Irresistible Spinach Mushroom Quiche: Your Ultimate Brunch or Dinner Recipe
Prepare to be enchanted by the delightful blend of flavors in this **Spinach Mushroom Quiche** recipe. It’s a truly versatile and comforting savory pie, boasting a perfect harmony of earthy mushrooms, sweet red onion, vibrant spinach, and the nutty richness of Gruyere cheese, all nestled within a light and fluffy egg custard. A perfectly flaky pie crust elegantly holds this culinary masterpiece together, promising a delicious experience with every bite. Whether you’re planning a lavish brunch, a simple breakfast, or a light and satisfying dinner, this quiche is an absolute crowd-pleaser that delivers on both taste and ease.
Why This Spinach Mushroom Quiche Recipe Is a Must-Try
This isn’t just another quiche recipe; it’s a testament to how simple ingredients can create extraordinary flavor. Our **Spinach Mushroom Quiche** shines for several reasons, making it a staple in any home cook’s repertoire:
- Uncomplicated Elegance: This recipe streamlines the process by utilizing a ready-made refrigerator pie crust, meaning less time spent on dough and more time enjoying the process and the end result. If you prefer, a homemade crust elevates it further!
- Flavorful Vegetarian Option: Combining savory mushrooms, aromatic red onion and garlic, and nutrient-dense spinach with rich Gruyere cheese creates a deeply satisfying vegetarian meal that even meat-lovers will adore. It’s packed with wholesome ingredients that make you feel good.
- Incredible Versatility: Quiche is renowned for its adaptability. While our classic quiche recipe might feature various meats or seafood, this version focuses on the delicious synergy of fresh vegetables and cheese. It’s perfect for breakfast, a leisurely brunch, a light lunch, or even a comforting dinner.
- Perfect Texture: The secret to a truly great quiche lies in its creamy, custard-like filling, and this recipe delivers just that. The heavy cream ensures a velvety smooth texture that perfectly complements the tender veggies and fluffy eggs.
- Makes Ahead & Reheats Beautifully: This quiche is ideal for meal prepping. You can bake it ahead of time and enjoy slices throughout the week, making busy mornings or quick lunches effortless.
From its inviting aroma as it bakes to its golden-brown crust and perfectly set filling, this spinach and mushroom quiche promises a delightful culinary experience that’s both comforting and satisfying. It’s the kind of dish that brings people together around the table, perfect for any gathering or a quiet meal at home.
Key Ingredients for Your Delicious Quiche
Crafting this savory pie requires a straightforward list of ingredients, most of which you likely have on hand. For precise measurements and step-by-step instructions, please refer to the printable recipe card at the conclusion of this post. Here’s a quick overview of what you’ll need to create your perfect Spinach Mushroom Quiche:
Ingredient Spotlight & Smart Substitutions
Understanding each component and its role can help you master this quiche and even personalize it to your taste. Here’s a deeper dive into the ingredients and some clever substitution ideas:
CRUST: For ultimate convenience, we’ve chosen a **refrigerator pie crust**. It significantly cuts down on prep time without sacrificing flavor or flakiness. However, if you have the time and desire, a homemade pie crust will add an extra layer of artisanal charm and flavor. Whichever you choose, ensure it’s a 9-inch crust for a standard quiche pan.
CHEESE: **Gruyere cheese** is a star in this quiche, lending a wonderfully complex, nutty, and slightly sweet flavor that perfectly complements the earthy vegetables. For the best melting and flavor, we strongly recommend using freshly shredded cheese from a block. If Gruyere isn’t available or you prefer a different profile, excellent substitutes include shredded mozzarella for a milder taste, sharp white cheddar for a tangier note, crumbly feta for a briny touch, or classic Swiss cheese for a similar nutty profile.
SPINACH: Both **fresh and frozen spinach** can be used. If opting for frozen spinach, the crucial step is to thaw it completely and then meticulously pat it dry. Excess moisture from spinach is the primary culprit behind a watery quiche, diluting the rich custard. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels before adding it to your skillet.
HEAVY CREAM: This ingredient is non-negotiable for achieving that signature **creamy, custard-like consistency** that defines a perfect quiche. Heavy cream provides the necessary fat content for richness and stability. While you can substitute with half and half in a pinch, be aware that the quiche might be slightly less rich and set a little differently. We do not recommend using regular milk, as it will result in a much thinner, less luxurious filling.
VEGGIES: The combination of **red onion, garlic, and sliced mushrooms** (we love baby bella or white button) forms the aromatic base of this quiche, infusing it with layers of savory goodness. Cooking these vegetables down before adding them to the egg mixture is key to ensuring they are tender and flavorful, preventing any raw crunch. Don’t hesitate to customize! Feel free to incorporate other favorite vegetables such as diced bell peppers (red, yellow, or orange for sweetness), zucchini, leeks, or even sun-dried tomatoes. Just sauté them along with the other vegetables until they soften.
Step-by-Step: Crafting Your Perfect Spinach Mushroom Quiche
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious quiche. For a comprehensive printable version of this recipe, complete with exact measurements and detailed instructions, simply Jump to Recipe at the bottom of this page.
- Prepare the Crust: Begin by preheating your oven to 375°F (190°C). Carefully place your unbaked 9-inch pie crust into a pie plate. Gently flute the edges for a decorative finish. Resist the urge to pre-bake the crust; it will cook beautifully with the filling. Set this aside.
- Sauté Aromatics: In a large, heavy-bottomed skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Once the butter is shimmering, add 1 tablespoon of minced garlic and 2 tablespoons of minced red onion. Sauté, stirring occasionally, until they become wonderfully tender and fragrant, which usually takes about 2-3 minutes. This step builds the foundational flavor of your quiche.
- Add Mushrooms and Seasoning: Now, add 8 ounces of sliced mushrooms (baby bella or white button work great) to the skillet with the garlic and onion. Season with 1 teaspoon of garlic salt and ½ teaspoon of pepper. Toss everything together to ensure the mushrooms are evenly coated.
- Cook Down Spinach: Introduce 5 ounces of fresh spinach leaves into the skillet, adding a couple of handfuls at a time if necessary. Stir constantly until the spinach wilts and cooks down significantly, and the mushrooms are tender and have released most of their moisture. Once done, remove the skillet from the heat and transfer the cooked vegetable mixture onto a plate. Set it aside to cool slightly.
- Prepare the Egg Custard: In a large mixing bowl, whisk together 6 large eggs, 1 tablespoon of Dijon mustard (which adds a subtle tang and enhances flavor), and ½ cup of heavy whipping cream until the mixture is light, fluffy, and well combined.
- Incorporate Cheese: Fold 6 ounces of shredded Gruyere cheese into the whisked egg mixture. Stir gently to ensure the cheese is evenly distributed throughout the custard.
- Assemble the Quiche: Spread about half of the cooled spinach and mushroom mixture evenly across the bottom of the prepared pie crust. Carefully pour the rich egg and cheese custard over these vegetables. Then, add the remaining spinach and mushroom mixture on top of the egg filling, ensuring an appealing distribution.
- Bake to Perfection: Transfer the assembled quiche to the preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the edges of the crust are golden brown, and the center of the quiche is set and no longer jiggly. If the crust begins to brown too quickly, loosely cover the edges with foil or a pie crust shield. Once baked, remove the quiche from the oven and place it on a wire rack. Let it cool and set up for 7-10 minutes before slicing and serving. This resting period is crucial for the custard to fully firm up.
Frequently Asked Questions & Expert Tips for Quiche Success
To maintain freshness and flavor, store any leftover quiche slices in an airtight container in the refrigerator for 3-4 days. For reheating, you can warm it gently in a 325°F (160°C) oven until heated through, or simply use the microwave for a quicker option. Be careful not to overheat in the microwave, which can make the eggs rubbery.
Absolutely! Quiche is an excellent make-ahead dish. You can bake it entirely, let it cool completely, and then store it in the refrigerator for up to 3 days. Reheat as directed above. You can also prepare the vegetable filling and the egg mixture separately a day in advance, storing them covered in the refrigerator. Assemble and bake just before you plan to serve.
Several factors contribute to a soggy crust, and they can be easily avoided:
- Drain Your Veggies: Always ensure your spinach (especially frozen) is thoroughly thawed and squeezed dry. Also, sautéing the mushrooms, onions, and garlic helps to cook off excess moisture before they’re added to the quiche.
- Hot Oven, Cold Crust: Start with a hot oven (375°F / 190°C) and a cold pie crust. The sudden heat helps the crust set quickly.
- Don’t Overfill: Ensure your filling isn’t too liquidy.
Yes, quiche freezes beautifully! Bake the quiche as instructed and let it cool completely. Once cool, wrap it tightly in plastic wrap, then in aluminum foil, or place slices in an airtight freezer-safe container. It can be stored in the freezer for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then warm in a 325°F (160°C) oven until heated through.
Delicious Serving Suggestions
A thick, golden slice of this delightful **Spinach Mushroom Quiche** is perfect on its own, making it an ideal choice for a satisfying breakfast or an elegant brunch. For a complete and well-rounded meal, consider pairing it with a few simple sides:
- Breakfast & Brunch: Alongside classic breakfast potatoes, it’s truly a match made in heaven. A fresh fruit salad or a crisp green salad with a light vinaigrette also provides a refreshing contrast. Don’t forget a mimosa or fresh orange juice for a festive brunch!
- Lunch & Dinner: Transform this quiche into a hearty lunch or light dinner by serving it with a mixed greens salad, a bowl of light soup, or some crusty artisan bread. The rich flavors of the quiche are perfectly balanced by lighter accompaniments.
More Savory & Comforting Recipes You’ll Love
If you’re a fan of comforting, savory dishes like our Spinach Mushroom Quiche, you’ll definitely want to explore these other fantastic recipes:
- Classic Quiche Recipe: The foundational recipe for endless variations.
- Fluffy Spinach Soufflé: Light, airy, and bursting with spinach flavor.
- Versatile Vegetable Frittata: Another excellent way to use up leftover veggies for a quick meal.
- Hearty Breakfast Casserole with Ham and Cheese: Perfect for feeding a crowd or for easy meal prep.
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Spinach Mushroom Quiche
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 unbaked refrigerated pie crust 9-inch
- 2 Tablespoons unsalted butter
- 1 Tablespoon minced garlic
- 2 Tablespoons minced red onion
- 8 ounces sliced mushrooms Baby bella or white button
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- 5 ounces fresh spinach leaves
- 6 large eggs
- 1 Tablespoon Dijon mustard
- ½ cup heavy whipping cream
- 6 ounces shredded Gruyere cheese
Things You’ll Need
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Pie plate
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Large heavy bottomed skillet
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Mixing bowls
Before You Begin
- We opted for a refrigerator pie crust to keep things nice and simple. However, you can easily substitute with homemade pie crust if preferred.
- It’s best to use freshly shredded cheese straight from the block. You can substitute with mozzarella, white cheddar, feta, or Swiss cheese.
- Heavy cream is preferable for this recipe as it plays an important role in giving your quiche a creamy, custard-like consistency. You can substitute with half and half in a pinch.
- You can use fresh or frozen spinach for this recipe. If you choose to use frozen spinach, be sure to thaw it and pat it dry before beginning. If you add frozen spinach to a quiche or don’t pat it dry well enough after thawing, you’ll likely end up with a watery quiche.
Instructions
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Preheat oven to 375 F.
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Place pie crust into pie plate and flute the edges. Do not bake. Set aside.
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Melt butter in a skillet over medium-high heat. Add garlic and red onion, cooking until tender, about 2-3 minutes.
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Add sliced mushrooms, garlic salt, and pepper. Toss to incorporate.
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Add spinach, a couple handfuls at a time, stirring occasionally until spinach cooks down and mushrooms are tender. Remove from heat and empty skillet onto a plate. Set aside.
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In a large mixing bowl, whisk together the eggs, Dijon mustard, and heavy cream.
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Add Gruyere cheese and whisk to combine.
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To the pie crust, add half of the spinach/mushroom mixture. Pour egg mixture over the vegetables. Add remaining spinach mushroom mixture over the egg.
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Bake for 45-50 minutes. Edges will be browned and center should be set. Remove to wire rack and let cool (and set up) for 7-10 minutes before serving.
Expert Tips & FAQs
- If you are concerned that the crust is getting too brown you can cover the edges with foil or a pie crust guard.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 325F oven or in the microwave until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
We hope this detailed guide encourages you to bake this marvelous **Spinach Mushroom Quiche**. It’s more than just a recipe; it’s an invitation to create a comforting, elegant, and versatile meal that will undoubtedly become a favorite. Whether for a special occasion or a simple weeknight, this quiche is guaranteed to impress with its rich flavors and inviting aroma. Enjoy the process of baking and savor every delicious bite!