Spinach and mushroom quiche is a delicious, savory dish that combines a flaky, buttery crust with a rich, creamy egg filling packed with sautéed mushrooms, fresh spinach, and cheese. Whether served for breakfast, brunch, lunch, or even dinner, this quiche is hearty, nutritious, and full of flavor.

This easy-to-make recipe is perfect for meal prep, special occasions, or a simple family meal. Serve it warm, at room temperature, or even cold for a versatile and satisfying dish that everyone will love!

What Is Spinach and Mushroom Quiche?

Quiche is a classic French dish consisting of a savory custard filling made with eggs, cream, and cheese, baked inside a pastry crust. This spinach and mushroom version features a flavorful blend of earthy mushrooms, tender spinach, and melty cheese, making it a perfectly balanced, vegetarian-friendly meal.

Why You’ll Love This Recipe:

Flaky, buttery crust with a rich, creamy filling
Loaded with fresh spinach and mushrooms for a nutrient-packed meal
Great for meal prep – Enjoy it hot, cold, or reheated
Customizable – Add different cheeses, veggies, or protein for variety

Ingredients for Spinach and Mushroom Quiche

For the Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
3-4 tablespoons ice water

(Or use a store-bought pie crust for convenience.)

For the Filling:

1 tablespoon olive oil or butter
1 small onion, diced
8 oz mushrooms, sliced (cremini, button, or shiitake)
2 cups fresh spinach, chopped
4 large eggs
1 cup heavy cream (or half-and-half for a lighter option)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional, enhances flavor)
1 cup grated cheese (Gruyère, Swiss, cheddar, or feta)

How to Make Spinach and Mushroom Quiche

Making a homemade spinach and mushroom quiche is easier than you think! With a flaky, buttery crust and a savory, creamy filling, this recipe is perfect for breakfast, brunch, or even a light dinner. Follow these step-by-step instructions for a perfectly balanced, flavorful quiche every time.

Step 1: Prepare the Crust

A homemade pie crust gives the quiche a flaky, golden texture, but you can also use a store-bought crust for convenience.

For a Homemade Crust:

Mix the dry ingredients – In a bowl, whisk together 1 ¼ cups all-purpose flour and ½ teaspoon salt.
Cut in the butter – Add ½ cup cold unsalted butter (cubed) and use a pastry cutter or fork to blend until the mixture looks like coarse crumbs.
Add ice water – Stir in 3-4 tablespoons ice water, adding one tablespoon at a time, until the dough holds together.
Chill the dough – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Pro Tip: Chilling the dough helps create a flaky crust when baked.

Step 2: Roll Out and Blind Bake the Crust

Roll out the dough on a floured surface to form a 12-inch circle.
Place in a 9-inch pie dish, pressing it gently into the pan. Trim any excess dough.
Blind bake:
- Preheat oven to 375°F (190°C).
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 10 minutes, remove weights, and bake for 5 more minutes until slightly golden.

Pro Tip: Blind baking keeps the crust crisp and prevents a soggy bottom when adding the filling.

Step 3: Cook the Spinach and Mushrooms

A flavorful filling starts with properly cooked vegetables!

Heat 1 tablespoon olive oil or butter in a skillet over medium heat.
Sauté diced onions for 2 minutes until softened.
Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release moisture and turn golden brown.
Stir in fresh spinach and cook for 1-2 minutes, just until wilted. Remove from heat.

Pro Tip: Let the veggies cool for a few minutes before adding them to the egg mixture to avoid scrambling the eggs.

Step 4: Make the Egg Custard

In a large mixing bowl, whisk together:
- 4 large eggs
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, but enhances the flavor)
Stir in 1 cup shredded cheese (Gruyère, Swiss, cheddar, or feta) and the sautéed spinach-mushroom mixture.

Step 5: Assemble and Bake the Quiche

Pour the filling into the pre-baked crust, spreading evenly.
Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and slightly golden on top.
Let the quiche rest for 10-15 minutes before slicing.

Pro Tip: Insert a knife into the center—if it comes out clean, the quiche is done!

Tips for the Best Spinach and Mushroom Quiche

Follow these expert tips to ensure your quiche is flavorful, creamy, and perfectly textured every time.

1. Blind Bake the Crust

Always pre-bake the crust before adding the filling to prevent a soggy bottom.
Use pie weights, dried beans, or rice to help the crust hold its shape.

2. Sauté the Mushrooms First

Mushrooms release a lot of moisture when cooking. Always sauté them first so your quiche isn’t watery.
For extra flavor, cook mushrooms with a splash of white wine or balsamic vinegar.

3. Use Fresh Spinach for the Best Texture

Fresh spinach has a better texture than frozen spinach.
If using frozen spinach, thaw it and squeeze out excess water to avoid a watery filling.

4. Choose the Right Cheese

Gruyère or Swiss – Melts well and has a rich, nutty flavor.
Cheddar – Adds a sharp, bold taste.
Feta or Goat Cheese – Provides a tangy contrast to the creamy custard.

5. Let the Quiche Cool Before Slicing

After baking, let the quiche rest for at least 10 minutes.
This helps the filling set properly and makes slicing easier.

6. Make It Ahead for Easy Meal Prep

Quiche stores well in the fridge for up to 4 days.
To reheat, bake at 350°F for 10-15 minutes or microwave slices for 30 seconds.

Creative Variations of Spinach and Mushroom Quiche

Switch up your quiche with different flavors, ingredients, and crust options!

1. Cheesy Spinach & Mushroom Quiche

Use a mix of cheddar, Swiss, and Parmesan cheese for an ultra-cheesy version.
Top with extra shredded cheese before baking for a golden crust.

Perfect for: Cheese lovers who want a rich, creamy quiche!

2. Bacon Spinach Mushroom Quiche

Add crispy cooked bacon to the filling for a smoky flavor.
Use smoked gouda or cheddar cheese to enhance the taste.

Perfect for: A hearty, protein-packed quiche.

3. Goat Cheese & Spinach Quiche

Swap the regular cheese for crumbled goat cheese for a tangy twist.
Add sundried tomatoes for extra depth.

Perfect for: A gourmet-style quiche with a rich, creamy texture.

4. Vegan Spinach & Mushroom Quiche

Use a tofu-based filling blended with plant-based milk and nutritional yeast.
Replace cheese with dairy-free cheese alternatives.

Perfect for: A plant-based, dairy-free quiche that’s just as creamy!

5. Crustless Spinach & Mushroom Quiche

Skip the crust for a low-carb, gluten-free version.
Grease the pie pan well and bake as usual.

Perfect for: A lighter, keto-friendly quiche with fewer carbs!

6. Mediterranean Spinach Quiche

Add chopped kalamata olives and roasted red peppers.
Use feta cheese and a pinch of oregano for Greek-inspired flavors.

Perfect for: A bright, Mediterranean-style twist on classic quiche.

For Serving: The Best Sides & Toppings

Spinach and mushroom quiche is delicious on its own but even better with the right accompaniments.

Classic Pairings

Fresh Green Salad – A light, tangy arugula or mixed greens salad balances the richness.
Roasted Potatoes – Crispy breakfast potatoes or hash browns for a hearty meal.
Fruit Salad – A refreshing side of strawberries, oranges, and grapes complements the quiche.

Savory Toppings

Crumbled Feta or Goat Cheese – Adds a creamy, tangy bite.
Chopped Fresh Herbs – Parsley, chives, or thyme for extra freshness.
Avocado Slices – A buttery, creamy addition.

Pro Tip: Serve quiche warm or at room temperature for the best flavor.

FAQs About Spinach and Mushroom Quiche

1. Can I make spinach and mushroom quiche ahead of time?

Yes! Quiche is a great make-ahead dish that can be stored and reheated easily.

Make ahead (uncooked): Assemble the quiche, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes to the cooking time.
Make ahead (baked): Bake the quiche as instructed, let it cool completely, then cover and refrigerate for up to 4 days.
Pro Tip: If baking a refrigerated quiche, let it sit at room temperature for 10-15 minutes before placing it in the oven to ensure even reheating.

2. Can I freeze spinach and mushroom quiche?

Absolutely! Freezing quiche is a great way to extend its shelf life and have a ready-to-eat meal on hand.

Freezing a whole quiche:

Bake the quiche completely and let it cool to room temperature.
Wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container.
Freeze for up to 3 months.

Freezing individual slices:

Cut the quiche into slices and wrap each piece individually.
Store in a freezer-safe bag for easy grab-and-reheat portions.

To reheat:

From frozen: Bake at 375°F (190°C) for 25-30 minutes until heated through.
From thawed: Heat at 350°F (175°C) for 15 minutes.

Pro Tip: Avoid microwaving frozen quiche, as it can make the crust soggy. Use an oven or air fryer for best results.

3. How do I keep my quiche from being watery?

A watery quiche usually happens due to excess moisture from the vegetables or improper custard consistency. Here’s how to avoid it:

Sauté the mushrooms first – Mushrooms release a lot of water when cooking. Cook them until they are golden brown and most of their moisture has evaporated.
Drain spinach well – If using frozen spinach, thaw it and squeeze out as much water as possible. If using fresh spinach, sauté it until wilted and let it cool before adding it to the filling.
Use the right ratio of eggs to cream – Stick to 4 eggs per 1 cup of heavy cream for the best custard consistency. Too much liquid can make the filling runny.
Don’t overbake – Overbaking can cause the filling to release water. Bake just until the center is set but slightly jiggly.

4. What is the best cheese for spinach and mushroom quiche?

The choice of cheese greatly impacts the flavor and texture of the quiche. Here are some great options:

Gruyère – Classic, slightly nutty, and melts beautifully.
Swiss cheese – Similar to Gruyère but milder.
Cheddar – Sharp and bold, adds extra richness.
Feta – Slightly tangy, pairs well with spinach.
Goat cheese – Creamy and tangy, great for a gourmet twist.
Parmesan – Adds a salty, umami kick when sprinkled on top.

Pro Tip: Mix two types of cheese for a more complex flavor—try Gruyère with Parmesan or cheddar with feta!

5. Can I make this quiche without a crust?

Yes! A crustless quiche is a great option if you want a low-carb or gluten-free meal.

How to make it crustless:

Grease the pie dish well with butter or nonstick spray.
Pour the filling directly into the dish and bake as usual.
Let it cool slightly before slicing to help it hold its shape.

Pro Tip: Adding ½ tablespoon of flour or cornstarch to the egg mixture helps give the crustless quiche a firmer texture.

6. Can I use milk instead of heavy cream?

Yes, but it will slightly affect the texture.

Best substitutes for heavy cream:

Half-and-half – A great alternative that still keeps the quiche creamy.
Whole milk – Works, but the quiche may be slightly less rich.
Milk + Greek yogurt – A good mix to maintain creaminess while reducing fat.

Pro Tip: If using only milk, add an extra egg to help the custard set properly.

7. How do I know when my quiche is done baking?

The center should be slightly jiggly but not liquid.
Insert a knife into the center—if it comes out clean, the quiche is ready.
The top should be lightly golden brown but not overly dark.

Pro Tip: If the crust is browning too fast, cover the edges with foil or a pie crust shield while baking.

8. Can I add meat to spinach and mushroom quiche?

Yes! Adding protein can make the quiche even more filling.

✔ Great meat additions:

Cooked bacon – Crispy and smoky flavor.
Ham cubes – Adds a slightly sweet, salty bite.
Sausage crumbles – A heartier, more flavorful option.
Smoked salmon – A delicious, elegant twist.

Pro Tip: Always cook meat before adding it to the filling to remove excess moisture.

9. Can I use different vegetables in this quiche?

Absolutely! You can swap out or add more veggies to suit your taste.

Great vegetable additions:

Bell peppers – Adds a mild sweetness.
Zucchini – Pairs well with spinach.
Tomatoes – Cherry tomatoes or sun-dried tomatoes add a bright, acidic contrast.
Broccoli – A hearty veggie that works well in quiche.
Caramelized onions – Adds a rich, sweet flavor.

Pro Tip: Sauté or roast vegetables before adding them to prevent excess moisture.

10. How should I store leftover quiche?

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap slices individually and freeze for up to 3 months.
Reheating:
Oven: Bake at 350°F (175°C) for 10-15 minutes.
Microwave: Heat for 30-60 seconds, but be aware that the crust may soften.
Air Fryer: Heat at 325°F (160°C) for 5-7 minutes to keep it crispy.

Pro Tip: Let refrigerated quiche come to room temperature for 10 minutes before reheating for even warming.

Final Thoughts

Spinach and mushroom quiche is a flavorful, easy-to-make dish perfect for any meal of the day. Whether you enjoy it hot or cold, with a salad or potatoes, this savory, cheesy quiche is sure to be a favorite.

Try it today and enjoy a light, delicious, and satisfying homemade quiche!