Spinach Mushroom Quiche Recipe

There's something undeniably comforting about a warm slice of spinach mushroom quiche fresh out of the oven. The savory aroma of garlic-kissed mushrooms, the creamy richness of the custard, and the flaky, golden crust come together to create a brunch-worthy masterpiece that’s as elegant as it is easy.

I first fell in love with this recipe during a lazy Sunday brunch when I needed to use up leftover baby spinach and mushrooms from the week. What started as a clean-out-the-fridge experiment turned into a go-to dish that now stars at every brunch gathering and even makes appearances at weeknight dinners.

This spinach mushroom quiche is everything you want in a meal: hearty, wholesome, and versatile. Whether you're hosting friends or just feeding the family, it's a dish you’ll come back to again and again.

Let’s take a closer look at why this quiche deserves a spot in your recipe rotation.

Why You’ll Love This Spinach Mushroom Quiche

Get ready to meet your new favorite quiche. This spinach mushroom version brings together earthy flavors, creamy textures, and plenty of customizable options for a dish that's sure to impress without stressing you out.

It’s surprisingly simple to make. Don’t be intimidated by the word “quiche” – this one uses everyday ingredients and comes together with minimal prep. With just one pan and a few mixing bowls, you're good to go.

Perfect for make-ahead meals. Quiches are one of those magical dishes that taste even better the next day. You can bake it the night before and reheat it for an easy breakfast, lunch, or light dinner.

Great for feeding a crowd. Whether you're hosting a brunch or contributing to a potluck, this quiche cuts neatly into servings and travels well. It’s also easy to double and bake in two pie plates if needed.

Packed with nutrition and flavor. The mushrooms add umami depth while the spinach brings brightness and a dose of leafy greens. Combined with protein-rich eggs and a creamy filling, it’s a balanced dish that satisfies.

Once you see how easy and delicious this is, you’ll want to keep the ingredients on hand at all times.

Ingredients Notes

This quiche thrives on a balance of humble ingredients that come together to create something truly special. Each one plays a role in the flavor, texture, and structure of the dish.

Mushrooms are the heart of this recipe’s umami profile. I recommend using cremini or baby bella mushrooms for a deeper flavor, but white button mushrooms will work in a pinch. Be sure to sauté them until they release their moisture and take on a golden brown color – this prevents the quiche from becoming watery.

Fresh spinach adds vibrant color and nutrition. I prefer using fresh baby spinach, roughly chopped, for the best texture. You can substitute frozen spinach in a pinch, just be sure to thaw it completely and squeeze out as much water as possible before adding it to the filling.

Eggs and half-and-half make up the custard that binds everything together. I like using five large eggs with 1 ¼ cups of half-and-half for a rich, silky texture. You can use whole milk or a mix of milk and cream if that’s what you have on hand.

Shredded cheese is where you can get creative. I love using a combination of Swiss and sharp white cheddar for a classic quiche flavor. Gruyère also works beautifully here, or even mozzarella if you prefer something milder.

The pie crust can be homemade or store-bought. I often use a refrigerated pie crust for ease, but if you have a favorite homemade version, go for it! Just make sure to pre-bake it slightly (a blind bake) so the crust doesn’t get soggy once the filling is added.

You won’t need any fancy tools – just a 9-inch pie plate, a skillet, a whisk, and a mixing bowl will do the trick.

How To Make This Spinach Mushroom Quiche

Creating this savory quiche is easier than you think – and the results are totally worth it.

Start by preheating your oven to 375°F. If you're using a store-bought crust, fit it into your pie plate and par-bake it for about 10 minutes until it starts to look lightly golden. This ensures a crisp bottom once your filling goes in.

While the crust is baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add your sliced mushrooms and sauté until they’ve released their moisture and are nicely browned – this usually takes about 8–10 minutes. Add a minced garlic clove and sauté for an additional minute for a flavor boost.

Next, toss in the chopped fresh spinach and cook until just wilted, about 2–3 minutes. Remove the pan from heat and let the mixture cool slightly. You don’t want to add piping hot vegetables to the egg custard or it may scramble.

In a mixing bowl, whisk together the eggs, half-and-half, salt, pepper, and a pinch of nutmeg (optional but delicious). Stir in about two-thirds of your shredded cheese, saving the rest to sprinkle on top later.

Add the spinach and mushroom mixture to the pre-baked crust, spreading it evenly. Slowly pour the egg mixture over the top, making sure everything is well-distributed. Sprinkle the remaining cheese over the surface for a beautiful golden finish.

Bake for 35–40 minutes, or until the center is set and no longer jiggles. You can insert a knife or toothpick near the center to check for doneness – it should come out clean.

Let the quiche rest for at least 10–15 minutes before slicing. This helps it set further and makes for cleaner slices.

Storage Options

This quiche is a champion when it comes to leftovers. Let it cool completely before storing, and you’ll have delicious, ready-to-eat meals on hand.

Refrigerate: Store leftovers in an airtight container or cover the pie dish tightly with foil or plastic wrap. It will stay fresh in the fridge for up to 4 days.

Freeze: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. You can also freeze the entire quiche, wrapped in a double layer of plastic and foil. It will keep well for up to 2 months.

Reheat: Warm individual slices in the microwave for 1–2 minutes or in a 350°F oven for 10–15 minutes until heated through. If reheating from frozen, thaw overnight in the fridge first for best texture.

Variations and Substitutions

One of the best things about quiche is how endlessly adaptable it is. Don’t be afraid to make it your own.

If you're not a fan of mushrooms, try broccoli florets, zucchini, or bell peppers instead. Just sauté them first to prevent excess moisture.

Swap out the spinach for kale or chard if you want a heartier green. You can also mix in a handful of herbs like thyme or basil for a fresh twist.

For a protein boost, add crumbled bacon, diced ham, or even cooked sausage. Just be sure your add-ins are fully cooked and not too greasy.

Dairy-free? Use a plant-based milk and cheese combo like almond milk and vegan cheddar. It won’t be quite as creamy but still delicious.

Gluten-free? Choose a gluten-free pie crust from the store or make your own with almond or oat flour. You could even skip the crust entirely for a crustless version!

The possibilities are endless, so don’t be afraid to experiment with flavors and textures you love.

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