• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gastronotherapy
  • About
  • Recipe Index
  • FAQ
  • Subscribe
  • Accessibility
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Valentine's Day Recipes
  • Recipe Index
  • About
  • Subscribe
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Valentine's Day Recipes
    • Recipe Index
    • About
    • Subscribe
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • Γ—

    Gastronotherapy Β» Recipes Β» Breakfast

    Cheesy Spinach and Mushroom Quiche

    Published: Nov 8, 2021 Β· Modified: Oct 27, 2022 by MaryAnne Β· 16 Comments

    Jump to Recipe Print Recipe

    Cheesy spinach and mushroom quiche is made easy by using a frozen pie crust, so it's perfect for a busy weeknight or a lazy weekend. This healthy quiche recipe is 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.

    Spinach and mushroom quiche with a pie server lifting out one piece from pie pan.

    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 spinach and mushroom quiche 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 and savory vegetarian 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.

    Jump to:
    • ⭐️ Why This Quiche is the Best
    • πŸ„ Ingredient Notes
    • πŸ“ Variations & Substitutions
    • πŸ”ͺ How To Make This Recipe
    • πŸ‘©πŸΌβ€πŸ³ Expert Tips
    • πŸ’¬ Frequently Asked Questions
    • β˜•οΈ Related Recipes
    • Cheesy Spinach and Mushroom Quiche Recipe

    ⭐️ Why This Quiche is the Best

    • Convenience - Because this mushroom & spinach quiche uses a frozen pie crust, it is an easy and effortless recipe. 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 healthy spinach quiche recipe is full of eggs, vegetables, and cheese, so it's a great nutritious option for breakfast, brunch, lunch, or dinner.

    πŸ„ Ingredient Notes

    quiche ingredients arranged on a table.
    • 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 easy vegetarian mushroom stuffing and vegan mushroom risotto.
    • Fresh baby spinach - You can also use arugula or kale as a leafy green here. The important thing is that it's cooked down.
    • Frozen pie crust - Any brand will work. Just be sure to thaw before using.
    • Garlic - I recommend using fresh garlic for optimal flavor.

    πŸ“ 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 to our vegetarian spinach quiche. 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.
    One piece of quiche on a white plate with pan of quiche in background.

    πŸ”ͺ How To Make This Recipe

    *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.

    Sliced mushrooms cooking in a large skillet with a wooden spoon.

    Add garlic and cook for an additional minute. Add spinach and cook, tossing continuously, until wilted, about 2 minutes. Remove from heat.

    Mushrooms, garlic, and spinach cooking in a large skillet with wooden spoon.

    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.

    cheddar cheese on top of spinach and mushrooms in a tart pan.

    In a large bowl, whisk eggs, half-and-half, salt, and pepper. Pour egg mixture into the crust and top with the remaining cheese.

    Egg mixture poured on top of vegetables in a tart pan and topped with 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.

    Baked spinach quiche in a tart pan with pie server, napkin, and cheese in background.

    πŸ‘©πŸΌβ€πŸ³ 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.
    • 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.
    • 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 quicheΒ until custard is set and the top is golden brown.Β 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.

    πŸ’¬ Frequently Asked Questions

    Should spinach be cooked before adding to quiche?

    Cooking spinach before adding it to quiche makes for a more pleasant texture when incorporated into our quiche. Cooking it along with garlic and mushrooms also builds more flavor.

    Why is my spinach quiche watery?

    Watery spinach quiche is usually the result of either overbaking or underbaking. When quiche is done, the custard should be set and the top should be golden brown.

    What goes in spinach quiche?

    There are endless types of vegetables and cheese that pair well in spinach quiche. In this recipe, we use mushrooms and cheddar cheese to create a deeply savory and cheesy quiche that's perfect for brunch or dinner.

    Can I use frozen vegetables in a quiche?

    Frozen vegetables can be added to quiche, but they should be completely thawed and drained before using.

    β˜•οΈ Related Recipes

    • Healthy Buttermilk Pancakes with Zucchini
    • Homemade Coconut Almond Granola
    • French Toast with Caramelized Bananas
    • Chocolate Old Fashioned Donuts

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    cheesy spinach and mushroom quiche in a tart pan with one piece being lifted out

    Cheesy Spinach and Mushroom Quiche Recipe

    Author: MaryAnne
    Cheesy spinach and mushroom 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.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Breakfast
    Cuisine American, French
    Servings 8 servings
    Calories 340 kcal

    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 ΒΌ cups half-and-half
    • Β½ teaspoon salt
    • ΒΌ teaspoon black pepper

    Instructions
     

    • Preheat oven to 400 degrees F. Adjust oven rack to middle setting.
    • 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.
    • Let the quiche rest for 10 minutes before serving.

    Notes

    • 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: 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.
    • Bake the quicheΒ until custard is set and the top is golden brown.Β 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 spinach and mushroom quiche.
    Β 

    Nutrition

    Calories: 340kcalCarbohydrates: 17gProtein: 13gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 157mgSodium: 472mgPotassium: 366mgFiber: 1gSugar: 2gVitamin A: 2187IUVitamin C: 6mgCalcium: 238mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Vegan & Vegetarian Breakfast Recipes

    • How to Reheat Quiche (4 easy methods)
    • How to Reheat Cinnamon Rolls (4 easy methods)
    • Sourdough Discard Scones with Chocolate Chips
    • Crispy Sauteed Sweet Potatoes

    Reader Interactions

    Comments

    1. Denay DeGuzman

      December 01, 2021 at 2:35 pm

      5 stars
      What a delicious mushroom spinach quiche. Perfect for the holidays and year round. So yummy!

      Reply
      • Gastronotherapy

        December 02, 2021 at 8:34 am

        Thanks, Denay! It's a great "anytime" quiche, indeed!

        Reply
        • Felicia Wade

          September 24, 2022 at 11:27 am

          5 stars
          This is now a go to recipe! Got kisses from hubby for making it. It was so easy and tasty πŸ˜‹

          Reply
          • MaryAnne

            September 25, 2022 at 7:06 am

            So happy to hear that you and your husband enjoyed it, Felicia! Have a great weekend!

            Reply
    2. Jacqueline Meldrum

      December 01, 2021 at 3:11 pm

      5 stars
      All my favourite flavours and it looks lush!

      Reply
      • Gastronotherapy

        December 02, 2021 at 8:35 am

        Hi, Jacqueline! It's a well-balanced quiche - full of veggies but also rich and satisfying! πŸ™‚

        Reply
    3. Mindee Taylor

      December 01, 2021 at 4:10 pm

      5 stars
      Quick, easy and was eaten right up at brunch!

      Reply
      • Gastronotherapy

        December 02, 2021 at 8:36 am

        Fantastic, Mindee! πŸ™‚

        Reply
    4. Cate

      December 01, 2021 at 5:27 pm

      5 stars
      This quiche is absolutely delicious and I love how quick and easy it is to make!

      Reply
      • Gastronotherapy

        December 02, 2021 at 8:36 am

        Hi, Cate! So happy you enjoyed it, and yes, the frozen pie crust makes it so quick and easy!

        Reply
    5. Valerie

      December 01, 2021 at 6:45 pm

      5 stars
      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.

      Reply
      • Gastronotherapy

        December 02, 2021 at 8:37 am

        I hope you give it a go, Valerie! πŸ™‚

        Reply
    6. Moo

      December 07, 2021 at 9:19 pm

      What does half and half mean please?
      Thank you
      Moo

      Reply
      • Gastronotherapy

        December 08, 2021 at 6:51 am

        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!

        Reply
    7. Felicia Wade

      September 01, 2022 at 7:57 am

      5 stars
      Tried this for dinner. It was so good! I love that it is a recipe with easy ingredients

      Reply
      • MaryAnne

        September 01, 2022 at 10:16 am

        So happy to hear that you enjoyed it, Felicia! Thanks for leaving a review! 😍

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    MaryAnne from Gastronotherapy

    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

    More about me β†’

    Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!

    Valentine's Day Recipes

    • No Bake Chocolate Pie
    • Fudgy Vegan Truffles
    • Almond Cupcakes with Raspberry Buttercream
    • (No-Bake) Black Forest Pie
    • Moist Chocolate Orange Cake
    • Strawberry Cornmeal Cake

    Popular Recipes

    • French Tomato Tart
    • Chocolate Old Fashioned Donuts
    • Gooey Cinnamon Rolls
    • Creamy Spinach Stuffed Salmon
    • Cheesy Spinach and Mushroom Quiche
    • Italian Garbanzo Bean Soup (vegan)
    collage of publications that maryanne is featured in.

    follow me

    • Facebook
    • Instagram
    • Pinterest

    How To Support Gastronotherapy:

    There are a lot of expenses involved in running a food blog. If you love my recipes, you can help support what I do in several ways!

    • Follow along on Instagram, Facebook, or Pinterest.
    • Leave a ⭐️⭐️⭐️⭐️⭐️ star rating & review on the recipes you love.
    • Share my blog with friends and family who would also love it!
    • Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!
    • Leave a tip in the "tip jar" for Gastronotherapy via Venmo at @MaryAnne-Hoekstra.

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe for emails and updates

    Contact

    • FAQ

    Copyright Β© 2022 Foodie Pro Theme