Cheesy Spinach and Mushroom Quiche

Cheesy vegetarian quiche is made easy by using a frozen pie crust, so it's perfect for a busy weeknight or a lazy weekend. It's plump full of mushrooms, spinach, and a creamy filling made with cheddar cheese. Enjoy it for breakfast, brunch, or serve with a side salad for lunch or dinner.

Quiche is one of my favorite foods to savor on a lazy weekend, along with chocolate old fashioned donuts and gooey cinnamon rolls. "Life is short, eat quiche" is my new motto.

One of the best things about this recipe is that it's super simple to make: we use frozen pie crust, so other than taking a few minutes to cook the veggies and beat the egg mixture, you simply let your quiche do its thing in the oven while you tend to more important things.

The result is a creamy, savory, veggie-packed quiche with just a hint of garlic and a buttery and flaky crust. It's a stunner of a dish, and one that can be eaten for breakfast, brunch, or served with a side salad for lunch or dinner, just like this asparagus, tomato, and goat cheese frittata.

Jump to:

• ⭐️ Why This Quiche is the Best
• 🍄 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make It
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• ☕️ Related Recipes
• Cheesy Spinach and Mushroom Quiche

⭐️ Why This Quiche is the Best

• Convenience - Because this quiche uses a frozen pie crust, it is an effortless dish. Simply cook your vegetables, whip up your egg mixture, pour it into the crust, and let it bake in the oven while you finish that crossword puzzle.
• Taste - A flaky and buttery pie crust is topped with a creamy filling that is packed with mushrooms, spinach, and cheddar cheese. It's rich and savory, and sure to be a favorite recipe when you want quick and delicious.
• Versatility - Although this quiche recipe calls for spinach and mushrooms, you can substitute your favorite vegetables and/or protein. The same goes for the cheese - try a different combination each time you make it.
• Healthy - Eggs are a great way to get your daily intake of protein. This quiche is full of eggs, vegetables, and cheese, so it's a great healthy option for breakfast, brunch, lunch, or dinner.

🍄 Ingredient Notes

• Cremini or button mushrooms - I love the creaminess of cremini mushrooms, but you can use your favorite type of mushroom in this recipe. You could also use a mixture of mushroom varieties for more complex flavor. For more mushroom recipes, try my creamy green bean and mushroom curry and spring pea ravioli with mushrooms.
• Garlic - I recommend using fresh garlic for optimal flavor.

📝 Variations & Substitutions

• Frozen spinach. Make sure you squeeze all of the water out of your frozen spinach before using it.
• Substitute your favorite vegetable in place of the mushrooms. Asparagus, bell peppers, or zucchini would be delicious!
• Use a different cheese. Change the flavor slightly by using a different type of cheese, or use a mixture of cheeses. Swiss, Gruyere, and provolone would all work great.
• Fresh (or dried) herbs. Using fresh herbs adds another level of flavor. Parsley, tarragon, or chives would all be delicious here.
• Whole milk. You can replace half-and-half with whole milk, but I recommend only using 1 cup, as milk contains slightly more water than half-and-half.

🔪 How To Make It

*See recipe card below for printable instructions.

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. When oil is hot, add sliced mushrooms. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.

Add garlic and cook for an additional minute. Add spinach and cook, tossing continuously, until wilted, about 2 minutes. 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 pan on a rimmed 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.

👩🏼‍🍳 Expert Tips

• 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.
• To reheat: Place frozen slice(s) into a preheated 350 degree F oven for around 30 minutes. You can microwave your quiche, but the crust will become less flaky.
• How to serve: For a hearty brunch, pair with buttermilk maple biscuits, creamy mango overnight oats, or cinnamon raisin scones; for a satisfying vegetarian dinner, serve with apple gorgonzola salad with mustard vinaigrette.
• Bake the quiche until custard is set and the top is golden brown. You can use a knife to test the center if you're not sure. Just be aware that there is cheese in the quiche, so look for uncooked egg (instead of melted cheese) on your knife.
• Whisk those eggs. Make sure you whisk your eggs for a few minutes (2-3) to really incorporate air into them. This will create a light and fluffy custard for our quiche.

💬 Frequently Asked Questions

☕️ Related Recipes

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