Spinach Mushroom Quiche
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This Spinach Mushroom Quiche recipe is one of my all time favorites! Packed with fresh baby spinach, cremini mushrooms, and gooey sharp cheddar cheese it’s an instant classic and the perfect easy quiche recipe to serve at a spring brunch.
A Classic Spring Quiche:
Is there anything better than fresh greens in the spring? This homemade quiche recipe uses fresh baby spinach and delicious brown mushrooms to create an incredibly delicious meal. This savory quiche is perfect for serving at various occasions. I have made it for breakfast, brunch, lunch, and even a light dinner! It’s quick to make and so perfect for a healthy meal idea.
Why You will Love This Recipe:
Healthy Brunch or Lunch Option: When you use whole ingredients, there’s really nothing bad in this recipe! It’s a great option for a meatless meal, and can even be made vegan, if desired.
Easy to Make: Making quiche is really quite simple. The hardest part for a beginner baker would be making the homemade crust, which you can swap for a store bought frozen pie crust, or you can bake this quiche without the crust!
Fresh, Simple Ingredients: You might already have most of these fresh ingredients in your kitchen. This quiche uses simple ingredients for a delicious meal!
Gathering Ingredients:
Pie Crust. For this recipe, you can make a homemade pie crust, or use a store bought crust from the freezer section!
Butter. Swap out the butter for olive oil or avocado oil for a lighter version.
Cremini Mushrooms. Any type of mushroom will work for this quiche, though I prefer the taste of cremini mushrooms.
Onion. You will want a yellow onion for this recipe.
Garlic. You can use fresh or pickled garlic.
Dried Herbs. For this recipe, you will need dried thyme and oregano.
Salt and Pepper.
Spinach. Use fresh spinach for the best flavor.
Eggs.
Heavy Cream. You can swap out the heavy cream for milk, or use coconut milk for a dairy free option.
Cheddar Cheese.
How to Make Spinach Mushroom Quiche:
Step One: Preheat the oven to 375° F (191° C). Prepare the pie crust and place it into a 10 x 10 x 2.5-inch (25 x 25 x 6-cm) pie dish.. Place the crust into the fridge or freezer to chill until it’s time to fill.
Step Two: Heat a large skillet over medium heat. Melt the butter and cook the mushrooms until they have started to emit their own juices, about 5 to 7 minutes. Then, add in the onion and garlic, cooking until the onions are translucent and the garlic is fragrant, about 3 to 4 minutes more. Season everything with the oregano, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Then, stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove the pan from heat and leave to cool for about 15 minutes.
Step Three: In a small bowl, whisk together the eggs, heavy cream, 1 cup (100 g) of the cheese, the remaining 1/2 teaspoon of the salt, and the remaining 1/2 teaspoon of the pepper.
Step Four: Remove the pie crust from the refrigerator. With a pastry brush, brush a bit of the egg mixture all over the pie crust, including around the fluted edges. Scoop the mushroom and spinach filling into the crust, spreading it as evenly as possible. Then, pour the egg mixture over the mushroom filling. Poke around with a spoon, pushing the filling around gently so that the egg is evenly spread throughout the quiche.
Step Five: Bake the quiche for 15 minutes. Remove the quiche from the oven and sprinkle the remaining 1/2 cup (50 g) of cheddar cheese over the top. Return the quiche to the oven and continue to bake for a further 30 to 35 minutes or until the quiche is set or reaches an internal temperature of 165° F (93 ° C).Remove the quiche from the oven and set on a wire cooling rack. Leave the quiche to cool for at least 20 minutes before slicing and serving.
Tips for Making the Best Quiche:
Bake in a Deep Pan. A ceramic pie dish that is 2.5-in (6-cm) deep is best, though you can also use a 10-in (15-cm) springform pan. The eggs expand as they bake, meaning that a standard pie plate simply isn’t big enough.
Use the Right Ratio of Eggs to Cream. A quiche is a custard of sorts. The egg and cream ratio needs to be spot on for that perfect creamy texture. The general rule is to use 4 eggs for every 1/2 cup (120 ml) of liquid, but this can change depending on the size of your eggs. For this recipe, I recommend using large or extra-large eggs.
Add a Pinch of Nutmeg! This one is a bit silly, but it truly brings out the best flavor in any quiche recipe. If you are eating this quiche for brunch, then I would definitely recommend giving the nutmeg trick a try.
Serving Suggestions:
I love serving quiche for a late morning breakfast or brunch, or even as the main dish for lunch! This quiche with fresh spinach is the perfect recipe for a new season. It makes a lovely Easter lunch main dish. Serve this easy quiche recipe alongside a fresh green or mixed salad, a crusty loaf of bread, and a delicious spring dessert like lemon cupcakes or cookies!
Try serving this spinach quiche with cheddar cheese alongside these other spring recipes:
Final Thoughts:
I hope that you enjoy my go-to quiche recipe. This is one of my favorite dishes to make when I have company, and it is always a big hit. It truly is a no-fail quiche recipe that is truly delightful for enjoying during the spring season.
xoxo Kayla
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Spinach Mushroom Quiche
This Spinach Mushroom Quiche recipe is one of my all time favorites! Packed with fresh baby spinach, cremini mushrooms, and gooey sharp cheddar cheese it’s an instant classic and the perfect easy quiche recipe to serve at a spring brunch.
Ingredients
- 1 Pie crust, homemade or store bought
- 2 tbsp (28 g) salted butter
- 2 cups (312 g) brown mushrooms, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 cups (60 g) fresh baby spinach
- 7 large eggs
- 3/4 cup (180 ml) heavy cream
- 1 1/2 cups (150 g) sharp or mild cheddar cheese, divided
Instructions
- Preheat the oven to 375° F (191° C). Prepare the pie crust and place it into a 10 x 10 x 2.5-inch (25 x 25 x 6-cm) pie dish.. Place the crust into the fridge or freezer to chill until it’s time to fill.
- Heat a large skillet over medium heat. Melt the butter and cook the mushrooms until they have started to emit their own juices, about 5 to 7 minutes. Then, add in the onion and garlic, cooking until the onions are translucent and the garlic is fragrant, about 3 to 4 minutes more. Season everything with the oregano, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Then, stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove the pan from heat and leave to cool for about 15 minutes.
- In a small bowl, whisk together the eggs, heavy cream, 1 cup (100 g) of the cheese, the remaining 1/2 teaspoon of the salt, and the remaining 1/2 teaspoon of the pepper.
- Remove the pie crust from the refrigerator. With a pastry brush, brush a bit of the egg mixture all over the pie crust, including around the fluted edges. Scoop the mushroom and spinach filling into the crust, spreading it as evenly as possible. Then, pour the egg mixture over the mushroom filling. Poke around with a spoon, pushing the filling around gently so that the egg is evenly spread throughout the quiche.
- Bake the quiche for 15 minutes. Remove the quiche from the oven and sprinkle the remaining 1/2 cup (50 g) of cheddar cheese over the top. Return the quiche to the oven and continue to bake for a further 30 to 35 minutes or until the quiche is set or reaches an internal temperature of 165° F (93 ° C).Remove the quiche from the oven and set on a wire cooling rack. Leave the quiche to cool for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories
321
