Spinach Mushroom Quiche (video)
Spinach mushroom quiche is a savory dish that has a stable, yet creamy filling featuring cooked vegetables and gruyere cheese on a partially baked pie crust.
If you are looking for a savory dish to make, here is your answer: spinach mushroom quiche. This rich, savory tart has sautéed spinach, mushrooms and onions along with eggs and gruyere cheese in the filling for extra flavor. It’s the perfect dish to eat throughout the week or to make ahead of time for guests!
Why this recipe works: It’s a variation of my quiche lorraine recipe, but made to be vegetarian. It has all the rich flavor of a classic quiche with cooked vegetables throughout. The partially baked pie pastry shell makes for a sturdy, yet flaky crust to hold the filling.
How to make spinach mushroom quiche
- Prepare the pie crust: Line a quiche dish with pie dough (either homemade pie dough or store-bought). Chill the dough in the refrigerator for 40 minutes, then freeze for 20 minutes.
- Partially bake the pie crust: Preheat oven to 375 F. Line the pie dough with aluminum foil and add pie weights. Bake until light golden, about 30 minutes.
- Prepare filling: Cook vegetables over medium heat until soft and set aside. Whisk together eggs, milk, cream, cayenne, salt and pepper. Stir in vegetables and shredded Gruyere cheese. Transfer to partially baked pie crust.
- Bake the quiche: Bake at 375 F for 40 minutes. Cool for 10 minutes before serving.
Tips for baking pie dough: I suggest reading my savory tart crust recipe post for more information on how to make a single pie dough from scratch, then partially bake it. This post also includes a visual on how to line a tart pan with pie dough, aluminum foil and add pie weights. It’s an incredibly informative post that will help you be successful at baking quiche!
Quiche lends itself well to substitutions and additions. You can use shredded swiss cheese as a substitute for gruyére cheese if you prefer. If you don’t have heavy cream, regular milk can be used instead.
For some meat, sometimes I add 1/4 cup pancetta or chopped bacon to this spinach mushroom quiche. You can also use different vegetables in this recipe. I like sautéing chopped bell peppers or broccoli.
Frequently Asked Questions
Yes, but you need the spinach to be completely dry. Let the spinach defrost, then ring out the spinach in a kitchen cloth or paper towel before adding it to the filling.
Yes, an additional 1/4 cup of either meat or vegetable will fit into this quiche. If you’d like even more filling, I suggest using a dish with sides that go up at least 1-1/2 inches to prevent the filling from overflowing.
Store quiche covered in the refrigerator for up to 3 days.
Yes, once the quiche has cooled completely, place it in the freezer for 2 hours to set. Then remove the quiche from the pan, wrap the quiche with plastic wrap, then aluminum foil to prevent freezer burn. Quiche will last 2 months in the freezer. Either reheat frozen quiche (instructions below ) or defrost quiche in the refrigerator overnight before serving.
Preheat oven to 350 F. Cover quiche with aluminum foil to prevent burning. Reheat chilled quiche for 15 minutes or until heated through. Reheat frozen quiche for 30 minutes or until heated through.
If you enjoyed this spinach mushroom quiche recipe, you’ll also like my sausage breakfast casserole dish. It serves a family and you can toss in any extra vegetables you may have in the fridge! If you have leftover spinach, you may also like my crockpot spinach artichoke dip.
If you’re looking for another savory tart, this fresh tomato galette is popular during the summer months when tomatoes taste the best!
This spinach mushroom quiche recipe is one of my favorite savory dishes. It may be served for breakfast or lunch. I find it goes well with a fresh salad or alongside some soup. It’s also a great dish to make ahead of time if you are expecting guests.
When you try this quiche recipe, be sure to leave a review below and tag @ifyougiveablondeakitchen on social media.
Spinach Mushroom Quiche
tart crust recipe, (store-bought works too)
- 1 Tablespoon butter
- 1 ½ cups (113 g or 4 oz) freshly sliced crimini mushrooms
- 1 cup (40 g) roughly chopped fresh spinach
- ¾ cup (90 g) chopped onion, about half an onion
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- ¾ cup (180 ml) whole milk, (low-fat works too)
- ½ cup (120 ml) heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- Dash cayenne, optional
- 1 cup (85 g or 4 oz) shredded Gruyère cheese
Partially Baked Crust
- Press pastry dough into a 9-inch quiche dish with a rim height of 1 1/4-inches (I love this quiche dish). Press the dough all the way up the sides, folding any overhanging dough in on itself (you can see photos on how to do this here).
- Place dough-lined tart pan in the refrigerator to chill until firm, about 40 minutes. Transfer tart pan to the freezer until very cold, about 20 minutes.
- While the tart pan is in the freezer, preheat your oven to 375° F. Remove tart pan from the freezer and double line it with aluminum foil. Place pie weights on top of the foil. Bake for 30 to 35 minutes or until light golden in color. Transfer to a wire rack to cool. Keep oven on and prepare filling.
- In a skillet, melt butter over medium heat. Cook onion and mushrooms until tender, about 5 minutes. Add spinach and cook just until wilted. Remove from heat.
- In a large bowl, vigorously whisk eggs and egg yolk. Add milk, heavy cream, salt pepper, cayenne and whisk until combined. Stir in cooked vegetables and Gruyere cheese.
- Transfer filling to partially baked crust. Bake quiche at 375° F for 40 minutes or until a knife inserted in the center comes out clean and the center barely jiggles when gently shaken. All the quiche to sit for 10 minutes before cutting and serving.