Spinach Mushroom Quiche Recipe

There's nothing quite like the comforting aroma of a freshly baked Spinach Mushroom Quiche filling your kitchen. With its golden, flaky crust, creamy egg filling, and the savory blend of earthy mushrooms and vibrant spinach, it’s a dish that always impresses.

this Recipe

I first discovered this recipe when I was looking for a simple yet elegant brunch option to serve my family one Sunday morning. Since then, it’s become a staple for everything from holiday breakfasts to quick weekday dinners. Plus, it's as versatile as it is delicious!

Why You'll Love This Spinach Mushroom Quiche

Get ready to add a new favorite to your recipe box. This Spinach Mushroom Quiche offers the perfect balance of ease, flavor, and flexibility.

First, it’s incredibly simple to prepare. Whether you're a seasoned home cook or just starting out, the steps are straightforward, and the results are always impressive. From prepping the vegetables to assembling the filling, everything comes together smoothly.

Secondly, this recipe is wonderfully budget-friendly. Using everyday ingredients like eggs, cheese, mushrooms, and spinach means you can serve a restaurant-quality dish without breaking the bank.

Another reason to love this quiche is its versatility. You can easily adapt the filling based on what you have on hand. Don’t have fresh spinach? Use frozen. Prefer Swiss over Gruyère? Go for it!

Finally, it’s perfect for any meal. Serve it warm for brunch, pair it with a salad for lunch, or even enjoy it cold straight from the fridge for a quick snack. The possibilities are endless.

Now, let’s take a closer look at the simple yet essential ingredients that bring this quiche to life.

Ingredients Notes

The beauty of this Spinach Mushroom Quiche lies in its harmonious combination of a few high-quality ingredients. Each one plays a crucial role in delivering rich flavor and satisfying texture.

The crust is the foundation of any great quiche. I usually opt for a store-bought refrigerated pie crust for convenience, but you can certainly use homemade if you prefer. Make sure to blind bake it to ensure a crisp bottom that won’t get soggy once the filling is added.

Mushrooms provide an earthy depth that pairs beautifully with the delicate spinach. I like to use cremini mushrooms for their slightly firmer texture and richer flavor, but white button mushrooms work just as well. Sautéing them beforehand helps release moisture and concentrates their taste.

Fresh spinach adds vibrant color and a touch of freshness to the quiche. While fresh is ideal for its bright flavor and texture, frozen spinach can also be used—just make sure to thaw and squeeze out any excess liquid to avoid a watery filling.

The cheese is where you can really personalize your quiche. Gruyère is my go-to for its nutty, slightly sweet flavor that melts beautifully, but Swiss, cheddar, or even feta can be delicious alternatives depending on your preference.

You’ll also need a good set of mixing bowls, a skillet for sautéing, and of course, a pie dish to assemble and bake your quiche to golden perfection.

How To Make This Spinach Mushroom Quiche

Creating this delicious 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). While the oven heats, roll out your pie crust and gently press it into a 9-inch pie dish. Use a fork to prick the bottom, then line it with parchment paper and fill with pie weights or dried beans. Blind bake for about 10 minutes to ensure a crisp crust.

While the crust is baking, prepare the filling. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Next, add the fresh spinach to the skillet. Stir frequently until it wilts down completely, which should take 2-3 minutes. If you're using frozen spinach, simply fold it in and stir until heated through. Once done, remove the skillet from the heat and allow the mixture to cool slightly.

In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg. This creates the creamy custard base that gives the quiche its silky texture. Gently stir in the sautéed vegetables and shredded cheese, mixing just until combined.

Pour the filling into your pre-baked crust, spreading it out evenly. Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out clean.

Once baked, allow the quiche to cool for about 10 minutes before slicing. This resting period helps the filling set fully and makes for cleaner slices. From start to finish, you’re looking at about an hour of total time.

Storage Options

Storing your Spinach Mushroom Quiche properly ensures you can enjoy leftovers without sacrificing quality.

If you plan to enjoy it within a few days, simply cover the cooled quiche with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 4 days.

For longer storage, this quiche freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or airtight container. They’ll keep well for up to 2 months.

When you're ready to reheat, thaw the quiche overnight in the refrigerator if frozen. Warm individual slices in the microwave for 1-2 minutes, or reheat larger portions in a 350°F oven for about 15-20 minutes until heated through.

Variations and Substitutions

One of my favorite things about this Spinach Mushroom Quiche is how customizable it is. You can easily tweak it to suit your tastes or dietary needs.

For a protein boost, try adding cooked crumbled bacon, diced ham, or even smoked salmon. Each adds a savory dimension that complements the spinach and mushrooms beautifully.

If you're looking to make it dairy-free, substitute the milk and cream with your favorite non-dairy alternatives like almond milk and coconut cream. Use a dairy-free cheese or omit it altogether for a lighter option.

Vegetable lovers can mix in other ingredients like diced bell peppers, caramelized onions, or sun-dried tomatoes for extra flavor and color.

For a gluten-free version, skip the traditional crust and pour the filling directly into a greased pie dish for a crustless quiche. You’ll still get all the creamy, cheesy goodness without the gluten.

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