Spinach Mushroom Quiche Recipe

There's something truly comforting about the aroma of a quiche baking in the oven, especially when it's packed with earthy mushrooms and vibrant spinach. The flaky crust, creamy custard, and savory veggie combo make this Spinach Mushroom Quiche a brunch staple that never fails to impress.

this Recipe

I first created this recipe for a weekend get-together with friends, and it was gone within minutes. Whether you're serving it warm for breakfast or chilled for a light lunch, it's guaranteed to be a hit.

It's quick to prepare, adaptable to whatever veggies or cheeses you have on hand, and just fancy enough to make you feel like a kitchen pro.

Let me show you why this Spinach Mushroom Quiche deserves a permanent spot in your recipe box.

Why You'll Love This Spinach Mushroom Quiche

If you're looking for a dish that's as satisfying as it is simple, this Spinach Mushroom Quiche checks all the boxes.

First and foremost, it’s incredibly easy to make. With just a few basic ingredients and minimal prep, you can have this on the table in under an hour. The hardest part is waiting for it to cool slightly before digging in.

It’s also budget-friendly. You don’t need anything fancy—just some eggs, milk, cheese, and a handful of fresh produce. Most of these items are probably already in your fridge.

This quiche is perfect for meal prep. Make it on Sunday, and you’ll have breakfast or lunch ready for several days. It reheats beautifully and can even be frozen for future meals.

Lastly, it’s incredibly versatile. Want to throw in some bell peppers or swap the Swiss cheese for feta? Go for it. This recipe welcomes substitutions and experimentation.

No matter how you serve it—with a side salad, fresh fruit, or a hot cup of coffee—this quiche delivers every time.

Ingredients Notes

The beauty of this Spinach Mushroom Quiche lies in its simplicity. Each ingredient serves a purpose in creating that iconic quiche flavor and texture.

Fresh spinach adds both color and a mild, slightly earthy flavor. You can use baby spinach for tender leaves that don’t require chopping. Just be sure to sauté it first to remove excess moisture and concentrate the flavor.

Mushrooms bring a meaty, umami-rich depth to the quiche. Cremini or white button mushrooms work great here. Slice them thinly and cook them down until they're golden and fragrant—this step really enhances their flavor.

Eggs and milk are the heart of the custard base. I use large eggs and whole milk for the perfect creamy texture, but you can substitute half-and-half for extra richness or use a dairy-free option if needed.

Cheese brings everything together. I love using Swiss for its nutty flavor, but cheddar, mozzarella, or goat cheese are all excellent options. Shred it yourself for the best melt and flavor.

As for the crust, you can use a store-bought pie crust for convenience or make your own if you're feeling ambitious. A deep-dish crust works best to hold all that filling without spilling over.

You won’t need much equipment for this recipe. A skillet, mixing bowl, whisk, and a 9-inch pie dish are really all you need to make quiche magic happen.

How To Make This Spinach Mushroom Quiche

Creating this delicious quiche is easier than you might think. Here's how to bring it all together.

Start by preheating your oven to 375°F (190°C). While the oven heats, roll out your pie crust into a 9-inch pie dish and gently press it into place. Crimp the edges if you'd like a decorative touch. Place the crust in the fridge while you prepare the filling.

In a large skillet over medium heat, warm a tablespoon of olive oil. Add your sliced mushrooms and sauté until they release their moisture and start to brown, about 5-7 minutes. Season with a pinch of salt, then add the fresh spinach. Cook for another 2-3 minutes, stirring occasionally, until the spinach is wilted and most of the liquid has evaporated. Remove from heat and let the mixture cool slightly.

In a mixing bowl, whisk together 4 large eggs and 1 cup of whole milk until smooth. Stir in the shredded cheese and season with salt, pepper, and a pinch of nutmeg if desired. Nutmeg adds a subtle warmth that complements the spinach beautifully.

Add the cooked mushroom and spinach mixture to the pie crust, spreading it out evenly. Pour the egg mixture over the top, gently tapping the dish on the counter to remove any air bubbles and help the filling settle.

Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the top is lightly golden. A knife inserted into the middle should come out clean. Let it cool for at least 10 minutes before slicing—this helps everything firm up nicely.

From start to finish, this quiche takes just under an hour, and the result is a beautifully set, flavorful dish that's perfect for any meal.

Storage Options

One of the best things about this quiche is how well it stores. Whether you're planning ahead or saving leftovers, it holds up wonderfully.

Store any leftover slices in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it rests, making it just as delicious the next day.

For longer storage, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. When you're ready to enjoy, let them thaw overnight in the fridge.

To reheat, simply pop a slice in the microwave for 30-60 seconds, or warm it in a 350°F oven for about 10 minutes. The crust stays crisp and the filling retains its creaminess.

Variations and Substitutions

One of my favorite things about this Spinach Mushroom Quiche is how easy it is to customize.

You can swap out the vegetables based on what you have on hand. Try chopped bell peppers, caramelized onions, or zucchini for a fresh twist. Just remember to sauté them first to avoid excess moisture.

If you're not a fan of Swiss cheese, go for cheddar, Gruyère, feta, or goat cheese. Each one adds its own unique flavor profile to the quiche.

Looking for a meatier version? Crumbled cooked bacon, sausage, or diced ham all pair wonderfully with the spinach and mushroom combo.

For a crustless quiche, simply grease your pie dish and skip the crust altogether. It becomes more of a frittata, but still delivers all the same great flavor with fewer carbs.

And for a dairy-free option, use unsweetened almond milk and a dairy-free cheese alternative. It won’t be quite as creamy, but still completely delicious.

No matter how you mix it up, this quiche is forgiving, flavorful, and fun to make. Don’t be afraid to experiment and make it your own!

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