Few dishes are as versatile, comforting, and satisfying as a freshly baked quiche. Whether you’re serving it at brunch, lunch, or dinner, quiche always delivers a perfect balance of flavor and texture. This Spinach & Mushroom Quiche is a savory blend of earthy mushrooms, tender spinach, creamy Gruyère cheese, and a rich egg custard—all tucked inside a buttery, golden crust.
Why You’ll Love This Recipe
There are plenty of reasons to make this Spinach & Mushroom Quiche a regular in your kitchen rotation:
- Elegant but Easy: Looks like it came from a French café, but it’s simple enough for beginner cooks.
- Meal-Prep Friendly: Make it ahead of time, and enjoy it all week.
- Customizable: Switch up the veggies, cheese, or crust to fit your taste or what you have on hand.
- Great Hot or Cold: Serve it warm from the oven or chilled from the fridge—it’s delicious either way.
- Perfect for Any Meal: Brunch, lunch, or dinner—it fits every time of day.
- Nutrient-Rich: Packed with veggies, protein, and flavor in every slice.
From casual family meals to elegant brunches with friends, this quiche will always rise to the occasion.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Here’s everything you’ll need to make your Spinach & Mushroom Quiche:
- 2 tablespoons extra-virgin olive oil – for sautéing the vegetables
- 8 ounces fresh mixed wild mushrooms – sliced (use cremini, shiitake, button, or oyster)
- 1½ cups sweet onion – thinly sliced
- 1 tablespoon garlic – thinly sliced
- 5 ounces fresh baby spinach – coarsely chopped (about 8 cups before chopping)
- 6 large eggs – for the rich custard base
- ¼ cup whole milk – adds creaminess
- ¼ cup half-and-half – balances richness with texture
- 1 tablespoon Dijon mustard – adds depth and a subtle zing
- 1 tablespoon fresh thyme leaves – adds earthy flavor; plus more for garnish
- ¼ teaspoon salt – adjust to taste
- ¼ teaspoon ground black pepper – for mild spice
- 1½ cups shredded Gruyère cheese – nutty, melty, and perfect for quiche
- (Optional: 1 9-inch pie crust, homemade or store-bought)
The combination of these ingredients creates a flavor that’s both comforting and complex—perfect for sharing or savoring solo.
Let’s Get Started
Time to bring it all together! Here’s how to make your Spinach & Mushroom Quiche step-by-step:
– Preheat the Oven
- Preheat your oven to 375°F (190°C). If you’re using a store-bought crust, pre-bake it according to package directions. For a homemade crust, blind-bake it for about 10–12 minutes to avoid a soggy bottom.
– Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for about 5–7 minutes until they begin to brown and release their moisture.
- Add the sliced onions and continue cooking until they are soft and lightly caramelized, about 5 minutes more.
- Stir in the garlic and cook for another 1–2 minutes until fragrant.
- Add chopped spinach and cook until wilted, about 2–3 minutes. Remove the pan from heat and let the mixture cool slightly.
– Make the Egg Custard
- In a medium bowl, whisk together the eggs, milk, half-and-half, Dijon mustard, thyme, salt, and pepper until smooth and well combined.
– Assemble the Quiche
- Spread the sautéed vegetable mixture evenly into the pre-baked pie crust.
- Sprinkle the shredded Gruyère cheese over the vegetables.
- Pour the egg mixture on top, gently shaking the dish to ensure even distribution.
– Bake the Quiche
- Place the quiche in the oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- If the crust edges brown too quickly, cover them with foil halfway through baking.
– Cool and Serve
- Let the quiche cool for at least 10–15 minutes before slicing. It will continue to set as it rests.
- Garnish with extra thyme leaves if desired. Serve warm, at room temperature, or chilled.
Servings and Pairing
This recipe yields 6–8 slices, depending on how you portion it—great for feeding a family or meal prepping for the week.
Perfect Pairings:
- Mixed Green Salad – with lemon vinaigrette or balsamic for a refreshing side.
- Fruit Salad – brings a light, sweet contrast to the savory richness.
- Roasted Potatoes or Asparagus – for a hearty brunch or dinner option.
- Mimosas or Iced Tea – for a casual or celebratory brunch table.
Whether served at a picnic, potluck, or holiday table, this quiche fits right in.
Variations
Get creative with your quiche! Try these tasty twists:
- Swap the Cheese: Use Swiss, cheddar, feta, or goat cheese instead of Gruyère.
- Add Protein: Include crumbled bacon, smoked salmon, or cooked sausage.
- Try Different Veggies: Bell peppers, sun-dried tomatoes, or zucchini all work well.
- Make It Crustless: Skip the crust for a lower-carb option—just grease the pan well.
- Go Dairy-Free: Use non-dairy milk and vegan cheese alternatives.
The beauty of quiche is how easy it is to personalize it to your tastes or dietary needs.
Storage Tips
Quiche keeps well, making it ideal for leftovers or meal prepping.
- Refrigerator: Store in an airtight container or cover tightly in the baking dish. Keeps for up to 4 days.
- Freezer: Cool completely, then wrap slices individually in plastic wrap and foil. Freeze for up to 2 months.
- Reheating: Warm in the oven at 350°F for 10–15 minutes, or microwave individual slices for 1–2 minutes.
Tip: Reheat in the oven for the best texture—microwaving can make the crust soft.
FAQs
Can I make the quiche ahead of time?
Yes! Bake it the night before, cool, and store it in the fridge. Reheat gently before serving.
Can I use frozen spinach?
Absolutely. Just thaw and squeeze out excess moisture before adding it to the pan.
Do I have to use a crust?
Nope. For a crustless version, simply grease the pie dish and pour the filling directly in.
What’s the best substitute for Gruyère cheese?
Swiss cheese is the closest, but you can also use a sharp white cheddar or even fontina.
Can I use all milk or all half-and-half?
Yes, though the combination of both gives a nice balance of richness and texture.
Final Thoughts
This Spinach & Mushroom Quiche is a timeless, comforting dish that’s both simple and sophisticated. With its buttery crust, creamy egg custard, and flavorful mix of spinach, mushrooms, and cheese, it’s a guaranteed crowd-pleaser. Whether you’re serving it for brunch, lunch, or dinner—or saving it for yourself throughout the week—it delivers every time.
Print
Spinach & Mushroom Quiche
- Total Time: 1 hour
- Yield: 8 servings
Description
A savory, cheesy quiche made with sautéed mushrooms, fresh spinach, and Gruyère in a rich egg filling—perfect for brunch, lunch, or dinner.
Ingredients
- 2 tbsp extra-virgin olive oil
- 8 oz sliced fresh mixed wild mushrooms (e.g., cremini, shiitake, button, oyster)
- 1½ cups thinly sliced sweet onion
- 1 tbsp thinly sliced garlic
- 5 oz baby spinach (about 8 cups), coarsely chopped
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves, plus more for garnish
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1½ cups shredded Gruyère cheese
- 1 9-inch pie crust (store-bought or homemade, optional)
Instructions
- Preheat oven to 375°F (190°C). Blind bake the pie crust if using.
- In a skillet, heat olive oil. Sauté mushrooms for 5–7 mins. Add onions, cook 5 mins. Add garlic, then spinach until wilted.
- In a bowl, whisk eggs, milk, half-and-half, mustard, thyme, salt, and pepper.
- Spread vegetable mix in crust. Top with cheese. Pour egg mixture over.
- Bake for 35–40 mins until set and golden. Cool slightly before slicing.
Notes
- Use frozen spinach if needed—just thaw and squeeze out excess water.
- Swap Gruyère for Swiss or sharp cheddar if preferred.
- For a crustless quiche, grease the dish well and skip the pastry.
- Prep Time: 20 minutes
- Cook Time: 40 minutes