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

The History of Quiche

Quiche, a savory custard tart baked in a pastry crust, traces its roots back to the medieval region of Lorraine in France. Originally known as “tarte de Lorraine,” it began as a simple open-faced pie made with eggs and cream, sometimes enriched with bacon. Over time, this humble dish evolved into the rich, creamy quiche we know today. The classic quiche Lorraine featured lardons (bacon), but by the 20th century, chefs and home cooks across Europe and North America began experimenting with additional ingredients like cheese, vegetables, and seafood.

The spinach and mushroom variation emerged as a favorite among vegetarians and health-conscious eaters, combining earthy mushrooms with nutrient-rich spinach. This version not only celebrates seasonal produce but also showcases how versatile quiche can be. Today, quiche is enjoyed worldwide—not just at brunch, but as a satisfying lunch or even a light dinner—often served warm or at room temperature with a crisp salad on the side.

Ingredients Breakdown

A successful Spinach & Mushroom Quiche hinges on quality ingredients that complement each other while creating a balanced texture and flavor profile. Here’s a detailed breakdown:

Pie Crust: A buttery, flaky shortcrust pastry forms the foundation. You can use a homemade crust for maximum flavor or a high-quality store-bought one for convenience.
Eggs: The backbone of the custard, eggs provide structure and richness. Fresh, free-range eggs yield the best color and taste.
Cream or Milk: Heavy cream adds decadence and silkiness, while whole milk offers a lighter alternative. A blend of both provides an ideal balance.
Spinach: Fresh baby spinach wilts beautifully and retains vibrant color. If using frozen spinach, ensure it’s well-drained to avoid excess moisture.
Mushrooms: Cremini, button, or shiitake mushrooms bring umami depth. Sliced thinly and sautéed until golden, they enhance the overall savoriness.
Onion or Shallot: Adds aromatic sweetness when gently caramelized, forming a flavor base for the filling.
Garlic: Minced garlic intensifies the savory notes without overpowering the dish.
Cheese: Gruyère is traditional for its nutty, melty qualities, but Swiss, cheddar, or feta can be used depending on preference.
Seasonings: Salt, black pepper, nutmeg (a pinch enhances warmth), and optional herbs like thyme or parsley round out the flavors.
Olive Oil or Butter: Used for sautéing vegetables—olive oil for a fruity note, butter for richness.

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 (225g) mushrooms, sliced
5 oz (140g) fresh spinach (about 5 cups loosely packed)
4 large eggs
1 cup heavy cream or half-and-half
½ cup whole milk
1 cup shredded Gruyère cheese (or substitute with Swiss or cheddar)
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
Optional: 1 tablespoon fresh thyme or 1 teaspoon dried thyme

Directions

Preheat Oven: Set your oven to 375°F (190°C). Position a rack in the center.
Prepare Crust: Place the pie crust in a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes. Remove weights and parchment, then bake for another 5–7 minutes until lightly golden. Set aside to cool slightly.
Sauté Vegetables: In a large skillet over medium heat, warm the olive oil or butter. Add onions and cook until soft and translucent (about 5 minutes). Stir in garlic and cook for 30 seconds until fragrant.
Cook Mushrooms: Add mushrooms to the skillet. Cook for 6–8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
Add Spinach: Stir in the fresh spinach in batches, allowing each addition to wilt before adding more. Once all spinach is incorporated and wilted, cook for 1–2 more minutes to evaporate excess moisture. Remove from heat and let cool slightly.
Whisk Custard: In a large bowl, whisk together eggs, cream, milk, nutmeg, salt, pepper, and thyme (if using) until smooth and well combined.
Assemble Quiche: Sprinkle half the cheese evenly over the bottom of the prebaked crust. Spread the spinach-mushroom mixture over the cheese. Top with remaining cheese to help bind the filling.
Pour Custard: Slowly pour the egg mixture over the fillings, ensuring even distribution.
Bake: Carefully transfer the quiche to the oven. Bake for 35–45 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden and slightly puffed.
Cool: Remove from oven and let rest for at least 15–20 minutes before slicing. This allows the custard to firm up for cleaner cuts.

Tips for the Perfect Spinach & Mushroom Quiche

Prevent a Soggy Crust: Always blind bake the crust before adding the filling. This creates a barrier against moisture from the vegetables and custard.
Drain Vegetables Well: Excess water from spinach or mushrooms can make the quiche watery. After cooking, press them gently with a spoon or paper towels to remove extra liquid.
Use Room Temperature Ingredients: Cold eggs and dairy can affect how evenly the custard sets. Let them sit out for 20–30 minutes before mixing.
Avoid Overmixing: Whisk the custard gently—overbeating can incorporate too much air, leading to bubbles or cracking during baking.
Don’t Overbake: The quiche continues to cook from residual heat after removal. Take it out when the center still has a slight jiggle—it will firm up as it cools.
Let It Rest: Allowing the quiche to cool for at least 15 minutes ensures clean slices and better texture.
Check Doneness: Use a toothpick or thin knife in the center. If it comes out mostly clean (with perhaps a few moist crumbs), it’s done.

Variations and Customizations

The beauty of quiche lies in its adaptability. Try these creative twists to personalize your Spinach & Mushroom Quiche:

Gluten-Free Option: Use a gluten-free pie crust made from almond flour, oat flour, or a commercial GF mix.
Dairy-Free Version: Substitute cream and milk with full-fat coconut milk or cashew cream, and use dairy-free cheese or omit cheese entirely.
Add Protein: Include cooked and crumbled bacon, diced ham, or sautéed tofu for a heartier meal.
Vegetable Swaps: Replace spinach with kale or Swiss chard (blanched first), or swap mushrooms with roasted bell peppers, zucchini, or sun-dried tomatoes.
Cheese Varieties: Experiment with feta for a tangy kick, smoked gouda for depth, or goat cheese for creaminess.
Herb Infusions: Rosemary, dill, or basil can add unique aromatic profiles depending on the season.
Crustless Quiche (Frittata Style): Skip the crust entirely—grease the pie dish well and pour the filling directly in. This reduces carbs and calories while maintaining flavor.
Mini Quiches: Use a muffin tin to make individual portions. Great for parties, meal prep, or kid-friendly servings. Reduce baking time to 20–25 minutes.

Health Considerations and Nutritional Value

Spinach & Mushroom Quiche can be part of a balanced diet when enjoyed in moderation. Here’s a nutritional overview per serving (based on 8 slices):

Calories: ~300–350 kcal
Protein: ~12–15g (from eggs and cheese)
Fat: ~25g (mostly from dairy and egg yolks; includes healthy monounsaturated fats if olive oil is used)
Carbohydrates: ~12–15g (primarily from crust; significantly less in crustless versions)
Fiber: ~1–2g (increases with whole grain crust or added vegetables)
Vitamins & Minerals: Rich in vitamin A (spinach), vitamin D (eggs), calcium (dairy), iron (spinach), and B vitamins (especially B12 from eggs and cheese).

Health Tips:

Opt for low-fat milk or Greek yogurt instead of heavy cream to reduce saturated fat.
Use egg whites or a combination of whole eggs and whites to lower cholesterol content.
Incorporate whole wheat or nut-based crusts for added fiber and nutrients.
Boost vegetable content by doubling the spinach and mushrooms—this increases fiber and antioxidants without many extra calories.
Limit salt usage by enhancing flavor with herbs, lemon zest, or nutritional yeast.

Frequently Asked Questions (FAQ)

Can I make this quiche ahead of time?
Yes! Assemble and bake the quiche up to 2 days in advance. Store covered in the refrigerator and reheat in a 325°F oven for 15–20 minutes. You can also prepare the crust and filling separately a day ahead.

Can I freeze Spinach & Mushroom Quiche?
Absolutely. Let the cooled quiche wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven for 20–25 minutes.

Why did my quiche come out watery?
This usually happens due to excess moisture in the vegetables. Always sauté spinach and mushrooms thoroughly and drain well. Also, underbaking or cutting too soon can cause a runny texture.

Can I use frozen spinach?
Yes, but thaw completely and squeeze out every bit of water using a cheesecloth or clean kitchen towel. About 1 cup of squeezed frozen spinach equals 5 oz fresh.

Is quiche suitable for a vegetarian diet?
Yes, as long as no meat products are added. This recipe is naturally vegetarian. For vegan options, see substitutions above.

How long does quiche last in the fridge?
Properly stored in an airtight container, it lasts 3–4 days. Reheat gently to preserve texture.

Can I make this quiche without a crust?
Definitely. Pour the filling into a well-greased pie dish or silicone mold. Baking time may be slightly reduced. Crustless quiche is lower in carbs and easier to digest.

Summary

Spinach & Mushroom Quiche is a delicious, nutritious, and versatile dish perfect for brunch, lunch, or dinner. Packed with wholesome vegetables, rich custard, and savory cheese in a buttery crust, it satisfies every palate.

Easily customizable and freezer-friendly, this quiche is a timeless classic that brings comfort and elegance to any table with minimal effort and maximum flavor.