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Spinach Mushroom Quiche

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5 from 3 ratings

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This spinach and mushroom quiche has three kinds of cheese and is so easy to make! Serve it with a steaming bowl of soup, or a fresh salad for a simple and satisfying meal.

A spinach mushroom quiche on a baking tray lined with parchment paper

Why You’ll Love This Spinach Mushroom Quiche

  • Eat it anytime. One of the best things about quiche is you can eat it anytime of day. Is it breakfast food? Lunch? Or just an awesome dinner idea? In my opinion, it’s all three. Make it for dinner one night, then enjoy leftovers for breakfast the next morning. Buttery crust paired with a cheesy, savory filling is welcome any time of day.
  • Flexible. The fillings are flexible too. I’ve used baby bella mushrooms here, but any variety of mushrooms would do nicely as long as you keep the total amount the same. Similarly, you could swap the spinach for chopped kale or swiss chard.
  • Easy. We’re using a pre-made pie crust and simple ingredients to make it super easy to whip up anytime.
Spinach mushroom quiche on parchment paper with a slice taken out

What You’ll Need

Here’s a quick look at what you’ll need to make this spinach mushroom quiche. Be sure to scroll down to the recipe card for a printable list of ingredients.

  • Pie Crust – You can use a 9-inch pie crust from the grocery store.
  • Olive oil
  • Onions – I used yellow onions, but you could also use white or red onions.
  • Mushrooms – Any kind will work as long as you keep the total amount the same. Button mushrooms, porcini mushrooms and cremini mushrooms would be my top picks if you don’t want to use baby bellas. You could also use full size portabella mushrooms, just cut them into smaller pieces and cook them as directed in the recipe.
  • Greens – I like to use spinach, but as I mentioned earlier you could also use chopped kale or swiss chard in equal amounts. Cooked zucchini, summer squash or patty pan squash would be nice summer produce subs as long as you cook them first to remove excess liquid.
  • Eggs – I always use “large” eggs in my recipes.
  • Milk + Half and Half – The combination of milk plus half and half creates the best texture in quiche. I don’t recommend using heavy cream. However, you could use only half and half if you prefer.
  • Seasonings – Kosher salt, ground black pepper and freshly grated nutmeg.
  • Cheeses – I love the combination of gruyere, mozzarella and parmesan, but an equal amount of cheddar cheese or Monterrey Jack cheese would also be tasty.
A slice of spinach mushroom quiche on a rustic plate

Tips for the Best Quiche

  • Blind bake the pie crust. When you blind bake a pie crust you partially bake it on it’s own before adding any fillings. This is an important step because it gives the crust a chance to firm up and also prevents it from getting soggy while the quiche bakes. Skipping this step can result in your quiche leaking in the oven because the filling is more likely to soak through a crust that has not been cooked already.
  • Use the middle oven rack. If you use the top rack of your oven the crust will brown too quickly and the filling won’t have time to cook through.
  • Use a pizza stone. I personally like to place a pizza stone on the bottom rack of my oven. This way it holds and radiates heat up through the bottom of the quiche while it bakes on the middle rack.
  • Use a pie shield. If your pie crust is browning too quickly, cover the edges with aluminum foil by taking narrow strips and wrapping them around the edges of the quiche only. This way the crust is protected from the oven heat but the filling can still cook.
  • Cook the veggies first. It is important to cook any veggies you will be using before they are added to the quiche. Because a quiche is cooked at low temperatures the veggies won’t cook on their own. They will also release liquid into the quiche as they heat up, which will result in a runny quiche.
  • Don’t raise the heat. Although the oven will preheat at 350F, the quiche will bake at 325F. If you raise the temperature the quiche will not set properly.
  • Let it cool. Don’t rush the cool time. Your quiche needs this time to finish baking and to settle into the perfect texture.

How Do I Tell When Quiche is Done Cooking?

I like to use the knife test. To do this, take a thin knife and insert it into your quiche, about one inch from the center. If the knife is clean when you pull it out and you don’t see a bunch of uncooked eggy liquid run into the cut you made, it is done baking. Note that since this quiche has a generous amount of cheese in it, the knife can have some melty cheese on it so definitely look for the uncooked egg mixture inside the cut you made as a secondary visual test.

Your quiche will be jiggly when it is done and will finish baking as it cools on the stovetop.

A slice of quiche on a plate with a fork and a bite full taken out

Serving Suggestions

I usually like to serve this quiche with bowls of soup. This homemade tomato soup would be lovely with quiche, as would a bowl of avgolemono soup. A simple spring mix salad would also pair nicely with quiche.

How to Store and Reheat Extras

  • Fridge: Let your quiche cool, then store it in an airtight container in the fridge for up to 4 days.
  • To reheat: I like to reheat it in the oven so that the pie crust doesn’t get soft. Heat slices in a 325F oven for 10-15 minutes, or until warmed through. (You can also use the microwave, zapping a slice for about 45 seconds to 1 minute.)

Can I Freeze Quiche?

Yes, you can freeze cooked quiche for up to 3 months. Let it cool completely, then wrap it in a couple of layers of saran wrap and place it in an airtight, freezer-safe container or ziploc bag. (If you are freezing individual slices, wrap each slice in plastic wrap and place in an airtight, freezer-safe container.) Defrost overnight in the fridge and heat in an oven at 325F until warmed through, about 30 minutes for a full quiche.

More Easy Dinner Ideas

Spinach Mushroom Quiche

5 from 3 ratings
This easy spinach and mushroom quiche has three kinds of cheese and is so easy to make! Serve it with a steaming bowl of homemade soup or a fresh salad for a simple and satisfying meal.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Yield: 8 servings

Ingredients

  • 1 frozen pre-made pie crust, 9-inch
  • 2 tablespoons olive oil
  • cup yellow onion, diced
  • 10 oz baby bella mushrooms, roughly chopped
  • 4 oz baby spinach, roughly chopped
  • 4 eggs
  • cup half and half
  • cup whole milk
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup gruyere, shredded
  • 1 cup mozzarella, shredded (divided use)
  • 2 tablespoons grated Parmesan

Instructions

  • Partially bake your pre-made pie crust according to the package instructions. For instance, if it says to bake at 350 degrees F for 20 minutes, then bake it at 350F for 10 minutes. Remove from the oven and set aside.
  • Adjust oven temperature.The quiche will cook at 325F so adjust accordingly once the crust has finished baking.
  • Cook the veggies. While your crust is baking, warm the olive oil in a large pan over medium-high heat. Add the diced onion and sauté until it begins to soften, about 2 minutes. Add the mushrooms and sauté 2 minutes before adding the spinach. Season with salt and pepper to taste and cook until the mushrooms are tender and the spinach has wilted. Remove from heat and set aside to cool.
  • Make the filling. In a large bowl whisk the eggs, half and half, milk, ½ teaspoon salt, ½ teaspoon paper and nutmeg. Stir in the gruyere, ½ cup of the mozzarella and the mushroom mixture.
  • Assemble the quiche. Pour this filling into the crust and sprinkle the remaining ½ cup mozzarella and 2 tablespoons Parmesan over the top.
  • Bake. Your quiche will bake until puffed, golden brown, and just set in center, about 45 minutes.
  • Cool 30 minutes. Then cut into wedges and serve.
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Nutrition

Calories: 290kcal | Carbohydrates: 16g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 462mg | Potassium: 372mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1721IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Reader Questions and Reviews

  1. Avatar photo
    Cynthia D.

    So delicious and easy! I didn’t have all the exact ingredients, so I made it with all heavy cream and manchego, parmesan, and a little bit of sharp cheddar, and it still came out great! I made it for a brunch where I needed a vegetarian option for guests. I would definitely make it again just for a regular weekend at home!5 stars

    1. Illustration of a woman with long brown hair holding a mug of coffee
      Sunny Side Suppers

      Your variation sounds delicious! Thank you for giving the recipe a try and for coming back to let me know how it turned out. I’m happy you were pleased with the results!