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! If you like gruyere, try this asparagus tart next.
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!
Recipe variations
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.
Related recipes
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. For leftover mushrooms, make boursin stuffed mushrooms.
If you’re looking for another savory tart, this fresh tomato galette is popular during the summer months when tomatoes taste the best! You can also use mushrooms in my mushroom tart with goat cheese. For a bite-sized version, mini quiches in a muffin tin are perfect for entertaining.
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. Try my cheddar cheese scones next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Spinach Mushroom Quiche
Ingredients
- 1
- 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
Instructions
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.
Quiche 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. Allow the quiche to sit for 10 minutes before cutting and serving.
31 Comments on “Spinach Mushroom Quiche (video)”
What can you use in place of cream?
Hi Rochelle – Milk may be used instead of cream.
I’m Cathy and added honey ham but to say instructions were very easy and the pie was excellent 🥰
This recipe looks really great and interesting. I’m definitely gonna make it and let you know how it was. I don’t have Gruyère cheese at my hand. Can I use Boursin cheese instead?
Hi Corrie – Swiss cheese is a better alternative for Gruyere. Enjoy!
Great recipe will certainly make again
so delicious and versatile. used cheddar and came out great. even made little mini egg muffins in muffin tin with no crust. yum.
Made the quiche added ham it was delicious.
Love this!!! I used baby Bella’s since I had them in the fridge. Frozen spinach wrung out well. This will be in our rotation of meals!!!
Good recipe, quiche looked great and tasted good, even using a frozen pie crust. The only reason I give it 4 instead of 5 stars is that the filling was rich but too bland (I followed the recipe exactly). So…in the future, perhaps I’ll try a bit more spice, a more aged gruyere cheese, more spinach or perhaps I’ll add bacon or sausage. Maybe the extra egg yolk made the quiche so rich it diluted the flavor. Overall good base but I think I prefer it less eggs and with a stronger tasted. Thoughs are welcome.
Looks a great recipe but unfortunately there’s no ability to print this in a reasonable fashion. So I’ll go to another one. Total mistake.
Hi Shelley – There’s a “print” button right on the recipe card 🙂
Mistake is all yours. Because it’s a wonderful versatile recipe. If need be just copy and paste to a word document and print from there if you’re unable to access the print button.
Delicious! Used Swiss cheese instead of Gruyère because that’s what I had on hand.
I made this recipe for a work bridal shower with crust, and a second one without for me. OH, yum!
Easy to fix and cook. I always cook the veggies and sausage first then cool and mix with eggs. Cook till toothpick comes out clean from the center. You geaux grrrl! You’re right on with this recipe.
This came out perfectly!
I will use a frozen pie shell. How do I prepare it before adding ingredients, such as prebaking? I didn’t understand covering it with foil and a heavy object before prebaking. Please respond so i will know soon. Thanks, N. Ellis
Hi Nancee – Prebaking helps partially bake the crust so it is flaky (not soggy). This is an important step for quiches and pies that have a more liquid-y filling. The pie weights help prevent the crust from shrinking while it partially bakes. Let me know if this answers your question!
Hi Nancee!
What I do to pre-bake pie crusts is put a piece of parchment paper over the crust then fill the pie pan with dried beans. I have a ziplock of dried beans that I use repeatedly just for pre-baking of pie crusts so I don’t have to keep wasting the dried beans.
I also poke holes into the crust using a fork when there is about 5 mins left for baking.
Good luck and have fun! It was confusing to me the first time I read instructions about pre-baking a pie crust.
Great flavor and easy to make. I made it for dinner and added 1/4 cup of dry white wine to the mushrooms and onions towards the end and allowed it to almost cook away before adding the spinach. I also added 2 Tbs of Nutritional Yeast to add a little more nutrients.
This recipe was not only simple to make but absolutely delicious. I used half and half versus milk and heavy cream, added a bit more gruyère and spinach but otherwise stuck to the recipe.
I made it for a brunch earlier in the week and it was so savory that I’m making it again today for my son who’s visiting me.
Thank you!
I have not tasted my quiche since it is for a men’s prayer breakfast tomorrow, but it baked WAY quicker than what the recipe indicates. I only baked it for 32 minutes and it was starting to get very brown around the edges and slightly crusty on top. Are you sure the baking time is correct? (Yes I had it at 375 and have checked the oven for accuracy.) 25 minutes in the oven instead of 40 would have been sufficient.
This was my first quiche I ever made. It was fabulous. Even better the next day.
This is savory and delicious. My husband loved it. Thia is something I will make again and again.
Absolutely the best quiche I’ve ever had. I add bacon and chopped cherry tomatoes, and oh my word is addicting. I also use Wholly Wholesomes Gluten Free pie crusts and it’s amazing.
Made this twice for Christmas brunch, and both times it was a hit! Used store bought crust for convenience and still delicious.
Great Recipe…making it for the 2nd time
Your recipe sounds terrific. I had to sign up to print the recipe and the PDF file is missing part of recipe. technical issue????
Hi Jude – If you entered your email to “save this recipe” then the link was sent to your email address. If you’d like a PDF version, go to the recipe card and click “print recipe.”
I haven’t made this yet but would love too. Just wondering if I assemble and bake completely if I want to make it ahead? Will it reheat and still be creamy and fresh?