I still remember coming home on a rain-soft afternoon and the warm, savory scent of spinach and mushrooms drifting from the oven, that very aroma is exactly what makes my Spinach Mushroom Quiche feel like a small celebration of ordinary days, the kind of dish I pull out when friends stop by for tea or when I want a slow, comforting weekend breakfast with a side of quiet conversation.
Why You’ll Love It
This quiche is a reliably comforting recipe that works in so many real-life moments, from a lazy Sunday brunch to a portable lunch for a potluck, it folds tender sautéed mushrooms and bright spinach into a creamy egg custard that bakes into a golden, sliceable tart, people who like classic savory flavors and a tender, flaky crust will reach for seconds, and it keeps well so you can enjoy leftovers for a few days.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 unbaked 9 inch pie crust, homemade or store bought
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 8 ounces cremini or button mushrooms, sliced (about 2 cups)
- 4 ounces fresh baby spinach (about 4 packed cups)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 cups shredded Gruyere or sharp cheddar (about 6 ounces)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 tablespoon unsalted butter for the pan (optional)
Instructions
- Preheat the oven to 375°F and place the pie crust in a 9 inch tart or pie pan, crimp the edges and set on a baking sheet. If using frozen store crust, thaw according to package.
- Heat olive oil or butter in a large skillet over medium heat, add the chopped onion and cook until soft and translucent about 4 minutes.
- Add the sliced mushrooms and sauté until they release their moisture and begin to brown, another 6 to 8 minutes, season lightly with a pinch of salt while cooking.
- Add the spinach in batches and cook until just wilted, about 2 minutes, remove from heat and let the mixture cool slightly, taste and adjust salt and pepper.
- In a medium bowl whisk the eggs, heavy cream, milk, nutmeg, salt and pepper until smooth. Stir in half of the shredded cheese.
- Scatter the cooled mushroom and spinach mixture evenly in the prepared crust, pour the egg and cream mixture over it, then sprinkle the remaining cheese on top. Dot the crust edge with butter if using for extra color.
- Bake on the middle rack for 35 to 40 minutes until the center is set and the top is lightly golden, a knife inserted near the center should come out mostly clean. If the crust browns too quickly, tent loosely with foil.
- Let the quiche rest for 10 to 15 minutes before slicing so the custard finishes setting, then slice and serve warm or at room temperature.
Recipe Variations
- Cheese swap change Gruyere to goat cheese for a tangier custard and dot small pieces on top before baking.
- Crustless version omit the pie crust, pour the filling into a well greased 9 inch springform and reduce bake time by 5 to 8 minutes for a lighter, lower carb option.
- Add roasted red peppers and a teaspoon of smoked paprika for a smoky sweet twist that pairs well with cheddar.
- Make it vegan use a store bought vegan crust, replace eggs and cream with a silken tofu and plant milk blend plus 2 tablespoons chickpea flour and nutritional yeast for body.
Make Ahead: You can make the filling and sautéed vegetables up to 24 hours ahead and store in an airtight container in the refrigerator, keep the egg and cream mixture separate and combine just before pouring into the crust, the assembled but unbaked quiche can be refrigerated for up to 12 hours and baked straight from the fridge, leftover baked quiche keeps well covered in the fridge for 3 days and can be reheated gently in a 325°F oven.
Frequently Asked Questions
Can I use frozen spinach instead of fresh spinach
Yes drain frozen spinach thoroughly and squeeze out excess moisture before adding to the filling to avoid a watery quiche
How can I tell when the quiche is done
The edges should be set and lightly golden and the center should no longer be jiggly, a knife inserted near the center should come out mostly clean
Can I make this dairy free
Use a dairy free crust and substitute full fat coconut milk or a creamy plant milk with a tablespoon of cornstarch for body and a dairy free cheese alternative if desired
How long does the baked quiche keep in the fridge
Stored in an airtight container or tightly wrapped it will stay good for up to three days and can be reheated in a low oven
Spinach Mushroom Quiche
This quiche is a reliably comforting recipe that works in so many real-life moments, from a lazy Sunday brunch to a portable lunch for a potluck, it folds tender sautéed mushrooms and bright spinach into a creamy egg custard that bakes into a golden, sliceable tart, people who like classic savory flavors and a tender, flaky crust will reach for seconds, and it keeps well so you can enjoy leftovers for a few days.
Ingredients
- 1 unbaked 9 inch pie crust, homemade or store bought
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 8 ounces cremini or button mushrooms, sliced (about 2 cups)
- 4 ounces fresh baby spinach (about 4 packed cups)
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 cups shredded Gruyere or sharp cheddar (about 6 ounces)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 tablespoon unsalted butter for the pan (optional)
Instructions
- Preheat the oven to 375°F and place the pie crust in a 9 inch tart or pie pan, crimp the edges and set on a baking sheet. If using frozen store crust, thaw according to package.
- Heat olive oil or butter in a large skillet over medium heat, add the chopped onion and cook until soft and translucent about 4 minutes.
- Add the sliced mushrooms and sauté until they release their moisture and begin to brown, another 6 to 8 minutes, season lightly with a pinch of salt while cooking.
- Add the spinach in batches and cook until just wilted, about 2 minutes, remove from heat and let the mixture cool slightly, taste and adjust salt and pepper.
- In a medium bowl whisk the eggs, heavy cream, milk, nutmeg, salt and pepper until smooth. Stir in half of the shredded cheese.
- Scatter the cooled mushroom and spinach mixture evenly in the prepared crust, pour the egg and cream mixture over it, then sprinkle the remaining cheese on top. Dot the crust edge with butter if using for extra color.
- Bake on the middle rack for 35 to 40 minutes until the center is set and the top is lightly golden, a knife inserted near the center should come out mostly clean. If the crust browns too quickly, tent loosely with foil.
- Let the quiche rest for 10 to 15 minutes before slicing so the custard finishes setting, then slice and serve warm or at room temperature.
Conclusion
This spinach mushroom quiche is the kind of recipe that feels like an easy ritual rather than a task, it brings quiet comfort to breakfasts and gathers people around the table without much fuss, once you have the basic method down you can swap cheeses and add-ins with confidence, trust the gentle steps here and enjoy the warm, savory slices that come straight from your oven into a cozy kitchen moment.
