Easy Veggie Quiche Recipe (with Spinach and Mushrooms)
This easy veggie quiche recipe is my go-to for a quick weeknight dinner.
It’s filled with sautéed mushrooms, spinach, and a rich egg custard, all baked in a store-bought crust. It comes together in about 50 minutes and tastes special enough for company.
What Makes This Quiche So Good
This quiche has a silky custard that sets just enough to slice cleanly, with pockets of melty Gruyère in every bite. The mushroom-spinach combo gives it a savory depth that keeps you coming back for another slice.
I sauté the vegetables first to drive off moisture, so the bottom crust stays crisp, not soggy. And because you start with a store-bought crust, you skip all the pastry work without losing that flaky contrast.
It’s forgiving: swap in whatever vegetables you have on hand, and it still comes together beautifully.
Ingredients
- 1 (9-inch) store-bought pie crust: use a deep-dish crust if you have one, for extra room
- 1 tbsp olive oil
- 1/2 medium yellow onion, finely diced: about 1/2 cup
- 8 oz cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 3 cups (packed) fresh spinach leaves, roughly chopped
- 5 large eggs
- 3/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg: optional, but it brings out the cheese flavor
- 1 cup (4 oz) shredded Gruyère cheese: Swiss or Emmental work too
Variations / Substitutions
- Cheese swap: use sharp cheddar or fontina; Gruyère melts creamier
- Greens swap: frozen spinach works, just thaw and squeeze out all the liquid
- Add-ins: chopped sun-dried tomatoes or roasted red peppers add a nice tang
- Dairy-free: use an unsweetened plant milk and a vegan buttery spread in the crust, though the custard won’t set quite as firmly
If you love this, try my Tomato and Goat Cheese Tart.
How to Make Veggie Quiche
Step 1: Sauté the Vegetables
Preheat the oven to 375°F (190°C). Heat the 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4 minutes. Stir in the 8 oz sliced mushrooms and cook until they release their moisture and start to brown, 5 to 7 minutes.
You’ll smell them getting toasty and nutty, which adds a lot of depth.
Step 2: Wilt the Spinach
Stir in the 2 cloves minced garlic and cook for 30 seconds, just until fragrant. Add the 3 cups chopped spinach in handfuls, stirring until wilted, about 2 minutes. Season with a pinch of salt. Remove from heat and let cool slightly.
The pan should look dry; any liquid left will make the quiche watery.
Step 3: Mix the Custard
In a large bowl (or a 4-cup liquid measuring cup for easy pouring), whisk together the 5 eggs, 3/4 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp nutmeg until smooth.
The nutmeg is subtle but it lifts the eggy richness; don’t skip it unless you’re out.
Step 4: Assemble and Bake
Place the pie crust on a baking sheet. Scatter half of the 1 cup shredded Gruyère over the bottom, then spoon the sautéed vegetables evenly on top. Pour the custard mixture over everything, then scatter the remaining cheese on top.
Bake in the preheated oven for 30 to 35 minutes, until the center is just set with a slight jiggle. The top will be golden and puffed. A knife inserted near the center should come out clean.
Step 5: Cool and Slice
Let the quiche rest on the baking sheet for 10 minutes before slicing. This allows the custard to set fully, so you get clean cuts.
Serve warm or at room temperature. The crust stays flaky and the filling is creamy.
A Few Tips for a No-Fail Quiche
- For a crispier bottom crust, blind-bake the crust for 10 minutes before filling; let it cool slightly before adding the ingredients.
- Always let the sautéed vegetables cool for a few minutes before mixing with the egg custard, or they’ll start cooking the eggs.
- Don’t overbake; pull the quiche when the center still has a slight wobble, as it will continue setting from residual heat.
- Use a heavy baking sheet under the pie dish; it catches drips and helps the bottom bake evenly.
Bake times by pan:
| Pan | Bake Time |
|---|---|
| 9-inch deep-dish | 35 to 40 minutes |
| 9-inch standard | 30 to 35 minutes |
| Mini (muffin tin) | 20 to 25 minutes |
Storing Leftover Quiche
- Refrigerate: wrapped tightly for up to 4 days.
- Reheat: individual slices in a 325°F oven for 10 to 15 minutes to revive the crisp crust.
- Serve Cold: It’s also delicious straight from the fridge for a quick lunch.
What to Serve with Veggie Quiche
A simple green salad with a sharp vinaigrette cuts the richness beautifully. For brunch, add fresh fruit and crispy roasted potatoes.
Frequently Asked Questions
Can I use frozen spinach?
Yes, thaw it completely and squeeze out every bit of liquid so the quiche isn’t watery.
Can I make this quiche crustless?
Yes, grease the pie dish well, omit the crust, and reduce bake time by about 5 minutes.
How do I know when the quiche is done?
The center should jiggle just slightly when you shake the pan; a knife inserted near the center should come out clean.
Can I freeze leftover quiche?
Yes, wrap slices in plastic and foil, freeze up to 2 months. Reheat from frozen in a 350°F oven until hot.
Easy Veggie Quiche Recipe
Ingredients
Method
- Preheat oven to 375°F. Heat oil in a skillet over medium heat. Cook onion 4 minutes, add mushrooms and cook 5-7 minutes until browned.
- Add garlic, cook 30 seconds. Add spinach, cook until wilted, about 2 minutes. Season with salt, remove from heat, and cool slightly.
- Whisk eggs, milk, salt, pepper, and nutmeg until smooth.
- Place pie crust on a baking sheet. Sprinkle half the cheese, top with vegetables, pour custard over, and add remaining cheese. Bake 30-35 minutes until center jiggles slightly.
- Let rest 10 minutes, then slice and serve warm or at room temperature.
