I’m so excited to share with you my favorite mushroom and spinach quiche recipe, which has been a staple in our household for years. This quiche is not only delicious, but it’s also incredibly versatile and can be served as a main dish or as a side for breakfast, lunch, or dinner.
The combination of earthy mushrooms, tender spinach, and flaky pastry crust is absolute perfection. My kids love helping me make the quiche, and they always get excited when they see the finished product coming out of the oven.
The best part about this recipe is that it’s incredibly easy to make and can be customized to suit your taste preferences. Whether you’re looking for a comforting breakfast option or a satisfying dinner solution, this quiche is sure to please even the pickiest of eaters.
I’ve been making this quiche for so long now that I’ve lost count of how many times I’ve made it for family gatherings and potlucks. It’s always a hit, and I’ve even had people ask me for the recipe on multiple occasions.
The health benefits of this quiche are also a major selling point – it’s packed with nutrients from the spinach and mushrooms, making it an excellent choice for those looking to incorporate more veggies into their diet. And let’s not forget about the ease of reheating – this quiche freezes beautifully and can be reheated in no time for a quick weeknight dinner or a special occasion meal.
Mushroom and Spinach Quiche
4.5 from 1675 votes
A savory quiche filled with earthy mushrooms and fresh spinach, baked in a flaky crust. This dish is perfect for brunch or a light dinner, offering a rich and satisfying flavor.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Add ice water one tablespoon at a time, stirring until the dough just comes together.
5Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out the dough to a 12-inch circle.
7Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the excess dough and crimp the edges.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden.
11While the crust bakes, heat the olive oil in a large skillet over medium heat.
12Add the diced onion and cook for 3 minutes until softened.
13Add the sliced mushrooms and cook for 5-7 minutes until they release their liquid and begin to brown.
14Add the fresh spinach and cook for 2 minutes until wilted.
15Remove from heat and let cool slightly.
16In a medium bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg.
17Stir in the shredded Gruyere cheese.
18Spread the cooked mushroom and spinach mixture evenly over the pre-baked crust.
19Pour the egg mixture over the vegetables, ensuring it fills all gaps.
20Place the quiche on a baking sheet and bake at 375°F for 30-35 minutes, until the center is set and a knife inserted near the center comes out clean.
21The top should be golden brown and puffed.
22Let the quiche cool on a wire rack for 10 minutes before slicing and serving.
For a gluten-free version, use a gluten-free pie crust mix. You can substitute Swiss or cheddar cheese for Gruyere. Leftover quiche can be stored in the refrigerator for up to 3 days.
Watch Video Of How Mushroom and Spinach Quiche Works
This mushroom and spinach quiche has become a staple in my kitchen because it is reliable and always turns out well. I love that I can make it for a holiday breakfast or a simple weeknight dinner and everyone is happy.
The leftovers store beautifully in the fridge for up to three days, and you can reheat slices in the oven at 350°F for about 10 minutes or in the microwave for a quick meal. For serving, I like to pair it with a crisp green salad or some roasted potatoes.
It also works great for brunch buffets or packed lunches. I truly believe this recipe is a winner for any occasion, and I hope it becomes a favorite in your home too.
❓ Frequently Asked Questions About Mushroom and Spinach Quiche
1. What type of mushrooms should I use in this recipe?
You can use any type of mushroom you like, but button mushrooms work particularly well in this recipe because they have a mild flavor and a meaty texture that holds up well to cooking.
2. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen – just make sure to chop it finely before adding it to the filling.
3. How do I know if my quiche is fully cooked?
A fully cooked quiche should be set in the center and golden brown on top – check by inserting a knife into the center of the quiche; if it comes out clean, it’s done!
4. Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time – simply assemble the filling ingredients without baking them first, then store them in an airtight container in the fridge until you’re ready to bake.
5. What’s the best way to store leftover quiche?
To store leftover quiche, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and storing it in the fridge for up to 3 days or freezing for up to 2 months.
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