Spinach & Mushroom Quiche

Spinach & Mushroom Quiche: A Flavorful, Nutritious Delight for Any Meal

The Spinach & Mushroom Quiche is a culinary masterpiece that blends rich flavors with wholesome nutrition. Whether served for breakfast, brunch, lunch, or dinner, this savory pie offers a satisfying balance of earthy mushrooms, tender spinach, creamy custard, and flaky crust. Its versatility, elegance, and ease of preparation make it a favorite among home cooks and gourmet chefs alike. From holiday gatherings to weekday family dinners, this quiche stands out as both comforting and refined.

The History of Quiche

Quiche traces its roots back to the medieval region of Lorraine in eastern France, originally known as “la galette,” meaning a cake made without yeast. The word “quiche” is derived from the German word Kuchen, meaning “cake,” reflecting the region’s cultural blend of French and German influences. The earliest versions were simple open-faced tarts made with eggs and cream, often enriched with local bacon (which evolved into what we now know as lardons).

By the 16th century, quiche had become a staple of Alsatian cuisine. It wasn’t until the 20th century—particularly after World War II—that quiche gained international fame, especially in the United States, where creative variations began to flourish. The classic Quiche Lorraine eventually gave way to numerous adaptations, including the beloved Spinach & Mushroom Quiche. This version reflects modern tastes for vegetables, lighter proteins, and vegetarian-friendly meals, while still honoring its rich European heritage.

Ingredients Breakdown

The beauty of Spinach & Mushroom Quiche lies in the harmony of its ingredients. Each component contributes texture, flavor, and nutrition:

Pie Crust: Traditionally, a buttery shortcrust pastry provides a crisp, golden base. You can use homemade or store-bought for convenience.
Eggs: The foundation of the custard, eggs bind the filling and give the quiche its signature soft, set texture when baked.
Cream or Whole Milk: Adds richness and smoothness to the custard. Heavy cream yields a silkier result, while whole milk keeps it slightly lighter.
Feta or Goat Cheese: Offers a tangy contrast to the earthiness of mushrooms and the mild sweetness of spinach. Mozzarella or Gruyère can be substituted for a milder flavor.
Fresh Mushrooms: Cremini, button, or shiitake mushrooms bring deep umami flavor. Sautéing them first removes excess moisture and intensifies taste.
Fresh Spinach: Tender baby spinach wilts beautifully and infuses the quiche with vibrant color and nutrients. Frozen spinach works too, but must be thoroughly drained.
Onion and Garlic: These aromatics build depth and complexity in the filling.
Olive Oil or Butter: Used to sauté vegetables, enhancing their natural flavors.
Seasonings: Salt, black pepper, nutmeg (a classic addition to egg dishes), and fresh herbs like thyme or parsley elevate the overall profile.

Step-by-Step Recipe

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
1 tablespoon olive oil or unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz (about 2 cups) mushrooms, sliced (cremini or white button recommended)
5 oz (about 5 cups) fresh spinach, roughly chopped
4 large eggs
1 cup heavy cream or whole milk (or a mix of both)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional but recommended)
1/2 cup crumbled feta cheese or goat cheese
1/2 cup shredded Gruyère or mozzarella cheese
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Directions

Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, pressing gently into the edges. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans and blind bake for 10 minutes. Remove weights and parchment, then bake for another 5–7 minutes until lightly golden. Set aside to cool slightly.
Sauté the vegetables: In a large skillet over medium heat, warm the olive oil or butter. Add the chopped onion and cook until translucent (about 4–5 minutes). Stir in the garlic and cook for 30 seconds until fragrant.
Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown. This step is crucial to prevent a soggy quiche.
Stir in the fresh spinach in batches, allowing each batch to wilt before adding more. Cook until all spinach is tender and any excess liquid has evaporated. Remove from heat and let cool slightly.
Prepare the custard: In a large bowl, whisk together the eggs, cream (or milk), salt, pepper, and nutmeg until smooth and well combined.
Combine filling: Stir the sautéed spinach-mushroom mixture into the egg custard. Add the crumbled feta, shredded cheese, and fresh thyme. Mix gently to combine.
Pour into crust: Carefully pour the filling into the prebaked pie crust, spreading evenly with a spatula.
Bake: Place the quiche on a baking sheet (to catch any spills) and bake at 375°F for 35–40 minutes, or until the center is just set and a knife inserted near the middle comes out clean. The top should be golden brown.
Cool slightly: Allow the quiche to rest for 10–15 minutes before slicing. This helps the custard firm up for cleaner cuts.
Serve warm: Garnish with extra thyme, cracked black pepper, or a sprinkle of cheese if desired.

Tips for the Perfect Quiche

Blind Bake the Crust: Prevents a soggy bottom. Always prebake the crust before adding the wet filling.
Remove Excess Moisture: Mushrooms and spinach release water. Sautéing ensures they’re dry and flavorful, not watery.
Use Room-Temperature Eggs and Cream: Cold ingredients can affect how the custard sets. Let them sit out for 20–30 minutes before mixing.
Avoid Overmixing: Once you add the eggs, stir gently. Overmixing can incorporate too much air, leading to bubbles or cracking.
Don’t Overbake: The quiche continues to cook slightly after removal from the oven. Remove it when the center still has a slight jiggle.
Cool Before Cutting: Waiting 10–15 minutes allows the custard to set fully, making for neat, elegant slices.
Test Doneness: Insert a knife about 1 inch from the center. If it comes out clean, the quiche is done.

Variations and Customizations

One of the greatest strengths of Spinach & Mushroom Quiche is its adaptability. Here are some delicious twists to personalize your dish:

Vegetarian to Vegan: Use a plant-based pie crust, substitute eggs with silken tofu blended with nutritional yeast, and use vegan cheeses and coconut cream.
Add Protein: Include cooked diced ham, crumbled bacon, or sausage for a heartier version. For vegetarians, try adding chickpeas or lentils.
Dairy-Free Option: Replace cream with unsweetened almond or oat milk and skip the cheese or use dairy-free alternatives.
Gluten-Free Crust: Use a gluten-free pie crust made from almond flour, rice flour, or a commercial GF blend.
Herb Variations: Swap thyme for rosemary, dill, chives, or basil depending on your flavor preference.
Extra Veggies: Add roasted bell peppers, caramelized onions, sun-dried tomatoes, or zucchini for more color and nutrients.
Crustless Quiche (Frittata Style): Skip the crust entirely for a low-carb, keto-friendly option. Grease the pie dish well and bake as usual.
Mini Quiches: Use a muffin tin to make individual servings. Great for parties, meal prep, or kid-friendly portions. Bake for 20–25 minutes.
Mediterranean Twist: Add kalamata olives, artichoke hearts, and swap feta for halloumi for a Greek-inspired quiche.
Spicy Kick: Add red pepper flakes, jalapeños, or a dash of hot sauce to the custard for heat lovers.

Health Considerations and Nutritional Value

Spinach & Mushroom Quiche isn’t just delicious—it can also be part of a balanced diet when prepared thoughtfully. Let’s break down the health benefits:

Spinach: Packed with iron, vitamin K, vitamin A, folate, and antioxidants like lutein. Supports eye health, bone strength, and immune function.
Mushrooms: Low in calories and rich in B vitamins, selenium, and beta-glucans, which support immune health. Also a rare plant source of vitamin D (especially when exposed to sunlight).
Eggs: High-quality protein with all essential amino acids. Rich in choline (important for brain health) and lutein/zeaxanthin (for eye health).
Dairy: Provides calcium, phosphorus, and protein. Opt for lower-fat dairy if desired, but full-fat versions enhance satiety and flavor.
Olive Oil: A heart-healthy fat with anti-inflammatory properties due to monounsaturated fats and polyphenols.

Nutritional Estimate (per slice, assuming 8 servings):

Calories: ~320–380
Protein: 12–15g
Fat: 25–30g (mostly unsaturated and saturated from dairy)
Carbohydrates: 15–20g (including 2–3g fiber)
Cholesterol: ~150mg (mainly from eggs)
Sodium: ~400–600mg (adjustable by reducing salt and cheese)

Dietary Notes:

Keto-Friendly? Yes, if made crustless and with high-fat dairy.
Low-Carb? Possible with modifications—skip crust or use almond flour crust.
Vegetarian? Yes, naturally.
High-Protein? Moderate to high, especially with added cheese or meat.
Heart-Healthy? Can be, with reduced saturated fat choices and olive oil.

Frequently Asked Questions (FAQ)

Can I make Spinach & Mushroom Quiche ahead of time?
Yes! Assemble the quiche up to a day in advance and refrigerate unbaked. You may need to add 5–10 minutes to the baking time. Alternatively, bake it fully, cool, and reheat at 350°F for 15–20 minutes.

How do I store leftovers?
Store cooled quiche in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the oven or microwave.

Can I freeze this quiche?
Absolutely. Wrap tightly in plastic and foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 325°F oven until warmed through (about 20–25 minutes).

Why is my quiche watery?
This usually happens if vegetables weren’t sautéed enough or if the quiche wasn’t baked long enough. Always cook mushrooms and spinach thoroughly to remove moisture.

Can I use frozen spinach?
Yes, but squeeze out every bit of liquid using a clean kitchen towel or paper towels. One 10-oz package of frozen spinach, thawed and drained, equals about 5 oz fresh.

What can I serve with quiche?
Pair with a crisp green salad, roasted potatoes, fresh fruit, tomato soup, or a charcuterie board for a complete meal.

Can I make this quiche without eggs?
Traditional quiche relies on eggs for structure. However, tofu-based custards or chickpea flour bakes can mimic the texture in vegan versions, though the result will differ.

Is quiche safe to eat cold?
Yes, many people enjoy quiche at room temperature or chilled. It’s perfect for picnics and potlucks.

Summary

Spinach & Mushroom Quiche is a timeless, nutritious dish that combines earthy flavors with a creamy custard in a buttery crust. Easy to customize and perfect for any occasion, it’s a kitchen favorite that satisfies both comfort food cravings and health-conscious goals.