With a creamy egg custard, savory veggies, and cheese filling in a flaky pie crust, this easy Spinach Mushroom Quiche recipe is something to wake up for! This easy quiche recipe comes together in one hour or less, making it a go-to quick and easy crowd-pleasing dish!
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. The creamy egg custard filling is baked to perfection every single time!
Actually, it’s the perfect brunch recipe for those Sunday mornings where everyone slept in a little late. This vegetarian quiche reheats well by the slice, so I can bake it the night before. Or prep everything and toss it in the oven for a homemade hearty brunch. And the kids get more veggies which is always a good thing!
What is a Quiche?
Quiche is an egg and milky cream custard filling that is loaded with toppings like cheese and veggies. It’s a little like a fluffier omelet with a pie crust, although some quiches are crustless. Spinach quiche and quiche Lorraine are the most common varieties.
It is excellent when paired with Strawberry Walnut Salad, Sour Cream Doughnuts with Cold Brew Coffee, or a simple fresh fruit salad.
What You Will Need
The best thing about this easy vegetarian Quiche recipe is that it utilizes a pre-made pie crust. That makes it very easy to measure and cuts down on the preparation time.
Eggs: Large eggs are the most common. Eggs should ideally be room temperature to make the silkiest, lightest filling.
Mushrooms: Since the veggies are pre-cooked, you can slice them as thick or thin as you like. I generally use baby Bella mushrooms, but Button mushrooms work great too. Earthy mushrooms add so much flavor to this recipe!
Prepared Pie Crust: Your favorite homemade pie crust or one from the store works. You could also use puff pastry if you can’t find any pre-made pie crusts at your local grocery store.
Shredded Cheddar: I grate my own but store-bought shredded sharp cheddar is perfect.
Milk/Heavy Cream: The recipe contains ½ cup milk (whole milk is best) and ½ cup heavy cream. I usually have those on hand but have also used 1 cup of half and half.
Chopped Spinach: If using fresh spinach, don’t pack the cups when measuring. Remove stems and chop to your desired texture. For frozen, thaw in a mesh sieve, chop, and squeeze out excess moisture.
*Variation Tip – You can actually use any vegetables, meat, or cheeses you like and I have a spinach bacon quiche variation. What I love about quiche is using up the leftover bits of veggies from the fridge!
How To Make Quiche
The full instructions are in the recipe card below, but I include this section as a visual reference guide and to preemptively answer questions while also showing the flow of the recipe.
- Prepare your crust– The crust should be baked according to the directions before preparing. Save yourself a step and use a store-bought pre-made crust instead!
- Prepare Add-Ins - This includes cooking meats and vegetables, shredding cheese, etc. All meats and vegetables should be precooked before adding to your quiche.
- Combine Seasonings, Eggs, and Milk/Cream - Beat together until smooth and creamy.
4. Layering Quiche – I like to lay my quiche in a specific order inside of my tart pan. Layers should be sprinkled and loose so the egg mixture can fill in the gaps.
Sprinkle half the cheese first. Then, loosely sprinkle the vegetables and top with the remaining cheese. Lastly, pour the egg mixture over top, filling in any gaps
The cheese sitting just above the egg mixture is fine. It will melt and create a pretty, cheesy crust on top.
Expert Tips For Making Quiche
Making a good quiche comes back to five key things:
- With fresh spinach, the texture is a bit better without stems. However, sometimes I don’t do this and it’s fine.
- For frozen spinach, drain very well. Thawed spinach is full of water and you don’t want that!
- Preheat the pan. Ensure your pan is properly preheated before adding the mushrooms. This helps them caramelize quickly, locking in their rich, savory taste.
- Sauté mushrooms properly. Sauté the mushrooms until they release their moisture and become golden brown. This not only intensifies their flavor but also prevents excess liquid in the quiche.
- Layer cheese strategically. I use half as a bottom layer and then top it off with the remaining half. This creates a delightful cheesy base that complements the spinach and mushrooms.
- Experiment with cheese varieties. A combination of sharp cheddar and other creamy cheeses like Gruyère or Smoked Gouda can lead to an even tastier quiche.
- 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.
- It may dome or puff up during baking. This is normal and it will level out as it cools.
- You can also make a deep-dish pie crust. I usually double the custard recipe for a deep dish. For a deep dish, the baking time will increase to about 45 minutes. I start checking around 40 minutes.
Serving and Storage Ideas
Serving Ideas: This recipe is perfect any time of day – Breakfast, brunch, even dinner! Depending on the meal, I have served quiche with fruit salad, French toast, waffles, pastries, roasted potatoes, and tomato or Italian Sausage Kale soup.
Store: Store quiche in a Ziplock bag or another airtight container in the fridge. It should keep well for up to 4 days.
Freeze: You can freeze cooked quiche for up to 3 months if you cover it with a few sheets of aluminum foil. Be sure to let it cool before sealing and storing it in the freezer.
Make Ahead: Everything can be prepped for the pie ahead of time like cooking the meats/veggies, preparing the pie crust, and whisking the egg mixture. The egg mixture may need a fresh whisking just before using to get any settled seasonings.
Looking for Delicious Breakfast Ideas? Check Out Our Other Recipes
- Blueberry Lemon Loaf
- Old Fashioned Sour Cream Doughnuts
- Overnight Oats
- Yellow Squash Muffins
- Southern Fried Apples
Frequently asked questions
The possibilities are endless! A simple 1:1 substitution works well, just make sure to pre-cook or steam any add-ins.
-Shredded Cheeses
-Green or yellow onions
-Diced Peppers
-Asparagus spears
-Diced Meats like bacon, Ham, Ground Beef, and Breakfast sausage
-Broccoli Florets (frozen or steamed fresh)
The key to preventing a soggy quiche is to reduce the moisture in your vegetables. Cook mushrooms and other vegetables long enough that they release their juices, the liquid evaporates, and the mushrooms turn a dark golden brown.
1. Pie Plate or Aluminum Crust plate
2. Tart Pan
3. Springform pan
4. Cake pan
5. 8×8 baking pan (i.e. brownie pan)
You can use either fresh or frozen vegetables for quiche, however, if you opt for frozen, make sure to thaw them fully and drain any liquid from them prior to adding.
While sharp cheddar cheese is the most common, some other tasty cheese options for quiche include feta cheese, gouda, or Swiss cheese.
Absolutely! Crispy bacon bits or ground sausage would go well.
You can definitely turn this into a crustless quiche recipe if you want to limit your carbs. No changes are needed to the ingredients but be aware that the quiche will be harder to scoop out like a pie and you will need to generously spray the pan with non-stick spray as eggs tend to stick.
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Spinach Mushroom Quiche
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees. Prebake 1 pre-made crust prepared as directed according to directions. Set aside to cool.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add ½ cup diced yellow onion, and cook, stirring until translucent but not brown. Add ½ lb sliced 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 3 cups fresh spinach cook for about a minute until the spinach wilts.
- In a medium mixing bowl, whisk 2 large eggs, 1 large egg yolk, ½ cup milk, and ½ cup heavy cream together. 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 egg mixture over the cheese.
- Transfer the pie pan to the 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.
Recipe Notes
- 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.
- 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/cream 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.
- Prevent spillage: If you are worried about spillage in your oven, place a baking sheet underneath your pie dish in the oven.
- Prevent burning: Top the quiche with some aluminum foil for baking to prevent the crust from burning.
Pam says
Please clarify, you bake the frozen pie crust first and then add your ingredients and then bake again for 30-35 minutes??
Rachel says
Yes, that is correct.
Bev says
I made this today for the second time. Everyone loved it. So easy, so tasty. Made brunch with baked pork/apple sausage, roasted baby potatoes and Cesar Salad. For dessert I made fruit salad with cranberry shortbread. A big hit.
Corinne says
Mmmm! So good! An excellent springboard…
I add3d an extra egg, fresh Parmesan along with the cheddar and sautéed mixed peppers ~ I am very happy to say that it came together easily, was a pleasure to make and everybody loved it. Thank you!
Jennifer says
Excellent recipe! I added some Virginia ham since I needed to use it up. Best quiche ever.
Ricardo says
In my experience I got 2/3 cup left of the mix of three eggs 1/2 cup of milk and half a cup of heavy cream. So next time I should adjust that. Everything else was measure according with the recipe I let you know the final product
Laurie says
Excellent! One of my pet peeves with quiche recipes is when they call for too much filling or egg mix, causing waste or overflow. This was perfect as written. Basic fresh ingredients with attention to detail in preparation will give you a great product every time. Looking to try more recipes from this website.
Nicole says
I just noticed for the make-ahead direction it only says to bake pie crust and cook veggies. I was going to make this for my hubby and I to eat during the week for breakfast. Is it not good reheated ?
Rachel says
Oh, the recipe is great re-heated! I usually heat it enough just to get the cheese melted. The make-ahead directions, in this case, are for those who do meal prep ahead of time or those who won’t have a lot of time to get dinner/breakfast on the table. For example, my son has lessons until 6pm, so it can be beneficial to break up the cooking. I hope that make sense! I will try to re-word it a bit.
Mary Krobock says
So easy and versatile. I’ll be making a version of this often Thank you so much.
Patti says
My first time trying to make this. Turned out great. Will never buy a store bought quiche again.
LeeAnn says
This was so easy to make and delish !!!! Try this recipe pie you will not be disappointed. I always thought quiche was very difficult to make, but this was not at all.