Spinach Mushroom Quiche
A perennial favorite for brunches, this Spinach Mushroom Quiche is loaded with vegetables and cheese. Perfect for Meatless Monday, too!
This Spinach Quiche with Mushrooms is my favorite quiche recipe. Instead of saving this tasty vegetarian dish for a morning meal, have a slice or two at any time of the day. Scroll down for tips on How to Make a Quiche.
Why You Must Make
Bill will eat Quiches if I call it pie. He’s one of those holdovers from the “Real Men Don’t Eat Quiche” era. Of course, I had to marry a real manly man. Sigh. When I make omelets, I always add spinach and mushrooms, so it’s not a stretch to see why I chose these two add-ins for this Easy Quiche Recipe. For a spot of color, I diced a bit of red bell pepper to add to the vegetable mixture. Totally optional, of course.
- Your kitchen will smell incredible while this mushroom quiche bakes.
- A quiche can be served any time of the day. As acceptable for a meatless dinner as it is for breakfast or brunch!
- Use a premade pie crust to make this a super easy spinach quiche! You won’t even break a sweat.
- Kitchen Staples – Butter, Eggs, Salt, Freshly Grated Black Pepper
- Mushrooms – Sliced or buy whole and slice them yourself, saute in butter before adding.
- Baby Spinach – Roughly chopped
- Red Bell Pepper – Diced
- Half and Half – Adds richness
- Heavy Cream – Adds richness
- Cheese – Shredded (I used a mixture of Monterey Jack and sharp cheddar), Swiss and even crumbled Feta will work, too.
- Green Onion – Also known as scallions, sliced
- Prepared Pastry Shell – Homemade or store-bought, unbaked
You can tweak this Easy Quiche Recipe however you’d like.
- Keep the amounts of eggs, cheese, half and half, and cream the same, but add bacon, ham, or your favorite vegetables.
- PRO-Tip: F or the BEST results, don’t overload with fillings. Part of the deliciousness of this quiche was having the perfect ratio of egg custard to filling.
- The classic ratio of cream to eggs is ½ cup of cream for each egg. This recipe falls a bit short with the liquid, but it still works well.
- Saute your vegetables before adding them to the crust. Mushrooms, for example, will taste much better when cooked first.
- Use your favorite shredded cheese or a combination of cheeses like sharp cheddar, mozzarella, Gouda, and Monterey Jack. The options and combinations are endless.
- If you’d like a meaty quiche, adding cooked and crumbled sausage or cooked and diced bacon would be delicious.
- Feel free to use your favorite pie crust recipe or store-bought crust for any of your quiches.
- To check for doneness, insert a knife into the middle of the quiche. It should come out clean but be careful not to over-bake or the eggs will become rubbery.
I served this Spinach Quiche for a meatless dinner recently. When the hubby came home from work, he reminded me, “I don’t really like quiche.” Sigh. When he finally decided to have a slice instead of a peanut butter sandwich, he did admit, “This is pretty good.” I consider that a victory. I found it to be my best quiche ever. The ratio of eggs and creams made for the perfect textured quiche, and one I will make again and again.
Frequently Asked Questions
A basic quiche is made of milk and egg custard poured into and baked in a pie shell. Many variations, including the classic Quiche Lorraine, have additional ingredients. For a quiche Lorraine, there is also Gruyere cheese, bacon, and onion added to the custard.
Yes, a quiche can be frozen. It’s easiest to freeze after baking, just let it cool, then slide it into a freezer-safe bag, and seal it. Quiche is best frozen for up to a month. Defrost overnight in the refrigerator before reheating.
A quiche is a French dish with a pastry shell filled with a custard of eggs, cream plus seasonings, and other ingredients. It is baked slowly.
A frittata is an Italian omelet without a crust. It uses less cream than a quiche and the ingredients are mixed with the eggs instead of folded over as with a French omelet. It is cooked more quickly.
The crust could get soggy sitting overnight, but you can prep much of the recipe the night before. The vegetables can be sauteed, the crust made and ready to roll out, and the custard whisked together. Using a store-bought crust makes the process even simpler!
If you must make the quiche the night before, partially bake the crust before adding the custard. This gives a little more stability to the crust when you add the fillings and bake. A sprinkle of cheese over the bottom crust after par-baking will also shield the crust from any absorption of the custard. Do this just after pulling it out of the oven so the cheese has a chance to melt.
Reheat the quiche on a baking tray at 350 degrees for 15-20 minutes if it was in the refrigerator. If the quiche is frozen, it will take 30-35 minutes or until the middle reaches an internal temperature of 160 degrees.
You don’t want to overbake quiche as the filling won’t be tender. The top should look set, though the very middle can jiggle just a bit as the residual heat will continue to bake the quiche even after it’s out of the oven. If you’re unsure, use a thermometer to check the internal temperature of the filling. It will read 175-180 degrees when done.
You May Also Like:
- Blackberry Scones
- Best Blueberry Muffins
- Cinnamon Bread Twist
- Whole Wheat Banana Bread
- Ham And Zucchini Quiche
- More Brunch Recipes
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- 1 tablespoon butter
- 4 ounces sliced mushrooms
- 4-5 ounces baby spinach, roughly chopped
- ¼ of a red bell pepper, diced
- 4 eggs
- 1 cup half and half
- ½ cup heavy cream
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups cheese, shredded (I used a mixture of Monterey Jack and sharp cheddar)
- 1 green onion, sliced
- 1 prepared pastry shell (homemade or store-bought).
- Preheat oven to 400º.
- Heat the butter in a skillet. Add mushrooms, sprinkle with a pinch of salt, and saute till tender. Add spinach and red bell pepper; cook and toss until the spinach is wilted. Remove from heat.
- Whisk together eggs, half and half, cream, salt, and pepper. Stir in the 1 ½ cups of cheese of your choice. Set aside.
- Sprinkle crust with green onion and vegetables. Pour the egg mixture into the pastry shell.
- Bake for 15 minutes at 400º. Decrease temperature to 325º and continue baking for about 40 minutes or till a knife inserted near the center comes out clean.
I used this All Butter Pie Crust Recipe.
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Serving Size:1 slice
Amount Per Serving: Calories: 334Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 185mgSodium: 542mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 13g