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.

Quiche is one of my favorite foods to savor, especially on a lazy weekend. "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.
Jump to:
βοΈ 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.
π 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.
- Garlic - I recommend using fresh garlic for optimal flavor.
π Variations & Substitutions
- Frozen spinach. Just make sure you squeeze all of the water out of it before using.
- 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.
πͺ How To Make This Quiche
*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.
Let the quiche rest for 10 minutes before serving.
π©πΌβπ³ 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.
- 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.
π¬ Frequently Asked Questions
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.
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.
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.
Frozen vegetables can be added to quiche, but they should be completely thawed and drained before using.
βοΈ Related Recipes
Tried this recipe? Please leave a star βοΈβοΈβοΈβοΈβοΈ rating below and/or a review in the comments section further down the page. You can alsoΒ stay in touch with us through social mediaΒ by following us onΒ Instagram,Β Pinterest, andΒ Facebook or by subscribing to our newsletter.
π Cheesy Spinach and Mushroom Quiche
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.
- 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.
- 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.
Denay DeGuzman
What a delicious mushroom spinach quiche. Perfect for the holidays and year round. So yummy!
Gastronotherapy
Thanks, Denay! It's a great "anytime" quiche, indeed!
Jacqueline Meldrum
All my favourite flavours and it looks lush!
Gastronotherapy
Hi, Jacqueline! It's a well-balanced quiche - full of veggies but also rich and satisfying! π
Mindee Taylor
Quick, easy and was eaten right up at brunch!
Gastronotherapy
Fantastic, Mindee! π
Cate
This quiche is absolutely delicious and I love how quick and easy it is to make!
Gastronotherapy
Hi, Cate! So happy you enjoyed it, and yes, the frozen pie crust makes it so quick and easy!
Valerie
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
I hope you give it a go, Valerie! π
Moo
What does half and half mean please?
Thank you
Moo
Gastronotherapy
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!