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Spinach Mushroom Quiche | A rich, tender quiche full of cheese and vegetables

Spinach Mushroom Quiche

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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 any time of the day.  Scroll down for tips on How to Make a Quiche.

A slice of Spinach Mushroom Quiche on a white plate

Spinach Mushroom Quiche

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. Boy, did the kitchen smell incredible while this was baking. I could hardly wait to dig in. When I make omelets, I always add spinach and mushrooms, so it’s not a stretch to see why I chose these two for this Easy Quiche Recipe. To add some color, I diced  a bit of red bell pepper to add to the vegetable mixture. Totally optional, of course.

Spinach Mushroom Quiche in a white pie plate

Tips for How to Make a Quiche: 

You can tweak this Easy Quiche Recipe however you’d like.

  • Keep the amounts of eggs, cheese and half and half and cream the same, but add bacon, ham or your favorite vegetables. PRO-Tip: But for 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.
  • 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 combination of cheeses like sharp cheddar, mozzarella, Gouda, 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.

Spinach Mushroom Quiche photo and text collage

What is quiche made of?

A basic quiche is made of a 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.

Can you freeze quiche?

Yes, a quiche can be frozen. It’s easiest to freeze after baking, just let cool, then slide into a freezer safe bag, and seal. Quiche is best frozen for up to a month.

What is the difference between a quiche and a frittata?

Reheat the quiche on a baking tray at 350 degrees for 30-35 minutes or until the middle reaches an internal temperature of 160 degrees.

Can you make a quiche the night before?

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 make 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.

More Brunch Recipes You’ll Love:

This post was first shared in August, 2010. The photos and text were updated in 2019.

Yield: 6 servings

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

A cheese and vegetable pie that's perfect for brunch!

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes


  • 1 tablespoon butter
  • 4 ounces sliced mushrooms
  • 4-5 ounces baby spinach, roughly chopped
  • 1/4 of a red bell pepper, diced
  • 4 eggs
  • 1 cup half and half
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cheese, shredded (I used a mixture of Monterey Jack and sharp cheddar)
  • 1 green onion, sliced
  • 1 prepared pastry shell (homemade or store bought), I used this all butter, food processor recipe from Comfortably Domestic).


  1. Preheat oven to 400º.
  2. 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.
  3. Whisk together eggs, half and half, cream, salt and pepper. Stir in the 1 1/2 cups of cheese of your choice. Set aside.
  4. Sprinkle crust with green onion and vegetables. Pour egg mixture into the pastry shell.
  5. Bake for 15 minutes at 400º. Decrease temperature to 325º and continue baking for about 40 minutes or till knife inserted near the center comes out clean.
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26 comments on “Spinach Mushroom Quiche”

  1. Such a calcium laden dish will be perfect for you!

  2. Lizzy…..This looks so yummy and perfect. I love the fillings.
    But most of all Lambeau looks the best, what a cutie :-)I bet she’s waiting for a piece. Love your cookbook collection.

  3. Looks great Liz…my men are real… but they all adore quiche! I just have to be sure and have more than one so they can fill up.

  4. We love Quiche in our huuse. Good to freeze and good for leftovers. But you’re right, I have to add bacon or ham to it so Murray considers it a real man’s meal.

  5. This looks yummy, especially the crust!

  6. Liz, this looks wonderful. We love Quiche here. We also love spinach and cheese! Yum

  7. Thanks, girls!!!

  8. I’ve been craving spinach lately, this sounds really good:@)

  9. Absolutely delicious! Savoury pies and quiches are the best, and the combination of mushrooms, spinach, and lots of cheese is the winner! I would probably add some smoked cheddar or prosciutto for smoky notes as well.

  10. This is the perfect recipe to use up all the eggs we are getting from our chickens. Delicious!

  11. This quiche looks fabulous and would be a terrific hearty meatless Monday dish.

  12. This is so delicious! We love quiche in our house, and this quiche was perfect! So full of flavor and perfect for brunch.

  13. Quiche is one of those dishes we love but we don’t make it nearly often enough. Need to get this one on the list for the weekend.

  14. This looks mouthwatering and healthy. Indeed perfect for the brunch!

  15. Delicious! Perfect for brunch! 

  16. Quiche is a favorite for weekend breakfast at our house! I love this easy and flavorful recipe, it is in frequent rotation for us!

  17. I am such a big fan of all these flavors and cant wait to have a slice of my own of this gorgeous pie!

  18. I haven’t made quiche in ages. And always liked spinach and particularly mushrooms in quiche. This looks great — very big piece for me, please. 🙂

  19. It must be that time of the year. I’ve been craving quiche and have ordered it recently at restaurants. I love your spinach quiche and all the great tips you offer. With fall here and winter at our doorstep I’ll be making my share of quiche. I’ll be sure to hold on to your great tips and this recipe.

  20. I always love a mix of spinach and mushrooms — and SO good with eggs. I love this for dinner!

  21. This was such a delicious Meatless Monday dinner!! We will definitely be having this again! Thanks!

  22. I love how light and fluffy this came out! It taste incredibly good too!

  23. We had this for breakfast this morning! My family loved it! A new favorite breakfast in our house!

  24. This was such a great recipe. I made one and we ate it throughout the week. Thanks for all the tips.

  25. This is a dish that my daughters would flip for. I’ve watched so many videos on making pie crust from scratch and it’s time to put what I’ve learned to the test. Wish me luck!

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