I’m a Food Scientist and I know the secrets to the BEST Spinach Mushroom Quiche. My recipe makes flaky crust and perfectly-seasoned, creamy filling every time! This recipe turns quiche haters into quiche lovers.
Science-Based Secrets for AMAZING Spinach Mushroom Quiche
As a food science expert, I’ve got more than a few good tricks up my sleeve. Here are my top tips before we dive in:
- Start Baking at High Temperature: Starting the quiche at 425°F helps set the crust quickly, keeping the bottom crisp and preventing it from becoming soggy. The high heat also gives the filling a nice lift before lowering the temperature for gentle cooking.
- Use a Preheated Baking Sheet: Placing the pie dish on a preheated baking sheet ensures even heat distribution to the bottom crust, helping it cook through and stay crisp. It also catches any potential spills from the filling, or dripping butter from the crust, as the quiche bakes.
- Invest in a thermometer: Quiche is ready when it reaches 165-185°F in the center. The lower end will give you a pillowy-soft structure (my preference) and the higher end will give you a firmer slice, more like a frittata.
- Pre-cooking vegetables: Vegetables like mushrooms and spinach release lots of moisture. Cooking them first reduces water content, giving you a creamy, not watery, custard. This also helps intensify their flavors, making each bite more satisfying.
- Achieving the perfect custard texture: Whisking the eggs and dairy until frothy incorporates air, resulting in a light and fluffy texture. Be careful not to over-mix, as too much air can lead to a spongy consistency. More is not better!
This Spinach Mushroom quiche recipe is so good it just tastes like MORE – it’s the perfect hearty breakfast or light lunch. Go ahead, steal my recipe, and don’t miss the common mistakes to avoid!👇
Here’s What You Need
Here’s what to gather to make this recipe. Thanks to the ready-made crust, the list is pretty simple:
Spinach and Mushroom Quiche Ingredients
This is a great recipe if you have mushrooms in your fridge and spinach that you don’t know what to do with:
- Chopped mushrooms: Use your favorite mushrooms – from button mushrooms to porcini or cremini mushrooms – any kind will work to soak up all the flavors.
- Fresh spinach, chopped: Fresh or frozen are both great. If using frozen spinach, drain all the water out so it doesn’t dilute the egg mixture.
- Olive oil: Adds depth and richness while helping to sauté the vegetables.
- Kosher salt: Dividing it between steps helps balance the seasoning.
- Thinly sliced leek (or onion): I love leek for its delicate, mild onion flavor with a slight sweetness. White onions have a stronger taste, but both are great.
- Large eggs: Eggs are the foundation of the filling. I love baking with large eggs at room temperature.
- Cream or milk: Cream creates a rich, indulgent texture, while milk keeps it lighter. Both work to set the eggs, making a custard-like consistency.
- Grated cheese (Gruyère cheese, Swiss, or mild cheddar): Gruyère and Swiss cheese add a nutty, slightly sharp flavor, while mild cheddar brings a creamier, more familiar taste. Choose based on how strong/sharp you like your cheese.
- Single-crust pie dough: A buttery, flaky crust holds the filling together and adds a delicious, crisp base for each slice. Perfect for balancing the creamy filling. I ADORE my no-fail easy pie crust recipe. For a single quiche you’ll only need half the batch; you can freeze the other crust for later.
Substitutions and Variations
If you want to play around with this recipe to make it your own, here are a few swaps you can make:
- Mushrooms: For a different texture and flavor, try substituting with diced zucchini, bell peppers, or sun-dried tomatoes.
- Spinach: Swap spinach with kale or Swiss chard. These hold up well during cooking.
- Leeks/onion: Shallots or green onions can replace leeks for a milder flavor. Feel free to add a clove of garlic if you like.
- Cream or milk: For a dairy-free version, use coconut milk or almond milk. Coconut milk adds richness, while almond milk keeps it light.
- Grated cheese: For a unique twist, try goat cheese or feta, which add a tangy flavor. For a dairy-free alternative, use a plant-based shredded cheese that melts well.
- Pie dough: Swap with a gluten-free crust for gluten-sensitive diets, or use phyllo dough for a flakier, lighter option. Use a crust made from almond flour or cauliflower for a lower-carb choice. Or SKIP the crust and bake the filling right in the dish for a mushroom crustless quiche.
- Add-ins: Add other cheeses like feta cheese, herbs like parsley, fresh thyme, or spices!
Tools to Grab
- Baking pan or roasting tray: To roast your veggies. You could also cook them in a large skillet over medium heat.
- Mixing bowl: To whip up the filling.
How to Make Spinach Mushroom Quiche: An Easy Guide
Follow these easy steps to get your quiche in and out of the oven and onto your table in no time at all:
Prep the vegetables: Preheat your oven to 425°F. On a baking sheet, toss together the chopped mushrooms, spinach, and leeks with olive oil and ½ teaspoon of salt. Roast the vegetables for 12-15 minutes, flipping halfway through, until they’re beautifully browned. Once done, transfer them to a large bowl to cool. Wipe down the baking sheet and return it to the oven.
Prepare the crust: Place your pie dough in a 9-inch pie dish, crimping the edges to your liking. Pop it into the freezer for 10-15 minutes until it firms up.
Make the filling: In the bowl with your roasted vegetables, add the eggs, milk or cream, cheese, and the remaining salt. Whisk everything together until the mixture is light and frothy.
Bake the quiche: Set the pie crust on the preheated baking sheet, then pour the filling evenly into the crust. Bake at 425°F for 15 minutes. Lower the oven temperature to 300°F and bake for another 30 minutes, or until the center is wobbly but registers 165°F on a thermometer.
Cool and serve: Allow the quiche to rest at room temperature for about 20 minutes before slicing. This quiche is perfect warm or at room temperature, making it a versatile choice for any meal!
5 Common Mistakes When Making Spinach Mushroom Quiche
Here are five common mistakes to avoid when making spinach mushroom quiche:
1. Skipping the vegetable sauté or roast: Mushrooms, spinach, and leeks contain a lot of water, making your quiche soggy if not cooked beforehand. Always roast or sauté the vegetables until they release moisture and brown.
3. Forgetting to freeze the crust: Freezing the crust is the key to a flaky crust that holds its shape and doesn’t shrink.
4. Overbaking the quiche: Overbaking leads to a dry, cracked filling. Instead, bake until the center is slightly wobbly—it will continue to set as it cools. Using a thermometer is the foolproof way to know doneness! It’ll be done at 165°F.
5. Not letting the quiche cool before slicing: It’s tempting to cut into the quiche right away, but allowing it to cool for about 20 minutes helps the filling set. Cutting too early can lead to a runny mess and uneven slices. A quick cool-down makes for clean, beautiful slices and a creamy texture!
Make Ahead and Storage
Storing Leftovers
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating
- To reheat, place a slice in a preheated 350°F oven for about 10-15 minutes or microwave for 30-second intervals until warm.
Can This Quiche Be Made Ahead?
- This quiche is a great make-ahead dish! You can prepare and bake the entire quiche a day in advance; store it in the fridge once it cools.
- Cover it with aluminum foil to reheat and warm in a 300°F oven for 20-25 minutes until heated through.
Alternatively, you can prepare the filling and crust separately up to 1 day ahead: cover and refrigerate the filling and freeze the crust in the pie dish.
Assemble and bake fresh when ready to serve!
Can This Quiche Be Frozen?
- Yes, you can freeze this quiche! Let it cool completely, then wrap tightly in plastic wrap and foil, or use an airtight container. Freeze for up to 3 months.
Reheating frozen quiche:
- Place the frozen quiche in a preheated 350°F oven and bake for 45–60 minutes, or until heated through.
- If reheating individual slices, it should take about 20–30 minutes. Cover loosely with foil to prevent over-browning if needed.
How to Serve this Spinach Mushroom Quiche Recipe
Serve your quiche warm or at room temperature on a pretty plate or wooden board.
- Add fresh salads like my kale Caesar salad, simple green salad with homemade Italian dressing, this strawberry and spinach recipe, or my watermelon and goat cheese salad.
- Try veggie side like crispy eggplant (air fryer), simple pan-fried asparagus, or glazed carrots.
Other Egg Recipes You’ll Love
Check out some of my favorite lunch recipes – rich and savory:
Spinach and Mushroom Quiche Recipe
Ingredients
- 1 ¾ cups chopped mushrooms
- ⅔ cup fresh spinach chopped
- 2 tbsp olive oil
- 1 tsp kosher salt divided
- ⅔ cup thinly-sliced leek or onion
- 4 large eggs
- 1 ⅓ cups cream or milk cream is richer; milk is lighter
- ⅔ cup packed grated cheese Gruyère, Swiss, or a mild cheddar
- Single-crust pie dough
Instructions
- Prep the Vegetables: Preheat the oven to 425°F. Toss the mushrooms, spinach, and leeks with olive oil and 1/2 tsp salt on a baking sheet. Roast for 12-15 minutes, flipping once, until browned. Transfer to a large bowl and allow to cool. Wipe the baking sheet clean and return it to the oven on the lower third rack.
- Prepare the Crust: Place the pie dough in a 9-inch pie dish, crimping the edges as desired. Freeze for 10-15 minutes until firm.
- Make the Filling: Add the eggs, milk (or cream), cheese, and remaining salt to the bowl with the roasted vegetables. Whisk until the mixture is frothy.
- Bake the Quiche: Place the pie crust on the preheated baking sheet. Pour the filling into the crust and bake for 15 minutes at 425ºF. Reduce the oven temperature to 350°F and continue baking for about 30 minutes, until the center is mostly set (just slightly wobbly) and reaches 165-175°F (or up to 185°F if you prefer a firmer texture).
- Cool and Serve: Let the quiche rest for 20 minutes at room temperature to set before slicing.
Notes
Notes:
- Pie Dish Size: This recipe is scaled to fit a standard 9-inch pie dish with approximately 4 cups of filling. To use this recipe for a deep-dish 9-inch pie crust, increase the filling quantities to match the larger volume. Here are the adjusted amounts:
- Mushrooms: 2 2/3 cups (8 oz)
- Spinach: 1 cup, chopped
- Olive Oil: 3 tbsp
- Kosher Salt: 1 ½ tsp, divided
- Leek or Onion: 1 cup, thinly sliced
- Eggs: 6 large
- Cream or Milk: 2 cups
- Cheese: 1 cup, packed and grated (Gruyère, Swiss, or mild cheddar)
- Baking at High Temperature: Starting the quiche at 425°F helps set the crust quickly and prevents it from becoming soggy once the filling is added. The high heat also gives the filling a nice lift before lowering the temperature for gentle cooking.
- Why Use a Baking Sheet: Placing the pie dish on a preheated baking sheet ensures even heat distribution to the bottom crust, helping it cook through and stay crisp. It also catches any potential spills from the filling as the quiche bakes.
- Extra Filling: If you have a bit of filling left over, pour it into a greased ramekin and bake alongside the quiche for a bonus mini-frittata. You can even freeze it for a weekday morning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t tried the recipe yet, but when I convert the cream from US CUSTOMARY to Metric it converts 1 1/3 cup of cream to 480 ml, that must be a misprint somewhere? Just FYI
Hi Elise — fantastic catch, thank you! You’re right, 1 1/3 cups should convert to about 316ml (not 480ml). I’ll get that fixed in the recipe card. I really appreciate you flagging it. Hope you enjoy the quiche!
Perfectamundo!! I always have leftover filling so I baked it in a small pan along with the quiche. I did fresh cut spinach, chopped up ham, 1/2 an onion thinly sliced and 2 cups of mushrooms, precooked on a baking sheet. 4 different kinds of cheese and 1/2 & 1/2 and 4 extra large eggs. SO good!!
Just put in the oven I’ll let u know
Precise instructions + simple ingredients = one delicious quiche. Thank you! I’ll be making it again. 👏🏻
Followed this recipe exactly and is divine. The texture is very soft and fluffy, not rubbery and stiff like many quiche recipes. I will make it with ham and cheese next time. Thank you!
There are 2 different temperatures noted. Is the correct temp 425 or 475? Thanks
Hi Vicki, it’s 425ºF. Thank you for noticing that!
I baked the spinach, onion, mushrooms and ham at 450 for 25 minutes. The pie shell at 425 and the whole thing at 425 for 15 minutes and 350 for a half hour.
Could this be made crustless, and if so what would you change?
Is the crust baked before adding the filling?
No, the crust and the filling bake together!
In the section “What is the secret to a good quiche?” You write:
Use fresh ingredients, pre-bake the crust, and bake until the custard reaches 165°F for a perfect, creamy texture.
I think that’s leading to confusion about prebaking the crust.
I’m making this for the first time and it’s in the oven now. Can’t wait to try it.
Can the mushroom quiche be frozen ?
Yes! Cool completely, wrap tightly, and freeze for up to 3 months. Reheat a whole quiche at 350°F for 45–60 minutes, or individual slices for 20–30 minutes.
I made this according to the directions but had one cup too much to fit into the pie shell. I put the extra filling in a small baking dish and it became a bonus souffle. Next time I think I will cut the liquid down to one cup. Tasted great. I used a smoked Gouda and added a sprinkle of nutmeg and black pepper before baking. It was also done 12 minutes early.
Hi Marie, great feedback! I tested the recipe using homemade pie crust but the capacity is larger than a store-bought pie shell. I’ve scaled the quantities down to make it fit better into a standard store-bought pie shell. I kept the original recipe quantities in the notes, if you ever want to try a deep-dish homemade crust version – it’s my fav 🙂