Spinach and Mushroom Quiche: Easy, Healthy, and Perfect for Any Meal
🥘 Introduction: The Elegant Simplicity of Spinach and Mushroom Quiche
The Story Behind Quiche: From French Roots to Brunch Favorite
Quiche may feel like a modern brunch trend, but its story begins in medieval Europe. The dish we know today as quiche actually hails from the medieval kingdom of Lothringen, now known as Lorraine in northeastern France. There, cooks created the iconic Quiche Lorraine, a savory tart made with eggs, cream, and bits of bacon nestled into a buttery crust.
Over the centuries, the concept evolved and spread throughout Europe, eventually reaching the United States and gaining traction as a sophisticated, yet simple meal option. In the 1970s, during the natural foods movement, vegetarian adaptations like spinach and mushroom quiche surged in popularity. The addition of vegetables not only lightened the dish but made it accessible for vegetarians and health-conscious eaters alike.
Why Spinach and Mushroom Quiche Remains a Global Favorite
This versatile, nutrient-rich dish is beloved around the world for its balance of flavor, convenience, and elegance. Whether you prefer it with cheese or crustless for a low-carb breakfast, spinach and mushroom quiche fits seamlessly into almost any menu — from a casual Sunday brunch to a weeknight meal prep.
Here are 10 regions where this quiche is especially popular:
- United States
- United Kingdom
- Australia
- Canada
- France
- Germany
- New Zealand
- Netherlands
- South Africa
- Japan (especially in Western-style bakeries)
Its universal appeal comes from its customizability: use different cheeses, go crustless for a lighter meal, or batch-prep it for on-the-go breakfasts. Explore More Vegetarian Brunch Ideas
Print
7 Secrets to the Best Spinach and Mushroom Quiche – So Creamy It Melts in Your Mouth
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This spinach and mushroom quiche is creamy, cheesy, and loaded with veggies. An easy, healthy recipe perfect for brunch, breakfast, or dinner.
Ingredients
- 1 small onion, diced
- 1 cup fresh mushrooms, sliced
- 1 cup fresh spinach, chopped
- 4 large eggs
- 1 cup half-and-half (or whole milk)
- 1 cup shredded Swiss cheese (or Gruyère)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 prepared 9-inch pie crust
- Optional: 1/4 teaspoon garlic powder, pinch of nutmeg
Instructions
- 1 tablespoon olive oil
- Prep the Filling
- Heat olive oil in a skillet.
- Sauté onions and mushrooms until browned (about 5–7 mins).
- Add spinach and cook until wilted.
- Remove from heat and let cool slightly.
- Whisk the Custard
- In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder.
- Stir in shredded cheese.
- Assemble and Bake
- Preheat oven to 375°F.
- Spread sautéed vegetables into pie crust.
- Pour egg-cheese mixture evenly over the top.
- Bake for 35–40 minutes, until set and golden on top.
- Let rest 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-American
🔧 What You’ll Need: Tools & Prep Tips for a Flawless Quiche
Essential Equipment to Get Started
Making a silky, golden spinach and mushroom quiche is easier when you’ve got the right kitchen tools on hand. You don’t need a chef’s kitchen — just a few dependable essentials:
- 9-inch pie pan or tart dish – Perfect size for standard quiche recipes
- Mixing bowl – For whisking eggs and dairy together
- Whisk or electric hand mixer – Ensures a smooth custard blend
- Saute pan – To soften and caramelize vegetables
- Oven – Preheated to 375°F for blind baking and final cook
Helpful Add-Ons and Time-Saving Prep Tips
If you’re aiming for an ultra-smooth crust or professional presentation, these tools and tricks make a difference:
- Pie weights or dried beans – Great for blind baking the crust to avoid sogginess
- Pastry brush – Helps seal the crust or add egg wash for golden color
- Parchment paper – Prevents sticking and makes crust cleanup easy
- Food processor – Speeds up chopping and ensures uniform veggie pieces
📝 Prep Tips for Quiche Success:
- Pre-cook your spinach and mushrooms to reduce water content — excess moisture makes the custard runny.
- Let your eggs sit at room temperature for 15–20 minutes before mixing to help them incorporate smoothly.
- Thoroughly drain or press any frozen spinach if using, to maintain quiche texture.
These tips will help your easy spinach mushroom quiche turn out light, set, and delicious every time. Try Our Easy Baked Omelette for a Quick Egg-Based Meal
🧂 Ingredients: What You Need to Make Spinach and Mushroom Quiche
Classic Ingredients for a Perfect Spinach and Mushroom Quiche
This spinach mushroom quiche recipe brings together simple ingredients that transform into something truly special. Here’s everything you’ll need for a classic version:
- 1 pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced (white button or cremini work best)
- 4 large eggs
- 1 cup whole milk or half & half for richer texture
- 1 cup shredded cheese (Swiss, cheddar, or crumbled feta)
- Salt and pepper to taste
- Pinch of nutmeg (optional, but enhances the custard flavor)
These ingredients form the traditional base for a vegetarian quiche with spinach and mushrooms, balancing creaminess with earthiness from the mushrooms and a leafy bite from spinach.
Smart Swaps & Optional Add-Ins
Want to make it dairy-free or low-carb? This recipe is adaptable:
- Frozen spinach (thawed and well-drained) works in place of fresh
- Almond milk or oat milk for a lighter, dairy-free version
- Vegan cheese to make it completely plant-based
- Add herbs like thyme, parsley, or even a dash of chili flakes for flavor depth
- For a low-carb spinach mushroom quiche, go crustless or use an almond flour crust
Customize it based on what you have in your kitchen — this quiche is forgiving and flavorful no matter how you tweak it. Looking for a Gluten-Free Option? Try Our Crustless Quiche with Kale and Feta
👩🍳 Instructions: How to Make a Spinach and Mushroom Quiche from Scratch
This easy spinach mushroom quiche comes together with just a few classic techniques and a bit of patience. Whether you’re planning for brunch, lunch, or a make-ahead dinner, these step-by-step instructions will guide you to success. The combination of creamy custard, earthy mushrooms, and vibrant spinach creates a harmonious, savory pie that’s bound to become a household favorite.
🔥 Step 1: Prep the Crust
To begin, preheat your oven to 375°F. If you’re using a store-bought or homemade crust, gently press it into a 9-inch pie dish, ensuring the edges are evenly pressed and trimmed if needed.
To avoid a soggy bottom, blind bake the crust first:
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 10 minutes, then carefully remove the weights and parchment.
- Let the crust cool slightly while you prepare the filling.
👉 Want to learn how to make your own buttery, flaky crust from scratch? Check out this step-by-step pie crust guide for expert tips.
🍄 Step 2: Sauté the Vegetables
In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
- Add 1 diced onion and sauté until translucent, about 3 minutes.
- Toss in 1 cup of sliced mushrooms and cook until they’re browned and tender — about 5 minutes.
- Stir in 1 cup chopped spinach, cooking until just wilted.
- Remove the skillet from the heat and let the vegetable mixture cool for a few minutes.
🌱 Pro tip: Don’t skip the cooling step — adding hot vegetables to the egg mixture can start the cooking process prematurely.
🥚 Step 3: Whisk the Custard
In a large bowl, combine:
- 4 large eggs
- 1 cup half-and-half or whole milk
- ¼ tsp salt, ¼ tsp black pepper
- Optional: a pinch of nutmeg or garlic powder for added depth
Whisk until the mixture is smooth and slightly frothy. Then, stir in 1 cup shredded cheese — Swiss, Gruyère, or even a sharp cheddar if you’re feeling bold.
👉 Curious about cheese options? Read Best Cheeses for Quiches Ranked for delicious pairings.
🥧 Step 4: Assemble and Bake
Now it’s time to put everything together:
- Spread the sautéed vegetables evenly over your cooled pie crust.
- Pour the egg mixture gently on top, using the back of a spoon to evenly distribute ingredients.
- Transfer the dish to the oven and bake at 375°F for 35–40 minutes, or until:
- The center is set
- The top is slightly golden
- A knife inserted in the middle comes out mostly clean
💡 Tip: If the crust begins to brown too quickly, tent the edges with foil halfway through the baking time.
⏳ Step 5: Cool & Slice
Once baked, remove the quiche from the oven and let it rest for 10 minutes. This allows the custard to firm up and makes slicing cleaner and easier.
Serve your quiche:
- Warm for cozy brunches
- Room temperature for picnic-style lunches
- Or even chilled — this quiche is incredibly versatile
🍽️ Planning a brunch spread? Pair this with Cheddar Scallion Cornbread Muffins and fresh fruit for the ultimate weekend table.
✅ Pro Tips for Quiche Perfection
- Don’t overfill: Depending on your pie dish depth, you may have a little custard leftover.
- Test doneness: A knife inserted near the center should come out mostly clean, with just a slight wobble.
- Crust matters: For a crisper crust base, bake the quiche on the lower oven rack.
🧮 Nutrition Score: What’s in a Slice of Spinach and Mushroom Quiche?
Estimated Nutrition Per Serving (1 of 6 slices)
This healthy spinach mushroom quiche strikes a satisfying balance of protein, fat, and carbs — especially when made with wholesome ingredients like veggies and lean dairy.
Here’s the nutrition breakdown per slice:
- Calories: ~270
- Protein: 11g
- Fat: 17g
- Carbohydrates: 17g
- Fiber: 1g
- Cholesterol: 185mg
- Sodium: ~360mg
Thanks to the eggs, milk, and cheese, this vegetarian quiche is naturally high in protein and calcium. The spinach and mushrooms also offer a solid dose of iron, antioxidants, and fiber.
It’s filling enough for breakfast or lunch, and when served with a salad, it becomes a complete, balanced meal.
Healthier Adjustments to Fit Your Lifestyle
Want to make your quiche even lighter or diet-specific? Here are easy tweaks that won’t sacrifice taste:
- Low-Carb Option: Go crustless or use an almond flour crust
- Dairy-Free Version: Use oat milk or almond milk and a plant-based cheese
- Lower-Calorie Swap: Choose reduced-fat cheese and skim milk
- Boost Nutrition: Add chopped kale, broccoli, or bell peppers for extra fiber and vitamins
These variations make it easy to adapt the dish to suit low-carb, vegetarian, or even flexitarian meal plans. For More Nutrient-Packed Meals, Try Our High-Fiber Apple Cranberry Baked Oats
🍽️ Serving & Storage: When and How to Enjoy Your Spinach and Mushroom Quiche
One of the best things about a spinach and mushroom quiche is how well it adapts to your lifestyle. Whether you’re cooking for a lazy Sunday brunch, preparing make-ahead weekday breakfasts, or looking for a light vegetarian dinner, this dish delivers. A well-baked spinach and mushroom quiche can be served hot, cold, or even packed for lunch — making it one of the most versatile options in any kitchen.
🍴 Best Ways to Serve Quiche for Any Occasion
Its creamy, custardy center and flaky crust make spinach and mushroom quiche a natural fit for brunch tables, potlucks, and even elegant gatherings. Here are a few delicious ways to serve it:
- Brunch Spread: Pair your spinach and mushroom quiche with a mixed greens salad, a bowl of seasonal fresh fruit, or a few slices of crusty sourdough for a light yet satisfying plate.
- Light Lunch: Serve warm or chilled alongside roasted vegetables, a quinoa salad, or even a comforting bowl of herbed tomato soup. The savory notes in this quiche balance beautifully with plant-based sides.
- Weeknight Dinner: Elevate your evening meal with a glass of white wine, a warm grain salad, or buttery garlic bread on the side — your spinach and mushroom quiche becomes the star of the plate.
- Flavor Boosters: Try toppings like a drizzle of spicy hot sauce, a sprinkle of crushed red pepper flakes, or a dollop of garlic herb yogurt for a gourmet twist that complements the mushroom and spinach blend.
🌿 Hosting guests? Garnish your spinach and mushroom quiche slices with crumbled feta, chopped chives, or a few fresh parsley sprigs for a restaurant-worthy finish.
👉 Looking for more brunch-friendly dishes? Don’t miss my Cheddar Scallion Cornbread Muffins — they’re fluffy, savory, and a perfect pairing for this quiche.
🧊 How to Store & Reheat Your Quiche Like a Pro
Quiche is the kind of dish that gets better by the slice. With just a little planning, you can enjoy it all week long or freeze it for future meals.
🧊 Storage Guidelines:
- Refrigerator: Place cooled slices in an airtight container or wrap in foil. Store for up to 4 days.
- Freezer: Wrap individual slices in plastic wrap, then foil. Store in a labeled freezer bag for up to 3 months.
🔁 Reheating Instructions:
- Oven: Reheat at 325°F for 10–15 minutes. This keeps the crust crisp and the custard soft.
- Toaster Oven: Perfect for individual servings with even heating.
- Microwave: Use 30-second bursts at medium power to avoid rubbery eggs and soggy crust.
💡 Pro Tip: If freezing for meal prep, slice the quiche first. This way, you can grab exactly what you need without thawing the whole thing.
👉 For more smart make-ahead meals, try these Cannoli-Inspired Overnight Oats — dessert meets breakfast in a jar!
🔄 Variations: Customize Your Spinach and Mushroom Quiche
The beauty of a spinach and mushroom quiche is that it’s endlessly customizable. Whether you’re adapting to dietary needs, exploring new flavor profiles, or planning a seasonal brunch, this versatile dish can easily be transformed into something new — all while maintaining its savory, comforting roots.
🧀 Popular Twists on the Classic Spinach and Mushroom Quiche Recipe
These reader-favorite variations offer easy ways to keep your spinach and mushroom quiche fresh and exciting without reinventing the wheel:
- Crustless Spinach and Mushroom Quiche
Skip the crust entirely for a low-carb, gluten-free version. Simply grease your pie dish and pour the filling directly in — you’ll still get all the savory flavor with fewer carbs. - Spinach and Mushroom Quiche with Feta
Add crumbled feta cheese to bring a briny, tangy note that pairs beautifully with earthy mushrooms and tender spinach. - Cheesy Spinach Mushroom Quiche
Double down on cheese with a mix of shredded mozzarella and sharp cheddar for a rich, gooey bite in every slice.
These variations maintain the signature creamy custard and hearty vegetable profile of the traditional spinach and mushroom quiche, while letting you tailor each bake to your taste.
✨ Want to elevate your brunch? Add a drizzle of truffle oil, a sprinkle of Parmesan crisps, or serve it with a sparkling mimosa for a touch of indulgence.
🌿 Flavor Add-Ins to Take Your Quiche Further
Looking to push your vegetarian quiche with spinach and mushrooms into gourmet territory? Try mixing in any of the following flavor-packed ingredients:
- Sun-dried tomatoes – Bring in brightness and savory depth
- Goat cheese – Creamy and tangy, with a melt-in-your-mouth texture
- Caramelized shallots – Adds natural sweetness and umami
- Fresh herbs – Try parsley, thyme, chives, or tarragon for added aroma
💡 When adding extra ingredients, make sure not to exceed the overall volume of the filling. This prevents soggy texture or messy overflows during baking.
Feel free to mix and match — just keep the overall filling volume the same to avoid overflows or soggy texture. Try Our Mediterranean Quiche with Feta and Olives
❓ Frequently Asked Questions About Spinach and Mushroom Quiche
Can you freeze spinach and mushroom quiche?
Absolutely! This dish is perfect for freezing. For best results, slice the quiche into portions, wrap each slice tightly in plastic wrap and foil, then freeze for up to 3 months. To reheat, bake at 350°F straight from the freezer for about 20–25 minutes, or until warmed through.
This makes it a go-to for make-ahead spinach mushroom quiche fans looking to stock their freezer with nourishing meals.
Is quiche healthy for breakfast?
Yes — especially when it’s made with vegetables and lighter dairy options. Eggs provide a strong source of protein, and spinach adds iron, fiber, and vitamins A and C. For a healthier version, try a crustless spinach mushroom quiche with low-fat cheese and skim milk.
This is a great alternative to sugary cereals or pastries and fits well into most meal plans, including vegetarian and low-carb.
Can I use fresh spinach instead of frozen?
Definitely. In fact, many prefer it for a fresher taste and firmer texture. Just sauté fresh spinach until wilted, and be sure to remove any excess moisture before mixing it into the filling. If using frozen spinach, thaw it completely and squeeze out all the liquid with a paper towel or cheesecloth.
How do I reheat leftover quiche?
To retain the best texture, reheat slices in the oven at 325°F for 10–15 minutes. This keeps the crust crispy and the filling soft. If you’re short on time, use the microwave, but place a damp paper towel over the slice to avoid drying it out. For a crispier edge, a toaster oven works wonders.
Do I need to cook spinach before putting it in quiche?
Yes, always cook the spinach first. Raw spinach contains a lot of water, and if you skip sautéing it beforehand, the moisture will release during baking — resulting in a watery and soggy texture.
Simply toss it into the skillet with your mushrooms and onions for a quick sauté until it wilts down. This small step makes a big difference in keeping your quiche creamy, not runny.
What are common mistakes to avoid when making quiche?
Here are three key missteps and how to prevent them:
Too much liquid: Overloading the custard with dairy or eggs can lead to a rubbery texture. Stick to the proper ratio — roughly 1 cup of dairy for every 4 eggs.
Skipping the blind bake: If you’re using a crust, blind baking ensures it stays crisp and not soggy.
Overbaking: Once the center is just set (a slight jiggle is okay), remove from the oven. Quiche continues to cook as it cools.
Do spinach and mushroom actually go well together?
Absolutely! This pairing is a vegetarian flavor bomb. Mushrooms bring an umami depth that balances the mild, earthy sweetness of spinach. Combined with custard and cheese, these ingredients create a well-rounded, hearty filling that’s satisfying and rich without being heavy.
This classic combo is also popular in savory pies, frittatas, and even stuffed pastas.
What’s the secret to making the best quiche?
Great question! The real magic comes down to three things:
A silky, balanced custard made with high-quality eggs and dairy
Sautéed vegetables that are fully cooled before assembly
Letting the quiche rest for 10–15 minutes before slicing
✨ Want next-level flavor? Add a pinch of nutmeg, a sprinkle of herbed goat cheese, or caramelized onions to the mix.
Can I make this quiche in advance?
Yes — that’s one of the best things about it! You can prepare it:
The night before, then bake fresh in the morning
Fully bake, then refrigerate and reheat when ready to serve
Freeze individual slices for easy grab-and-go breakfasts
Quiche is an ideal recipe for meal prep, holiday breakfasts, and last-minute dinners.
🏁 Conclusion: Spinach and Mushroom Quiche — A Savory Staple for Every Table
Whether you’re planning a weekend brunch, a vegetarian lunch, or a quick dinner, spinach and mushroom quiche delivers hearty comfort with minimal effort. This classic quiche recipe combines sautéed mushrooms, tender spinach, rich eggs, and melty cheese — all baked into a flaky crust that’s crisp and golden.
The beauty of a spinach and mushroom quiche lies in its flexibility. Serve it warm for breakfast, cold for a picnic, or reheat it for a satisfying meal any day of the week. It’s the perfect dish for meal prep, vegetarian-friendly entertaining, or simply adding variety to your weekly menu.
Whether you’re loyal to the traditional French approach or looking to explore creative variations like sun-dried tomatoes, feta, or crustless quiche options, this spinach and mushroom quiche adapts to your taste and dietary goals.
🥄 From brunch buffets to holiday spreads, a spinach and mushroom quiche is one of the easiest ways to feed a crowd with elegance and flavor. Plus, it stores and reheats like a dream, making it a smart staple for busy kitchens.
So whether you’re serving it hot out of the oven or enjoying a chilled slice with salad on a summer afternoon, this quiche earns its spot in your kitchen rotation. Explore More Egg-Based Meals