Spinach Mushroom Quiche Recipe

There's something magical about a warm, golden quiche coming out of the oven — the crisp crust, the creamy, custardy filling, and the savory aroma of garlic, cheese, and herbs mingling in the air. This Spinach Mushroom Quiche is no exception, offering comfort and elegance in every bite.

I first whipped up this quiche on a lazy Sunday morning when I needed something hearty, but not too fussy. What started as a way to use up leftover veggies quickly turned into a weekend staple — now it’s my go-to for brunches, light dinners, and even packed lunches. It’s vegetarian, budget-friendly, and easy to make ahead, which checks all the boxes in my busy kitchen.

Let’s dive into why this quiche deserves a place in your recipe rotation.

Why You’ll Love This Spinach Mushroom Quiche

Get ready to meet your new favorite anytime-meal. This Spinach Mushroom Quiche delivers on flavor, flexibility, and simplicity.

One of the best things about this quiche is how easy and approachable it is. With just a few staple ingredients and minimal prep, you’ll have a dish that looks impressive but requires no culinary degree to execute. Even the crust can be store-bought if you're short on time.

It’s also a fantastic way to eat more vegetables without even trying. The sautéed mushrooms and spinach blend seamlessly into the creamy egg filling, giving you a dose of nutrients wrapped in cheesy, flaky goodness.

This recipe is wonderfully budget-conscious too. It uses everyday ingredients like eggs, milk, mushrooms, and spinach. Even better, it’s a great way to stretch ingredients and reduce food waste by tossing in leftover vegetables or cheeses you have on hand.

And finally, this quiche is incredibly versatile. Serve it warm for brunch, cold for lunch, or reheated for dinner. It pairs just as well with a side salad as it does with roasted potatoes or a bowl of soup, making it one of the most adaptable recipes in your rotation.

Once you make this quiche, you’ll understand why I always keep one in the freezer — it’s comfort food you can count on.

Ingredients Notes

What makes this Spinach Mushroom Quiche shine is the careful balance of everyday ingredients that work together to create something truly special. Let’s take a closer look at each of the key components.

Mushrooms are the star of the show when it comes to earthy, umami flavor. I prefer using cremini mushrooms for their deeper taste, but white button mushrooms work just fine. Make sure to sauté them well — cooking out the moisture concentrates their flavor and prevents a soggy filling.

Spinach brings vibrant color and a mild, slightly sweet flavor. I usually opt for fresh baby spinach and cook it down before mixing it into the custard. If you’re using frozen spinach, be sure to thaw and squeeze out as much water as possible to avoid watering down the filling.

Eggs form the base of the custard. You’ll need four large ones to provide structure and richness. They help bind everything together while delivering that signature fluffy quiche texture.

Cheese adds depth and creaminess. I typically go for shredded Gruyère or Swiss, which melt beautifully and offer a slightly nutty note. If you're looking for a sharper bite, aged cheddar is also a wonderful alternative.

Pie crust is the vessel that holds everything together. You can use a homemade crust if you’re feeling ambitious, but a quality store-bought one saves time and still delivers a flaky, buttery base. Blind-baking it before filling ensures it stays crisp on the bottom.

You won’t need much in terms of special equipment — just a 9-inch pie dish, a skillet for sautéing, and a whisk or fork to mix the custard. A baking sheet underneath the pie dish is also helpful in case of any overflow.

How To Make This Spinach Mushroom Quiche

Making this Spinach Mushroom Quiche is easier than it looks. Here’s how to bring it all together, step by step.

Start by preheating your oven to 375°F (190°C) and prepping your crust. If you’re using a store-bought crust, fit it into your pie dish and blind-bake it for about 10 minutes. This keeps the bottom from getting soggy when you add the filling later.

While the crust bakes, move on to the filling. Heat a bit of olive oil or butter in a large skillet over medium heat. Add your sliced mushrooms and cook them for 6–8 minutes, stirring occasionally, until they’ve released their moisture and turned golden brown. Add the spinach and cook just until wilted — about 2 minutes if fresh, or until heated through if frozen.

In a mixing bowl, whisk together the eggs, milk (or half-and-half for a richer texture), salt, pepper, and a pinch of nutmeg. The nutmeg is optional but adds a lovely warmth that enhances the custard without overpowering it.

Now it’s time to assemble. Spread the cooked vegetables evenly over the bottom of the pre-baked crust. Sprinkle the shredded cheese over the top, then carefully pour in the egg mixture. Give it a gentle jiggle to help everything settle evenly.

Bake the quiche in the center of your oven for 35–40 minutes, or until the center is just set and the top is lightly golden. It should puff slightly and not jiggle too much when you nudge the dish. Let it cool for at least 10–15 minutes before slicing — this helps the filling set up properly.

From start to finish, this dish takes about an hour, most of which is hands-off baking time. You’ll be rewarded with a rich, satisfying meal that keeps beautifully and tastes even better the next day.

Storage Options

This Spinach Mushroom Quiche is the gift that keeps on giving — it stores beautifully and reheats like a dream.

If you’re planning to enjoy leftovers within a few days, store the cooled quiche in an airtight container or tightly wrapped in plastic wrap. It will stay fresh in the refrigerator for up to 4 days.

For longer storage, this quiche freezes wonderfully. After baking and cooling completely, wrap individual slices or the whole quiche tightly in plastic wrap followed by foil. Label and date it, and freeze for up to 2 months.

To reheat, thaw overnight in the fridge if frozen. Warm slices in the oven at 350°F for about 10–15 minutes or in the microwave in 30-second intervals. The crust will stay flakier if you reheat in the oven or toaster oven rather than the microwave.

This recipe is also great for meal prepping — bake it on Sunday and enjoy ready-made meals throughout the week with zero stress.

Variations and Substitutions

The beauty of a good quiche is how flexible it can be. Once you’ve mastered this Spinach Mushroom Quiche, the possibilities are endless.

Want to switch up the veggies? Try adding sautéed bell peppers, caramelized onions, or chopped broccoli florets. Just make sure to cook them first to avoid excess moisture in the filling.

For a heartier option, add a protein. Crumbled bacon, cooked sausage, or diced ham make excellent additions. Stir them into the filling or layer them over the vegetables before adding the custard.

If you're dairy-free, swap the cheese for a plant-based version and use your favorite unsweetened non-dairy milk. Almond or oat milk works well, though the filling won’t be quite as creamy without the fat from traditional milk or cream.

Not a fan of mushrooms? No problem. You can replace them with chopped zucchini, roasted eggplant, or even sun-dried tomatoes for a different twist.

Once you get comfortable with the base recipe, you’ll find endless ways to make it your own. Experimenting with new flavor combinations keeps things exciting — and ensures this quiche never gets boring.

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