Spinach and Mushroom Quiche

Spinach and mushroom quiche is the ideal family-friendly recipe for busy days or to enjoy in the weekend for a cozy brunch. Easy to make with a foolproof pie crust, this vegetarian quiche is generously garnished with delicious veggies and a creamy, cheesy filling.

As a French, quiches and savory pies have no secrets for me anymore. As a kid, my mom used to bake quiche at least once a week (I’m sure she still does) and I can still picture her rolling out a homemade flaky pie crust on the kitchen table. She would then garnish it with various fillings, based on what in season, so that we can enjoy quiche year-round without ever getting tired of it.

While I have all these great memories from my childhood, I think it’s safe to say that quiche is the perfect kid-friendly comfort food. And when you think about it, it’s also a great way to sneak in a few more veggies in their diet.

Easy Spinach & Mushroom Quiche

I’ve baked this quiche countless times in my life, and I finally decided to share it with you after I had my moving out party in Chicago a couple of months with you. I had very little time before guests show up so I simply put it together quickly to make sure I had something savory to offer. People literally devoured it and many asked for the recipe. So here it is!

In a few words, this spinach and mushroom quiche is:

•  Prepared with a super easy homemade crust. It’s actually my go-to pie crust for most of my traditional quiche recipes. Side note: you can double or triple the quantities when making them, then freeze the remaining dough individually for later quiche recipes.
• Loaded with veggies. I used spinach and mushrooms as I think they pair beautifully. And the key, secret ingredient here is the addition of garlic. It definitely adds in flavor for the entire quiche.
• Extremely creamy and cheesy. Ok, we call it comfort food for a reason. Just be aware that I used a fair amount of heavy liquid cream and milk, which brings all the creaminess to the quiche. Not to mention the cheese that adds to it.

To make a healthier version (also less creamy), cut the quantity of cheese, replace heavy cream with milk in the same proportions, and remove one egg from the recipe. Promise it won’t taste bad at all, it’ll just be easier to digest to sensitive stomachs.

Can you freeze it?

That goes without saying. Quiche is one of the easiest dish to freeze! You can freeze the entire quiche, half of the quiche, or just a few slices together in a ziploc bag. The last option is my favorite one, as it’s quicker to warm up and makes more single meals.

To warm up, place the still-frozen quiche (without the ziploc bag of course!) in a preheated oven at about 350°F (180°C). Re-heating time can vary depending on the oven and also how warm-hot you want to enjoy your quiche, but it’s around 30 minutes. In any case, do not re-heat the quiche in the microwave. This can be tempting and it’s for sure quicker to warm up, but the microwave will leave the pie crust soggy instead of being flaky and buttery.

If you like spinach, try also:

• Spinach Feta Quinoa Patties
• Easy Spinach and Cherry Tomato Polenta
• Spinach and Tomato Red Lentil Stew
• Goat Cheese, Spinach and Butternut Lasagna
• Spinach Ricotta Dumplings
• Spinach Grilled Cheese Sandwich
• Green Spinach and Asparagus Shakshuka

More quiche recipe ideas:

• Vegetarian Curried Quiche
• Spinach and Asparagus Goat Cheese Quiche
• Beet, Blue Cheese and Walnut Quiche
• Spinach, Pumpkin and Goat Cheese Quiche
• Quiche Lorraine à ma façon

Also make sure you try other savory rustic pies and pizzas, and of course my favorite Tarte Soleil Appetizer to share with friends and family!

Spinach and Mushroom Quiche

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Quiches and pizzas
• Diet: Vegetarian

Spinach and mushroom quiche is the ideal family-friendly recipe for busy days or to enjoy in the weekend for a cozy brunch. Easy to make with a foolproof pie crust, this vegetarian quiche is generously garnished with delicious veggies and a creamy, cheesy filling.

Ingredients

Scale 1x2x3x

For the crust:

• 1 stick (125g) unsalted butter
• 1½ cup (180g) all-purpose flour
• 1 pinch salt
• 2–3 Tablespoons cold water

For the filling:

• 2 Tablespoons (30g) unsalted butter
• 4 cups (about 10.6 ounces/300g) cremini mushrooms, sliced
• 5 cups (5.3 ounces/150g) fresh baby spinach
• 3 cloves garlic, minced
• Salt and pepper
• 4 medium eggs
• 1 cup (240 ml) heavy liquid cream
• 1/2 cup (120 ml) milk
• 3.5 ounces (100g) shredded cheese*

 

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Instructions

For the crust:

1. Preheat the oven to 390°F (200°C). Dice the butter and mix quickly with the flour, the salt and the water until the ingredients stick together and form a firm dough.
2. Roll a large disk and line a spring form with the crust, about 10 ½ -inch (26-27 cm) in diameter. Prick the bottom of the crust with a fork and set aside.

For the filling:

1. Mel the butter in a large sauté pan placed under medium heat. Throw in mushrooms and sauté for a few minutes, until tender. Add spinach and stir quickly, until wilted. Finally add minced garlic and sauté for 30 more seconds. Season with salt and pepper, then turn off the heat and set aside.
2. In a medium size bowl, mix the eggs with heavy liquid cream and milk. Add ⅔ (two thirds) of the shredded cheese, then season with salt and pepper.
3. Spread the spinach and mushroom filling over the prepared pie crust (making sure you leave any remaining cooking water behind), then pour in the filling all over, and add the remaining shredded cheese on top.
4. Bake for about 35-40 minutes or until cooked through and slightly golden on top and on the edges of the pie crust. Enjoy warm or lukewarm with a side of mixed greens.

 

Notes

* When it comes to the choice of shredded cheese, the choice is entirely up to you. French people would probably do with Gruyère or equivalent, but shredded cheddar or shredded mozzarella we find in North America would do too.

Easter, Eggs, Fall, Family-Friendly, Mushrooms, Pizzas & Quiches, Savory Breakfasts, Spring, Vegetarian, Winter

Did you make this recipe?

Lastly, if you make this Spinach and Mushroom Quiche, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!