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.

slices of quiche in a ceramic quiche dish

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.

spinach mushroom quiche ingredients in bowls labeled with text

How to make spinach mushroom quiche

  1. 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.
  2. 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.
  3. 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.
  4. 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!

photo collage demonstrating how to make spinach mushroom quiche
spinach mushroom quiche in a white ceramic quiche next to plates, forks and salt and pepper shakers

Frequently Asked Questions

Can I use frozen spinach?

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.

Can I add meat or more vegetables 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.

How to store quiche

Store quiche covered in the refrigerator for up to 3 days.

Can you freeze quiche?

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.

How to reheat quiche

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.

slice of spinach mushroom quiche ona plate with fork taking a bite

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. If you enjoyed this recipe, be sure to leave a review below and tag @ifyougiveablondeakitchen on social media.

spinach mushroom quiche in a white ceramic quiche dish

Spinach Mushroom Quiche

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.
5 (3 ratings)

Ingredients

  • 1 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

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. All the quiche to sit for 10 minutes before cutting and serving.

Notes

Frozen spinach may be used as a substitute. Defrost the spinach and ring it completely dry otherwise your quiche will be watery. Add it to the mixing bowl with the filling ingredients and stir until incorporated.
Store spinach mushroom quiche covered in the refrigerator for 3 days.
How to freeze spinach mushroom quiche: Let the quiche cool completely in the pan, then freeze for 2 hours to set. Remove the quiche from the pan, wrap in plastic wrap, then aluminum foil to prevent freezer burn. Store in the freezer for up to 2 months. Defrost in the refrigerator overnight before reheating.
How to reheat quiche: Preheat oven to 350 F. Cover quiche with aluminum foil and bake for 15 minutes or until heated through. If reheating a frozen quiche, bake for 30 to 40 minutes.
 
Serving: 1slice, Calories: 271kcal, Carbohydrates: 14g, Protein: 10g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 336mg, Potassium: 192mg, Fiber: 1g, Sugar: 2g, Vitamin A: 908IU, Vitamin C: 2mg, Calcium: 204mg, Iron: 1mg

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