Oh, how I love a good quiche—especially when it’s packed with fresh spinach and mushrooms like this one! There’s something magical about how the earthy mushrooms and vibrant spinach come together in a creamy, cheesy custard, all nestled in a buttery crust. Whether you’re hosting a fancy brunch or just need a make-ahead breakfast that actually feels special, this spinach mushroom quiche is my go-to. And the best part? It’s so simple to throw together, even when you’re half-awake with your morning coffee in hand. Trust me, once you try this recipe, you’ll understand why it’s been on repeat in my kitchen for years.
Why You’ll Love This Spinach Mushroom Quiche
This quiche is everything you want in a breakfast or brunch dish—and then some! Here’s why it’s become my absolute favorite:
- Effortless elegance: It looks fancy but comes together with simple steps (even the crust is store-bought if you’re in a pinch)
- Flavor bomb: Earthy mushrooms, fresh spinach, and melty cheese create the perfect savory bite
- Vegetarian delight: Packed with veggies but still satisfying enough for meat-lovers
- Meal-prep hero: Tastes even better the next day, making weekday breakfasts a breeze
Seriously—one slice of this golden beauty, and you’ll be hooked!
Ingredients for Spinach Mushroom Quiche
Here’s everything you’ll need to make this dreamy quiche—and yes, every single ingredient matters! I’ve learned the hard way that small details like fresh spinach vs frozen or whole milk vs skim can make all the difference in texture and flavor.
- 1 pie crust (9-inch): Store-bought works beautifully, but feel free to use homemade if you’re feeling ambitious
- 1 cup fresh spinach, chopped: Pack it lightly—no need to squeeze the life out of it!
- 1 cup mushrooms, sliced: I like cremini for their meaty texture, but white buttons work too
- 4 large eggs: Room temperature blends smoother into the custard
- 1 cup milk (whole or 2%): The richer the milk, the creamier your quiche will be
- 1/2 cup shredded cheese: My heart belongs to sharp cheddar, but Swiss or Gruyère are fabulous too
- 1/2 teaspoon salt & 1/4 teaspoon black pepper: These humble seasonings make everything pop!
- 1 tablespoon olive oil: For sautéing those gorgeous mushrooms to golden perfection
See? Nothing crazy—just good, honest ingredients that create magic together.
How to Make Spinach Mushroom Quiche
Here’s where the magic happens! I’ve made this quiche so many times I could probably do it in my sleep—but don’t worry, I’ll walk you through every step. Just follow along, and you’ll have a golden, puffy masterpiece in no time.
Step 1: Prepare the Crust
First things first—preheat your oven to 375°F (190°C). This is crucial for a perfectly baked crust. Now, take that pie crust and gently press it into your pie dish. Don’t stretch it—just let it relax into place. Here’s my favorite trick: prick the bottom all over with a fork (we call this “docking” in fancy kitchen terms). It keeps the crust from puffing up like a balloon while baking. Pop it in the oven for about 10 minutes—just until it loses that raw dough look but isn’t fully browned yet. Trust me, this blind-baking step makes all the difference for a crisp, flaky base!
Step 2: Sauté the Filling
While the crust works its magic, let’s tackle the filling. Heat that olive oil in a pan over medium heat—too hot, and your mushrooms will steam instead of getting that beautiful golden color. Toss in your sliced mushrooms and let them work their magic. You’ll know they’re ready when they’ve shrunk down and gotten all tender (about 5 minutes). Then, add the chopped spinach—it’ll look like way too much at first, but don’t panic! In about 2 minutes, it’ll wilt down to practically nothing. The whole kitchen will smell amazing at this point—try not to snack on all the filling before it makes it into the quiche!
Step 3: Mix the Egg Custard
Grab a big bowl and crack in those eggs. Now, here’s where you really want to put some muscle into it—whisk them like you mean it! You’re looking for them to be completely smooth with no streaks of white remaining. Slowly pour in the milk while whisking, then add the salt and pepper. This custard is the glue that holds our quiche together, so give it some love. Pro tip: if you’ve got one of those nifty spouted measuring cups, use it—it’ll make pouring into the crust so much easier later!
Step 4: Assemble and Bake
Now comes the fun part—building your masterpiece! Spread that beautiful mushroom-spinach mixture evenly over your par-baked crust. Sprinkle the cheese over top (no need to be neat—imperfections taste delicious). Then, slowly pour the custard over everything—it should just barely cover the filling. Into the oven it goes for 35-40 minutes. You’ll know it’s done when the edges are golden and the center just barely jiggles (like firm Jell-O). If you’re unsure, poke a knife in the center—it should come out clean. Let it cool for 5 minutes before slicing—I know it’s hard to wait, but this keeps your slices picture-perfect!
Tips for the Best Spinach Mushroom Quiche
Want to take your quiche from good to *chef’s kiss*? Here are my tried-and-true tips:
- Pre-cook that crust: Blind-baking prevents a soggy bottom—don’t skip it!
- Drain your veggies: After sautéing, give the spinach and mushrooms a quick squeeze to remove extra moisture. Nobody likes a watery quiche.
- Test with a knife: Insert it into the center—if it comes out clean, your quiche is ready to shine.
- Let it rest: Cool for 5 minutes before slicing. Patience pays off with neat, beautiful slices.
Follow these, and you’ll be a quiche pro in no time!
Ingredient Substitutions and Variations
One of my favorite things about this quiche is how versatile it is! Don’t have spinach? Swap in kale or Swiss chard. Not a fan of cheddar? Try feta or goat cheese for a tangy twist. Want to amp up the flavor? Add caramelized onions or roasted red peppers. Seriously, the possibilities are endless—just have fun with it!
Serving and Storing Spinach Mushroom Quiche
This quiche is practically begging to be the star of your brunch spread! I love serving it warm with a crisp green salad or fresh fruit—the brightness balances the rich custard perfectly. Leftovers? Just store cooled slices in an airtight container in the fridge (they’ll keep beautifully for up to 3 days). When you’re ready for round two, reheat slices in a 350°F oven for about 10 minutes—way better than the microwave, trust me!
Spinach Mushroom Quiche FAQs
I get asked about this quiche all the time—here are the answers to your burning questions!
Can I freeze spinach mushroom quiche?
Absolutely! Just bake and cool completely, then wrap individual slices tightly in plastic wrap and foil. They’ll keep for up to 2 months. When you’re ready, thaw in the fridge overnight and reheat in a 350°F oven for 15-20 minutes—good as fresh!
Can I use frozen spinach instead of fresh?
Yes, but here’s the trick: thaw it first and squeeze out every drop of liquid (I use a clean kitchen towel). About 1/2 cup thawed spinach equals 1 cup fresh. Too much moisture makes for a soggy quiche—trust me, I learned this the hard way!
How do I prevent a soggy crust?
Three words: pre-bake your crust! That 10-minute blind-bake creates a protective barrier between the custard and dough. Also—don’t skip squeezing excess liquid from your cooked veggies. My grandma called this “giving your quiche a fighting chance.”
Can I make this ahead?
You bet! Assemble the whole quiche (unbaked) the night before, cover tightly, and refrigerate. In the morning, just pop it in the oven—you might need to add 5-10 minutes to the bake time since it’s starting cold. Brunch hero status achieved!
Nutritional Information
Just a quick note—these numbers are estimates since ingredients can vary (like cheese types or milk fat percentages). But for reference, each generous slice of this spinach mushroom quiche contains about: 280 calories, 18g fat (7g saturated), 12g protein, and 18g carbs. Not bad for something that tastes this indulgent, right?
Did you make this quiche? I’d love to see your masterpiece! Snap a photo and share it in the comments—tell me all about your twist on this classic.
PrintIrresistible Spinach Mushroom Quiche Recipe in 5 Easy Steps
A savory quiche filled with fresh spinach and mushrooms, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1 pie crust (9-inch)
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 4 large eggs
- 1 cup milk
- 1/2 cup shredded cheese (cheddar or Swiss)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Place pie crust in a pie dish and prick with a fork. Bake for 10 minutes.
- Heat olive oil in a pan. Sauté mushrooms until soft, then add spinach and cook until wilted.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Spread the mushroom-spinach mixture over the pie crust. Sprinkle cheese on top.
- Pour the egg mixture over the filling.
- Bake for 35-40 minutes until the center is set.
- Let cool for 5 minutes before slicing.
Notes
- Use a pre-made crust for convenience.
- Add cooked bacon or onions for extra flavor.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg
