This spinach and mushroom quiche is a perfect combination of earthy mushrooms, tender spinach, and sweet caramelized onions baked in a creamy, cheesy custard. Each bite is a nice balance of sweet and savory, making this a great breakfast or brunch dish.
Why You'll Love This Recipe
Versatile: Whether you're serving this egg bake up for brunch, breakfast or meatless Monday, every bite is a nosh-worthy balance of sweet and savory.
Wholesome: This spinach mushroom quiche recipe is big on flavor and is made with wholesome ingredients. It has your protein, veggies, and carbs plus a secret ingredient that'll keep your taste buds happy!
Easy: This quiche comes together so quickly and easily but tastes like a labor of love. Even a novice chef can pull this together and look like a champ!
If you love quiche inspired recipes, be sure to see my crustless sausage quiche, too!
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🛒 Ingredients
These are the key players in this spinach mushroom quiche.
- frozen pie crust - you could make your own, but why??? Be sure to pull it out of the freezer before you get started so it can come up to temperature.
- mushrooms - I used baby Bella mushrooms because I find they have more flavor than white button mushrooms. Buy them whole and slice or buy pre-sliced. The choice is yours!
- fresh spinach - baby spinach or regular spinach both work well here.
- eggs
- Swiss cheese - I used Swiss cheese in this recipe. I recommend getting a block and shredding it fresh.
- whole milk - this is what we have in our fridge at home. Its higher fat content means it makes the egg mixture rich and velvety. It also keeps the quiche lower in fat than say, heavy cream or half and half.
- nutmeg - Ahhh, there's the secret ingredient I mentioned! Nutmeg pairs nicely with the cheese, eggs, spinach and mushrooms. It's not overpowering but more like a "hmmm, what's that beautiful background" going on backstage.
See recipe card for a full list of ingredients quantities.
Substitutions
Mushrooms: White button mushrooms, Shiitake, Crimini mushrooms are a few options that work in this recipe, or even a blend of mushrooms would be delicious too.
Cheese: You can swap the Swiss cheese out for Gruyere, white cheddar or your favorite shredded cheese.
Milk: I find whole milk to be a sweet spot in this recipe. If you're going for richness, use heavy cream or half and half.
See this crustless quiche Lorraine for another quiche variety!
🥣 How to make spinach mushroom quiche
Sure, this quiche recipe looks fancy pants, but when you break it down, it's really quite easy!
- Step 1: Caramelize the onions by cooking over medium heat in a large skillet for 5-7 minutes. Cooking the onions over low heat transforms them into a sweet, rich flavor making them melt into your mouth.
Once these are done, remove from the pan and set aside.
Tip: I highly recommend slicing the onion with a mandolin slicer for thin, even pieces. This is important for the consistency of texture in the quiche.
- Step 2: Add the mushrooms, stir and cook until they're softened and brown.
After the mushrooms have released their liquid, add the spinach and cook until wilted.
- Step 3: Make the egg mixture by whisking together eggs and milk.
- Add the cheese, salt, black pepper and nutmeg. Nutmeg is optional but it's highly recommended!
- Step 4: Roll out the pie crust over an 11 inch tart pan
Press the dough into the bottom and sides of the dish, trimming any excess.
- Step 5: Spread the caramelized onions, mushrooms, and spinach over the pre-baked crust.
Pour the custard mixture over the vegetables.
- Step 6: Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown.
Tip: If the crust is getting too dark and the filling has not set, cover the crust with aluminum foil.
Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
Tip: If using a 9 inch pie dish, it may need 5-10 extra minutes of baking time.
Variations
- Fresh thyme pairs well with the delicate flavors of this quiche. If you have some, by all means use them.
- Turn this into a crustless quiche recipe by omitting the pie crust.
🍽 Serving Suggestions
This spinach and mushroom quiche is best served warm or even at room temperature.
Farm Girl Tip
Remember to allow the quiche to cool for a few minutes before cutting into it. This will help everything set up.
Storage
Place any leftover quiche in a covered container or dish and refrigerate for up to 7 days.
It can also be frozen in an airtight container for up to 2 weeks.
Related
Looking for other breakfast recipes? Try these:
Pairing
These are my favorite dishes to serve with mushroom and spinach quiche:
Spinach and Mushroom Quiche
Ingredients
- 1 Tablespoon olive oil
- 1 small onion thinly sliced
- 8 ounces Baby Bella mushrooms sliced
- 5 ounces fresh baby spinach
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded Swiss cheese
- ½ teaspoon salt
- ¼ teaspoon nutmeg optional
- ¼ teaspoon ground black pepper
- 1 frozen pie crust thawed according to package
Instructions
- Preheat your oven to 375°F. In a skillet over medium heat, heat 1 Tablespoon olive oil. Add 1 small onion, (thinly sliced) and cook, stirring occasionally, until caramelized about 5-7 minutes. Remove cooked onions to a plate.
- In the same skillet, add 8 ounces Baby Bella mushrooms (sliced) and cook until they release their moisture and become golden brown. Add 5 ounces fresh baby spinach and cook until wilted. Season with salt and black pepper and set aside.
- In a bowl, whisk together 4 large eggs, 1 cup whole milk, 1 cup shredded Swiss cheese, ½ teaspoon salt, ¼ teaspoon ground black pepper and ¼ teaspoon nutmeg (if using).
- Roll out the pie crust over an 11 inch tart pan or a 9-inch pie dish. Press the dough into the bottom and sides of the dish, trimming any excess.
- Spread the caramelized onions, mushrooms, and spinach over the pre-baked crust. Pour the custard mixture over the vegetables.
- Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown. Note: If using a 9 inch pie dish, it may need 5-10 extra minutes of baking time. If the crust is getting too dark and the filling has not set, cover the crust with aluminum foil.Check to make sure the quiche is cooked all the way through to the middle before removing from the oven.
- Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
