Spinach mushroom quiche is packed with savory, comforting flavors. Red onion, garlic, and Gruyere cheese mingle inside the fluffy egg base while a flakey pie crust holds it all together!
Why this recipe works
Spinach mushroom quiche – everyone’s favorite savory pie! This recipe combines earthy mushrooms with tender red onion, spinach, Gruyere cheese, and fluffy eggs that are snuggly tucked inside a refrigerator pie crust.
Quiche is really versatile. You can pack it with seafood, bacon, sausage, or even ham like we do in our classic quiche recipe. Or, stick to the basics with a vegetarian-friendly option loaded with nutrient-packed veggies. Its limits are endless, and we’re more than happy to taste-test them all.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – We opted for a refrigerator pie crust to keep things nice and simple. However, you can easily substitute with homemade pie crust if preferred.
CHEESE – Gruyere cheese adds a subtle touch of nuttiness to this quiche. You can substitute with mozzarella, white cheddar, feta, or Swiss cheese. It’s best to use freshly shredded cheese straight from the block.
SPINACH – You can use fresh or frozen spinach for this recipe. If you choose to use frozen spinach, be sure to thaw it and pat it dry before beginning. If you add frozen spinach to a quiche or don’t pat it dry well enough after thawing, you’ll likely end up with a watery quiche.
HEAVY CREAM – Heavy cream is preferable for this recipe as it plays an important role in giving your quiche a creamy, custard-like consistency. You can substitute with half and half in a pinch.
VEGGIES – Red onion, garlic, and sliced mushrooms add loads of flavor. We will cook down the veggies including the spinach before adding them to the egg mixture to make sure they’re tender. Feel free to add bell peppers or your favorite veggies to the mix, you can add them to the skillet with the others to soften.
How to Make Spinach Mushroom Quiche
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F.
- Place pie crust into pie plate and flute the edges. Do not bake. Set aside.
- Melt butter in a skillet over medium-high heat. Add garlic and red onion, cooking until tender, about 2-3 minutes.
- Add sliced mushrooms, garlic salt, and pepper. Toss to incorporate.
- Add spinach, a couple handfuls at a time, stirring occasionally until spinach cooks down and mushrooms are tender. Remove from heat and empty skillet onto a plate. Set aside.
- In a large mixing bowl, whisk together the eggs, Dijon mustard, and heavy cream.
- Add Gruyere cheese and whisk to combine.
- To the pie crust, add half of the spinach/mushroom mixture. Pour egg mixture over the vegetables. Add remaining spinach mushroom mixture over the egg.
- Bake for 45-50 minutes. Edges will be browned and center should be set. Remove to wire rack and let cool (and set up) for 7-10 minutes before serving.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 325F oven or in the microwave until warmed through.
Serving Suggestions
A thick slice of spinach mushroom quiche is perfect for both breakfast and brunch. Optionally pair with breakfast potatoes on the side and enjoy!
Ingredients
- 1 unbaked refrigerated pie crust 9-inch
- 2 Tablespoons unsalted butter
- 1 Tablespoon minced garlic
- 2 Tablespoons minced red onion
- 8 ounces sliced mushrooms Baby bella or white button
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 5 ounces fresh spinach leaves
- 6 large eggs
- 1 Tablespoon Dijon mustard
- 1/2 cup heavy whipping cream
- 6 ounces shredded Gruyere cheese
Things You’ll Need
- Pie plate
- Large heavy bottomed skillet
- Mixing bowls
Before You Begin
- We opted for a refrigerator pie crust to keep things nice and simple. However, you can easily substitute with homemade pie crust if preferred.
- It’s best to use freshly shredded cheese straight from the block. You can substitute with mozzarella, white cheddar, feta, or Swiss cheese.
- Heavy cream is preferable for this recipe as it plays an important role in giving your quiche a creamy, custard-like consistency. You can substitute with half and half in a pinch.
- You can use fresh or frozen spinach for this recipe. If you choose to use frozen spinach, be sure to thaw it and pat it dry before beginning. If you add frozen spinach to a quiche or don’t pat it dry well enough after thawing, you’ll likely end up with a watery quiche.
Instructions
- Preheat oven to 375 F.
- Place pie crust into pie plate and flute the edges. Do not bake. Set aside.
- Melt butter in a skillet over medium-high heat. Add garlic and red onion, cooking until tender, about 2-3 minutes.
- Add sliced mushrooms, garlic salt, and pepper. Toss to incorporate.
- Add spinach, a couple handfuls at a time, stirring occasionally until spinach cooks down and mushrooms are tender. Remove from heat and empty skillet onto a plate. Set aside.
- In a large mixing bowl, whisk together the eggs, Dijon mustard, and heavy cream.
- Add Gruyere cheese and whisk to combine.
- To the pie crust, add half of the spinach/mushroom mixture. Pour egg mixture over the vegetables. Add remaining spinach mushroom mixture over the egg.
- Bake for 45-50 minutes. Edges will be browned and center should be set. Remove to wire rack and let cool (and set up) for 7-10 minutes before serving.
Expert Tips & FAQs
- If you are concerned that the crust is getting too brown you can cover the edges with foil or a pie crust guard.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 325F oven or in the microwave until warmed through.
