There’s something undeniably comforting about a slice of warm quiche fresh out of the oven. With its flaky crust, creamy filling, and savory mix-ins, quiche feels indulgent yet simple, like the kind of dish you’d serve to friends at a cozy weekend brunch or prepare ahead for easy weekday lunches. This Spinach Mushroom Quiche checks all those boxes—and more.

What makes this recipe truly special is the harmony of earthy mushrooms, vibrant spinach, and sweet sautéed onions, all enveloped in a rich, custardy filling made with eggs, milk, and a touch of heavy cream. And of course, the Gruyère cheese adds a beautifully nutty depth that takes the whole dish up a notch.

This is a recipe I’ve come back to time and time again. It started as a clean-out-the-fridge experiment and quickly earned its spot in my regular meal rotation. The best part? It’s just as delicious straight from the oven as it is reheated the next day. I’ve served it for brunch gatherings with friends, brought it along for picnics, and even prepped a few to freeze before a busy week.

Whether you’re a quiche veteran or making it for the first time, this spinach mushroom version is easy to follow, adaptable, and guaranteed to impress. It’s the kind of recipe that feels fancy without the fuss, and you’ll love how customizable it is with different cheeses, crusts, or add-ins.

Let’s dive into why this savory slice of heaven belongs in your kitchen.

Why You’ll Love This Spinach Mushroom Quiche Recipe

If you’re on the fence about making a quiche, let me make the case for why this one deserves a spot in your meal planning lineup.

First of all, it’s easy to make. With just a handful of basic ingredients and a few simple steps, you’ll have a gorgeous, golden-brown quiche on your table in under an hour. And if you use a store-bought pie crust? Even easier.

It’s also versatile. You can enjoy it warm, at room temperature, or even cold—making it perfect for brunch spreads, potlucks, or work lunches. Not to mention, it reheats like a dream.

This quiche is also packed with flavor. The mushrooms bring an earthy depth, while the spinach adds freshness and color. The onions caramelize slightly as they cook, bringing a touch of sweetness that balances the savory notes. Then there’s the Gruyère—melty, nutty, and just the right amount of indulgent.

Additionally, the texture is spot-on. The eggs and cream create a silky, custard-like base that holds everything together without being too firm or too runny. The flaky pie crust provides just the right crunch, and every bite is a perfect balance of creamy and crisp.

Lastly, it’s family-friendly and meal-prep friendly. You can slice it into individual portions, freeze it, and have ready-to-go meals at your fingertips. Whether you’re feeding picky eaters, hosting a brunch, or simply looking for something satisfying and meat-free, this recipe checks every box.

Health Benefits

Beyond being delicious, this Spinach Mushroom Quiche has several nutritional benefits that make it a feel-good dish.

Spinach, a leafy green powerhouse, is rich in iron, calcium, magnesium, and vitamins A and C. It supports immune function, bone health, and energy levels. Even when lightly cooked, it retains much of its nutritional value.

Mushrooms are low in calories but high in flavor. They’re a great source of B vitamins, selenium, and antioxidants. Plus, they bring a hearty texture that makes the dish feel substantial without needing meat.

Eggs provide high-quality protein and important nutrients like choline and vitamin D. They help make the filling creamy and satisfying, while also keeping you full longer.

Gruyère cheese, while indulgent, also offers calcium and protein. Using it in moderation adds richness without overwhelming the dish.

With a base of simple, whole ingredients and a balanced ratio of protein, fat, and carbs, this quiche can be part of a nutritious meal. Pair it with a salad or some fruit on the side, and you’ve got a complete, wholesome plate.

Preparation Time, Servings, and Nutritional Information

Preparation Time:

Prep: 25 minutes
Cooking: 40 minutes
Cooling: 10 minutes

Total Time: About 1 hour 15 minutes

Servings: 8 slices

Nutrition (Per Slice):

Calories: 271
Protein: 10g
Fat: 20g
Carbohydrates: 14g
Cholesterol: 128mg
Sodium: 336mg

Ingredients List

To make this savory, satisfying quiche, you’ll need the following:

1 9-inch pie crust (store-bought or homemade, partially baked)
2 tablespoons unsalted butter – For sautéing the vegetables
1½ cups crimini mushrooms, sliced – Adds a hearty, umami flavor
1 cup fresh spinach, roughly chopped – Use frozen if drained well
¾ cup onion, finely chopped – For subtle sweetness and depth
3 large eggs + 1 egg yolk – For a rich, custardy texture
½ cup whole milk – Brings moisture and creaminess
½ cup heavy cream – Adds luxurious texture to the custard
1 cup shredded Gruyère cheese – For nutty, melty goodness
½ teaspoon salt
¼ teaspoon black pepper
Pinch of cayenne pepper (optional) – For a subtle kick

Ingredient Notes:

If using frozen spinach, be sure to squeeze out as much moisture as possible to prevent a soggy quiche.
Feel free to swap Gruyère with shredded Swiss or mozzarella if preferred.

Step-By-Step Cooking Instructions

1. Prepare the Pie Crust

Place your pie dough into a 9-inch quiche or pie dish with high sides (about 1¼ inches).
Gently press the dough into the corners and up the sides. Trim any excess and crimp the edges.
Refrigerate the crust for 40 minutes to help prevent shrinking, then freeze for 20 minutes.
Preheat your oven to 375°F (190°C).
Line the crust with foil or parchment paper and fill with pie weights or dried beans.
Blind bake for 30 to 35 minutes until the crust is light golden. Let cool slightly before filling.

2. Sauté the Vegetables

While the crust is baking, melt the butter in a large skillet over medium heat.
Add chopped onions and sauté for 3 to 4 minutes until softened.
Add mushrooms and cook for another 6 to 8 minutes, stirring occasionally, until mushrooms are tender and most of their moisture has evaporated.
Add chopped spinach and cook for 1 to 2 minutes, just until wilted.
Remove from heat and let the mixture cool slightly.

3. Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, egg yolk, whole milk, heavy cream, salt, pepper, and optional cayenne until smooth.
Stir in the shredded Gruyère cheese.
Fold in the sautéed vegetables, mixing gently to combine.

4. Assemble the Quiche

Pour the filling into the pre-baked pie crust. Use a spatula to spread the mixture evenly.
Place the quiche on a baking sheet to catch any drips and make it easier to move.

5. Bake

Bake at 375°F for about 40 minutes, or until the center is just set and the top is lightly golden.
If the crust starts to brown too quickly, cover the edges with foil.
Let the quiche cool for at least 10 minutes before slicing. This helps the filling set completely and makes for cleaner slices.

How to Serve

This Spinach Mushroom Quiche is incredibly flexible when it comes to serving options. Here are a few ideas:

Serve warm with a light side salad dressed in lemon vinaigrette.
Pair with a bowl of tomato basil soup for a comforting lunch or dinner.
Enjoy a slice cold or at room temperature as part of a picnic spread.
Add it to a brunch buffet alongside fresh fruit, toast, and herbal tea.

Pairing Suggestions

Looking to round out your meal? Here are a few pairing ideas that complement this Spinach Mushroom Quiche beautifully:

Salads: Arugula with lemon vinaigrette, cucumber and dill salad, or a simple green salad with cherry tomatoes and olive oil.
Soups: Butternut squash soup, creamy tomato soup, or a vegetable minestrone.
Sides: Roasted asparagus, sautéed green beans, or a fresh fruit salad.
Drinks: A glass of sparkling water with lemon, iced herbal tea, or a creamy latte.

Storage, Freezing & Reheating Instructions

Storage

Store leftover quiche in the refrigerator, tightly wrapped or in an airtight container, for up to 3 days.

Freezing

Let the quiche cool completely.
Freeze the whole quiche or individual slices for about 2 hours until solid.
Wrap tightly in plastic wrap and foil, then store in a freezer-safe container for up to 2 months.

Reheating

From the fridge: Reheat slices in a 350°F oven for about 15 minutes until warmed through.
From frozen: Reheat in the oven at 350°F for 30 to 40 minutes. You may want to cover with foil to prevent over-browning.

Common Mistakes to Avoid

Skipping the blind bake: This can result in a soggy crust. Pre-baking is essential for a crisp base.
Not draining spinach thoroughly: Excess moisture from spinach can make the filling watery.
Overfilling the crust: Leave a little space at the top to avoid spillage during baking.
Using low-fat dairy: This can affect the custard texture. Stick with whole milk and cream for best results.
Cutting too soon: Letting the quiche rest before slicing helps it set and gives you cleaner cuts.

Pro Tips

Chill and freeze the crust: This helps it keep its shape and prevents shrinking.
Use room temperature eggs and dairy: They combine more easily and create a smoother filling.
Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that affect texture.
Customize with herbs: Try adding fresh thyme, parsley, or chives to boost flavor.
Test doneness by jiggle: The center should be slightly wobbly but not liquid—it will finish setting as it cools.

Frequently Asked Questions (FAQs)

Can I use frozen spinach?
Yes, just make sure it’s completely thawed and wrung out to remove as much water as possible.

Can I make it ahead of time?
Absolutely. Bake the quiche the day before, store in the fridge, and reheat before serving.

What if I don’t have Gruyère cheese?
Swiss, cheddar, or mozzarella are good substitutes.

Can I use a gluten-free crust?
Yes, store-bought or homemade gluten-free pie crusts work well.

Can I make this dairy-free?
You can try using unsweetened almond milk and a plant-based cream, though the texture may differ slightly.

Can I freeze an unbaked quiche?
It’s better to bake first, then freeze. The filling may separate if frozen raw.

How do I know when the quiche is done?
The center should be set and no longer liquid. A knife inserted near the center should come out clean.

Is this recipe vegetarian?
Yes, it contains no meat. Just be sure your cheese is made with vegetarian rennet if that matters to you.

Can I add other vegetables?
Absolutely. Bell peppers, zucchini, or roasted tomatoes are great additions.

Do I need to par-cook extra vegetables?
Yes, always cook veggies like bell peppers or broccoli before adding to the custard to avoid excess moisture.

Conclusion & Call to Action

This Spinach Mushroom Quiche is everything you want in a comforting, make-ahead meal: flavorful, nourishing, and easy to customize. Whether you’re serving it up for brunch, prepping lunches for the week, or hosting a cozy dinner at home, it’s a dish that brings both comfort and elegance to the table.

Now it’s your turn. Head into the kitchen, gather those simple ingredients, and bake a quiche that’s sure to impress. When you do, I’d love to hear how it turned out—leave a comment below or tag me in your quiche pics online. There’s nothing better than seeing your delicious creations come to life.