Oh, this Spinach and Mushroom Quiche! It’s honestly one of those recipes that just feels like a warm hug on a plate. Whether you’re planning a lazy Sunday brunch, a quick weekday lunch, or even a light, elegant dinner, this quiche is an absolute winner. It’s got those classic French vibes down pat, and the best part? It’s totally vegetarian! I remember making this for the first time after a fancy little cooking class, and my whole kitchen smelled amazing. My friends practically inhaled it, and I knew I’d stumbled onto a keeper. This Spinach and Mushroom Quiche is just pure comfort food magic.
Why You’ll Love This Spinach and Mushroom Quiche
Seriously, you are going to adore this quiche! It’s:
- Super Easy to Make: Even if you’re new to quiche, this recipe is totally doable.
- So Versatile: Perfect for brunch, lunch, or a light dinner with a side salad.
- Packed with Flavor: The earthy mushrooms, savory spinach, and cheesy goodness are just divine.
- Crowd-Pleasing: Everyone always asks for seconds!
Ingredients for the Perfect Spinach and Mushroom Quiche
Alright, let’s talk about what goes into making this amazing Spinach and Mushroom Quiche. You really don’t need anything super fancy, just good old everyday ingredients that come together like magic:
- 1 pre-made pie crust: Honestly, this is a lifesaver! Just pop it into your pie plate.
- 1 tablespoon olive oil: For sautéing our veggies.
- 1 cup sliced mushrooms: I love cremini for their flavor, but any mushroom works great!
- 1 cup chopped fresh spinach: Make sure it’s fresh, not frozen if you can help it – it makes a difference!
- 1/2 cup chopped onion: Yellow or white onion is perfect here.
- 4 large eggs: The backbone of our creamy quiche!
- 1 1/2 cups milk: Whole milk gives the best richness.
- 1/2 teaspoon salt: For flavor, of course.
- 1/4 teaspoon black pepper: Just a little kick.
- 1 cup shredded Swiss cheese: Oh, the melty, nutty goodness!
Essential Equipment for Your Spinach and Mushroom Quiche
You really don’t need a professional kitchen to whip this Spinach and Mushroom Quiche up; just a few simple things will do the trick! You’ll want a good 9-inch pie plate – preferably the glass kind so you can peek at that beautiful golden crust. A skillet for sautéing the veggies is a must, and of course, a whisk and a decent-sized bowl for mixing up that luscious egg filling. Easy peasy!
Step-by-Step Guide to Making Spinach and Mushroom Quiche
Are you ready to dive in and make this amazing Spinach and Mushroom Quiche? It’s really not complicated at all, and seeing it come together is half the fun! Trust me, the smell alone will make you happy. Here’s how we get it done:
Preparing the Crust and Vegetable Base
First things first, let’s get that oven preheating to 375°F (190°C). While it’s warming up, take your pre-made pie crust and gently press it into a 9-inch pie plate. No need to be fancy here, just get it settled in there nicely. Now, grab a skillet and add that tablespoon of olive oil. Toss in your sliced mushrooms, chopped spinach, and onion. Sauté them until they’re nice and tender, usually about 5-7 minutes will do the trick. The most important part here? Drain off ANY excess liquid! Seriously, this stops your quiche from getting watery. You can even give the veggies a gentle press with your spoon to squeeze out any extra moisture – super important!
Creating the Custard and Assembling the Quiche
Okay, spread those lovely, well-drained veggies evenly across the bottom of your pie crust. Then, sprinkle that shredded Swiss cheese all over the top. Now for the creamy part! In a separate bowl, whisk together your eggs, milk, salt, and pepper until it’s all nicely combined. This is your custard base! Carefully pour this egg mixture over the cheese and vegetables, making sure it fills all the little nooks and crannies.
Baking and Cooling Your Spinach and Mushroom Quiche
Time for the magic to happen in the oven! Carefully place your assembled quiche in the preheated oven. Bake it for about 40-50 minutes. You’ll know it’s ready when the center is set – give it a gentle nudge with the side of your spoon; it shouldn’t wobble all over the place. The top should also be a beautiful golden brown. Once it’s out, resist the urge to cut into it right away! Let it cool on a wire rack for at least 10 minutes. This lets everything settle, making it easier to slice and serve without it falling apart. It’s like giving the quiche a little rest after its hot oven adventure!
Once cooled, you’ll have a beautiful Spinach and Mushroom Quiche, perfect for any meal. If you’re feeling adventurous, you could even try to make your own pastry crust next time for that extra special touch! For more veggie goodness, maybe check out this Italian Sausage Pasta with Spinach and Mushrooms – it’s a totally different dish, but packed with flavor!
Tips for the Best Spinach and Mushroom Quiche
Okay, so you’ve got the basic recipe down, but I want to share a few little secrets I’ve picked up over the years to make your Spinach and Mushroom Quiche truly spectacular. It’s all about those little touches!
First off, don’t skimp on the cheese! Swiss is classic, but Gruyère adds an amazing nutty depth. And remember my rant about draining the veggies? Seriously, do it. Soggy veggies are no one’s friend in a quiche. A gentle squeeze or pressing them with a paper towel really does make all the difference for that perfectly set, non-watery filling. Oh, and for the crust – if you’re using a store-bought one, make sure it’s blind-baked slightly if you have time; it helps avoid that dreaded soggy bottom. For a truly golden, beautiful crust, a little egg wash (just a beaten egg mixed with a splash of water) brushed on the edges before baking works wonders.
If you love a good savory pie, you should totally check out my Savory Spinach and Feta Quiche recipe too – it’s got a different flavor profile but is just as delicious!
Variations and Substitutions for Your Quiche
This Spinach and Mushroom Quiche is fantastic as is, but you know me, I love to play around! Feeling a little adventurous? You can totally switch things up. Instead of Swiss cheese, try a sharp cheddar for a bolder flavor, or maybe some goat cheese or feta for a tangy twist. If mushrooms and spinach aren’t your jam, no worries! Bell peppers, broccoli florets, or even some sun-dried tomatoes would be delicious additions. And for an extra luxurious custard, swap out half of the milk for heavy cream or half-and-half. It makes it super rich and decadent!
Serving Suggestions for Spinach and Mushroom Quiche
This scrumptious Spinach and Mushroom Quiche is pretty much a meal in itself, but serving it with a few simple sides really takes it to the next level! I absolutely love pairing it with a big, fresh green salad – something light with a tangy vinaigrette cuts through the richness beautifully. A simple bowl of tomato soup is also a classic combo that just never fails. Or, if you want something a bit more substantial, a side of roasted asparagus or some of my Colorful Vegetable Pasta Salad would be perfect!
Storage and Reheating Instructions
Got some leftover Spinach and Mushroom Quiche? Lucky you! To keep it tasting fresh, pop it into an airtight container in the fridge. It’ll be good there for about 3-4 days. When you’re ready for a slice, the best way to reheat is in a moderate oven (around 300°F or 150°C) for about 10-15 minutes until it’s warmed through. This keeps that crust nice and crisp! Microwaving works too, but it can make the crust a bit soft, so I usually save that for times when I’m really in a rush.
Nutritional Information (Estimated)
Just a heads-up, the nutrition info for this Spinach and Mushroom Quiche is an estimate, okay? It can change a bit depending on exactly what you use, especially the brand of cheese or milk. But generally, one slice is about:
Calories: 350
Fat: 22g
Carbohydrates: 20g
Protein: 15g
Frequently Asked Questions about Spinach and Mushroom Quiche
Got a question about making this delicious Spinach and Mushroom Quiche? I’ve got you covered! People often ask me similar things, so let’s get those queries sorted:
Can I make this Spinach and Mushroom Quiche ahead of time?
Oh yes, absolutely! You can totally make this quiche a day in advance. Just bake it according to the instructions, let it cool completely, then cover it tightly and pop it in the fridge. Reheat it gently in a moderate oven.
What kind of mushrooms are best for this quiche?
I usually go for cremini (baby bellas) because they have a lovely earthy flavor that really complements the spinach. White button mushrooms are great too, and if you want to get fancy, shiitake can add a wonderful depth!
How do I prevent a watery Spinach and Mushroom Quiche?
This is super important! The key is to make sure your sautéed vegetables, especially the spinach, are really well-drained. Squeeze out as much liquid as possible before adding them to the crust. Nobody wants a soupy quiche!
And if you’re looking for more fantastic quiche ideas, you really must try my Caramelized Onion Goat Cheese Quiche; it’s pure heaven!
Share Your Spinach and Mushroom Quiche Creations!
I absolutely LOVE seeing your creations! Seriously, if you make this Spinach and Mushroom Quiche, please, please, please drop a comment below and tell me how it turned out. Did you love it? Did you add anything special? And if you snap a pic, don’t be shy – tag me on social media! I can’t wait to see your gorgeous quiches!
Print
Spinach and Mushroom Quiche
- Total Time: 70 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic quiche with spinach and mushrooms baked in a flaky crust.
Ingredients
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 cup chopped fresh spinach
- 1/2 cup chopped onion
- 4 large eggs
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Swiss cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Press the pie crust into a 9-inch pie plate.
- Heat olive oil in a skillet over medium heat. Add mushrooms, spinach, and onion. Cook until softened, about 5-7 minutes. Drain any excess liquid.
- Spread the cooked vegetables evenly in the bottom of the pie crust.
- Sprinkle the Swiss cheese over the vegetables.
- In a separate bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the cheese and vegetables.
- Bake for 40-50 minutes, or until the center is set and the top is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- You can add other vegetables like bell peppers or broccoli.
- For a richer flavor, use half-and-half instead of milk.
- Ensure vegetables are well-drained to prevent a watery quiche.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: spinach mushroom quiche, vegetable quiche, egg pie, brunch recipe, vegetarian main dish