Spinach Mushroom Quiche Recipe

There's something undeniably comforting about a warm, savory Spinach Mushroom Quiche fresh from the oven. With its flaky golden crust, silky egg filling, earthy mushrooms, and vibrant spinach, this dish strikes the perfect balance between elegance and everyday simplicity.

this Recipe

I first made this quiche on a chilly Sunday morning, hoping to use up leftover produce. It was a hit — even my pickiest eater went back for seconds. Now, it’s our go-to for brunch, light dinners, or meal prepping for the week. Whether you’re serving guests or just want something hearty and wholesome, this quiche has you covered.

Let’s dive into why you’ll love this recipe so much.

Why You'll Love This Spinach Mushroom Quiche

This Spinach Mushroom Quiche is about to become your next kitchen staple. With its mix of rich, savory flavor and creamy texture, it's bound to win over any crowd — and it’s easier to make than you think.

It’s incredibly easy. Whether you're a seasoned cook or a kitchen newbie, you’ll appreciate how straightforward this recipe is. The ingredients are simple, the steps are manageable, and you don’t need any fancy equipment.

Perfect for any meal. While quiche is often thought of as a brunch item, this version is satisfying enough for lunch or dinner. Pair it with a green salad, and you’ve got a complete meal that feels both light and indulgent.

It’s freezer-friendly and meal-prep approved. Bake it ahead of time, freeze the slices, and reheat them as needed for quick breakfasts or dinners. It’s a great make-ahead option for busy weeks.

Endlessly adaptable. Don’t have mushrooms? Use zucchini or bell peppers. Prefer cheddar over Swiss? Go for it. This quiche welcomes substitutions with open arms, making it ideal for cleaning out the fridge or tailoring to dietary preferences.

This next section breaks down the ingredients so you’ll know exactly what makes this dish shine.

Ingredients Notes

What makes this Spinach Mushroom Quiche so special is how a few everyday ingredients come together to create something greater than the sum of their parts. Here’s a closer look at the stars of the show.

Eggs are the backbone of any quiche, and here they create a creamy, custard-like base that holds everything together. I use large eggs and typically go for four, which gives just the right texture — firm yet tender.

Fresh spinach adds a pop of green color and a mildly earthy flavor. I recommend sautéing it first to release excess moisture. If you’re using frozen spinach, just make sure to thaw and wring it out thoroughly so the quiche doesn’t become watery.

Mushrooms bring an umami richness that makes the dish hearty and satisfying. Cremini mushrooms work beautifully, but button mushrooms or even shiitake can be used. Sauté them until golden for maximum flavor.

Cheese is where you can have a little fun. I usually go with Swiss or Gruyère for their nutty taste and meltability, but sharp cheddar or even goat cheese can create a whole new flavor profile. Freshly grated cheese always melts better than pre-shredded.

Pie crust can be homemade or store-bought, depending on your time and comfort level. A buttery, flaky crust anchors this dish and offers the perfect contrast to the creamy filling. Blind baking the crust before filling it is key to avoiding sogginess.

A 9-inch pie dish and a sturdy skillet are really all the special equipment you need. If you have a food processor, it can make the prep even faster — especially if you're making your crust from scratch.

How To Make This Spinach Mushroom Quiche

Making this Spinach Mushroom Quiche is a surprisingly simple process. It involves a few separate components — crust, filling, and assembly — but everything comes together easily.

Start by pre-baking your pie crust. Roll it out and press it into a greased 9-inch pie dish. Prick the bottom with a fork and bake it at 375°F (190°C) for about 10 minutes. This step ensures a flaky crust that can hold up to the moist filling.

While the crust bakes, sauté the mushrooms in a bit of butter or olive oil. Let them cook undisturbed for a few minutes to get that lovely golden-brown edge, then stir and continue until tender. Add the spinach at the end and cook just until wilted.

In a mixing bowl, whisk together the eggs, milk, and cream. I typically use a half-and-half blend for a rich yet light texture. Add a generous pinch of salt, pepper, and a dash of nutmeg to bring out all the warm, savory notes.

Combine the vegetables and cheese in the egg mixture. Fold gently to distribute everything evenly. Pour the filling into your pre-baked crust, using a spatula to smooth out the top. A little extra cheese on top makes a golden, bubbly finish.

Bake the quiche at 350°F (175°C) for 35–40 minutes, or until the center is just set and a knife inserted comes out clean. Let it rest for 10–15 minutes before slicing — this helps everything firm up and makes it easier to serve.

The whole process takes about an hour from start to finish, and it’s time well spent. The result is a warm, comforting quiche that tastes like it came from a bakery.Storage Options

Leftovers are one of the best parts of this recipe. Spinach Mushroom Quiche keeps beautifully and tastes just as good the next day — maybe even better.

In the fridge, wrap slices in plastic wrap or foil, or store the whole quiche in an airtight container. It will stay fresh for up to 4 days. Be sure to let it cool completely before refrigerating.

For freezing, let the quiche cool, then slice it into portions and wrap each slice tightly in plastic wrap and foil. Store in a freezer-safe container or bag. It’ll last up to 2 months in the freezer with minimal flavor loss.

To reheat, pop a slice in the oven at 350°F for 10–15 minutes, or microwave it for 1–2 minutes. The oven method keeps the crust crisp, so I recommend it if you have time.

Whether you're storing leftovers or prepping meals ahead of time, this quiche is a great option for easy, delicious meals anytime.

Variations and Substitutions

One of the reasons I love this recipe so much is how adaptable it is. You can mix and match ingredients to suit your tastes or make use of what you already have.

For a meatier version, try adding crumbled bacon, diced ham, or cooked sausage to the filling. Just be sure to reduce the salt a bit if your add-ins are already seasoned.

Want to go dairy-free? Use a non-dairy milk like oat or almond, and skip the cheese or use a plant-based alternative. The texture will still be creamy, though not quite as rich.

You can also add more vegetables, like chopped bell peppers, zucchini, or caramelized onions. Just make sure everything is cooked and drained before mixing with the eggs to prevent excess moisture.

Swap out the crust entirely for a crustless version if you're watching carbs. Just grease the pan well and add a tablespoon of flour or cornstarch to the egg mixture for stability.

And for a spicy kick, stir in a bit of crushed red pepper or diced jalapeños. Even a sprinkle of smoked paprika or cumin can bring in a whole new layer of flavor.

Don’t be afraid to get creative! This quiche is a great canvas for experimentation, and you might just discover a new favorite combo.

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