Sunday Spinach Mushroom Quiche

Name: Sunday Spinach Mushroom Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 pre-made pie crust; 1 cup fresh spinach, chopped; 1 cup mushrooms, sliced; 1/2 cup onion, diced; 4 large eggs; 1 cup heavy cream; 1 cup shredded cheese (cheddar or gruyere); Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Comfort Favorites

On Sundays, I look forward to making this Spinach Mushroom Quiche. It's become a cherished tradition in my home, where the creamy filling and flaky crust unite beautifully. I love how the earthy mushrooms and vibrant spinach come together, creating a balance of flavors that pleases everyone at the brunch table. This dish is not only delicious but also incredibly versatile. You can easily customize it with your favorite vegetables or cheeses, making it a perfect go-to for any occasion.

Created by

Elodie Fairfax

Last updated on 2026-01-06T15:22:34.748Z

When I first experimented with this recipe, I discovered how to achieve the perfect quiche texture by combining eggs, cream, and cheese in just the right proportions. The addition of sautéed mushrooms and fresh spinach elevates it, making it a dish that never fails to impress my guests.

One key tip I learned is to partially bake the crust before adding the filling. This step ensures a crisp bottom crust that holds up well under the creamy filling, preventing sogginess and enhancing the overall flavor.

        Why You'll Love This Quiche
        Delicious combination of earthy mushrooms and vibrant spinach
Creamy filling with a perfectly flaky crust
Easily adaptable with your favorite veggies or cheeses

      

The Perfect Crust

A pre-made pie crust is a great time-saver, but you can also make your own for a personalized touch. When using a store-bought crust, be sure to let it thaw completely before baking to avoid cracks. For the best results, place the crust in the pie dish and prick the bottom with a fork to prevent bubbling during the pre-bake. Aim for a light golden color, which means it's time to remove it from the oven.

If you prefer a whole wheat or gluten-free option, many brands offer suitable choices that can substitute seamlessly. Just note that the baking time may vary slightly, so keep a close eye on your crust's edges to prevent overbaking.

Layering Flavors

Sautéing the vegetables is crucial for developing their flavors. When you add the onions to the skillet, cook them until they are translucent—this typically takes about 5 minutes. The goal is to soften them and bring out their natural sweetness before incorporating the mushrooms, which will take an additional 8-10 minutes until they turn golden brown.

Adding salt early in the cooking process helps draw out moisture from the mushrooms and spinach, enhancing their textures. Keep the heat medium to prevent burning, and stir frequently. If you want to introduce a hint of garlic, consider adding minced garlic along with the onions for an aromatic kick.

Customization and Storage

One of the best aspects of this quiche is its versatility; you can swap in your favorite veggies like bell peppers, zucchini, or even sun-dried tomatoes. Just ensure that the total amount stays around two cups to maintain the right balance with the egg mixture. Experimenting with different cheeses can also provide a unique twist—try feta for a tangy bite or mozzarella for a milder flavor.

If you've prepared too much filling, you can store it in an airtight container in the fridge for up to two days. For reheating, pop individual slices in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. This quiche also freezes well; wrap slices in foil and store them in a freezer-safe bag for up to three months.

Ingredients

For the Quiche

1 pre-made pie crust
1 cup fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup onion, diced
4 large eggs
1 cup heavy cream
1 cup shredded cheese (cheddar or gruyere)
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Prepare the Crust

Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish and bake for 10 minutes until lightly golden. Remove from the oven and set aside.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Add the sliced mushrooms and cook until browned. Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.

Mix the Filling

In a bowl, whisk together the eggs, heavy cream, and half of the shredded cheese. Stir in the sautéed vegetables and mix well.

Assemble the Quiche

Pour the filling mixture into the pre-baked pie crust. Sprinkle the remaining cheese on top.

Bake the Quiche

Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden. Let it cool for a few minutes before slicing and serving.

Pro Tips

Feel free to add herbs such as thyme or dill for extra flavor, and experiment with different cheese varieties for a unique twist.

Serving Suggestions

This Spinach Mushroom Quiche can be served warm or at room temperature, making it ideal for brunch or even a light dinner. Pair it with a simple side salad dressed with vinaigrette for a refreshing contrast. If you're hosting a larger gathering, consider serving it alongside fresh fruits and a selection of pastries to create a well-rounded spread.

To elevate the experience, I often recommend pairing the quiche with a splash of hot sauce or a dollop of crème fraîche for added richness and a little kick. These toppings can help balance the creamy filling and offer a delightful surprise with each bite.

Troubleshooting Common Issues

If your quiche turns out watery, it may be due to excess moisture from the vegetables. To mitigate this, make sure to thoroughly sauté your mushrooms and allow any released liquid to evaporate. You might also want to squeeze excess moisture from the spinach before adding it to the filling mixture for a firmer texture.

Overbaking can lead to a rubbery texture in the eggs. Check for doneness around the 30-minute mark, and be on the lookout for a custard-like consistency that’s firm but slightly jiggly in the center. If it’s puffed and golden on the edges, it’s usually time to take it out.

Making Ahead

This quiche is excellent for meal prep. You can assemble it a day in advance and store it in the refrigerator, covered tightly, before baking. Just make sure to allow it to sit at room temperature for about 30 minutes before popping it in the oven to ensure even cooking.

For maximum convenience, consider making two quiches at once—one for now and one to freeze. After baking, let it cool completely, then wrap it tightly in plastic wrap and foil. This method locks in flavor and freshness for a quick meal later on.

Questions About Recipes

→ Can I make this quiche ahead of time?

Yes! You can prepare the quiche and bake it a day in advance. Just reheat it in the oven before serving.

→ What other vegetables can I add?

You can add bell peppers, zucchini, or even sun-dried tomatoes for a different flavor profile.

→ Is this quiche gluten-free?

If you use a gluten-free pie crust, this quiche can be made gluten-free.

→ How do I store leftovers?

Store leftovers in the fridge in an airtight container for up to three days. Reheat in the oven for best results.