Cheesy Spinach and Mushroom Quiche

Name: Cheesy Spinach and Mushroom Quiche Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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 1/4 cups half-and-half; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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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.

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⭐️ Why This Quiche is the Best
🍄 Ingredient Notes
📝 Variations & Substitutions
🔪 How To Make This Recipe
👩🏼‍🍳 Expert Tips
💬 Frequently Asked Questions
☕️ 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.

🍄 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 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.

📝 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.

🔪 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.

👩🏼‍🍳 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 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

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.

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