This spinach mushroom quiche has a creamy cheddar filling packed with sautéed mushrooms and spinach, all baked in a flaky pie crust. It's simple enough for an easy dinner but just as good for brunch or lunch.
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This easy spinach mushroom quiche has a creamy cheddar custard, plenty of sautéed vegetables, and a flaky store-bought crust. The key is cooking the mushrooms until they've released their moisture before adding the spinach-otherwise that excess water can make the custard watery.
Using a frozen pie crust keeps prep simple enough for brunch, lunch, or an easy vegetarian dinner.
For a variation using frozen puff pastry, be sure to try my spinach quiche with puff pastry!
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🍄 Ingredient Notes
- Mushrooms: Cremini give slightly deeper savory flavor than button mushrooms. Cook them until their released liquid has evaporated.
- Spinach: Fresh baby spinach wilts quickly. If using frozen spinach, thaw it completely and squeeze it very dry.
- Cheddar: Use sharp cheddar cheese for a stronger flavor.
- Half-and-half: Creates a richer, creamier custard than milk.
- Frozen pie crust: Thaw according to package directions.
🔪 Recipe Instructions
*See recipe card below for printable instructions.
Preheat oven to 400ºF and place a baking sheet in the oven while it heats. Heat oil in a large skillet over medium heat. Add mushrooms and cook until tender and the liquid they've released has evaporated.
Add garlic and cook for an additional minute. Then add the spinach and cook until wilted and the pan no longer looks wet. Remove from heat.
Press thawed pie crust into a deep, 9-inch tart pan with a removable bottom (or a deep-dish pie pan). Transfer spinach and mushroom mixture into crust and top with half of the cheddar cheese.
In a large bowl, whisk eggs, half-and-half, salt, and pepper. Pour egg mixture into the crust and top with the remaining cheese.
Place the filled quiche on the preheated baking sheet. Loosely cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 minutes.
👩🏼🍳 Tips For the Best Spinach Mushroom Quiche
- Cook off the vegetable moisture. Mushrooms and spinach both release water. Let the mushroom liquid evaporate and cook the spinach until the pan isn't watery before assembling the quiche.
- Don't over-whisk the eggs. Lightly whisk the eggs just to combine. Over-beating them can create a spongy texture.
- Don't overbake. Bake until the quiche has set edges and a slight jiggle in the center. If you're using a thermometer, the USDA recommends a temperature of 160°F in the center.
- Use a preheated baking sheet. Starting the quiche on a hot sheet gives the bottom crust an immediate blast of heat, which helps it bake up crisper and reduces sogginess.
- Let it rest before slicing. A 10-minute rest allows the custard to finish setting and makes cleaner slices.
Storage & reheating
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: After completely cooled, wrap each slice individually in aluminum foil and then placing the slices in a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- How to reheat quiche: You can microwave your quiche, but I recommend reheating in the oven if you have the time. See my post on how to reheat quiche for the best methods and detailed instructions.
📝 Variations & Substitutions
- Frozen spinach: Thaw and squeeze very dry before using.
- Cheese: Gruyère, Swiss, or provolone work in place of cheddar.
- Whole milk: Can be used for a lighter custard, although the filling won't be quite as rich.
☕️ More Egg Recipes
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Spinach Mushroom Quiche Recipe
Equipment
- 1 9" pie pan
Ingredients
- 2 Tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- 5 ounces fresh baby spinach
- 1 frozen pie crust, thawed
- 6 ounces grated cheddar cheese, divided
- 6 eggs
- 1 ¼ cups half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Adjust oven rack to middle setting. Preheat oven to 400ºF and place a baking sheet in the oven while it heats.
- Heat oil in a large skillet over medium heat. When oil is hot, add sliced mushrooms. Cook, stirring occasionally, until tender and the liquid they've released has evaporated.
- Add garlic and cook for an additional minute. Then add the spinach and cook until wilted and the pan no longer looks wet. Remove from heat.
- Press thawed pie crust into a deep, 9-inch pie pan with a removable bottom (or a deep-dish pie pan). Transfer spinach and mushroom mixture into crust and top with half of the cheddar cheese.
- In a large bowl, whisk eggs, half-and-half, salt, and pepper. Pour egg mixture into the crust and top with the remaining cheese.
- Place the filled quiche on the preheated baking sheet. Loosely cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 minutes.
- Let the quiche rest for 10 minutes before serving.
Video
Notes
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to reheat: You can microwave your quiche, but I recommend reheating in the oven if you have the time. See my post on how to reheat quiche for the best methods and detailed instructions.
Denay DeGuzman says
What a delicious mushroom spinach quiche. Perfect for the holidays and year round. So yummy!
Gastronotherapy says
Thanks, Denay! It's a great "anytime" quiche, indeed!
Felicia Wade says
This is now a go to recipe! Got kisses from hubby for making it. It was so easy and tasty 😋
MaryAnne says
So happy to hear that you and your husband enjoyed it, Felicia! Have a great weekend!
Jacqueline Meldrum says
All my favourite flavours and it looks lush!
Gastronotherapy says
Hi, Jacqueline! It's a well-balanced quiche - full of veggies but also rich and satisfying! 🙂
Mindee Taylor says
Quick, easy and was eaten right up at brunch!
Gastronotherapy says
Fantastic, Mindee! 🙂
Cate says
This quiche is absolutely delicious and I love how quick and easy it is to make!
Gastronotherapy says
Hi, Cate! So happy you enjoyed it, and yes, the frozen pie crust makes it so quick and easy!
Valerie says
My husband loves spinach. I haven't made him a quiche in a while, I know he would love to find this one on the table.
Gastronotherapy says
I hope you give it a go, Valerie! 🙂
Moo says
What does half and half mean please?
Thank you
Moo
Gastronotherapy says
Hi Moo, half and half is an American product that means "half cream, half whole milk". I believe in Europe you only have the option of one or the other, so most people are unfamiliar with this product. I hope that's helpful!
Felicia Wade says
Tried this for dinner. It was so good! I love that it is a recipe with easy ingredients
MaryAnne says
So happy to hear that you enjoyed it, Felicia! Thanks for leaving a review! 😍
Tom says
Made this quiche for brunch with our friends. Everyone gave it two thumbs up! Easy to make and presented beautifully!
MaryAnne says
So happy to hear that it was a hit! 😍
Michael says
I love pies. This I want to have tonight!
Judy says
can I use an unbaked tart crust?
MaryAnne says
Hi Judy, great question! It really depends. What is the tart made of? If it's from another quiche/pie recipe, I would bake it as instructed. Let me know how it turns out!
Sarai Dee Oxman says
Everyone at our pot luck LOVED this quiche. Thanks
MaryAnne says
So glad to hear it, Sarai! It's such a crowd-pleaser!