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5 from 12 votes

Spinach Mushroom Quiche

With a creamy egg custard, savory veggies, and cheese filling in a flaky pie crust, this easy Spinach and Mushroom Quiche recipe is something to wake up for!
Course Breakfast
Cuisine American
Keyword spinach quiche
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 253kcal
Author Rachel


  • 1 pre-made crust prepared as directed
  • 1 tablespoon 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.


  1. Make Ahead Instructions: You can prep everything the night before. That includes pre-baking the pie shell (cover tightly to store), and cooking the vegetables.
  2. 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 double the egg mixture if you prefer.
  3. 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.
  4. 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.
  5. 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.


Serving: 1slice | Calories: 253kcal | Carbohydrates: 23.8g | Protein: 9.5g | Fat: 15.1g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 310mg