Name: Tasty Spinach Mushroom Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 9-inch unbaked pie crust; 1 tablespoon olive oil; 1 cup sliced mushrooms; 1 cup fresh spinach, chopped; 1/2 cup diced onion; 4 large eggs; 1 cup milk; 1/2 cup heavy cream; 1 1/2 cups shredded Swiss cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon dried thyme

Tasty Spinach Mushroom Quiche tastes rich, savory, and cheesy with a tender, buttery crust and a custardy center packed with veggies. It works perfectly for brunch, meal prep, or a cozy weeknight dinner, and you can get it on the table in about 1 hour including baking time. I have baked some version of this quiche for more potlucks than I can count, and it always disappears first.

Why Make This Tasty Spinach Mushroom Quiche at Home

Homemade quiche gives you a flaky crust, generous fillings, and real cheese without mystery ingredients. You control the salt, the veggies, and the richness, so it fits your taste and your budget.

You can prep the crust and filling ahead, then bake right before guests arrive. Leftovers taste amazing cold or reheated, so you get breakfast or lunch ready for the next day with zero stress.

This Tasty Spinach Mushroom Quiche came out so creamy, flavorful, and perfectly set that my family asked for it again the next morning. ★★★★★

Ingredients You Need

Crust

1 unbaked 9 inch pie crust
- Use a store bought refrigerated crust for a shortcut.
- If you make your own, use a standard all butter crust for best flavor.
1 egg white, lightly beaten (for brushing the crust to keep it from getting soggy)

Veggie Filling

1 tablespoon olive oil
1 tablespoon unsalted butter
8 ounces cremini or baby bella mushrooms, sliced
- White button mushrooms work, but cremini give deeper flavor.
2 cups fresh baby spinach, loosely packed
- Frozen spinach works: thaw, then squeeze very dry. Use 1 cup packed.
2 cloves garlic, minced
1 small yellow onion or 2 shallots, finely chopped
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon crushed red pepper flakes (optional, for a mild kick)

Egg Custard

4 large eggs
1 cup half and half
- Substitute 1/2 cup heavy cream plus 1/2 cup milk for a richer texture.
- Whole milk works if you want a slightly lighter quiche.
1/4 teaspoon ground nutmeg
1/4 teaspoon smoked paprika or sweet paprika

Cheese

1 cup shredded Gruyere cheese
- Swiss cheese works as a budget friendly swap.
1/2 cup shredded sharp cheddar cheese
- I like Tillamook or Cabot for strong flavor.
2 tablespoons grated Parmesan cheese
- Adds a salty, nutty finish. Use real Parmigiano Reggiano if possible.

Optional Add Ins

2 tablespoons chopped fresh parsley or chives
1/4 cup crumbled feta cheese for extra tang
Pinch of dried thyme or Italian seasoning

Equipment

9 inch pie dish (glass or metal)
Baking sheet to catch drips and help with even baking
Medium skillet
Mixing bowls
Whisk
Measuring cups and spoons
Knife and cutting board

Tips & Mistakes

Blind bake the crust for 10 minutes so the bottom stays crisp and does not turn soggy.
Sauté mushrooms until they release their moisture and the pan looks mostly dry, or extra liquid will water down the custard.
Squeeze frozen spinach very dry in a clean towel, or you will add too much water to the filling.
Cool the veggie mixture slightly before you add it to the crust so it does not start cooking the eggs too early.
Use room temperature eggs for a smoother custard that mixes easily.
Shred cheese from a block instead of using pre shredded cheese, which often contains starch that affects melting.
Do not overfill the crust, or the custard can overflow and burn on the baking sheet.
Bake until the center still has a slight jiggle but does not look liquid, or the quiche can turn rubbery.
Let the quiche rest at least 15 minutes before slicing so it sets and cuts cleanly.
Season the veggies generously, since the eggs and dairy will mellow the flavors.

How to Make Tasty Spinach Mushroom Quiche

Step 1: Prep the Crust

Preheat your oven to 375°F. Fit the pie crust into your pie dish, crimp the edges, and prick the bottom a few times with a fork. Brush the bottom and sides with the beaten egg white.

Place the pie dish on a baking sheet and bake the crust for 8 to 10 minutes until it looks slightly dry and just starting to color. Set it aside to cool while you cook the filling.

Step 2: Cook the Mushrooms and Onions

Heat the olive oil and butter in a skillet over medium heat. Add the chopped onion, 1/4 teaspoon salt, and a pinch of pepper, then cook 3 to 4 minutes until the onion softens and turns translucent.

Add the sliced mushrooms and another 1/4 teaspoon salt. Cook 7 to 9 minutes, stirring occasionally, until the mushrooms release their liquid and the pan looks mostly dry with some golden bits on the bottom.

Step 3: Add Spinach and Garlic

Stir in the garlic and crushed red pepper flakes. Cook about 30 seconds until the garlic smells fragrant.

Add the spinach in handfuls. Stir until it wilts and any liquid cooks off, about 2 to 3 minutes. Taste and add a little more salt and pepper if needed, then remove the skillet from the heat and let the mixture cool for about 5 minutes.

Step 4: Mix the Egg Custard

In a mixing bowl, whisk the eggs until they look smooth and uniform. Add the half and half, nutmeg, paprika, remaining salt, and remaining pepper.

Whisk until the mixture looks fully combined with no streaks of egg white. Stir in the Parmesan and any fresh herbs you use.

Step 5: Assemble the Quiche

Sprinkle half of the Gruyere and half of the cheddar over the bottom of the par baked crust. Spread the mushroom spinach mixture evenly on top of the cheese.

Top with the remaining Gruyere and cheddar. If you use feta, sprinkle it over the top. Pour the egg custard slowly over the filling, tilting the dish slightly if needed so the liquid spreads evenly.

Step 6: Bake

Keep the pie dish on the baking sheet and place it in the center of the oven. Bake at 375°F for 30 to 40 minutes.

Check at 30 minutes. The edges should look puffed and lightly golden, and the center should jiggle slightly when you nudge the dish but not look wet. If the edges brown too quickly, tent them loosely with foil.

Step 7: Rest and Slice

Remove the quiche from the oven and set it on a cooling rack. Let it rest at least 15 to 20 minutes.

Slice into wedges with a sharp knife. Wipe the knife between cuts for clean slices, then serve warm, at room temperature, or chilled.

Variations I've Tried

I swap half the mushrooms for caramelized onions when I want a sweeter, deeper flavor. I also like a version with goat cheese instead of cheddar, which gives a tangy, creamy texture that pairs nicely with spinach.

Sometimes I add roasted red peppers and a pinch of smoked paprika for a slightly smoky, colorful quiche. I also tried a crustless version in a greased pie dish, which worked well for a lighter, gluten free option, though the texture feels more like a frittata.

How to Serve Tasty Spinach Mushroom Quiche

Serve this Tasty Spinach Mushroom Quiche warm with a simple green salad and a bright vinaigrette to cut through the richness. Add a side of fresh fruit like berries or orange slices for a light, sweet contrast. It also pairs nicely with roasted potatoes or a small bowl of tomato soup for a more filling meal. For brunch, offer coffee, tea, and sparkling water with citrus slices.

How to store

Cool the quiche completely, then cover the dish tightly with plastic wrap or transfer slices to airtight containers.
Store in the fridge for up to 3 to 4 days.
Freeze individual slices wrapped in plastic, then in a freezer bag, for up to 2 months.
Reheat slices in a 350°F oven or toaster oven for 10 to 15 minutes until warmed through; avoid the microwave if possible so the crust stays crisp.