Easy Mushroom Spinach Quiche Packed with Flavor and Freshness

Katherine

Honoring generations of culinary artistry.

There’s something undeniably comforting about a warm slice of quiche fresh from the oven, especially when it’s packed with earthy mushrooms and vibrant spinach. I discovered this Mushroom Spinach Quiche on a lazy weekend when I wanted something hearty yet meat-free—a dish that could please both my vegetarian friends and my own craving for rich, satisfying flavors. What makes this recipe a keeper is its perfect balance of creamy custard and crisp, flaky crust, making it equally ideal for a cozy brunch or a light dinner. Plus, it’s surprisingly easy to whip up, proving that homemade can be both delicious and effortless. If you’ve been searching for a vegetarian dish that’s anything but ordinary, this quiche is about to become your new go-to.

Why choose Mushroom Spinach Quiche?

Effortless Delight: This recipe simplifies homemade quiche without sacrificing flavor. Rich, Earthy Taste: The mushrooms bring a deep, savory note paired beautifully with fresh spinach. Versatile Anytime: Perfect for brunch, lunch, or a light dinner, it adapts effortlessly. Crowd-Pleasing: Vegetarian-friendly and hearty enough to satisfy meat lovers. Texture Harmony: Creamy custard meets flaky, buttery crust for a perfect bite every time.

Mushroom Spinach Quiche Ingredients

For the Crust

All-purpose flour – Use cold flour to achieve a perfectly flaky crust.
Unsalted butter – Chilled and cubed for that buttery, tender texture.
Ice water – Just enough to bring the dough together without making it sticky.
Salt – Enhances the buttery notes in the crust.

For the Filling

Fresh mushrooms – Sautéed to deepen their earthy flavor and reduce moisture.
Baby spinach – Wilted lightly to keep delicate green flavor and vibrant color.
Eggs – The base of the creamy custard that holds everything together.
Heavy cream – Adds richness and smooth texture to the quiche filling.
Grated cheese – A melty option like Gruyère or cheddar pairs wonderfully.
Garlic – Minced and sautéed with mushrooms for a fragrant lift.
Salt and pepper – Adjust to taste to bring out all the fresh flavors.

Optional Extras

Nutmeg – A pinch adds warm, cozy spice that complements the custard beautifully.
Fresh herbs – Thyme or parsley brightens and freshens each bite of this Mushroom Spinach Quiche.

How to Make Mushroom Spinach Quiche

For the Crust:

Make Dough: In a bowl, whisk flour and salt. Add chilled butter cubes, then use a pastry cutter until mixture resembles coarse crumbs, like sandy texture.
Add Water: Drizzle ice water a tablespoon at a time into flour mixture, stirring gently with a fork until dough just holds together. Don’t overwork or it will toughen.
Chill Dough: Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and guarantee a flakier crust.
Roll Crust: On a lightly floured surface, roll dough to 1/8-inch thickness. Transfer to a 9-inch quiche pan, trim overhang, and crimp edges for a neat border.
Blind Bake: Preheat oven to 375°F, line crust with parchment, and fill with pie weights. Bake for 15 minutes, remove weights, then bake 5 more until edges are golden.

For the Filling:

Sauté Mushrooms: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add mushrooms and cook until golden brown, about 5–7 minutes, stirring occasionally.
Wilt Spinach: Add minced garlic and fresh spinach to the skillet, sautéing for 2 minutes until wilted and bright green. Transfer mixture to a bowl to cool slightly.
Prepare Custard: In a bowl, whisk eggs, heavy cream, salt, pepper, and a pinch of nutmeg until smooth and frothy to create the quiche’s creamy filling.
Assemble Quiche: Spread mushrooms and spinach evenly in the blind-baked crust. Carefully pour custard over filling until just below rim to avoid overflow.
Bake Quiche: Bake at 375°F for 30–35 minutes or until custard is set and top is light golden. Let cool 10 minutes before slicing.

Optional: Try adding caramelized onions for extra sweetness.

Exact quantities are listed in the recipe card below.

What to Serve with Mushroom Spinach Quiche?

Enjoy the heartwarming aroma of a cozy kitchen filled with flavors that dance together in perfect harmony.

Mixed Green Salad: A refreshing salad with a zesty vinaigrette complements the rich quiche beautifully, adding a burst of freshness.
Roasted Asparagus: Crisp, roasted asparagus drizzled with lemon provides a delightful crunch and a hint of brightness to your meal.
Garlic Bread: Soft, buttery garlic bread pairs perfectly for those who love a little extra comfort, great for sopping up any leftover custard.
Herbed Potatoes: Crispy herbed potatoes bring a savory element that complements the earthy mushrooms and spinach, making for a hearty pairing.
Creamy Tomato Soup: A warm bowl of creamy tomato soup enhances the quiche experience, offering a classic comforting balance of flavors.
Sparkling Water with Lemon: Light, fizzy sparkling water with a slice of lemon cleanses the palate, providing a refreshing contrast to the rich quiche.
Apple Crisp: For dessert, a warm apple crisp drizzled with caramel sauce rounds off your meal with sweet, comforting flavors that never disappoint.

Make Ahead Options

You can easily prepare the Mushroom Spinach Quiche in advance, making it a fantastic option for busy weeknights or special gatherings! To save time, you can make the crust and filling components up to 24 hours ahead. Simply follow the crust instructions and blind bake it; let it cool, then wrap it tightly in plastic wrap and refrigerate. For the filling, sauté the mushrooms and wilt the spinach, then refrigerate them separately. When you’re ready to cook, whisk the eggs and cream, combine everything in the prepared crust, and bake as instructed. This approach keeps your quiche just as delicious and fresh, allowing you to serve a homemade meal with minimal last-minute effort!

Mushroom Spinach Quiche Variations

Feel free to explore these creative twists on the classic recipe that will delight your palate and keep things exciting!

Gluten-Free Crust: Use gluten-free flour blend instead of all-purpose for a delightful, gluten-free quiche experience.
Cheese Variations: Swap in feta or goat cheese for a tangy flavor; both add a creamy richness that beautifully complements the mushrooms and spinach.
Dairy-Free Option: Substitute heavy cream with coconut milk or almond milk for a lighter, dairy-free custard that doesn’t skimp on taste.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the filling for an extra kick that will awaken your taste buds.
Veggie Boost: Incorporate other veggies like bell peppers or zucchini into the filling for a rainbow of flavors and added nutrients. This twist not only diversifies the taste but also enhances the texture.
Pesto Infusion: Mix in a tablespoon of pesto with the custard for a burst of herbaceous flavor that elevates the entire dish to the next level.
Caramelized Onions: Add caramelized onions for a hint of sweetness that pairs beautifully with the savory elements of mushrooms and spinach. This variation introduces a whole new layer of delight.
Herb Medley: Experiment with fresh herbs like basil or dill instead of thyme or parsley for a unique burst of flavor that will transport you to your favorite brunch spot.

Expert Tips for Mushroom Spinach Quiche

Perfect Flaky Crust: Use cold butter and ice water, and handle dough gently to avoid overworking, ensuring your crust stays tender and flaky.
Sauté Mushrooms Thoroughly: Cook mushrooms until golden and moisture evaporates; this prevents a soggy quiche filling and intensifies flavor.
Wilt Spinach Just Right: Quickly sauté spinach to retain its vibrant color and avoid excess water, which could dilute the custard custard.
Balanced Custard: Whisk eggs and cream until smooth but avoid overbeating to prevent air bubbles that cause cracking during baking.
Blind Bake Crust: Don’t skip blind baking; it helps keep the crust crisp by preventing soggy bottoms from the filling’s moisture.

How to Store and Freeze Mushroom Spinach Quiche

Fridge: Store your quiche in an airtight container for up to 3 days. Cover well with plastic wrap to maintain moisture and avoid absorbing other odors.

Freezer: For longer storage, freeze the quiche after baking. Wrap it tightly in plastic wrap and then aluminum foil. It can last up to 2 months in the freezer.

Reheating: To reheat, thaw overnight in the fridge if frozen, then warm in a preheated oven at 350°F for about 20 minutes, or until heated through.

Make-Ahead Tips: You can prepare the quiche filling a day in advance and store it in the fridge, allowing for a swift assembly and baking on the day you plan to serve.

Mushroom Spinach Quiche Recipe FAQs

How do I choose the best mushrooms for the Mushroom Spinach Quiche?
Choose fresh mushrooms that are firm and dry with no dark spots or slimy patches. Cremini or white button mushrooms work beautifully, offering a mild earthiness that deepens when sautéed.

Can I store leftover Mushroom Spinach Quiche in the fridge? How long will it keep?
Absolutely! Store leftover quiche in an airtight container or tightly wrapped with plastic wrap to keep it fresh. It will stay delicious for up to 3 to 4 days in the fridge, making it perfect for quick meals later in the week.

Is it possible to freeze Mushroom Spinach Quiche, and if so, what’s the best method?
Yes, freezing works wonderfully. After baking, let the quiche cool completely. Wrap it tightly in plastic wrap, then double-wrap with aluminum foil to prevent freezer burn. Label it and keep it in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) for about 20 minutes until heated through and tender.

What should I do if my quiche crust turns out soggy?
A soggy crust is usually caused by too much moisture from the filling. To avoid this, make sure to sauté your mushrooms and spinach thoroughly to evaporate excess water before adding them to the crust. Also, blind baking the crust before filling it helps seal it and keeps it crisp. If sogginess happens anyway, try reheating in a hot oven to help crisp it back up.

Is this Mushroom Spinach Quiche suitable for pets or people with allergies?
This recipe contains dairy, eggs, and gluten, so it’s not safe for pets or anyone with allergies to these ingredients. However, you could experiment with dairy-free cream and a gluten-free crust option to accommodate dietary restrictions. Always check for any food allergies before serving to guests!