Savory Spinach Mushroom Quiche: The Ultimate Easy Recipe for Brunch, Breakfast, or Dinner
Indulge in the comforting embrace of our incredible Spinach Mushroom Quiche, a truly delightful savory pie bursting with rich flavors. This recipe perfectly marries the earthy goodness of sautéed mushrooms and tender red onion with vibrant spinach, luxurious Gruyere cheese, and a fluffy egg custard, all nestled within a beautifully flaky pie crust. It’s a dish that effortlessly transforms any meal into a special occasion, whether you’re serving it for a leisurely Sunday brunch, a quick weeknight dinner, or as an elegant addition to a holiday spread.
Why This Spinach Mushroom Quiche Recipe Works So Well
There’s a reason quiche remains a beloved classic, and this spinach mushroom variation truly shines. Our recipe is designed for both ease and exceptional flavor, making it a favorite for home cooks. It starts with the convenience of a refrigerator pie crust, saving you time without compromising on that essential flaky texture. This provides the perfect foundation for a rich, savory filling that’s both hearty and elegantly balanced.
The magic lies in the carefully selected ingredients and preparation steps. We sauté the red onion, garlic, and mushrooms until perfectly tender, allowing their natural flavors to deepen and caramelize before they even meet the eggs. Fresh spinach is added last, wilting down to infuse its subtle, slightly sweet notes. This pre-cooking step is crucial for preventing a watery quiche and ensuring all the vegetables contribute their best to the final dish.
Gruyere cheese, with its distinct nutty and slightly sweet profile, is a star here, melting beautifully into the creamy egg base to create a wonderfully cohesive and flavorful custard. The addition of Dijon mustard provides a secret depth, enhancing the savory elements without overpowering them. This Spinach Mushroom Quiche is not just delicious; it’s also incredibly versatile. While our recipe is a fantastic vegetarian option, you can easily adapt it with other ingredients if you desire, making it a truly adaptable dish for any palate or occasion.
Whether you’re a seasoned baker or new to making quiche, this recipe is incredibly forgiving and yields consistently delicious results. It’s perfect for meal prepping, entertaining, or simply enjoying a slice of homemade comfort food whenever the craving strikes.
Key Ingredients for Your Delicious Quiche
Crafting the perfect quiche starts with understanding its core components. Below, we outline the essential ingredients you’ll need for this Spinach Mushroom Quiche, along with detailed insights and clever substitution suggestions to ensure your success. Remember, all precise measurements and comprehensive instructions are available in the printable recipe card at the very end of this article.
Ingredient Spotlight & Substitution Wisdom
PIE CRUST: For ultimate convenience and a consistently flaky result, we recommend a refrigerator (store-bought) pie crust. This option is a fantastic time-saver, allowing you to focus on the delicious filling. However, if you adore the process of baking from scratch and prefer a truly homemade touch, feel free to substitute with your favorite homemade pie crust recipe. Whichever you choose, ensure it’s a 9-inch crust to perfectly accommodate the filling. You can blind bake the crust for a few minutes if you prefer an extra crispy base and want to avoid any potential sogginess, although for this recipe, it’s not strictly necessary as the baking time is sufficient to cook the crust.
CHEESE: Gruyere cheese is our star choice, contributing a distinctive nutty, earthy, and slightly sweet flavor that perfectly complements the spinach and mushrooms. Its excellent melting properties also ensure a smooth, creamy custard. For the best texture and flavor, always opt for freshly shredded cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting. If Gruyere isn’t available or you prefer another flavor profile, excellent substitutes include:
- Mozzarella: Offers a mild, milky flavor and fantastic stretchiness.
- White Cheddar: Provides a sharper, tangier note that can add a lovely zest.
- Feta: For a salty, crumbly texture and a Mediterranean twist.
- Swiss Cheese: Similar to Gruyere in its nutty notes, making it a very suitable alternative.
- Parmesan: A smaller amount of finely grated Parmesan can add a powerful umami depth.
SPINACH: Both fresh and frozen spinach can be used, but preparation is key. If opting for fresh spinach leaves (about 5 ounces for this recipe), they will wilt down significantly when cooked. For frozen spinach, be sure to thaw it completely and, most importantly, squeeze out as much excess moisture as possible. Use a clean kitchen towel or paper towels to pat it dry thoroughly. Failing to remove enough water from frozen spinach is a common pitfall that can lead to a watery, soggy quiche, impacting both texture and flavor. Spinach is also a powerhouse of nutrients, providing iron, vitamin K, and vitamin A, making this quiche a healthy choice.
HEAVY CREAM: This ingredient is non-negotiable for achieving that signature rich, creamy, custard-like consistency in your quiche. The high fat content of heavy cream (also known as heavy whipping cream) is what gives the egg mixture its luxurious mouthfeel and prevents it from becoming rubbery or too firm. While you *can* substitute with half-and-half in a pinch, be aware that the final quiche may be slightly less rich and creamy due to the lower fat content. We do not recommend using regular milk as it will result in a much thinner custard that may not set properly or have the desired texture.
VEGGIES & AROMATICS: Red onion, garlic, and sliced mushrooms form the aromatic and earthy core of this quiche. Sautéing them first helps to soften them, draw out their moisture, and concentrate their flavors, adding depth to every bite. We use Baby Bella or white button mushrooms, which are readily available and have a mild, savory taste. Don’t hesitate to personalize your quiche by adding other favorite vegetables! Bell peppers (any color) can add sweetness and a pop of color, sun-dried tomatoes offer a concentrated, tangy flavor, or even some finely chopped zucchini can be a great addition. Just be sure to sauté any additional veggies along with the mushrooms and onions to ensure they are tender and any excess moisture is cooked off before adding them to the egg mixture.
EGGS & DIJON MUSTARD: Large eggs form the structural base of the quiche, binding all the delicious ingredients together. Dijon mustard, though a small addition, plays a significant role. It doesn’t make the quiche taste like mustard; instead, it acts as a subtle emulsifier and flavor enhancer, brightening the overall taste and adding a nuanced, savory note that truly elevates the dish.
How to Make the Perfect Spinach Mushroom Quiche
Embark on a culinary journey to create this impressive yet surprisingly simple Spinach Mushroom Quiche. These step-by-step photos and detailed instructions are here to guide you through each stage, ensuring a successful and delicious outcome. For your convenience, you can Jump to Recipe to access the printable version, complete with all measurements and instructions, located at the bottom of this post.
- Preheat your oven to 375 F (190 C). This ensures the oven is at the correct temperature for even baking from the moment your quiche goes in.
- Carefully place your unbaked 9-inch pie crust into a pie plate. Gently flute the edges of the crust for a beautiful, decorative finish. Do not bake the crust at this stage. Set it aside while you prepare the filling.
- In a large skillet, melt two tablespoons of unsalted butter over medium-high heat. Once the butter is shimmering, add the minced garlic and minced red onion. Cook, stirring occasionally, for about 2-3 minutes until the onions become tender and slightly translucent, and the garlic is fragrant.
- Add the sliced mushrooms to the skillet, along with 1 teaspoon of garlic salt and ½ teaspoon of black pepper. Toss everything together to ensure the mushrooms are evenly coated with the seasonings and cook them for a few minutes, allowing them to release their moisture and begin to brown.
- Now, add the fresh spinach leaves to the skillet, a couple of handfuls at a time. Stir occasionally, allowing the spinach to wilt down. Continue cooking until the spinach has completely cooked down and the mushrooms are tender and have released most of their liquid. This step is crucial for preventing a watery quiche. Once cooked, remove the skillet from the heat and transfer the vegetable mixture onto a plate to cool slightly. Set it aside.
- In a large mixing bowl, crack the 6 large eggs. Add 1 tablespoon of Dijon mustard and ½ cup of heavy whipping cream. Whisk these ingredients together vigorously until they are well combined and slightly frothy.
- Add the 6 ounces of shredded Gruyere cheese to the egg mixture. Whisk again to ensure the cheese is evenly distributed throughout the custard base.
- Now, it’s time to assemble your quiche. Spoon about half of the cooled spinach and mushroom mixture evenly into the bottom of the prepared pie crust. Carefully pour the whisked egg and cheese mixture over these vegetables. Then, gently scatter the remaining spinach and mushroom mixture over the egg filling. This layering technique helps to distribute the vegetables throughout the quiche, ensuring a flavorful bite every time.
- Carefully transfer the pie plate to your preheated oven. Bake for 45-50 minutes, or until the edges of the crust are golden brown and the center of the quiche is set (a knife inserted near the center should come out clean). If the crust edges start to brown too quickly, you can cover them with foil or a pie crust shield. Once baked, remove the quiche to a wire rack and let it cool (and set up) for 7-10 minutes before slicing and serving. This resting period is essential for the quiche to firm up and for the flavors to meld beautifully.
Frequently Asked Questions & Expert Tips for Quiche Success
Leftover quiche is just as delicious the next day! Store any remaining slices in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm individual slices in a 325°F (160°C) oven for about 15-20 minutes until heated through, or use a microwave for quicker reheating. Be careful not to overheat in the microwave, as this can make the eggs rubbery.
Absolutely! Quiche freezes wonderfully. You can freeze a whole baked quiche or individual slices. Once completely cooled, wrap the quiche tightly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To reheat a whole frozen quiche, thaw it overnight in the refrigerator, then bake in a 350°F (175°C) oven for 20-30 minutes, or until heated through. Individual slices can be reheated from frozen at 350°F (175°C) for about 15-20 minutes.
A soggy crust is a common quiche dilemma, but easily avoidable! The key is to remove as much moisture from your filling ingredients as possible. For this recipe, ensure your spinach is thoroughly squeezed dry after thawing (if using frozen) and that your mushrooms and onions are properly sautéed to release their liquid. Some bakers also prefer to “blind bake” their pie crust for 10-15 minutes before adding the filling, which helps to create a barrier and crisp up the base. While this recipe doesn’t strictly require blind baking, it’s an excellent technique to employ if you’ve struggled with soggy crusts in the past.
Cracks on the surface of your quiche are usually a sign of overbaking or baking at too high a temperature. When eggs cook too quickly, they seize and expand rapidly, then contract as they cool, causing cracks. To prevent this, ensure your oven temperature is accurate (an oven thermometer can help!) and avoid baking longer than necessary. The quiche should be just set in the center with a slight jiggle, rather than completely firm. A gradual cooling process (not moving it immediately from a hot oven to a cold counter) can also help.
While you can substitute half-and-half for heavy cream, we strongly advise against using regular milk. Heavy cream’s high fat content is crucial for achieving the rich, creamy, and stable custard texture that is characteristic of a perfect quiche. Using milk will result in a much thinner custard that is prone to being watery, rubbery, or not setting properly, diminishing the overall quality of your quiche.
Serving Suggestions for Your Savory Quiche
A thick slice of this delightful Spinach Mushroom Quiche is incredibly versatile and makes a perfect meal for almost any time of day. For breakfast or brunch, pair it with a simple green salad dressed with a light vinaigrette to cut through the richness, or serve alongside a bowl of fresh seasonal fruit for a vibrant contrast. For a heartier breakfast, breakfast potatoes or crispy bacon are fantastic companions. If you’re enjoying it for lunch or a light dinner, consider serving it with a warm cup of soup, like a creamy tomato or a hearty vegetable bisque. The quiche is satisfying enough on its own, but these pairings elevate the meal, making it even more enjoyable. It also reheats beautifully, making it an excellent option for meal prep throughout the week.
More Related Recipes You’ll Love
- Classic Quiche Lorraine
- Fluffy Spinach Soufflé
- Hearty Vegetable Frittata
- Savory Breakfast Casserole with Ham and Cheese
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Spinach Mushroom Quiche
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 unbaked refrigerated pie crust 9-inch
- 2 Tablespoons unsalted butter
- 1 Tablespoon minced garlic
- 2 Tablespoons minced red onion
- 8 ounces sliced mushrooms Baby bella or white button
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- 5 ounces fresh spinach leaves
- 6 large eggs
- 1 Tablespoon Dijon mustard
- ½ cup heavy whipping cream
- 6 ounces shredded Gruyere cheese
Things You’ll Need
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Pie plate
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Large heavy bottomed skillet
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Mixing bowls
Before You Begin
- We opted for a refrigerator pie crust to keep things nice and simple. However, you can easily substitute with homemade pie crust if preferred.
- It’s best to use freshly shredded cheese straight from the block. You can substitute with mozzarella, white cheddar, feta, or Swiss cheese.
- Heavy cream is preferable for this recipe as it plays an important role in giving your quiche a creamy, custard-like consistency. You can substitute with half and half in a pinch.
- You can use fresh or frozen spinach for this recipe. If you choose to use frozen spinach, be sure to thaw it and pat it dry before beginning. If you add frozen spinach to a quiche or don’t pat it dry well enough after thawing, you’ll likely end up with a watery quiche.
Instructions
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Preheat oven to 375 F.
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Place pie crust into pie plate and flute the edges. Do not bake. Set aside.
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Melt butter in a skillet over medium-high heat. Add garlic and red onion, cooking until tender, about 2-3 minutes.
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Add sliced mushrooms, garlic salt, and pepper. Toss to incorporate.
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Add spinach, a couple handfuls at a time, stirring occasionally until spinach cooks down and mushrooms are tender. Remove from heat and empty skillet onto a plate. Set aside.
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In a large mixing bowl, whisk together the eggs, Dijon mustard, and heavy cream.
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Add Gruyere cheese and whisk to combine.
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To the pie crust, add half of the spinach/mushroom mixture. Pour egg mixture over the vegetables. Add remaining spinach mushroom mixture over the egg.
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Bake for 45-50 minutes. Edges will be browned and center should be set. Remove to wire rack and let cool (and set up) for 7-10 minutes before serving.
Expert Tips & FAQs
- If you are concerned that the crust is getting too brown you can cover the edges with foil or a pie crust guard.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 325F oven or in the microwave until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.