Spinach Mushroom Quiche – This easy quiche recipe with spinach, mushroom, and cheddar cheese is a great way to get veggies in your morning breakfast.
I’m a big fan of savory, meaty breakfast dishes and I’ve been making this easy quiche recipe for years. It’s very filling and it’s bursting with flavor without sacrificing texture. Also, I use my basic quiche recipe here so the substitutions and possibilities are endless, plus it reheats well for a great brunch or quick dinner.
Actually, it’s the perfect brunch recipe for those Sunday mornings where everyone slept in a little late. It reheats well by the slice, so I can bake it the night before. Or prep everything and toss it in the oven for homemade hearty brunch to feed the whole family. And the kids get more veggies which is always a good thing!
Spinach Quiche Recipe
What is a quiche recipe? Quiche is an egg and milk or cream custard filling that is loaded with toppings like cheese and veggies. Its a little like a lighter, fluffier omelet with a pie crust, although some quiches are crustless. Spinach quiche and quiche Lorraine are the most common varieties. The best thing about this recipe is that it utilizes a pre-made pie crust. That makes it very easy for measuring and cuts down on the preparation time.
Frequently asked questions:
This version uses spinach, mushrooms, and sharp cheddar cheese because it is generally my favorite, but the possibilities are endless! A simple substitution by cup works well, just make sure to pre-cook or steam any substitutions.
This is also great for leftover vegetables from dinner the night before!
Shredded Cheeses like feta, mozzarella, smoked gouda, or swiss.
Green or yellow onions
Diced Red Pepper
Asparagus spears (I cut them into bite sized pieces)
Broccoli Florets (frozen or steamed fresh)
The key to preventing a soggy quiche is to reduce the moisture in your vegetables.
I use baby bella mushrooms for a little more flavor and heartiness, but button mushrooms work great too. You want to cook them long enough that they release their juices, the liquid evaporates, and the mushrooms turn a dark golden brown. You don’t want them black-brown, but a good darker color.
Yes! Baked quiche can be stored in the freezer for up to three months. You can pre-slice it and reheat individual servings or reheat the entire quiche. Pull from freezer and cover with foil. Bake at 350 degrees until heated through to 165F. Time will vary according to how many servings you are reheating.
I use fresh spinach generally, because I make salads with the leftovers, but frozen works great too. With fresh, sometimes I tear off the stems, sometimes I don’t – depends on my mood. However, the texture is a bit better without stems. If you use frozen spinach, make sure to drain the spinach extra well. Thawed frozen spinach is full of water and you don’t want that!
Bake the quiche until it is golden brown on top and the center is no longer jiggly. If I am not sure, I use my finger to press the center very gently like a cake. If the center is bouncy, it is done Use a mitt or folded paper towel so you don’t burn yourself.
All ovens are different and this could take anywhere from 27-35 minutes for a regular pie shell. I keep an eye on it starting at about 25 minutes. I like it extra toasty on top. It may dome or puff up during baking. This is normal and it will level out as it cools.
You can also make this recipe in a deep dish pie crust. I usually double the recipe for a deep dish, including the spinach mixture. For a deep dish, the baking time will increase to about 45 minutes. I start checking around 40 minutes.
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Spinach Mushroom Quiche
- 1 pre-made crust prepared as directed
- 1 tbsp butter
- ½ lb sliced mushrooms baby bella
- 3 cups fresh spinach or 1 cup frozen
- ½ cup diced yellow onion
- ½ cup milk
- ½ cup heavy cream
- 2 large eggs
- 1 large egg yolk
- salt and pepper
- 1 cup sharp cheddar cheese divided
- Preheat oven to 375 degrees. Bake crust according to directions. Set aside to cool.
- Melt butter in a large skillet over medium-high heat. Add onions, and cook, stirring until translucent but not brown. Add mushrooms and cook, stirring often until mushrooms release their liquid, and the liquid evaporates. The mushrooms should be a dark golden brown, about 8-10 minutes. Stir in the spinach, and cook for about a minute until the spinach wilts.
- In a medium mixing bowl, whisk together milk, cream, eggs, and egg yolk. Season with salt and pepper to taste.
- In the pie crust, sprinkle half of the cheese evenly over the bottom of the crust. Sprinkle with vegetable mixture, and then top with the remaining cheese. Pour the egg mixture over the cheese.
- Transfer to oven. Bake until just set in the center, about 30-35 minutes. 40-50 for deep dish. Cool on a wire rack for about 10 minutes before slicing.
- Make Ahead Instructions: You can prep everything before the making of the egg mixture the night before. That includes pre-baking the pie shell (cover tightly to store), and cooking the vegetables.
- Deep Dish: My quiche recipe is made for a regular sized pre-bought pie crust. You can double the recipe for a deep dish or just add more egg mixture if you prefer.
- Spinach: You can use frozen spinach instead. I would use about 1 cup of frozen. After thawing, make sure to squeeze and blot out any moisture you can.
- Milk: I make this quiche with ½ cup heavy cream and ½ cup whatever % milk is in the fridge. However, whole milk does produce the creamiest texture.
- Filling substitutions: I make different varieties all the time by substituting veggies with a 1 to 1 ratio. Basically, 1 cup of mushrooms roughly equals 1 cup of diced red peppers, etc. Sometimes, I have even skipped the spinach without changing the other ingredients.
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