Spinach and Mushroom Quiche Recipe

4.91 from 11 votes

A flaky, all-butter crust with savory mushrooms, spinach, and creamy cheese. Perfect for breakfast, brunch or light lunch.

Prep Time10

Cook Time1 45

Total Time1 55

Course: Breakfast, Main Course

Cuisine: French

Keyword: Spinach and Mushroom Quiche, Spinach Mushroom Quiche

Servings:

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.

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)
Bake for an additional 10 minutes or so.
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.