Spinach Mushroom Quiche

Why You’ll Love This Recipe

I created this Spinach Mushroom Quiche because I wanted a dish that feels both elegant and deeply comforting, all while being surprisingly simple to pull together. This recipe is my go-to for a stress-free brunch or a light dinner, and the video walkthrough makes it foolproof. You will love how the earthy mushrooms and tender spinach are balanced by a rich, creamy custard, all nestled in a perfectly flaky, buttery crust. It is a versatile, make-ahead meal that always impresses, and I am confident it will become a staple in your kitchen too.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3 to 4 tablespoons ice water
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 5 ounces fresh spinach
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 cup shredded Gruyere cheese (or Swiss)

Directions

Start by making the crust. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle the ice water over the mixture, one tablespoon at a time, and stir with a fork just until the dough comes together. Do not overwork it. Turn the dough out onto a lightly floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

While the dough chills, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and become golden brown, about 6 to 8 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the spinach to the skillet in handfuls, stirring until it wilts completely. Remove the skillet from the heat and let the mixture cool slightly.

Preheat your oven to 375 degrees F. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim the overhang and crimp the edges as desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 5 to 7 minutes, until the crust is lightly golden.

In a medium bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg until smooth. Spread the cooled spinach and mushroom mixture evenly over the bottom of the pre-baked crust. Sprinkle the shredded Gruyere cheese on top. Carefully pour the egg custard over the filling. Bake the quiche for 35 to 40 minutes, or until the center is just set and a knife inserted near the center comes out clean. Let the quiche cool on a wire rack for at least 15 minutes before slicing and serving.

Servings and Timing

This recipe yields one 9-inch quiche, which serves 6 to 8 people as a main dish or up to 10 as part of a brunch spread. The total time is about 1 hour and 30 minutes, with 20 minutes of active prep, 30 minutes of inactive chilling, and 40 minutes of baking. It is best served warm or at room temperature.

Variations

This quiche is wonderfully adaptable. For a vegetarian version, simply omit any meat. You can swap the Gruyere for sharp cheddar, fontina, or a mix of your favorite melting cheeses. If you want to add protein, try incorporating 1/2 cup of cooked, crumbled bacon or diced ham into the filling. For a lighter option, use half-and-half in place of the heavy cream and whole milk. You can also add a handful of fresh thyme or a pinch of red pepper flakes to the filling for extra flavor. To make it gluten-free, use a pre-made gluten-free pie crust or a crust made from almond flour.

Storage and Reheating

Store leftover quiche tightly covered in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 350 degree F oven for 10 to 15 minutes, or until warmed through. You can also reheat individual slices in a skillet over medium-low heat for a few minutes per side. I do not recommend microwaving, as it can make the custard rubbery. This quiche also freezes beautifully. Wrap the cooled, whole quiche or individual slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use a store-bought crust?

Yes, absolutely. A high-quality refrigerated or frozen pie crust will work perfectly and save time. Just follow the package instructions for pre-baking.

Do I need to pre-bake the crust?

Yes, I highly recommend pre-baking, or blind baking, the crust. This step prevents the bottom from becoming soggy and ensures a crisp, flaky base that holds up to the creamy filling.

Can I make this quiche ahead of time?

Yes, this is a great make-ahead dish. You can prepare the quiche fully and refrigerate it. Reheat it in the oven before serving. You can also prepare the crust and filling separately a day in advance and assemble and bake the next day.

My quiche is still watery in the center. What went wrong?

This is usually a result of not cooking the spinach and mushrooms enough. Be sure to cook the vegetables until all their excess moisture has evaporated. Also, make sure the quiche is baked until the center is just set and no longer jiggly.

Can I use frozen spinach?

Yes, you can. Thaw the frozen spinach completely and squeeze it very dry with a clean kitchen towel to remove all excess water before adding it to the skillet. This step is crucial to avoid a watery quiche.

Conclusion

This Spinach Mushroom Quiche is one of my most cherished recipes, a true celebration of simple, beautiful ingredients. I love how the rich, earthy filling contrasts with the flaky, buttery crust, creating a perfect bite every time. Whether I am serving it for a holiday brunch or a quiet weeknight dinner, it always brings a sense of warmth and satisfaction. I hope you enjoy making it as much as I do, and I cannot wait to hear how it turns out for you.

Spinach Mushroom Quiche

Print Recipe

Watch the video and learn how to make a perfect Spinach Mushroom Quiche. This recipe features a flaky crust, creamy custard, and savory mushrooms.

• Author: CookingByNess
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour (plus 30 minutes chilling)
• Yield: 1 (9-inch) quiche, 6-8 servings
• Category: Brunch, Main Dish
• Method: Baking
• Cuisine: French-American
• Diet: Vegetarian

Ingredients

– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
– 3 to 4 tablespoons ice water
– 1 tablespoon olive oil
– 1 small yellow onion, finely chopped
– 8 ounces cremini mushrooms, sliced
– 2 cloves garlic, minced
– 5 ounces fresh spinach
– 4 large eggs
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/8 teaspoon ground nutmeg
– 1 cup shredded Gruyere cheese (or Swiss)

Instructions

1. Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse meal. Add ice water, one tablespoon at a time, stirring with a fork until dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Cook onion until softened, about 4 minutes. Add mushrooms and cook until golden, 6-8 minutes. Stir in garlic and cook for 30 seconds. Add spinach and cook until wilted. Remove from heat and let cool slightly.
3. Preheat oven to 375 degrees F. Roll out chilled dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and sides. Trim and crimp edges. Line with parchment paper and fill with pie weights. Bake for 15 minutes, then remove parchment and weights and bake for 5-7 minutes more, until lightly golden.
4. In a medium bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg until smooth.
5. Spread the cooled spinach and mushroom mixture over the pre-baked crust. Sprinkle cheese on top. Pour the egg custard over the filling.
6. Bake for 35-40 minutes, or until center is set and a knife inserted near the center comes out clean. Let cool on a wire rack for at least 15 minutes before slicing.

Notes

For a gluten-free version, use a gluten-free pie crust. For best results, ensure all vegetables are thoroughly cooked to remove excess moisture. The quiche can be made ahead and reheated.