If you’re looking for a dish that feels like a comforting hug and dazzles your taste buds at the same time, this Spinach & Mushroom Quiche Recipe is exactly what you need. It combines the earthiness of sautéed mushrooms, the vibrant freshness of spinach, and the creamy richness of eggs and cheese, all nestled inside a crisp, buttery pie crust. Whether you’re craving a delightful brunch, a satisfying lunch, or an elegant dinner, this quiche hits all the right notes with a perfect balance of flavors and textures.
Ingredients You’ll Need
Sometimes, the simplest ingredients create the most unforgettable dishes. Each ingredient in this Spinach & Mushroom Quiche Recipe is chosen carefully to bring out distinct flavors while ensuring a wonderfully creamy and hearty texture. Fresh vegetables, quality cheese, and the right ratio of eggs and cream work harmoniously to elevate this quiche to show-stopping status.
- Pre-made pie crust: Opt for a 9-inch crust for an easy base that crisps perfectly in the oven.
- Fresh spinach (2 cups, chopped): Adds vibrant color and a mild, fresh earthiness that balances the mushrooms.
- Mushrooms (1 cup, sliced cremini or button): Bring in a rich, umami flavor; sautéing deepens their savory character.
- Large eggs (4): The main binding agent, creating the quiche’s custardy filling.
- Heavy cream or milk (1 cup): Cream gives a luscious richness, while milk lightens it up without sacrificing creaminess.
- Cheese (1 cup shredded Gruyère or cheddar): Choose Gruyère for a nutty note or cheddar for sharper flavor and meltiness.
- Medium onion (finely chopped): Adds sweetness and depth when sautéed with mushrooms.
- Olive oil (2 teaspoons): For gently caramelizing vegetables without overpowering the delicate flavors.
- Salt and pepper to taste: Essential to bring it all together and enhance the natural flavors.
How to Make Spinach & Mushroom Quiche Recipe
Step 1: Prepare the crust
Begin by preheating your oven to 375°F (190°C). Fit your pre-made pie crust carefully into a 9-inch pie dish. This will be the crisp, golden foundation that holds all the creamy goodness together beautifully, so taking this step with care pays off.
Step 2: Sauté onions and mushrooms
Heat the olive oil in a skillet over medium heat, then add the finely chopped onions and sliced mushrooms. Sauté them gently until they turn golden brown and release their wonderful aroma, which hints at the deliciousness to come. This caramelization is where your flavor journey really starts.
Step 3: Cook the spinach
Next, stir in the chopped spinach right into the skillet with your onions and mushrooms. Cook just until the spinach wilts, about 2 minutes — this bright green addition adds freshness and a lovely texture contrast to the soft mushrooms and onions.
Step 4: Whisk together eggs and cream
In a separate bowl, whisk the eggs with the heavy cream or milk, and season generously with salt and pepper. This luxurious, velvety mixture is the base that will hold every element of your quiche together with a creamy, custard-like consistency.
Step 5: Combine and fill the crust
Fold your sautéed vegetables and shredded cheese into the egg mixture. Pour this irresistible filling into the prepared pie crust, making sure it’s evenly distributed so every slice will have the perfect ratio of veggies, cheese, and custard.
Step 6: Bake until golden and set
Pop the quiche into the oven and bake for 35 to 40 minutes. You’ll know it’s done when the top is golden and the center is set but still slightly jiggly — it will firm up as it cools. Allow it to cool slightly before slicing, which helps keep every slice intact and beautiful.
How to Serve Spinach & Mushroom Quiche Recipe
Garnishes
A sprinkle of freshly chopped herbs like parsley or chives adds a burst of bright color and a punch of fresh flavor. For something extra special, a light drizzle of high-quality extra virgin olive oil or a dollop of crème fraîche makes a lovely finishing touch.
Side Dishes
This quiche pairs wonderfully with light, crisp salads—think arugula with lemon vinaigrette or a simple mixed greens salad. Roasted seasonal vegetables or a fresh baguette also complement the richness beautifully, rounding out the meal perfectly.
Creative Ways to Present
Serve slices warm or at room temperature, plated alongside a colorful salad for a casual lunch or a brunch spread. For elegant gatherings, slice smaller wedges and serve them as part of a quiche sampler with different fillings, making your Spinach & Mushroom Quiche Recipe star among a variety of flavors.
Make Ahead and Storage
Storing Leftovers
Got leftovers? No problem at all. Keep your quiche tightly wrapped or in an airtight container and refrigerate. It will stay fresh for up to 3 days, ready for a quick breakfast, snack, or light dinner.
Freezing
This Spinach & Mushroom Quiche Recipe freezes beautifully. Wrap the whole quiche or slices in plastic wrap followed by foil, then store in the freezer for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat slices gently in a preheated oven at 325°F (160°C) for about 10-15 minutes until warmed through and the crust regains its crispness. Avoid microwaving if you want to keep that delightful texture intact.
FAQs
Can I use fresh herbs in the quiche?
Absolutely! Fresh herbs like thyme, tarragon, or basil can be mixed into the filling for a fresh twist that complements the spinach and mushrooms beautifully.
What type of cheese works best in this quiche?
Gruyère is a classic choice because of its nutty, melting quality, but sharp cheddar also works well for a bolder flavor. Feel free to experiment with your favorites!
Is it possible to make this quiche dairy-free?
You can substitute the heavy cream with coconut milk or almond milk and use plant-based cheese alternatives to make this recipe dairy-free, though the texture and flavor will vary slightly.
Can I prepare the filling ahead of time?
Yes! You can sauté the vegetables and mix the filling a day ahead, then refrigerate it. When ready to bake, pour the mixture into the crust and proceed with baking.
What if I want a gluten-free option?
Use a gluten-free pie crust to keep this dish suitable for gluten-sensitive friends and family. The rest of the recipe remains the same.
Final Thoughts
There’s something truly special about making and sharing this Spinach & Mushroom Quiche Recipe. It’s a dish that brings warmth to the table, invites creativity, and satisfies with every forkful. I can’t wait for you to try it at home and see how effortlessly it becomes a favorite in your recipe collection too!
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Spinach & Mushroom Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This Spinach & Mushroom Quiche is a savory, delicious dish perfect for breakfast, brunch, or a light dinner. The flaky pre-made pie crust holds a creamy, cheesy custard filled with sautéed mushrooms, onions, and fresh spinach. Baked to a golden brown perfection, this quiche offers a balanced combination of vegetables and rich egg custard, making it a crowd-pleaser and easy to prepare.
Ingredients
Crust
- 1 pre-made pie crust (9-inch)
Filling
- 2 cups fresh spinach, chopped
- 1 cup mushrooms (cremini or button), sliced
- 1 medium onion, finely chopped
- 2 tsp olive oil
- 4 large eggs
- 1 cup heavy cream or milk
- 1 cup cheese (Gruyère or cheddar), shredded
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). Fit the pre-made pie crust into a 9-inch pie dish, pressing it gently into the edges to ensure it covers the base evenly.
- Sauté Onions and Mushrooms: Heat olive oil in a skillet over medium heat. Add finely chopped onions and sliced mushrooms, sautéing until they become golden brown and fragrant, which should take about 5-7 minutes.
- Add Spinach: Stir in the chopped spinach to the skillet and cook until wilted, approximately 2 minutes. Remove the mixture from heat and allow it to cool slightly.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream (or milk), salt, and pepper until combined and smooth.
- Combine Ingredients: Fold the sautéed vegetables and shredded cheese into the egg mixture, ensuring everything is evenly mixed.
- Fill Pie Crust: Pour the combined mixture into the prepared pie crust, spreading it out evenly.
- Bake the Quiche: Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the quiche is golden brown on top and set in the center. To test, a knife inserted near the center should come out clean.
- Cool and Serve: Remove the quiche from the oven and let it cool slightly before slicing to allow it to set further for easier serving.
Notes
- You can substitute the heavy cream with whole milk or half-and-half for a lighter version, but the texture will be less rich.
- Gruyère cheese offers a nutty flavor, but cheddar provides a sharper taste—choose based on your preference.
- Ensure vegetables are not too wet before adding to the egg mixture to avoid a soggy crust.
- This quiche can be served warm or at room temperature.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
