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.
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.
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.
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:
- Ham and Mushroom Strata
- Blackberry Scones
- Cinnamon Roll Coffee Cake
- Best Blueberry Muffins
- Apricot Prosciutto Strata
- Cinnamon Bread Twist
- Whole Wheat Banana Bread
- More Brunch Recipes
This post was first shared in August, 2010. The photos and text were updated in 2019.Print
Spinach and Mushroom Quiche
A cheese and vegetable pie that’s perfect for brunch!
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- Category: Entree, Breakfast, Brunch
- Method: Baking
- Cuisine: American
- 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).
- 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 1/2 cups of cheese of your choice. Set aside.
- Sprinkle crust with green onion and vegetables. Pour 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 knife inserted near the center comes out clean.