Spinach Mushroom Quiche Recipe with homemade pie crust

This healthy spinach and mushroom quiche recipe is simple and best for busy days. With a homemade pie crust, this delicious quiche is filled with sweet wild mushrooms and savory Gruyere cheese, best for breakfast, lunch or easy to go appetizer anytime!!

Spinach and mushroom quiche is an ideal family-friendly recipe to enjoy on cozy weekends or to make for busy days. It has a partially baked pie with a stable, creamy filling of cooked veggies and gruyere cheese to make it eggy, veggie and cheesy.

Spinach Mushroom Quiche Recipe

If you’re looking for a savory egg dish, don’t worry – here I’m with an easy-peasy spinach and mushroom quiche. A rich, savory tart with sautéed spinach, onion and mushrooms, and filled with creamy eggs filling, and then baked until it’s done.. A perfect dish to enjoy whole week or to make ahead for guests, or to catch up your busy days.

Why is it called quiche?

The dish was originally called “kuchen” or “küche” in German, meaning cake or tart. But as it travelled to France, it became known as “quiche”.

Quiche is a savory dish consisting of a pastry crust filled with a mixture of eggs, cream, meat, cheese, vegetables or seafood. Quiche is enjoyed worldwide mostly as brunch or dinner.

What’s the difference between quiche and frittata?

Quiche and frittata, both are beloved egg-based dishes, deliciously easy to make and incredibly tasty.

Quiche features a flaky pastry crust and is baked in oven from start to finish, resulting a creamy, custard like texture. It is oftenly served in wedges or squares.

On the other hand, frittata is crustless, cooked on stovetop and then often finished under the broiler. It has a firmer texture, like an omelette. It is served in slices, like a pie.

Why this recipe works??

• It’s easy to make
• Perfect for vegetarians
• You can make it ahead of time
• It’s very filling, heartwarming and delicious
• It’s totally beginners friendly and easy to make
• You can enjoy it as brunch, or easy to go lunch or dinners
• It’s so easy to adopt your favorite ingredients and flavors

Ingredients for the Spinach Mushroom Quiche Recipe

Gather the ingredients to make this quick and easy spinach mushroom quiche at home perfectly. Here I’m making it with spinach and mushrooms, but you can easily add your favorite ingredients to make your quiche more tasty.

For Pie Crust

All-purpose flour – Use 2 1/4th cup of all purpose flour for pie crust, which is approximately 280 grams when measured by weight

Salt – Use 1 teaspoon of salt to add flavor to the crust

Cold Butter – Add 3/4th cup or 170 gram of cold butter. Cold butter creates small pockets of fat that makes the flaky texture once the crust is baked

Tip – To make the process easier, cut the cold butter into small cubes, and then incorporate it into the flour mixture until it resembles coarse crumbs.

For quiche filling

Follow some simple steps to make this quick spinach mushroom quiche filling. You can find the ingredients with measurements below on recipe card.

Yellow Onion and Red Onion – Yellow and red onion provide a sweet and tangy flavor base to the filling. Chop the onions.

Butter and Olive Oil – Butter adds richness while olive oil brings a fruity flavor.

Garlic Cloves – Crushed garlic adds aromatic depth to the filling. Mince or crush them finely.

Mushrooms – Sliced mushrooms add a savory and earthy flavor to the filling. Clean them and slice thinly.

Baby Spinach Leaves – These tender spinach leaves wilt down when cooked, providing a nutritious and flavorful addition to the filling. Rinse them thoroughly.

For Eggs Filling

Gather the following ingredients to make creamy eggs filling for spinach and mushroom quiche.

Eggs – Eggs serve as the primary binding agent in the quiche filling. When beaten and combined with the other ingredients, they create a creamy, custard-like texture as the quiche bakes.

Heavy Cream – Heavy cream adds richness and creaminess to the quiche filling. It enhances the texture of the eggs, resulting in a velvety smooth consistency.

Salt, Pepper, and Nutmeg – These seasonings are used to flavor the quiche filling. They ensure a well-balanced and flavorful quiche filling.

How to make Homemade Pie Crust for Spinach Mushrooms Quiche

Start the recipe by making a quick pie crust for your spinach mushroom quiche. To make it more quickly, you can use a store bought pie crust for your delicious quiche.

For this, firstly we’ll make homemade pie crust for spinach mushroom quiche. You can use store bought pie crust too, but I love to make it from scratch.

Step 1

In your mixer, add sifted all purpose flour, salt and cubed cold butter. Process until it becomes coarse crumbs. During this, add some iced water to form the flour mixture into a dough.

Step 2

Wrap the dough into a plastic wrap to make a dough form. Wrap it tightly and let it refrigerate for about 30 minutes.

Step 3

Meanwhile the dough is chilling, we’ll make the veg filling for our spinach mushroom quiche.

For this, chop the yellow and red onion. Heat 1 tbsp of each oil and butter in a large pan.

Step 4

Sauté the chopped onion for at least 5 minutes. Then add the chopped garlic cloves and stir. Add sliced mushrooms and cook well.

Step 5

Add fresh baby spinach to the sautéed mushrooms and onions, and cook for 5 to 7 minutes. Drain the excess water and set aside.

Step 6

Place a parchment paper, and dust some flour on it. Place the frozen pie dough on it, and spread some more flour for even and smooth rolling. Now roll the dough with a roller into 1/8th inch thick.

Step 7

Spread the rolled dough over pie pan, and press the edges with your thumb gently. Don’t give it over pressure, do everything gently.

Step 8

Trim the excess dough with a knife, and pierce with a fork. Then transfer the pie pan again in the freezer for 30 minutes.

Step 9

Take three eggs in a large bowl. Beat the eggs well using a hand beater. Add 1 cup heavy cream. Add salt and crushed black pepper. For extra flavor, I’m adding 1/2 teaspoon of crushed nutmeg, and beat it well.

Step 10

Remove the chilled pie sheet from freezer. Place the parchment paper and fill it with dry beans, rice or pie weights. Level the dry beans and rice even spread.

Step 11

Bake the pie crust with pie weight for 15 minutes at 350F (175C). After 15 minutes, remove the parchment paper with pie weight and bake it for another 5 to 10 minutes, or until crust is slightly golden.

Step 12

Spread cooked spinach and mushroom filling. Then sprinkle shredded gruyere cheese. Add little cubes of gorgonzola cheese or other blue cheese.

Step 13

Pour the egg and cream mixture all over the pie evenly. Bake until it turns golden brown, and set. It will take about 35 minutes. Allow it to cool before serving.

And Finally!!

Slice the spinach and Mushroom quiche, and enjoy.

What to Serve with Spinach Mushroom Quiche?

Spinach Mushroom quiche is a hearty meal you can enjoy as breakfast, lunch or a delicious brunch on its own. But it also pairs well with a variety of side dishes like..

Salad – Add the flavors on your table with fresh and greeny salads like Pasta house salad, Hawaiian macaroni salad or with summer refreshed Mango avocado salsa.

Fresh Fruits – Fresh fruits like strawberries, grapes and melon adds a refreshing contrast with rich and creamy quiche.

Soup – A warm bowl of soup like Applebee’s French onion soup, Medieval times tomato bisque soup or our quick Busy day soup makes for a cozy accompaniment.

Potatoes – A potato dish like roasted potatoes, potato salad, or potato soups offers heartiness to the meal.

Recipe Swaps

Although the spinach Mushroom quiche is delicious on its own. But you can also make some delicious variations to make it your own signature dish.

On my side, I can suggest some easy recipe swaps you can make to get a delicious quiche at home easily.

Pie Crust – Making pie crust at home is quiet easy, however if you’re beginner or want things simple and quick, you can easily go with a store bought pie crust instead of making it at home.

Heavy Cream – If you don’t have heavy cream, or want to make the quiche less fatty, you can easily go with whole milk instead of heavy cream. Whole milk has less fat content then heavy cream, so the texture of quiche will be less creamy, but it will not alter the taste of quiche.

Frozen Spinach – Frozen spinach can be a good alternative, if you’re run out of fresh spinach. Just be sure to use the spinach thawed and squeezed dry, it will prevent you to have a wet and watery quiche.

Cheese – Classic quiche recipe calls for Gruyere cheese, which is a hard cheese from Switzerland with a nutty, mild and creamy texture that melts well. But you can easily substitute it with your favorite cheese like Swiss, Cheddar or Gouda.

Can you make Spinach Mushroom Quiche Ahead?

Of course – Actually this spinach mushroom quiche is one of the easiest recipes, you can make ahead of time and surely can enjoy whole week.

Make this spinach mushroom quiche ahead, and use for up to 5 days easily.

Just cover and reheat whole quiche at 350 deg. F for about 30 to 45 minutes when ready to enjoy, or you can microwave a slice to make it more easy.

Can you freeze this spinach mushroom quiche?

Absolutely! this is even best to make ahead of time, and enjoy later even for a whole week. You can follow some easy-peasy steps to freeze the quiche safely. 

• Bring the cooked spinach mushroom quiche to room temperature before freezing. 
• You can use an air-tight container or ziploc bag to store the quiche. For this, you can store the entire quiche, or separately in slices. This will make it easy to reheat the quiche slices. 
• At room temperature, you can store the quiche for up to five days. 

Tip – When placing the quiche in the freezer, its good to place it on a flat surface like a baking sheet, it will help to prevent it from getting stickiness as it freezes.