I made this Spinach and Mushroom Quiche Recipe on a quiet weekend morning, and it instantly became one of my favorite savory bakes. I love how it feels both comforting and a little fancy at the same time. When I pulled it out of the oven, the smell alone told me it was worth the effort.

The creamy filling, earthy mushrooms, and tender spinach work beautifully together. Every slice felt like something I’d happily serve for brunch, lunch, or even dinner. You can also enjoy similar rich flavors in the New Orleans Shrimp and Corn Bisque Recipe, which is perfect for a cozy meal.

Ingredients Section

Here’s a quick look at everything I used and why each ingredient matters for the best result.

Pie crust – 1 (9-inch), unbaked – A classic pie crust gives structure and a buttery base. A homemade or good-quality store-bought crust works well.
Butter – 1 tablespoon – Butter is used to sauté the vegetables and adds richness right from the start.
Onion – ½ cup, finely chopped – Onion builds a savory base flavor. Finely chopping helps it melt into the filling instead of standing out.
Fresh mushrooms – 1 cup, sliced – Mushrooms add an earthy, meaty texture. Fresh mushrooms work best because canned ones release too much liquid.
Fresh spinach – 1 cup, chopped – Fresh spinach keeps the quiche light and vibrant. Avoid frozen spinach, as it can make the filling watery.
Eggs – 3 large – Eggs are the backbone of the quiche, giving it structure and a custardy texture.
Milk – 1 cup – Milk keeps the filling creamy without being too heavy. Whole milk gives the best balance.
Shredded Swiss cheese – 1 cup – Swiss cheese melts smoothly and adds a mild, nutty flavor. Grating it fresh helps it melt evenly.
Salt – ½ teaspoon – Salt enhances all the flavors and balances the richness.
Black pepper – ¼ teaspoon – A little pepper adds gentle warmth without overpowering the vegetables.

Note: This recipe serves approximately 6 people.

Variations

This quiche is easy to adapt depending on your preferences or dietary needs. You can swap Swiss cheese with cheddar, mozzarella, or feta for a different flavor profile. For a dairy-free version, use plant-based milk and vegan cheese, and brush the pan instead of using butter.

If you want more protein, cooked bacon or diced ham can be added. Herbs like thyme or nutmeg also enhance the overall flavor beautifully. For another satisfying baked dish, try the One Pan Greek Baked Orzo with Meatballs Recipe for a flavorful, simple meal.

Cooking Time

Here’s how long the recipe takes from start to finish.

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Equipment You Need

Pie dish – holds the crust and filling evenly
Skillet – used for sautéing mushrooms and onions
Mixing bowl – for whisking eggs and milk
Whisk – helps create a smooth custard base
Measuring cups and spoons – ensure accurate quantities

How to Make Spinach and Mushroom Quiche?

This section walks through the process in a simple, stress-free way.

Preparing the Vegetables

I start by melting butter in a skillet over medium heat and adding the onions. Once they soften, I add the mushrooms and cook until their moisture evaporates. Stirring in the spinach at the end lets it wilt gently without overcooking.

Making the Egg Mixture

In a bowl, I whisk together the eggs, milk, salt, and pepper until smooth. This mixture should look pale and slightly frothy. A well-mixed custard ensures even cooking.

Assembling the Quiche

I spread the cooked vegetables evenly over the pie crust. Then I sprinkle the shredded cheese on top so every slice gets some. Finally, I pour the egg mixture slowly over everything.

Baking the Quiche

The quiche goes into a preheated oven at 375°F (190°C). I bake it until the center is set and the top looks lightly golden. A knife inserted in the middle should come out clean.

Resting Before Serving

Once baked, I let the quiche rest for about 10 minutes. This helps it firm up and makes slicing much easier. The flavors also settle beautifully during this time.

Additional Tips for Making This Recipe Better

After making this recipe a few times, I picked up a few tricks that really help.

I always pre-cook the vegetables to avoid excess moisture in the filling.
I let the quiche rest before slicing so it holds its shape better.
I sometimes blind-bake the crust for 8 minutes if I want it extra crisp.
I use freshly grated cheese because it melts smoother and tastes better.

How to Serve Spinach and Mushroom Quiche?

This quiche looks lovely served warm or at room temperature. I like to slice it cleanly and serve it with a simple green salad or fresh fruit. For brunch, a garnish of fresh herbs like parsley makes it feel special. A dollop of sour cream or yogurt on the side also works nicely.

Nutritional Information

Here’s a general idea of what you get in each serving.

Calories: A satisfying amount for a main dish
Protein: Eggs and cheese provide a good protein boost
Carbohydrates: Mainly from the crust and vegetables
Fat: Balanced richness from cheese, eggs, and butter

Make Ahead and Storage

Make Ahead

You can prepare the quiche a day in advance and refrigerate it after baking. I find the flavors deepen nicely overnight. Just let it cool completely before storing.

Storage

Store leftover quiche in an airtight container in the refrigerator. It stays fresh for up to 3 days without losing texture or flavor.

Freezing and Reheating

Quiche freezes well when wrapped tightly. To reheat, thaw overnight in the fridge and warm in the oven until heated through. This keeps it from getting soggy.

Why You’ll Love This Recipe?

This recipe has so many qualities that make it a repeat favorite in my kitchen.

It’s simple to prepare and doesn’t require special skills.
The flavors are balanced, rich, and comforting in every bite.
It works for breakfast, brunch, or a light dinner.
You can easily customize it with different vegetables or cheeses.

This spinach and mushroom quiche is one of those recipes I always come back to, and I’m sure it will become a favorite in your home too.

Ash Tyrrell