Spinach Mushroom Quiche Recipe

I love a good quiche, especially one that feels special but comes together easily for a weeknight dinner. This easy spinach mushroom quiche recipe delivers on that perfectly, with its golden-brown crumble and a creamy, savory filling that smells incredible as it bakes. It’s a smart choice for busy parents looking for hearty, healthy eating options for the whole family.

What You’ll Need (Ingredients & Why They Matter)

• Pie Crust: 1 pre-made, 23 cm (9-inch). A great shortcut for convenience; use a homemade butter pie crust for extra richness.
• Extra Virgin Olive Oil: 1 tbsp (15 ml). Essential for sautéing the aromatics to build flavor.
• Yellow Onion: 1 small (120 g / 4.2 oz), finely diced. Creates a sweet, savory foundation for the filling.
• Garlic: 2 cloves (10 g / 0.35 oz), minced. Adds essential aromatic depth to the vegetable base.
• Cremini Mushrooms: 225 g (8 oz), thinly sliced. Provides earthy flavor and satisfying texture; button mushrooms are a fine substitute if preferred.
• Baby Spinach: 280 g (10 oz), fresh. For a vibrant boost of greens and nutrients.
• Seasonings: 1/2 tsp (2.5 ml) fine sea salt, 1/4 tsp (1.25 ml) black pepper, 1/2 tsp (2.5 ml) smoked paprika. These enhance and balance the overall flavor profile.
• Large Eggs: 4 (200 g / 7 oz). They form the creamy, high-protein base for your rich custard.
• Dairy: 240 ml (1 cup) heavy cream and 120 ml (1/2 cup) whole milk. This blend creates a rich, velvety custard; you can use all whole milk for a lighter texture (or half-and-half if that’s what’s in the fridge).
• Gruyère Cheese: 150 g (5.3 oz), shredded. Adds a nutty, savory depth to the quiche; sharp cheddar or Swiss also work wonderfully.
• Crumble Topping: 30 g (1/4 cup) all-purpose flour, 30 g (2 tbsp) cold unsalted butter, 50 g (1/2 cup) lightly toasted sliced almonds. This creates a delightful, crunchy texture contrast on top; I sometimes use walnuts if I don’t have almonds on hand.
• Fresh Flat-Leaf Parsley: 1/4 cup (5g), finely chopped. A bright, fresh garnish to finish each slice.

Better-for-You & Alternative Options

This spinach mushroom quiche is easily adaptable to different dietary needs. Consider these simple changes:

• Gluten-Free: Simply opt for a certified gluten-free pie crust.
• Dairy-Free: Use unsweetened almond milk or oat milk with a dairy-free shredded cheese alternative.
• Low-Carb: Skip the crust entirely to make it a delicious crustless spinach mushroom quiche.

How to Make Your Spinach Mushroom Quiche Step by Step

1. Prepare Your Crust & Veggies: Preheat your oven to 200°C (400°F). Place the 9-inch pie crust in a pie dish, prick it with a fork, and blind bake for 15 minutes until lightly golden. While it bakes, heat olive oil in a large skillet over medium heat. Sauté the diced onion for 3-4 minutes until softened and translucent, then add minced garlic and sliced mushrooms. Cook for 5-7 minutes until the mushrooms are browned and their liquid has evaporated, giving off an earthy aroma. Stir in baby spinach in batches until it wilts, then drain well.
2. Whisk the Custard: In a large bowl, whisk together the eggs, heavy cream, whole milk, remaining salt, and smoked paprika until the mixture is well combined and slightly foamy.
3. Assemble Your Quiche: Reduce oven temperature to 190°C (375°F). Sprinkle half of the shredded Gruyère cheese into the bottom of the pre-baked pie crust. Spoon the drained spinach and mushroom mixture evenly over the cheese. Top with the remaining shredded Gruyère cheese. Carefully pour the egg custard mixture over the vegetables and cheese. Then, prepare the crumble: combine flour, cold cubed butter, toasted sliced almonds, 1/4 tsp smoked paprika, and 1/8 tsp fine sea salt in a small bowl. Rub with fingertips until coarse crumbs form. Sprinkle this crumble evenly over the surface.
4. Bake to Golden Perfection: Bake the quiche at 190°C (375°F) for 40-50 minutes, or until the center is just set and the crumble topping looks golden brown and crisp. A knife inserted near the center should come out clean. If the quiche starts browning too quickly, tent it lightly with foil to prevent over-baking.
5. Cool & Serve: Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This allows the custard to fully set and gives you clean, beautiful wedges. I often make this spinach mushroom quiche recipe for Sunday brunch, and my kids love helping sprinkle the crumble topping.

Quick Swaps & Troubleshooting

Ensuring your spinach mushroom quiche turns out perfectly is simple with a few tips. If you notice a soggy crust, it often means the crust wasn’t fully par-baked; remember to blind bake for 15-20 minutes until lightly golden before adding the filling.

For a filling that isn’t too watery, the key is thorough draining. Always press gently on the sautéed spinach and mushroom mixture in a colander to remove any excess moisture before adding it to the crust.

Best Ways to Enjoy Your Hearty Quiche

This versatile spinach mushroom quiche fits into so many meals. It’s a wonderful choice for any time you want a satisfying, easy family meal.

Everyday Uses: Perfect for a simple weeknight dinner, a quick lunch, or as easy family meal prep ideas for the week ahead.

Special Occasions: A beautiful addition to brunch gatherings, holiday breakfasts, or a potluck showstopper that always impresses.

Pairings: Serve with a fresh green salad, a light bowl of tomato soup, or a side of crispy roasted potatoes for a complete meal.

Nutrition & Everyday Wellness with Spinach Mushroom Quiche

This quiche isn’t just delicious; it’s also a smart choice for healthy eating and overall wellness.

Protein-Rich Power: Eggs and cheese make this an easy high-protein meal, helping you feel full and stay energized throughout your day.

Veggie-Packed Goodness: It’s a delicious way to get more greens and earthy mushrooms into your diet, contributing to truly balanced meals.

Wholesome Ingredients: Made with real, fresh ingredients for a satisfying meal you can feel genuinely good about serving to your family.

Supports Healthy Eating: A fantastic option for those seeking healthy recipes for dinner without sacrificing an ounce of comforting flavor.

How This Recipe Solves Common Needs

This spinach mushroom quiche recipe is designed to make your life easier while delivering maximum flavor.

Time-Saving Convenience: Uses a store-bought crust for minimal fuss, making it perfect for busy weeknight evenings when time is short.

Budget-Friendly: Made with affordable, everyday ingredients that stretch well to feed the whole family without breaking the bank.

Versatile & Adaptable: Easily customized with different veggies or cheeses to suit various preferences and what you simply have on hand.

Expert Pointers and Smart Variations

Elevate your spinach mushroom quiche with these clever kitchen tips and simple tweaks.

Flavor Boost: Add a sprinkle of smoked paprika or a pinch of red pepper flakes to the veggie mixture for extra depth and a subtle warmth.

Make-Ahead Magic: Assemble the quiche the night before, cover, and refrigerate. Bake in the morning for an easy breakfast or impressive brunch.

Kid-Friendly Twist: Make mini spinach mushroom quiches in muffin tins. These individual servings are perfect for little hands and lunchboxes.

Allergy-Friendly Tweaks: Easily adjust dairy or gluten content as needed. Use gluten-free crust or unsweetened almond milk for dietary restrictions.

Common Questions About Spinach Mushroom Quiche

Q: Can I freeze spinach mushroom quiche for later?

Yes, absolutely! Bake your spinach mushroom quiche, let it cool completely, then wrap tightly and freeze for up to 2-3 months. Thaw overnight in the fridge and reheat gently in a 300°F (150°C) oven for 20-25 minutes, or quickly microwave individual slices.

Q: What’s the healthiest way to make spinach mushroom quiche?

To make a healthier spinach mushroom quiche, opt for a whole wheat crust or go crustless for a low-carb option. Use skim milk or an unsweetened plant-based milk for the custard, and load up on extra fresh spinach and mushrooms for added nutrients. Keep the cheese amount moderate.

Q: Which ingredients are best for meal prepping spinach mushroom quiche?

For efficient meal prepping, you can chop and sauté your onions and mushrooms ahead of time and wilt the spinach. Cooked spinach mushroom quiche slices beautifully and reheats perfectly, making it ideal for quick, healthy meals throughout the week. I always make a double batch of the veggie filling to save time for a future batch.

Q: How long does homemade spinach mushroom quiche last?

When stored properly in an airtight container in the refrigerator, your homemade spinach mushroom quiche will stay fresh and delicious for 3-4 days. It’s perfect for enjoying as leftovers for lunch or a light dinner. Just be sure to cool it completely before storing.

Q: Can I use frozen spinach in this spinach mushroom quiche recipe?

Absolutely! If using frozen spinach, be sure to thaw it completely first. Crucially, squeeze out all excess water using a clean kitchen towel or paper towels before adding it to your pan. This step prevents a watery quiche filling.

Q: What cheese works best in spinach mushroom quiche?

For a classic spinach mushroom quiche, Swiss, Gruyère, or a sharp cheddar are excellent choices that melt wonderfully and add great flavor. A blend of cheeses, like cheddar and Monterey Jack, also works beautifully to create a rich, complex taste. Experiment to find your favorite!

This easy spinach mushroom quiche recipe is a comforting classic that truly delivers on flavor and convenience, perfect for any meal of the day. It has become a staple for healthy eating in my family, making quick meals possible. Pin this recipe and enjoy!

spinach mushroom quiche recipe

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• Author: Amanda Miller
• Total Time: 95 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This easy spinach mushroom quiche features a golden-brown crumble topping and a creamy, savory filling, making it a perfect hearty and healthy option for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 pre-made, 9-inch pie crust, (use a homemade butter pie crust for extra richness)
• 1 tbsp extra virgin olive oil
• 1 small (120 g) yellow onion, finely diced
• 2 cloves (10 g) garlic, minced
• 225 g cremini mushrooms, thinly sliced
• 280 g fresh baby spinach
• 0.625 tsp fine sea salt
• 0.25 tsp black pepper
• 0.75 tsp smoked paprika
• 4 large eggs (200 g)
• 1 cup heavy cream
• 0.5 cup whole milk, (or all whole milk for a lighter texture, or half-and-half)
• 150 g shredded Gruyere cheese, (sharp cheddar or Swiss also work)
• 0.25 cup all-purpose flour (for crumble)
• 2 tbsp cold unsalted butter (for crumble)
• 0.5 cup lightly toasted sliced almonds (for crumble), (walnuts can be substituted)
• 0.25 cup (5 g) fresh flat-leaf parsley, finely chopped

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Instructions

1. Prepare Crust & Saute Veggies: Preheat oven to 400F (200C). Place the 9-inch pie crust in a pie dish, prick it with a fork, and blind bake for 15 minutes until lightly golden. While it bakes, heat olive oil in a large skillet over medium heat. Saute the diced onion for 3-4 minutes until softened and translucent, then add minced garlic and sliced mushrooms. Cook for 5-7 minutes until the mushrooms are browned and their liquid has evaporated, giving off an earthy aroma. Stir in baby spinach in batches until it wilts, then drain well.
2. Whisk the Custard: In a large bowl, whisk together the eggs, heavy cream, whole milk, 0.5 tsp fine sea salt, and 0.5 tsp smoked paprika until the mixture is well combined and slightly foamy.
3. Assemble Quiche & Crumble: Reduce oven temperature to 375F (190C). Sprinkle half of the shredded Gruyere cheese into the bottom of the pre-baked pie crust. Spoon the drained spinach and mushroom mixture evenly over the cheese. Top with the remaining shredded Gruyere cheese. Carefully pour the egg custard mixture over the vegetables and cheese. Then, prepare the crumble: combine 0.25 cup all-purpose flour, 2 tbsp cold cubed unsalted butter, 0.5 cup lightly toasted sliced almonds, 0.25 tsp smoked paprika, and 0.125 tsp fine sea salt in a small bowl. Rub with fingertips until coarse crumbs form. Sprinkle this crumble evenly over the surface.
4. Bake to Golden Perfection: Bake the quiche at 375F (190C) for 40-50 minutes, or until the center is just set and the crumble topping looks golden brown and crisp. A knife inserted near the center should come out clean. (If the quiche starts browning too quickly, tent it lightly with foil to prevent over-baking.)
5. Cool & Serve: Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This allows the custard to fully set and gives you clean, beautiful wedges.

Notes

For a perfect quiche, ensure the crust is fully par-baked (15-20 min until lightly golden) to prevent sogginess and thoroughly drain the sauteed spinach and mushroom mixture to avoid a watery filling. Can be adapted for gluten-free (GF crust), dairy-free (almond/oat milk, dairy-free cheese), or low-carb (crustless).

• Prep Time: 35 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100 g)
• Calories: 400 calories
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 180 mg

Keywords: easy quiche, spinach mushroom, weeknight dinner, savory pie, crumble topping, healthy, family meal, Gruyere