filling creates a dish that's perfect for brunch, lunch, or even a light dinner.

I first discovered this recipe while experimenting with leftover vegetables in my fridge. Since then, it has become a staple in my kitchen — simple, satisfying, and always a crowd-pleaser. Let’s dive into what makes this quiche so irresistible.

Why You'll Love This Spinach Mushroom Quiche

Get ready to fall in love with your new go-to quiche recipe. This spinach mushroom quiche isn't just delicious — it's a perfect combination of convenience, flavor, and versatility.

First, it's incredibly easy to prepare. Even if you're not a seasoned cook, this recipe guides you through each step with ease. In under an hour, you’ll have a beautiful, golden quiche ready to serve.

Next, it's wonderfully budget-friendly. Using common ingredients like eggs, spinach, mushrooms, and cheese, you can create a gourmet-tasting meal without breaking the bank.

Another great feature is how adaptable it is. Whether you're using fresh or frozen spinach, button or cremini mushrooms, or swapping in different cheeses, this quiche welcomes variations to suit your taste and pantry.

Lastly, it's perfect for meal prep. Make it ahead for a stress-free brunch, or slice and refrigerate for quick weekday breakfasts and lunches. The quiche holds up beautifully in the fridge and reheats like a dream.

Now that you're excited, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The beauty of this spinach mushroom quiche lies in its simple, wholesome ingredients, each adding its own unique texture and flavor.

The pie crust forms the sturdy, buttery base for the quiche. You can use a store-bought crust for convenience or make your own from scratch for a flakier, homemade touch. Be sure to blind-bake the crust slightly to prevent it from becoming soggy once the filling is added.

For the filling, fresh spinach brings a bright, slightly earthy flavor and a vibrant green color. If you're using frozen spinach, make sure to thaw and thoroughly squeeze out any excess moisture to avoid a watery quiche.

The mushrooms add a rich, umami depth. Cremini mushrooms are my favorite because they’re slightly more flavorful than white button mushrooms, but both work wonderfully. Be sure to sauté them beforehand to release their moisture and intensify their taste.

Eggs and cream are the heart of the custard filling. They combine to create a luscious, creamy texture that holds everything together. You can use whole milk or half-and-half if you prefer a slightly lighter option.

Lastly, cheese adds a melty, savory note. Gruyère is my top choice for its nutty, complex flavor, but Swiss, cheddar, or even feta can be delightful alternatives. A touch of shredded Parmesan on top gives the quiche a beautiful golden finish.

You'll also need a deep-dish pie plate and a skillet for sautéing the vegetables to bring everything together smoothly.

How To Make This Spinach Mushroom Quiche

Creating this spinach mushroom quiche is surprisingly simple and very forgiving, even for beginner cooks. Let me walk you through each step to ensure perfect results every time.

Start by preheating your oven to 375°F (190°C). While the oven heats, prepare your pie crust. If you're using a store-bought crust, fit it into your pie plate and crimp the edges. Blind bake it for about 10 minutes to set the bottom, then let it cool slightly.

Meanwhile, heat a bit of olive oil or butter in a large skillet over medium heat. Add your sliced mushrooms, cooking them until they release their moisture and turn golden brown, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even browning.

Once the mushrooms are cooked, add the spinach to the skillet. If using fresh spinach, sauté it until wilted, which only takes a minute or two. For frozen spinach, simply stir it in until it's heated through and well combined with the mushrooms.

In a separate mixing bowl, whisk together the eggs, cream, salt, pepper, and a pinch of nutmeg. The nutmeg adds a subtle warmth that enhances the other flavors without overpowering them.

Now it's time to assemble the quiche. Spread the mushroom and spinach mixture evenly over the pre-baked crust. Sprinkle the grated cheese generously over the vegetables, then pour the egg mixture on top, making sure it fills all the nooks and crannies.

Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and the top is golden. You’ll know it's done when a knife inserted into the center comes out clean. Allow it to cool for at least 10 minutes before slicing to help the filling set completely.

From start to finish, the entire process takes about an hour — a perfect window for preparing a fresh, homemade meal.

Storage Options

One of the best things about this spinach mushroom quiche is how well it stores, making it ideal for make-ahead meals.

If you have leftovers, allow the quiche to cool completely before storing. Place slices in airtight containers or wrap the entire quiche tightly with plastic wrap and foil. It will stay fresh in the refrigerator for up to 4 days.

For longer storage, you can freeze the quiche. Wrap it tightly in multiple layers of plastic wrap and foil to prevent freezer burn. It will keep well for up to 2 months. To thaw, simply place it in the refrigerator overnight.

When you're ready to reheat, you can warm individual slices in the microwave for about 1-2 minutes. For best texture, reheat larger portions in a 325°F (160°C) oven until heated through, about 15-20 minutes.

Variations and Substitutions

The versatility of this quiche makes it easy to adapt based on what you have on hand or your dietary preferences.

For a meaty twist, try adding cooked bacon, ham, or crumbled sausage. These additions bring extra richness and protein, making the quiche even more satisfying.

If you're looking for a dairy-free option, substitute the cream with unsweetened almond milk or oat milk, and use dairy-free cheese alternatives. The texture will be slightly different but still delicious.

You can also switch up the vegetables. Bell peppers, caramelized onions, or roasted zucchini all make fantastic additions or substitutions to the spinach and mushrooms.

For a lower-carb version, skip the crust entirely and bake the filling in a greased pie plate or casserole dish. The result is a crustless quiche that’s still packed with flavor.

Finally, don’t be afraid to play with herbs and spices. Fresh dill, thyme, or basil can add wonderful new dimensions to the classic recipe.

Experiment and have fun — this spinach mushroom quiche is endlessly customizable, and every variation brings something special to the table.

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