This post may contain affiliate links. Please read my disclosure policy.

Everybody around here loves this delicious savory Spinach Mushroom Quiche with the rich custard filling with creamy Gruyère cheese. If you don’t love mushrooms, no worries. Simply double the amount of spinach and omit the mushrooms. The same goes for mushrooms lovers. You can double the mushrooms and omit the spinach. It’s that easy!

Spinach Mushroom Quiche

We love all kinds of pies here at SRFD. Sweet or savory, it’s all good.

Savory pies like this quiche are great for company, family gatherings and celebrations like Mother’s Day. Quiche can be served at breakfast, brunch, lunch or dinner. It’s also terrific served warm or room temperature and travels well making it perfect for events.

Even if you’re not great at making pie crust or need a few shortcuts, we’ve got you covered. Simply use a store-bought frozen or refrigerated pie crust and follow the directions for freezing (if needed) and par-baking.

Another shortcut would be to buy already cleaned and sliced mushrooms. All the remaining tasks are super quick and easy.

A collage of ingredients used to make spinach mushroom quiche.

Ingredients Overview

9-inch deep dish pie crust, store-bought or homemade
unsalted butter
olive oil
fresh baby spinach leaves, or a package of frozen spinach thawed
fresh sliced mushrooms like cremini, Baby Bella or button mushrooms
shallots, finely chopped
clove of garlic, minced
crushed red pepper flakes (optional)
large eggs
half-and-half or a combination of milk and heavy cream
salt
fresh ground black pepper
cayenne
Shredded Gruyère cheese
Grated Parmesan
Chives or thin sliced green onions for garnish

A pastry shell with sautéed mushrooms and shallots on the bottom.

An unbaked quiche being assembled with filling.

An unbaked mushroom quiche ready to go in the oven.

How to make Spinach Mushroom Quiche

1. Start by preparing a pie crust

Make the pastry dough and refrigerate until needed. Roll the dough out into a 13-inch round. Transfer to the pie dish. Gently press the dough into the bottom and up the sides of the pan. Fold under the excess dough and crimp decoratively. Refrigerate for 30 minutes then freeze for 20 minutes.

Preheat oven to 375 degrees F. Using a dinner fork poke a few holes on the bottom and sides of the pastry crust. Line the shell with two 12-inch square pieces of aluminum foil lightly pressing to mold to the sides of the pan.

Fill the pie with dried beans or pie weights and bake for 20 minutes. Remove the foil and weights and continue baking until the center is set and light brown. Cool while preparing the filling.

2. Prepare the vegetables

Warm a skillet over medium-high heat. Add half the butter and olive oil and the spinach. Sauté until wilted and all the moisture evaporates. Drain, press and remove all remaining liquid from the spinach. Rough chop and set aside.

Wipe out the skillet and add the remaining butter and olive oil. Add the mushrooms and cook until golden brown. Stir and add the shallots, garlic and red pepper flakes.

3. Fill the pie pastry

Place the pie crust on a rimmed baking sheet. Set aside a few mushrooms to scatter on top of the quiche. Pour the remaining mushrooms in the pastry. Add half the spinach, all the Gruyére and then all remaining spinach.

Combine the eggs, half-and-half, salt, pepper and cayenne. Slowly pour over the vegetables. Top with the Parmesan, chives and extra mushrooms.

4. Bake, cool and serve

Bake for 40 to 50 minutes or until light golden brown. Transfer to a rack to cool. Serve slightly warm or room temperature.

A baked spinach quiche with a golden brown crust.

Reheating quiche

Cover the (pre-baked) cold quiche with aluminum foil and bake at 350 degrees F for 30 minutes. This method also works well for reheating leftovers.

A sliced quiche with spinach and mushrooms.

Freezing Spinach Mushroom Quiche

Fully baked quiche can be frozen well sealed for up to 3 months. Thaw the quiche overnight in the refrigerator. Reheat by wrapping the pie in foil and bake for 35 to 40 minutes.

To freeze an unbaked quiche

Place the unbaked quiche on a level surface in your freezer. Freeze until firm then seal in plastic wrap and foil. Return to the freezer for up to 3 months.

When ready to bake, place the frozen unbaked quiche on a baking sheet, remove the plastic wrap and foil. Bake as directed adding 10 to 15 minutes to the baking time. Tent with foil during the last 20 minutes to prevent over-browning.

A slice of spinach mushroom quiche on a plate with strawberries on the side.

Options for making quiche ahead of time

Make and bake the pastry shell then cool completely before storing. Store the pie crust in an airtight container at room temperature for up to 24 hours before filling. Or, freeze a par-baked pie crust for later use.

Prepare the quiche as directed, bake, cool, cover and refrigerate until needed. Reheat as directed in the recipe card.

All the vegetables can be prepared the day before using. Shred the cheese, cook the vegetables and make the crust then refrigerate until ready to assemble the next day.

A slice of spinach mushroom quiche on a plate with a bite cut from the end.

Variations and Add-ins

This is a great basic quiche recipe that’s easily adapted to your favorite veggies, meats or whatever you have on hand. Here are a few ideas to get you started:

Add diced ham with Swiss cheese in place of the Gruyere
Add diced vegetables like red, yellow or green bell peppers
Stir in a teaspoon of Dijon mustard before pouring the custard into the crust
Add hot sauce like Cholula or Frank’s
Use red or sweet onion in place of the shallot
Stir in a few diced oven roasted tomatoes
Omit the mushrooms and double the spinach instead
Double the mushrooms and omit the spinach for a fantastic mushroom quiche recipe
Make a crustless quiche by greasing a 9-inch deep dish pie plate then sprinkling the bottom and sides with shredded Parmesan. Once baked this forms a nice crust on the bottom in place of pastry.

A sliced spinach and mushroom quiche in a pie pan.

Spinach Mushroom Quiche

Prep Time: 45

Cook Time: 1

Total Time: 2 15

Yield:

Course: Breakfast, Brunch, Main

Author: Tricia

Pin Recipe Print Recipe Rate Recipe

Rate our recipe!

A delicious savory quiche with tons of flavor from the golden brown mushrooms, sautéed shallots, nutty Gruyere and salty Parmesan.

Ingredients

1 9-inch deep dish pie crust store-bought or homemade
2 tablespoons unsalted butter divided
2 tablespoons olive oil divided
6 ounces fresh baby spinach leaves (or frozen, thawed)
6 ounces fresh assorted mushrooms like Baby Bella, sliced
1 large shallot finely chopped
1 small clove garlic minced
⅛ teaspoon crushed red pepper flakes optional
4 large eggs
1 ⅓ cups half-and-half (11.5oz or 325g) or a combination of milk and heavy cream
¼ teaspoon salt
1 teaspoon fresh ground black pepper
pinch cayenne
4 ounces Gruyère cheese grated (about 1 cup packed)
½ ounce Parmesan grated (about ¼ cup)
1 tablespoon chives or thin sliced green onions

Instructions

To prepare the pie crust:

Roll the pie dough out onto a lightly floured work surface into a 13-inch round. Carefully wrap the dough around the rolling pin and unroll over the pan. Gently press the dough into the bottom and up the sides of the pan. Fold the excess under then pinch to make a decorative edge. Refrigerate the pie shell for 30 minutes, then freeze for 20 minutes.
Preheat oven to 375℉. Using a dinner fork poke a few holes on the bottom and sides of the frozen pastry. Line the pastry shell with two 12-inch square pieces of aluminum foil, lightly pressing to mold to the sides of the pan. Fill with enough pie weights or dried beans to cover the bottom of the crust and slightly up the sides of the pan. Bake for 20 minutes. Remove the foil and weights and continue baking until the center is set and light brown, about 10 to 13 minutes. Transfer to a wire rack to cool while preparing the filling. Leave the oven set on 375℉.

To prepare the filling:

While the pastry is cooling, warm a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil to the skillet. Once the butter is melted add the spinach. Sauté until the spinach is wilted and all the moisture evaporates. Transfer to a colander set in the sink. Using the back of a rubber spatula, gently press the spinach against the colander to release excess liquid. Scoop the spinach onto several layers of paper towels and squeeze. The spinach needs to be very dry so repeat if needed. Transfer to a cutting board and coarsely chop. Set aside.
Wipe out the skillet and return it to the stove over medium-high heat. Add the remaining butter and olive oil. Once melted, add the sliced mushrooms and stir to coat. Leave the mushrooms (don't stir) to cook in a single layer until the moisture is released and then evaporates. Stir the mushrooms then add the shallot. Continue cooking until all mushrooms are golden brown and the shallot is softened. Add the minced garlic and crushed red pepper flakes. Sauté for 1 minute or until fragrant.
Place the prepared pastry crust on a rimmed baking sheet. Set aside a few pretty mushrooms to decorate the top of the quiche. Scatter the remaining mushrooms evenly over the bottom of the crust then add half the spinach, all the Gruyere and then all remaining spinach.
In a mixing bowl with a spout, whisk together the eggs, half-and-half, salt, pepper and cayenne.
Slowly and gently pour the egg mixture over the mushrooms and cheese to 1/2-inch below the rim. Sprinkle the shredded Parmesan and chives over the top. Place the reserved mushrooms decoratively over the chives.
Bake for 40 to 50 minutes or until light golden brown. To test for doneness, insert a small thin small knife 1-inch from the edge. If it comes out clean, the quiche is done. The center should feel set but still somewhat soft and a little jiggly.
Transfer to a rack to cool. Serve slightly warm or at room temperature.

Recipe Notes

For this recipe you can use a 9 1/2-inch tart pan or a 9-inch deep dish pie plate. If using a deep tart pan, add one large egg (for a total of 5) and an additional 1/3 cup of half-and-half (for a total of about 1 and 2/3 cups).

If using a store-bought pre-made frozen pie crust, you may have a little too much filling to fit into the pie shell. Pour the extra custard into a small baking dish sprayed with vegetable cooking spray and bake with the quiche, for a crustless version.

TIP: Replace all the mushrooms with additional spinach or skip the spinach and double the mushrooms. It works great both ways.

Options for making quiche ahead of time: Make and bake the pastry shell and store in an airtight container at room temperature up to 24 hours before filling. Or, freeze a pre-baked pie crust for later use. Prepare the quiche as directed, bake, cool, cover and refrigerate until needed.

To reheat: Cover the cold quiche with aluminum foil and bake at 350 degrees F for 30 minutes. This method also works well for reheating leftovers.

Freezing: Baked quiche can be frozen, well sealed for up to 3 months. Reheat the quiche wrapped in foil and bake for 35 to 40 minutes.

Freezing unbaked quiche: Place the unbaked quiche on a level surface in your freezer. Freeze until firm, then seal the quiche in plastic wrap and foil and return to the freezer. When ready to bake, place the frozen quiche on a baking sheet, remove the plastic wrap and foil. Bake as directed adding 10 to 15 minutes to the baking time. Tent with foil during the last 20 minutes to prevent over-browning.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Spinach Mushroom Quiche

Ingredients Overview