Spinach Mushroom Quiche Recipe

There's something undeniably comforting about pulling a golden, puffed quiche from the oven—especially one as rich and satisfying as this Spinach Mushroom Quiche. The scent of garlic and mushrooms sautéing in butter fills the kitchen, blending perfectly with the earthiness of fresh spinach and the creaminess of eggs and cheese.

this Recipe

I first made this recipe on a lazy Sunday morning when I had a fridge full of odds and ends and a craving for something cozy. Now, it’s a staple in our home—ideal for brunch, a light lunch, or even dinner with a simple green salad. Whether you’re entertaining guests or meal-prepping for the week, this quiche checks all the boxes.

Let’s dive into what makes this Spinach Mushroom Quiche a must-try.

Why You'll Love This Spinach Mushroom Quiche

Get ready to fall head over heels for your new favorite savory pie. This Spinach Mushroom Quiche brings together the best of convenience, flavor, and wholesome goodness in one easy-to-make dish.

First, it's incredibly easy to prepare. Whether you use a store-bought crust or make your own from scratch, the rest of the filling comes together with minimal fuss. A quick sauté of veggies, a whisk of eggs and cream, and you're good to go.

It’s also perfect for meal prep. This quiche keeps well in the fridge and reheats beautifully, making it a great option for weekday breakfasts or packed lunches. Just slice, warm, and serve.

Another huge plus? It’s budget-friendly. With just a handful of pantry staples—eggs, milk, cheese, mushrooms, and spinach—you can make a hearty, crowd-pleasing meal without breaking the bank.

And let’s not forget how versatile it is. You can swap in different vegetables, use dairy-free milk, or add in extra protein like bacon or sausage. The possibilities are endless, making this recipe easy to customize based on what you have on hand.

Now that you're sold on why this dish belongs in your recipe rotation, let’s talk about what you’ll need to make it shine.

Ingredients Notes

The magic of this Spinach Mushroom Quiche lies in its carefully selected ingredients that each bring something special to the table. The balance of flavors—earthy, creamy, savory—comes from choosing the right elements and preparing them with care.

Mushrooms are the savory backbone of this dish. I like using baby bella mushrooms because they have a deeper flavor than white button mushrooms. Slice them thin and sauté them until they’re browned and all their moisture has evaporated. This step is essential to avoiding a watery quiche.

Fresh spinach gives the quiche its signature color and a nutrient boost. While you can use frozen spinach in a pinch, fresh yields a better texture and brighter flavor. Be sure to cook it down thoroughly and squeeze out any excess liquid before mixing it into the filling.

Eggs and cream form the luscious custard base that binds everything together. I prefer using heavy cream for a rich, silky texture, but whole milk or even half-and-half will work if you're aiming for something lighter. The ratio of eggs to dairy is key for a set-but-tender quiche.

Cheese adds flavor and structure. I usually reach for grated Gruyère or Swiss for their nutty, melty qualities, but sharp cheddar, mozzarella, or even goat cheese can create exciting variations. Add just enough to enhance the dish without overpowering the vegetables.

Lastly, the crust. A classic buttery pie crust is perfect here, whether homemade or store-bought. Just be sure to blind-bake it before adding the filling to prevent sogginess. If you’re looking for a crustless version, you can absolutely skip it—just grease your pie dish well.

You won’t need any fancy equipment for this recipe. A 9-inch pie dish, a skillet, a mixing bowl, and a whisk will do the job perfectly.

How To Make This Spinach Mushroom Quiche

Making this Spinach Mushroom Quiche is as satisfying as eating it. Follow these steps, and you’ll have a savory pie that looks as beautiful as it tastes.

Start by prepping your crust. If you're using a store-bought crust, unroll it into your pie dish and press it gently into place. For homemade crusts, roll out your dough evenly and transfer it to your dish with care. Dock the bottom with a fork and blind bake at 375°F for 10-12 minutes, until just set and lightly golden.

While the crust is baking, heat a large skillet over medium heat. Add a bit of butter or olive oil, then toss in your sliced mushrooms. Cook them until they’re deeply browned and all their liquid has cooked off—this usually takes 8-10 minutes. Stir in minced garlic and cook for one more minute until fragrant.

Next, add your fresh spinach to the pan. It might seem like a lot at first, but it wilts down quickly. Stir and sauté until all the spinach has collapsed and any excess moisture is gone. Remove the pan from the heat and let the mixture cool slightly.

In a large bowl, whisk together the eggs, cream (or milk), salt, pepper, and a pinch of nutmeg. This is your custard base. Stir in the grated cheese and the mushroom-spinach mixture, folding everything gently to combine without overmixing.

Pour the filling into your prepared crust, smoothing out the top with a spatula. Bake at 350°F for 35-40 minutes, or until the center is just set and a knife inserted comes out clean. The top should be golden and slightly puffed. Let the quiche rest for 10-15 minutes before slicing to allow the filling to settle.

From start to finish, this quiche takes about an hour—but most of that time is hands-off. Perfect for lazy mornings or relaxed meal prep sessions.

Storage Options

This quiche stores like a dream, which is part of what makes it such a meal prep superstar. Once cooled, you can cover the dish with foil or plastic wrap and store it in the fridge for up to 4 days. Individual slices can also be wrapped in parchment and stored in airtight containers for grab-and-go meals.

To freeze, let the quiche cool completely, then wrap the entire dish—or individual slices—in plastic wrap followed by aluminum foil. Label and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating is easy. Warm slices in the oven at 325°F for 10-15 minutes, or microwave for about a minute. For the best texture, the oven is your best bet—it helps the crust stay crisp and the filling heat evenly.

Variations and Substitutions

One of the best things about this Spinach Mushroom Quiche is how flexible it is. You can tailor it to your preferences or dietary needs without sacrificing flavor or texture.

Want to make it dairy-free? Use unsweetened almond milk or oat milk and swap the cheese for a dairy-free alternative. Just note that plant-based milks are thinner, so your filling may take a little longer to set.

For extra protein, add some cooked bacon, sausage, or diced ham. Fold it in with the veggie mixture before adding the custard, and be sure it’s fully cooked to avoid excess moisture.

Prefer a vegetable-forward twist? Try adding diced bell peppers, caramelized onions, or even roasted sweet potatoes. Just make sure all add-ins are cooked and drained of excess moisture to avoid a soggy bottom.

To make it gluten-free, use a gluten-free pie crust or skip the crust entirely. A crustless quiche works surprisingly well and is lighter too—just grease your pie pan thoroughly and bake as usual.

Once you’ve mastered the base recipe, don’t be afraid to get creative. Quiche is one of those dishes that invites experimentation, making it a go-to canvas for whatever's in your fridge.

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