Did you know that quiche is one of the most versatile dishes you can make for brunch, lunch, or even dinner? This Mushroom and Spinach Quiche combines earthy mushrooms, fresh spinach, and a creamy egg custard in a flaky crust for a dish that’s as nutritious as it is delicious. Whether you’re hosting a brunch or meal prepping for the week, this recipe is a crowd-pleaser. Plus, it’s easier to make than you might think—let’s dive in!
Ingredients for Mushroom and Spinach Quiche
- 1 pre-made pie crust (or homemade if preferred)
- 1 tbsp olive oil
- 8 oz mushrooms, sliced (cremini or button work well)
- 2 cups fresh spinach, roughly chopped
- 1 small onion, diced
- 4 large eggs
- 1 cup whole milk (or half-and-half for extra richness)
- 1 cup shredded cheese (Gruyère, cheddar, or Swiss)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional, for depth of flavor)
Substitutions & Variations
- Gluten-Free: Use a gluten-free pie crust.
- Dairy-Free: Swap milk for almond milk and cheese for dairy-free cheese.
- Protein Boost: Add cooked bacon or ham.
Timing
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
This recipe takes about 20% less time than traditional quiche recipes thanks to the pre-made crust!
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). If using a pre-made crust, place it in a 9-inch pie dish and crimp the edges. For a homemade crust, roll out the dough and fit it into the dish, then prick the bottom with a fork to prevent air bubbles.
Step 2: Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Add onions and mushrooms, cooking until softened (about 5 minutes). Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
Step 3: Mix the Egg Custard
In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in the shredded cheese.
Step 4: Assemble the Quiche
Spread the sautéed vegetables evenly over the crust. Pour the egg mixture on top, ensuring it’s well-distributed.
Step 5: Bake to Perfection
Bake for 40-45 minutes, or until the center is set and the top is golden brown. Let cool for 10 minutes before slicing.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 12g
- Carbs: 18g
- Fats: 18g
- Fiber: 2g
- Vitamin A: 30% DV
- Calcium: 20% DV
Healthier Alternatives for Mushroom and Spinach Quiche
- Low-Carb: Skip the crust and make a crustless quiche.
- Vegan: Use tofu instead of eggs and plant-based milk.
- Higher Protein: Add cottage cheese or Greek yogurt to the custard.
Serving Suggestions
Pair this Mushroom and Spinach Quiche with:
- A fresh green salad
- Roasted potatoes
- A fruit platter for brunch
Common Mistakes to Avoid
- Soggy Crust: Pre-bake the crust for 10 minutes before adding filling.
- Overcooking: Remove the quiche when the center is just set.
- Underseasoning: Taste the filling before baking and adjust salt as needed.
Storing Tips for Mushroom and Spinach Quiche
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap slices tightly and freeze for up to 3 months.
- Reheating: Warm in the oven at 350°F for best texture.
Conclusion
This Mushroom and Spinach Quiche is a foolproof recipe that’s perfect for any occasion. Whether you’re serving it at brunch or meal prepping for the week, it’s a delicious and nutritious option. Try it out and let us know how it turns out in the comments!
FAQs
Can I make this quiche ahead of time?
Yes! Assemble the quiche the night before and bake it in the morning for a fresh, hot dish.
Can I use frozen spinach?
Absolutely—just thaw and squeeze out excess moisture before using.
What’s the best cheese for quiche?
Gruyère, Swiss, or sharp cheddar work best for flavor and meltability.
How do I prevent a soggy bottom?
Pre-bake the crust for 10 minutes before adding the filling.
Can I freeze leftover quiche?
Yes—wrap slices tightly in foil and freeze for up to 3 months.