Cheesy Spinach and Mushroom Quiche Recipe

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

5 from 20 votes

Cheesy Spinach and Mushroom Quiche 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. 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.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast

Cuisine: American, French

Diet: Vegetarian

Servings: servings

Calories: 340kcal

Author: MaryAnne

Equipment

1 9" pie pan

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 ¼ cups half-and-half
½ teaspoon salt
¼ 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 pie 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 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 spinach and mushroom quiche.

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