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Spinach and Mushroom Quiche Recipe
Ash Tyrrell

Spinach and Mushroom Quiche Recipe

I made this spinach and mushroom quiche 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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.