Spinach Mushroom Quiche Recipe

There's something truly comforting about the aroma of a freshly baked Spinach Mushroom Quiche wafting through the kitchen on a lazy weekend morning. The buttery crust, the creamy custard, and the earthy mushrooms combine to create a dish that's both elegant and irresistibly satisfying.

I first discovered this recipe while searching for a brunch option that felt special but didn't require hours in the kitchen. Since then, it's become a go-to favorite, perfect for everything from holiday mornings to quick weekday dinners. Plus, it's incredibly flexible, making it ideal for using up whatever ingredients you have on hand.

Let’s dive right in!

Why You'll Love This Spinach Mushroom Quiche

Get ready to fall head over heels for your new brunch staple. This Spinach Mushroom Quiche is more than just delicious—it's a lifesaver for busy cooks, hosts, and anyone who loves a make-ahead meal.

First of all, it's incredibly easy to prepare. With just a handful of ingredients and simple steps, even beginner cooks can achieve a professional-looking and tasting quiche. You don't need any fancy techniques or equipment—just a pie dish and your oven.

It's also budget-friendly. Most of the ingredients—like eggs, spinach, and mushrooms—are affordable and readily available at any grocery store. Even if you opt for store-bought pie crust, you’ll still end up with a dish that feels luxurious without breaking the bank.

The versatility of this quiche makes it a standout. Whether you're serving vegetarians, packing it for lunch, or making it ahead for a holiday brunch, it fits the bill perfectly. You can even customize the fillings based on what's in your fridge.

And finally, it stores beautifully. Make it the night before, refrigerate it, and simply reheat it when you're ready to serve. It tastes just as wonderful the next day, making your mornings that much easier.

Ingredients Notes

The beauty of this Spinach Mushroom Quiche lies in its simple, yet carefully selected ingredients that come together to create layers of flavor and texture.

The foundation of any good quiche is the crust. You can use a store-bought pie crust for ultimate convenience, but if you have time, making your own flaky, buttery pastry elevates the dish. Whichever route you choose, make sure the crust is blind-baked to prevent a soggy bottom.

Mushrooms add a rich, savory depth to the quiche. I prefer cremini mushrooms for their meaty texture and slightly more complex flavor compared to white button mushrooms. Slice them evenly and sauté them thoroughly to release their moisture before adding them to the filling.

Fresh spinach brings a bright, slightly earthy note that perfectly complements the mushrooms. I recommend using fresh baby spinach, which wilts down quickly in the pan. If you opt for frozen spinach, make sure to thaw and drain it thoroughly to avoid excess moisture.

The egg and dairy mixture is what gives quiche its signature creamy texture. I use a combination of large eggs, whole milk, and heavy cream. The cream adds richness, while the milk keeps it light enough to not feel too heavy. You can adjust the cream-to-milk ratio depending on how indulgent you want your quiche to be.

Finally, cheese brings everything together. Gruyère is my favorite choice for its nutty, melty qualities, but Swiss, cheddar, or even mozzarella work well. Be sure to shred the cheese yourself for the best melt and flavor.

A standard 9-inch pie dish works perfectly for this recipe. You’ll also need a skillet for sautéing and a mixing bowl for the custard.

How To Make This Spinach Mushroom Quiche

Creating this delightful Spinach Mushroom Quiche is easier than you might think. Let me walk you through the process step-by-step.

Start by preheating your oven to 375°F (190°C). If you're using a store-bought pie crust, allow it to thaw as directed, then place it in your pie dish. Prick the bottom with a fork and blind bake it for about 10 minutes. This ensures your crust stays crisp once the filling is added.

While the crust bakes, heat a large skillet over medium heat. Add a tablespoon of butter or olive oil, then toss in your sliced mushrooms. Sauté them for 6-8 minutes until they release their moisture and begin to brown. This step is crucial to prevent excess liquid from making the quiche watery.

Add the fresh spinach to the skillet with the mushrooms. Stir frequently as the spinach wilts, which should only take 1-2 minutes. Once wilted, remove the skillet from the heat and set the mixture aside to cool slightly.

In a large mixing bowl, whisk together the eggs, milk, and heavy cream until well combined. Season with a pinch of salt, pepper, and a dash of nutmeg for a subtle warmth that complements the mushrooms and spinach beautifully.

Once your crust has cooled slightly, layer the mushroom and spinach mixture evenly across the bottom. Sprinkle your shredded Gruyère cheese over the vegetables, ensuring even coverage. Then gently pour the egg mixture on top, filling the pie dish nearly to the rim.

Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden. You can test for doneness by inserting a knife into the center—it should come out clean.

Allow the quiche to cool for at least 10 minutes before slicing. This rest time helps the custard fully set and makes for cleaner slices.

Storage Options

Proper storage ensures you can enjoy this quiche for days without sacrificing flavor or texture.

If you have leftovers, allow the quiche to cool completely before covering it tightly with plastic wrap or aluminum foil. Stored in the refrigerator, it will stay fresh for up to 4 days. A glass or ceramic pie dish with a fitted lid is perfect for easy storage.

For longer storage, you can freeze individual slices or the entire quiche. Wrap the slices tightly in plastic wrap and place them in a freezer-safe bag or container. The quiche can be frozen for up to 2 months. When you're ready to enjoy, thaw overnight in the refrigerator.

To reheat, place refrigerated slices in a 350°F oven for 10-15 minutes until heated through. If reheating from frozen, add an additional 10 minutes to ensure even warming. Avoid microwaving if possible, as it can make the crust soggy.

Variations and Substitutions

One of the best parts of making quiche is how adaptable it is to different tastes and dietary needs.

For a heartier option, consider adding cooked bacon or sausage to the filling. The smoky, savory notes pair wonderfully with the spinach and mushrooms.

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

You can easily swap the spinach for other greens like kale or Swiss chard. Just be sure to cook them down and drain any excess moisture before adding to the quiche.

For a lower-carb version, skip the crust entirely and bake the filling in a greased pie dish. The result is a crustless quiche that's equally satisfying and perfect for those following keto or gluten-free diets.

Finally, feel free to experiment with different herbs and seasonings. Fresh thyme, basil, or even a bit of crumbled feta can add exciting new flavors to your quiche.

No matter which variation you try, don't be afraid to make this recipe your own. The beauty of quiche lies in its endless possibilities and its ability to suit any occasion.

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