The Spinach Mushroom Quiche I Make on Busy Weeknights

This spinach mushroom quiche is the one I turn to when I need a no-fuss dinner that still feels like I put in some effort.

The filling is creamy and savory, and the crust stays nicely crisp even after a day in the fridge. It’s the kind of meal that works for a quiet Tuesday and for brunch with friends.

Why This One Stays in the Rotation

The filling hits that sweet spot where it’s rich but not heavy, thanks to a balance of eggs and cream.

I use frozen spinach because it’s fast, but I wring every drop of water out so the quiche never turns watery. Sautéing the mushrooms first does the same thing.

Blind baking the crust might seem fussy, but it’s the step that keeps the bottom flaky instead of soggy.

Ingredients

• 1 (9-inch) unbaked pie crust: store-bought or homemade; if frozen, thaw first
• 10 oz frozen chopped spinach, thawed: squeeze very dry before measuring
• 8 oz cremini mushrooms, sliced: or white button mushrooms
• 1 tbsp olive oil or butter
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup heavy cream: half-and-half works for a lighter quiche
• 1 cup shredded Gruyère cheese: Swiss or sharp cheddar are good swaps
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp freshly grated nutmeg: optional, but classic

Variations / Substitutions

• Swap the spinach: try cooked kale or Swiss chard, squeezed just as dry
• Change the cheese: sharp cheddar brings more tang, or smoked mozzarella for depth
• Add bacon: crisp 4 strips, crumble, and stir in for a meaty version
• Dairy-free: use a plant-based cream and your favorite meltable vegan cheese

If you like this, you’ll love the Caramelized Onion and Goat Cheese Tart.

How To Make Spinach Mushroom Quiche

Step 1: Blind Bake the Crust

Preheat your oven to 375°F (190°C). Line the pie crust with a sheet of parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake 5 to 7 minutes more, until the surface looks dry and just barely golden.

The crust will set and firm up around the edges. Don’t worry if it’s pale at this point—it will finish baking with the filling.

Step 2: Sauté the Mushrooms

Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and diced onion and cook for 6 to 8 minutes, stirring often, until the mushrooms release their liquid and the pan becomes dry. Add the minced garlic and cook 1 minute more. Take the pan off the heat and let the mixture cool.

You want the mushrooms deeply browned and dry in the pan. Any leftover moisture will water down the custard later.

Step 3: Squeeze the Spinach and Mix the Custard

Grab handfuls of the thawed spinach and press them in a clean kitchen towel, twisting hard until no more water comes out. The spinach should feel almost crumbly. In a large bowl, whisk the 4 eggs with the 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp pepper, and the nutmeg. Stir in the squeezed spinach, the cooled mushroom mixture, and 3/4 cup of the shredded cheese.

The filling will look well combined and speckled with green and brown. Reserve the remaining 1/4 cup cheese to sprinkle on top.

Step 4: Fill and Bake the Quiche

Scatter the reserved 1/4 cup cheese over the bottom of the blind-baked crust. Pour in the filling and spread it evenly. Place the quiche on the center rack of the oven and bake for 35 to 40 minutes.

The edges will puff and turn golden brown. The center should still have a slight jiggle when you nudge the pan—it will set further as it cools. If the top browns too quickly, tent it loosely with foil after 25 minutes.

Step 5: Slice and Serve

Let the quiche rest on a wire rack for at least 10 minutes before cutting. Slice into wedges and serve warm or at room temperature.

The custard firms up as it rests, so you’ll get clean wedges. Leftovers taste great cold straight from the fridge the next day.

A Few Notes Before You Start

• Squeeze the spinach like you mean it.: Even a little extra water will make the custard weep. Wrap it in a lint-free towel and twist hard—the spinach should feel almost dry.
• Sauté until the pan is dry.: If the mushrooms still look wet, keep going. Their liquid must cook off before they hit the custard.
• Check the internal temperature if you want a foolproof set.: The center should read 165°F to 170°F on an instant-read thermometer. That’s the surest way to avoid underbaking.

Bake times can vary a bit depending on your dish; use an internal temperature of 165°F to 170°F for a perfectly set custard.

Keeping Leftovers Fresh

• Refrigerate: store the quiche wrapped in foil or in an airtight container for up to 4 days.
• Reheating: warm slices in a 350°F oven for about 10 minutes to recrisp the crust.
• Serve cold: it’s also delicious cold, perfect for packed lunches.

What To Serve With Spinach Mushroom Quiche

A simple green salad dressed in a sharp vinaigrette cuts through the richness of the quiche nicely. Roasted asparagus with lemon is a great springy side if you want something warm. For a cozier meal, a bowl of tomato soup alongside always hits the spot.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, wilt 1 pound fresh spinach in a pan, then squeeze it exactly as you would the frozen. Make sure it’s very dry.

Why did my quiche turn out watery?

It’s usually because the spinach or mushrooms still held moisture. Squeeze the spinach tightly and cook the mushrooms until no liquid remains in the pan.

Can I make this quiche ahead of time?

Absolutely. Bake, cool completely, refrigerate, then reheat in a 350°F oven until warm. It’s also great cold.

Can I freeze the quiche?

Yes, wrap the cooled quiche in a layer of plastic followed by foil and freeze up to 2 months. Reheat from frozen at 350°F for 30 to 35 minutes.

Can I use milk instead of heavy cream?

You can, but the custard will be less silky. Whole milk is the best swap; the quiche will still set but will taste leaner.

Spinach Mushroom Quiche Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 (9-inch) unbaked pie crust
• 10 oz frozen chopped spinach, thawed
• 8 oz cremini mushrooms, sliced
• 1 tbsp olive oil or butter
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp freshly grated nutmeg

Method

 

1. Preheat oven to 375°F (190°C). Line the pie crust with parchment and fill with pie weights. Bake 15 mins, remove weights and parchment, bake 5 to 7 mins until dry. Let cool.
2. Heat oil in a skillet over medium-high. Add mushrooms and onion, cook 6 to 8 mins until liquid evaporates and mushrooms brown. Add garlic, cook 1 min. Cool.
3. Squeeze spinach very dry in a towel. Whisk eggs, cream, salt, pepper, and nutmeg. Stir in spinach, mushroom mixture, and 3/4 cup cheese.
4. Sprinkle remaining 1/4 cup cheese over crust. Pour in filling and top with the last of the cheese. Bake 35 to 40 mins until edges are puffed and center jiggles slightly.
5. Let quiche rest 10 mins before slicing. Serve warm or at room temperature.

Notes

The spinach must be bone-dry to avoid a soggy quiche. If you don’t have pie weights, dried beans work just as well. The quiche will continue to cook slightly as it rests, so pull it when the center still has a little wobble.