As I stood in my kitchen, reveling in the aroma of sautéed mushrooms and fresh spinach, I felt a wave of nostalgia. This Mouthwatering Spinach and Mushroom Quiche brings together my favorite brunch memories with its earthy depth and creamy custard. It’s a versatile dish that not only dazzles the palate but also fits seamlessly into a meal prep routine—perfect for busy weeks when you crave something homemade. Whether served warm for breakfast, cold for lunch, or as a delightful dinner option, this quiche promises to be a real crowd-pleaser that invites creativity with ingredient swaps. Are you ready to create your own quiche masterpiece? Let’s dive into this recipe together! Why is this quiche a must-try? Deliciously Versatile: This Spinach and Mushroom Quiche is incredibly adaptable, allowing you to swap in your favorite vegetables or cheeses for a custom creation each time! Easy to Make: With just a handful of straightforward steps, it’s perfect for both novice cooks and seasoned chefs who want a satisfying, home-cooked meal without the fuss. Perfect for Meal Prep: It’s great for planning ahead—make it on the weekend and enjoy tasty leftovers throughout the week. Crowd Pleaser: Whether it’s a brunch gathering or a cozy family dinner, this quiche is sure to impress your guests and showcase your flair for culinary creativity. Flavor Explosion: The combination of earthy mushrooms, fresh spinach, and rich Gruyère cheese creates a savory bite that you’ll crave again and again! So why not check out more delightful ideas to pair with this dish by visiting our section on brunch recipes for inspiration? Spinach and Mushroom Quiche Ingredients For the Quiche Filling • Mixed Mushrooms (8 oz) – Offer a deliciously earthy umami flavor, with cremini, button, or shiitake varieties elevating the taste. • Gruyère Cheese (1.5 cups shredded) – Provides a creamy texture and rich flavor; opt for aged Gruyère for a more pronounced taste. • Garlic (1 tbsp, freshly minced) – Delivers a robust aroma that enhances the overall flavor; using fresh garlic is key. • Baby Spinach (5 oz) – Contributes freshness and wilts beautifully when cooked; you can substitute it with kale or Swiss chard if desired. • Sweet Onion (1.5 cups, diced) – Adds natural sweetness and depth; regular onions can also work if sweet ones aren’t available. • Extra-Virgin Olive Oil (2 tbsp) – Used for sautéing your vegetables; feel free to swap it for any neutral oil like canola. • Large Eggs (6, room temperature) – Essential for creating a rich custard; ensure they’re at room temperature for smooth blending. • Whole Milk (1/4 cup) & Half-and-Half (1/4 cup) – Both add creaminess to the custard; for a lighter version, consider plant-based milk. • Salt (1/4 tsp) – Enhances all the delicious flavors; adjust to your personal taste. • Ground Black Pepper (1/4 tsp, freshly ground preferred) – Adds a hint of mild heat; freshly grinding increases flavor potency. • Fresh Thyme Leaves (1 tbsp, stripped from stems) – Introduces wonderful herbal notes; if using dried thyme, reduce to about 1 tsp. • Dijon Mustard (1 tbsp) – Provides a tangy depth and helps bind the filling; it’s optional but highly recommended. For Baking • Cooking Spray or Oil – Lightly coat your quiche pan to ensure easy release after baking. This Spinach and Mushroom Quiche will undoubtedly become a favorite in your home-cooked repertoire! Step‑by‑Step Instructions for Spinach and Mushroom Quiche Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). This initial step is crucial for ensuring your Spinach and Mushroom Quiche bakes evenly and achieves that perfectly golden top. While the oven warms up, gather your ingredients and prepare your workspace for an organized cooking experience. Step 2: Prep the Vegetables Next, slice the mixed mushrooms and dice the sweet onions into 1/4-inch pieces. Mince the garlic finely and shred the Gruyère cheese. This preparation allows all the flavors to meld beautifully during cooking. Having everything ready before you start cooking will streamline your process and make it enjoyable! Step 3: Sauté the Filling In a large skillet, add 2 tablespoons of extra-virgin olive oil and heat over medium-high heat. Once the oil is hot, add the sliced mushrooms and sauté for about 8 minutes, stirring occasionally until they are browned. Then, introduce the diced onions and minced garlic, cooking for an additional 5 minutes until softened. Finally, stir in the baby spinach and cook just until wilted, about 1-2 minutes. Remove the mixture from heat and let it cool slightly. Step 4: Make the Custard Mixture In a medium bowl, whisk together 6 room temperature large eggs, 1/4 cup of whole milk, 1/4 cup of half-and-half, 1 tablespoon of Dijon mustard, and 1 tablespoon of fresh thyme leaves. Season the custard with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Continue whisking until the mixture is smooth and well combined, creating a rich base for your Spinach and Mushroom Quiche. Step 5: Combine and Assemble Once the sautéed vegetable mixture has cooled slightly, gently fold it into the custard mixture. Then, carefully mix in 1.5 cups of shredded Gruyère cheese, taking care not to overmix. This ensures that your quiche has delightful bites of veggies and cheese throughout the filling, enhancing both texture and flavor. Step 6: Pour the Filling into the Pan Lightly grease a 9-inch pie or quiche pan with cooking spray or oil. Pour the combined filling into the pan, spreading it evenly with a spatula. The mixture should fill the pan generously, as it will puff slightly during baking. Make sure everything is evenly distributed for consistent cooking throughout the quiche. Step 7: Bake the Quiche Place the quiche in the preheated oven and bake for about 30 minutes. You’ll know it’s done when the filling is set and jiggles slightly in the center while the top turns a beautiful golden brown. If you notice the top browning too quickly, tent it with foil to prevent burning. Step 8: Rest Before Serving Once baked, remove the Spinach and Mushroom Quiche from the oven and allow it to rest for about 10 minutes. This resting period helps the quiche slice neatly without crumbling, so you can serve beautiful pieces. Enjoy the wonderful aroma as you prepare to cut into this delightful dish! Expert Tips for Spinach and Mushroom Quiche Fresh Ingredients Matter: Use freshly minced garlic and high-quality Gruyère cheese for the best flavor. Avoid using jarred garlic, as it lacks the robust taste fresh garlic provides. Room Temperature Eggs: Ensure your eggs are at room temperature before whisking. This helps create a smoother custard for your Spinach and Mushroom Quiche, avoiding a lumpy texture. Sauté to Perfection: Don’t skip the sautéing step! Cooking the vegetables enhances their flavors and removes excess moisture, preventing a soggy quiche. Avoid Overmixing: When combining the sautéed veggies with the custard, mix gently. Overmixing can lead to a dense filling, so fold delicately for a light and fluffy quiche. Rest Before Slicing: Allow the quiche to rest for 10 minutes after baking. This helps it set and makes for cleaner, more appealing slices when serving. How to Store and Freeze Spinach and Mushroom Quiche Fridge: Keep leftover Spinach and Mushroom Quiche in an airtight container for up to 4 days. This preserves its flavor and texture for easy reheating. Freezer: Wrap individual slices tightly in plastic wrap and aluminum foil, then store them in a freezer-safe bag. They can stay fresh for up to 2 months. Reheating: For best results, reheat frozen slices at 325°F (163°C) for 10-15 minutes, or microwave them on medium heat until warmed through. Make-Ahead: This quiche can be made ahead of time and refrigerated before baking. Just add an extra few minutes to the baking time if it’s chilled. Make Ahead Options These Spinach and Mushroom Quiche preparations are ideal for busy home cooks! You can chop your vegetables (mushrooms, onions, and garlic) and sauté them up to 24 hours in advance, storing the mixture in an airtight container in the refrigerator. Additionally, you can whisk together the custard (eggs, milk, half-and-half, and seasonings) to save time on your busy mornings—just be sure to refrigerate it as well. When you’re ready to bake, combine the cooled veggie mix with the custard and shredded Gruyère, pour into your prepared pie pan, and bake as directed. This make-ahead method keeps the quiche just as delicious when prepared in advance, ensuring a delightful homemade meal whenever you need it! Spinach and Mushroom Quiche Variations Feel free to personalize your quiche with these delightful twists that elevate flavor and texture, all while staying true to its comforting roots. Vegetable Swap: Replace mushrooms with roasted red peppers or leeks for a vibrant flavor boost. Each option offers a unique taste that can change the entire profile of your quiche. Meat Lover’s Delight: Add cooked bacon or sausage for a hearty, meaty version of the quiche. This adds a savory dimension that will please your carnivorous guests. Cheesy Goodness: Try sharp white cheddar or Swiss cheese instead of Gruyère. Each cheese type brings a distinct flavor profile, enhancing the overall experience of your dish. No-Crust Option: For a lighter dish, skip the crust altogether. Just grease the pan well, and the quiche will still bake beautifully—perfect for a gluten-free treat! Mini Quiche Magic: Use muffin tins to make mini quiches for easy, individual servings. Ideal for brunch parties or meal prepping, they allow everyone to find their favorites! Herb Infusion: Experiment with fresh herbs like parsley or basil for added brightness and freshness. A sprinkle of these herbs can truly elevate the dish, making each bite even more tantalizing. Heat It Up: Include a pinch of red pepper flakes or some diced jalapeños for a spicy kick. This spicy twist will awaken your taste buds and give your quiche a fun, warm edge. Nutty Texture: Add chopped nuts, such as walnuts or almonds, for a satisfying crunch. This unexpected element can provide a delightful contrast to the creamy custard and tender vegetables. With these simple variations, you can turn your Spinach and Mushroom Quiche into an array of delightful experiences suited for any palate. Enjoy the joy of crafting and tasting your own creations! What to Serve with Spinach and Mushroom Quiche? This delightful quiche isn’t just a meal on its own; it pairs beautifully with a variety of sides that enhance its flavors. Mixed Green Salad: A refreshing salad with zesty vinaigrette complements the rich quiche perfectly, adding a bright contrast to every bite. Roasted Cherry Tomatoes: Their natural sweetness and juicy burst bring a vibrant touch that balances the savory elements of the dish. Crunchy Garlic Bread: This buttery, crispy side provides a delightful texture contrast, great for mopping up any quiche remnants on your plate. Herbed Potato Wedges: Crispy on the outside and tender inside, these flavorful wedges enhance the quiche’s earthy mushroom notes and earthy undertones. Sautéed Asparagus: Lightly dressed with olive oil and lemon, asparagus adds a tender crunch and a fresh flavor that brightens the meal. Chilled Fruit Platter: A variety of seasonal fruits such as berries or melons provides a sweet, refreshing option that’s perfect for brunch. Sparkling Water with Lemon: This light, refreshing beverage cleanses the palate between bites, enhancing your quiche experience with a hint of zest. Classic Mimosa: A splash of bubbly mixed with fresh orange juice complements the quiche beautifully, adding a festive touch to any gathering. Chocolate Chip Cookies: For a delightful sweet finish, serve a few warm, gooey cookies alongside the meal; the contrast will please everyone. Cheese Board: A selection of cheeses to nibble on can elevate the brunch experience, allowing guests to customize their bites according to their taste. Spinach and Mushroom Quiche Recipe FAQs What ingredients should I choose for the best flavor in my quiche? Absolutely! For the best flavor in your Spinach and Mushroom Quiche, choose fresh ingredients. Opt for a mix of cremini, button, or shiitake mushrooms for their earthy umami flavor. Look for baby spinach that’s vibrant and crisp, and don’t shy away from highly flavorful Gruyère cheese—aged varieties work beautifully! Fresh garlic is essential as it enhances the flavor immeasurably compared to jarred. How should I store leftover quiche, and how long will it last? Store your leftover Spinach and Mushroom Quiche in an airtight container in the refrigerator for up to 4 days. It maintains its delicious flavor and texture this way. Just make sure it’s completely cooled before sealing it up, which helps prevent sogginess. Can I freeze my quiche, and how should I do it? Yes, definitely! To freeze your Spinach and Mushroom Quiche, wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. You can also cut it into individual slices and layer them in a freezer-safe bag for easy meal prep. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw completely in the refrigerator before reheating. What if my quiche doesn’t set properly while baking? Very! If your Spinach and Mushroom Quiche doesn’t set during baking, it may need more time in the oven, so first check to see if it’s still jiggles in the center. If it does, keep baking for an additional 5-10 minutes until it’s firm. Remember, all ovens can behave differently, so using an oven thermometer can be a great help! Are there any dietary considerations for this recipe? Of course! This quiche is vegetarian-friendly, making it a fantastic option for a wide range of dietary preferences. For those with dairy allergies, consider substituting the cheese and milk with plant-based alternatives. Always check ingredient labels, especially for the Dijon mustard, as some brands may incorporate allergens. If you intend to share with pets, ensure all ingredients, particularly onions and garlic, are kept away, as they can be harmful to them. Irresistibly Easy Spinach and Mushroom Quiche Recipe This Spinach and Mushroom Quiche marries earthy mushrooms and fresh spinach with creamy Gruyère, creating a deliciously versatile dish perfect for any meal. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsResting Time 10 minutes minsTotal Time 55 minutes mins Servings: 8 slicesCourse: BreakfastCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Quiche Filling8 oz Mixed Mushrooms Offer a deliciously earthy umami flavor, use cremini, button, or shiitake1.5 cups Gruyère Cheese Shredded, opt for aged Gruyère for a more pronounced taste1 tbsp Garlic Freshly minced for robust aroma5 oz Baby Spinach Can substitute with kale or Swiss chard1.5 cups Sweet Onion Diced, adds natural sweetness2 tbsp Extra-Virgin Olive Oil For sautéing vegetables6 Large Eggs Room temperature for smooth blending1/4 cup Whole Milk Adds creaminess to the custard1/4 cup Half-and-Half Can consider plant-based milk as a lighter version1/4 tsp Salt Enhances flavor1/4 tsp Ground Black Pepper Freshly ground preferred1 tbsp Fresh Thyme Leaves Stripped from stems1 tbsp Dijon Mustard Optional but recommendedFor BakingCooking Spray or Oil To coat quiche pan Equipment 9-inch pie or quiche panlarge skilletMedium BowlWhiskSpatula Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C) to ensure even baking.Slice the mixed mushrooms and dice the sweet onions. Mince the garlic and shred the Gruyère cheese.In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add sliced mushrooms and sauté for about 8 minutes until browned. Add onions and garlic, cook for another 5 minutes until softened. Stir in spinach until wilted, about 1-2 minutes. Remove from heat and let cool.In a medium bowl, whisk together eggs, whole milk, half-and-half, Dijon mustard, and thyme. Season with salt and pepper. Whisk until smooth.Fold the cooled vegetable mixture into the custard mixture, then mix in shredded Gruyère cheese gently.Grease the quiche pan with cooking spray or oil. Pour the filling into the pan and spread evenly.Bake in the preheated oven for about 30 minutes or until filling is set and top is golden brown. Tent with foil if browning too quickly.Allow the quiche to rest for 10 minutes before slicing and serving. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg NotesFor best flavor, use fresh ingredients, especially garlic and Gruyère cheese. Letting the eggs reach room temperature improves the custard texture. Tried this recipe?Let us know how it was!
