Spinach Mushroom Quiche Recipe

There's something utterly comforting about a warm slice of spinach mushroom quiche on a lazy Sunday morning. The creamy custard filling, the tender sautéed mushrooms, and the vibrant spinach nestled in a flaky crust create a symphony of flavors that feel both indulgent and wholesome.

I discovered this recipe during one of those frantic weekday evenings when I needed to pull together a quick but satisfying meal. Since then, it has become a family favorite — perfect for brunches, quick lunches, or even light dinners. Now, let’s dive into what makes this quiche so special.

Why You'll Love This Spinach Mushroom Quiche

Get ready to meet your new go-to recipe for almost any occasion. This spinach mushroom quiche combines ease, flavor, and versatility into one simple dish.

First, it’s surprisingly easy to prepare. With just a few steps, you’ll have a beautiful quiche ready for the oven in no time. Even if you’re new to baking, you’ll find this recipe completely approachable.

It’s also wonderfully budget-friendly. Most of the ingredients — like eggs, milk, and spinach — are pantry or fridge staples. You won’t need any fancy or hard-to-find items, making it perfect for last-minute meal planning.

Versatility is another major perk. You can serve it warm or at room temperature, making it ideal for brunch buffets, packed lunches, or easy weeknight dinners. It also pairs beautifully with a simple side salad or a bowl of fresh fruit.

Lastly, it’s a great make-ahead option. The quiche stores and reheats wonderfully, allowing you to enjoy a delicious, homemade meal even on your busiest days.

Now, let’s take a closer look at the ingredients that bring this delicious quiche to life.

Ingredients Notes

The beauty of this spinach mushroom quiche lies in its balance of simple, flavorful ingredients. Each one contributes to the rich taste and perfect texture that make this dish such a crowd-pleaser.

The pie crust serves as the foundation. You can use a store-bought crust to save time or make your own from scratch if you prefer a homemade touch. Either option works wonderfully and creates that golden, flaky base we all love.

The mushrooms bring an earthy depth to the quiche. I recommend using cremini or baby bella mushrooms for their rich, robust flavor. Make sure to sauté them first to release any moisture, which prevents the quiche from becoming soggy.

The spinach adds a fresh, slightly sweet note that balances the savory mushrooms. Fresh spinach works beautifully, but frozen spinach is a convenient alternative. Just be sure to thaw and squeeze out any excess liquid to keep the filling light and creamy.

The eggs and dairy form the luscious custard. A combination of whole eggs, whole milk, and a splash of cream creates a silky, rich filling. If you prefer a slightly lighter version, you can use just milk, though the texture may be a bit less decadent.

For the cheese, I love using a mix of shredded Swiss and Parmesan. The Swiss melts beautifully, offering a mild nuttiness, while the Parmesan adds a salty, savory punch that rounds out the flavors perfectly.

You’ll also need a standard 9-inch pie dish and a skillet for sautéing the vegetables. Having everything prepped and ready before you start makes the process smooth and enjoyable.

How To Make This Spinach Mushroom Quiche

Making this spinach mushroom quiche is a straightforward process that yields delicious results every time. Let’s walk through the steps together.

Start by preheating your oven to 375°F. Place your prepared pie crust into a 9-inch pie dish and set it aside. If you want an extra crisp crust, you can blind bake it for about 10 minutes before adding the filling.

Next, heat a bit of olive oil or butter in a large skillet over medium heat. Once hot, add the sliced mushrooms. Sauté them for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season lightly with salt and pepper, then transfer them to a plate to cool slightly.

In the same skillet, add your fresh spinach and cook until wilted, which should take just 1-2 minutes. If you’re using frozen spinach, make sure it's fully thawed and well-drained before adding it directly to the mixture.

In a large mixing bowl, whisk together the eggs, milk, and cream until fully combined. Stir in the shredded Swiss cheese and grated Parmesan, mixing gently to incorporate everything evenly.

Now it’s time to assemble. Spread the sautéed mushrooms and spinach evenly across the bottom of the pie crust. Carefully pour the egg and cheese mixture over the vegetables, making sure the filling is evenly distributed.

Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden. You can check doneness by inserting a knife or toothpick into the center; it should come out clean.

Allow the quiche to cool for about 10-15 minutes before slicing. This resting time helps the custard set fully and makes slicing much easier.

Storage Options

One of the best things about this spinach mushroom quiche is how well it stores. Whether you’re making it ahead or saving leftovers, you have several great options.

For short-term storage, simply cover the cooled quiche with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 4 days, making it ideal for meal prep.

If you’d like to freeze the quiche, allow it to cool completely before wrapping it tightly in plastic wrap followed by a layer of foil. Stored this way, it can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the fridge.

Reheating is simple. For individual slices, use the microwave for 30-60 seconds. For larger portions or the entire quiche, reheat in a 325°F oven until warmed through, which typically takes 15-20 minutes.

Variations and Substitutions

The flexibility of this spinach mushroom quiche makes it a perfect canvas for creativity. Feel free to tailor it to your taste or what you have on hand.

If you want to switch up the vegetables, try adding bell peppers, caramelized onions, or even sun-dried tomatoes. Each adds a unique twist to the flavor profile.

For a different cheese option, consider using feta, goat cheese, or sharp cheddar. Each brings its own distinct taste and can completely transform the quiche.

To add more protein, cooked bacon, diced ham, or crumbled sausage make excellent additions. Just make sure any added meats are fully cooked and drained before incorporating them into the filling.

You can also experiment with the dairy. For a richer filling, substitute some of the milk with half-and-half or additional cream. For a lighter version, use low-fat milk, though the texture may be slightly less creamy.

And don’t be afraid to play with the herbs and seasonings. Fresh thyme, basil, or a pinch of nutmeg can elevate the flavors beautifully, adding depth and complexity.

With so many ways to customize it, this spinach mushroom quiche is a recipe you can come back to again and again, always making it feel fresh and new.

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