Cheesy Spinach and Mushroom Quiche

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 delicious 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.

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. For a variation using frozen puff pastry, be sure to try my puff pastry quiche!

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
• 🍄 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 Recipe Instructions
• 👩🏼‍🍳 Expert Tips
• 🍴How to Serve Quiche
• 💬 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.
• Freezer-friendly quiche recipe - This quiche freezes very well, and I've got instructions below on the best methods for reheating!

🍄 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.
• 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.

🔪 Recipe Instructions

*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.
• 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.
• 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.

🍴How to Serve Quiche

For a hearty brunch, pair your quiche with buttermilk maple biscuits, mango overnight oats, or cinnamon raisin scones.

For a satisfying vegetarian dinner, serve it with apple gorgonzola salad.

💬 Frequently Asked Questions

☕️ Related Recipes

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