There’s something magical about a spinach mushroom quiche – it’s the kind of dish that feels fancy but is secretly simple to make. I fell in love with this French classic during my first trip to Paris, where I stumbled upon a tiny café serving the most incredible quiche with golden crust and creamy filling. The earthy mushrooms paired with bright spinach created this perfect balance that I’ve been chasing ever since. Now, it’s my go-to for lazy Sunday brunches with friends or even quick weeknight dinners when I want something satisfying. What I love most is how forgiving it is – mess up the crust? No problem! The flavors still shine through.
Why You’ll Love This Spinach Mushroom Quiche
Trust me, once you try this spinach mushroom quiche, you’ll wonder how you ever lived without it! Here’s why it’s become my go-to recipe:
- Super easy—I’ve made this half-asleep on Sunday mornings and it still turns out perfect
- Crazy customizable (swap the mushrooms for roasted red peppers if you’re feeling adventurous)
- Packed with nutrients from all that fresh spinach (my little trick for getting veggies into breakfast)
- Meal prep heaven—it tastes just as good reheated on busy weekday mornings
The magic really happens when that rich, creamy filling meets the flaky buttery crust. It’s the kind of dish that makes guests think you spent hours in the kitchen, when really—our little secret—it comes together in no time flat!
Ingredients for Spinach Mushroom Quiche
Okay, let’s talk ingredients! I’ve learned through many trial-and-error quiches that quality matters here. Don’t worry – nothing too fancy, just good, fresh stuff that makes all the difference. I like to divide everything into two groups because, let’s be honest, sometimes I cheat and use a store-bought crust (no judgment!).
For the Crust
- 1 cup all-purpose flour – spooned and leveled, not packed
- ½ teaspoon salt – just regular table salt works fine
- ⅓ cup cold butter – cubed into small pieces (I pop it in the freezer for 10 minutes first)
- 3 tablespoons ice water – literally toss an ice cube into your measuring cup
For the Filling
- 1 tablespoon olive oil – or butter if you’re feeling indulgent
- 1 cup mushrooms – sliced (I prefer cremini, but buttons work too)
- 2 cups fresh spinach – packed and roughly chopped (trust me, it wilts down to nothing!)
- 4 large eggs – room temperature if you can plan ahead
- 1 cup milk – whole milk makes it extra creamy, but I’ve used 2% in a pinch
- ½ teaspoon salt – and freshly cracked black pepper to taste
- ½ cup shredded cheese – my grandma swears by Swiss, but sharp cheddar is my go-to
See? Nothing too crazy! If you’re feeling extra fancy, check out my fluffy buttermilk pancakes for a sweet follow-up to your quiche brunch. Now let’s get cooking!
How to Make Spinach Mushroom Quiche
Alright, let’s dive into making this gorgeous spinach mushroom quiche! Don’t let the fancy French name intimidate you—I promise it’s easier than it looks. I’ve made this dozens of times (sometimes at 6 a.m. before guests arrive), so I’ve got all the little tricks to share with you. The key is taking it step by step – crust first, then filling, then the magical merging of the two in the oven. Oh, and don’t skip preheating! I learned that lesson the hard way with a sad, pale quiche that took forever to bake.
Step 1: Prepare the Crust
First things first – get that butter cold! I stick mine in the freezer for about 10 minutes while gathering other ingredients. Mix your flour and salt in a big bowl, then cut in those chilly butter cubes using a pastry cutter or two forks (or your fingers if you’re feeling adventurous). You want the mixture to look like coarse crumbs with some pea-sized butter bits – that’s what gives us those beautiful flaky layers!
Now, drizzle in the ice water one tablespoon at a time, mixing gently with a fork just until the dough comes together. Overworking it makes tough crust—trust me, I’ve been there. Form it into a disc, wrap in plastic, and pop it in the fridge for 30 minutes if you’ve got time (it helps relax the gluten). Then roll it out on a floured surface and carefully transfer to your pie dish. No tears? Great! Crimp the edges for that bakery-worthy look.
Step 2: Sauté the Filling
While your crust chills (or if you’re impatient like me, immediately), let’s tackle the filling. Heat up that olive oil in a skillet over medium heat and toss in your mushrooms with a pinch of salt. Here’s my secret: don’t stir them too much! Let them get nicely browned on one side before flipping – about 5 minutes total. You’ll know they’re ready when your kitchen smells like heaven.
Now the spinach – I just dump it all in and watch the magic happen as those big leaves wilt down in seconds. But here’s the crucial part: transfer everything to a colander afterward and press out excess liquid with the back of a spoon. Watery filling = soggy crust disaster, and nobody wants that! Let it cool while you whisk the eggs – speaking of which, need more egg ideas? Try these veggie-packed egg muffins next time!
The Big Finish: Whisk together eggs, milk, salt, and pepper until smooth, then stir in your cooled mushroom-spinach mixture and cheese. Pour into that beautiful crust and slide it into a 375°F oven for about 45 minutes. You’re waiting for golden edges and a set center that jiggles just slightly when nudged. Let it rest 5 minutes before slicing—I know it’s hard, but this prevents all the goodness from oozing out!
Tips for the Perfect Spinach Mushroom Quiche
After making this spinach mushroom quiche more times than I can count (and eating even more slices), I’ve picked up some game-changing tricks that’ll take yours from good to “can I have the recipe?” amazing. First up – blind baking! That fancy term just means pre-baking your crust for 10 minutes with pie weights or dried beans before adding the filling. It prevents that dreaded soggy bottom we’ve all suffered through.
Spinach choices matter too – fresh gives the best texture, but frozen works in a pinch. Just squeeze out every last drop of water (I wrap it in a clean towel and twist) or your quiche will weep. Cheese swaps? Oh yes! Gruyère makes it fancy, feta adds tang, and smoked gouda? Absolute magic.
My secret weapon? A tiny pinch of nutmeg in the egg mixture – just enough to make people wonder “what’s that warm, cozy flavor?” without overpowering the mushrooms. And here’s my biggest lesson: let it rest before slicing! That 10-minute wait feels eternal, but it means clean slices instead of scrambled egg soup.
Serving Suggestions for Spinach Mushroom Quiche
Oh, the possibilities with this spinach mushroom quiche! I love how versatile it is – equally happy at a fancy brunch or casual picnic. My absolute favorite way to serve it? Still warm from the oven with a big handful of mixed greens tossed in lemon vinaigrette. The crisp, tangy salad cuts through the rich quiche perfectly.
For heartier appetites, roasted baby potatoes or Greek yogurt parfait make fantastic sides. And don’t forget – this quiche tastes just as amazing at room temperature! I often bake it the night before and let it sit covered on the counter. The flavors meld beautifully overnight, making it perfect for stress-free entertaining. Just slice and watch those happy faces dig in!
Storage and Reheating Instructions
Okay, let’s talk about keeping your spinach mushroom quiche delicious even after the first serving! I’ve learned through many “oops, I made too much” moments that proper storage makes all the difference. First things first – let that quiche cool completely before wrapping it up. I usually cover mine with plastic wrap or foil and pop it in the fridge where it’ll stay fresh for 3-4 days.
Now, reheating is where the magic happens! Don’t even think about microwaving unless you want soggy sadness. Instead, slide a slice onto a baking sheet and warm it in a 350°F oven for about 10 minutes. That brings back that gorgeous crispy crust and creamy center. If you’re feeling extra fancy, sprinkle a little extra cheese on top before reheating – it creates this golden crust that’ll make you forget it’s leftovers!
Freezing? Absolutely! Just wrap individual slices tightly in plastic wrap and foil before freezing for up to 2 months. Thaw overnight in the fridge, then reheat as above. Pro tip: freeze before baking for best results – just assemble, wrap well, and bake straight from frozen (adding 10-15 extra minutes). Works like a charm for those “I need brunch NOW” emergencies!
Spinach Mushroom Quiche Variations
Oh, the fun part – playing around with this spinach mushroom quiche recipe! Sometimes I wake up feeling adventurous and start swapping ingredients like a mad scientist. Try crispy bacon bits mixed into the filling (trust me, it adds the most satisfying crunch). Or go wild with cheeses – smoked gouda makes it fancy, while feta gives it that salty Greek twist. For my low-carb friends, skip the crust entirely and spray your pie dish well – it still comes out delicious! The best part? No matter how you tweak it, that earthy spinach and mushroom combo always shines through.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! I’ve done this countless times when my spinach plans outrun my fridge’s freshness. Just thaw the frozen spinach completely and squeeze out every last drop of liquid – I actually use my clean hands to wring it in a clean kitchen towel. Trust me, this step makes all the difference in preventing a watery quiche disaster. One 10-oz package is roughly equal to 2 cups fresh after wilting down. Bonus? Frozen spinach is usually cheaper and always ready when the quiche craving strikes!
How do I prevent a soggy quiche crust?
Oh honey, I’ve fought this battle too many times! My three-part secret weapon: 1) Blind bake your crust for 10 minutes with pie weights first, 2) Really squeeze those sautéed mushrooms and spinach dry (the salad spinner actually works great for this), and 3) Let the quiche rest 10 minutes after baking before slicing. If you’re extra paranoid (like me the first ten times), you can even brush your pre-baked crust with a beaten egg white for a moisture barrier. Works like a charm!
What’s the best cheese to use in spinach mushroom quiche?
Here’s where I encourage you to play! My go-to is sharp cheddar because it melts beautifully and adds nice color, but Swiss or Gruyère make it taste extra fancy. One time I used up random cheese ends from my fridge – a little Monterey Jack, some Parmesan – and it turned out amazing! Just avoid super soft cheeses like brie (too much fat makes the texture weird) and always grate it yourself for best melting. About ½ cup is perfect – enough for flavor but not so much it overpowers the lovely spinach and mushrooms.
Can I make this spinach mushroom quiche ahead of time?
You’re speaking my language! This is actually one of my favorite make-ahead dishes. The fully baked quiche keeps beautifully in the fridge for 3-4 days – I just wrap slices individually for quick breakfasts. You can also prep everything the night before: make the dough, cook the filling, and whisk the egg mixture (keep them separate), then assemble and bake fresh in the morning. Bonus – the flavors actually deepen overnight! Just remember to add about 5 extra minutes to the bake time if starting with cold ingredients.
Nutritional Information
Just so you know, these numbers are estimates – your exact spinach mushroom quiche nutrition might vary depending on ingredients (like using whole vs. skim milk or different cheeses). But here’s the gist per generous slice:
- 280 calories – perfect for a satisfying breakfast or light lunch
- 18g fat – mostly from that glorious butter and cheese
- 10g protein – eggs and cheese teaming up to keep you full
- 20g carbs – not too shabby for something this delicious!
And get this – all that spinach packs 1500 IU vitamin A per serving! Almost makes up for the butter… almost. Enjoy every bite guilt-free knowing you’re getting great nutrition alongside incredible flavor.
Spinach Mushroom Quiche
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour and salt for the crust. Cut in butter until the mixture resembles coarse crumbs. Add ice water and stir until the dough comes together. Roll out the dough and press it into a 9-inch pie dish.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, whisk eggs, milk, salt, and pepper. Stir in the mushroom-spinach mixture and cheese. Pour the filling into the crust.
- Bake for 45 minutes, or until the filling is set and the crust is golden. Let cool for 5 minutes before slicing.