This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.
We’re all about pie, and to us a savory pie is even more fun. Here’s one that’s become an instant favorite: this spinach mushroom quiche! The buttery, flaky crust is packed with savory mushrooms, wilted greens, onion, garlicky, and a creamy cheesy custard. Each tender bite is an explosion of flavor and textures, perfect as a savory brunch main dish or even as a light dinner! We’re already getting hungry.
Making a spinach mushroom quiche: overview
This classic spinach mushroom quiche recipe is best made on a day where you have a few hours set aside. The crust is best made completely from scratch with this homemade quiche crust, but it does require 20 minutes to put together and at least 1 hour of chilling. You can also make it in advance, which shortcuts the 1 hour chill time! You can also use store-bought refrigerated pie crust for a shortcut. Here’s an overview of the time you’ll need:
| Make the homemade quiche crust (or use purchased) | 20 minutes active, 1 hour chilling for homemade (or make in advance for quicker prep!) |
| Shape the crust | 5 to 10 minutes, active |
| Refrigerate the dough | 30 minutes, inactive |
| Blind bake the dough + make the filling | 30 minutes, active |
| Bake the quiche | 40 to 50 minutes, inactive |
Ingredients in the spinach quiche filling
This spinach mushroom quiche is one of our favorite quiche recipes because of the bold, meaty flavor that comes from the mushrooms and cheese. We like using frozen spinach for quick and easy prep, but you can also substitute fresh spinach if you prefer, adding it in with the onions in Step 6 of the recipe below. Here’s what you’ll need for the filling:
- Frozen ingredients: Spinach
- Fresh ingredients: Baby bella (aka cremini) mushrooms, white onion, garlic, eggs
- Dairy: Butter, 2% milk, heavy cream, cheddar cheese, Parmesan cheese
- Pantry: Dried oregano, dried mustard, salt and pepper
- Special: Pastry crust or homemade quiche crust
Cremini vs baby bella and button mushrooms
Our favorite type of mushroom for cooking are cremini mushrooms, also known as baby bella mushrooms. Look for packages marked with either name at the grocery store. They’re a small mushroom with a round brown top, and their flavor is more savory and developed than button mushrooms.
- Cremini mushrooms are the same variety as button mushrooms and portobellos, just a different growth phase. White button mushrooms are an earlier growth stage and have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
- Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
- You can substitute white button mushrooms for cremini if desired. The flavor is not quite as savory, but they taste comparable.
Tip: blind bake the crust!
The biggest key to making a great quiche is to blind bake the crust! Blind baking is baking a pastry crust without the filling first. It’s necessary for pies with a very liquid filling, since they can make the bottom crust soggy without it. Here’s what to know about how to get the perfect flaky quiche crust:
- First, refrigerate the crust 30 minutes. This helps the crust to hold its shape while blind baking.
- Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
- Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 18 minutes at 400°F, then reduce the heat to 350°F.
- Remove the pie weights. Remove the weights and bake 18 to 22 more minutes until the crust is golden. Then the quiche is ready to fill.
How to make a pie crust shield
For this spinach mushroom quiche, you’ll also need a pie crust shield. This tool prevents pie crust from burning in the oven by covering just the crust, allowing the filling to bake normally. However, you don’t need to run out and buy anything: you can make your own! Here’s what to know:
- It’s easy to make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the filling bake uncovered. Here’s a video with instructions for more details.
- Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.
Make ahead instructions for spinach mushroom quiche
This spinach mushroom quiche saves very well. In fact, it’s even better after it’s cooled to room temperature. It even tastes great cold! You can bake it in advance and reheat it as desired. Here’s what to know about making quiche in advance:
- Make the quiche 1 to 3 days in advance. Then refrigerate it until serving! You can eat it cold, room temperature or warm.
- To reheat, warm in a 200°F oven for about 20 minutes.
- The quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it fresh.
- You can also freeze quiche! Go to How to You Freeze Quiche.
This spinach mushroom quiche recipe is…
Vegetarian.
Spinach Mushroom Quiche Recipe
Ingredients
1x
- 1 Homemade Quiche Crust made through Step 4 or 1 refrigerated pie dough
- 4 ounces frozen spinach
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 ounces baby bella or cremini mushrooms thinly sliced (or white mushrooms)
- ½ teaspoon dried oregano
- ¼ cup white onion finely minced
- 2 garlic cloves minced
- 1 teaspoon kosher salt divided
- 4 large eggs
- ¾ cup 2% milk
- ½ cup heavy cream
- ½ teaspoon dried mustard
- Fresh ground black pepper
- ¾ cup shredded mild cheddar cheese
- ¼ cup shredded Parmesan cheese
2x
- 2 Homemade Quiche Crust made through Step 4 or 1 refrigerated pie dough
- 8 ounce frozen spinach
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 8 ounce baby bella or cremini mushrooms thinly sliced (or white mushrooms)
- 1 teaspoon dried oregano
- ½ cup white onion finely minced
- 4 garlic cloves minced
- 2 teaspoon kosher salt divided
- 8 large eggs
- 1 ½ cup 2% milk
- 1 cup heavy cream
- 1 teaspoon dried mustard
- Fresh ground black pepper
- 1 ½ cup shredded mild cheddar cheese
- ½ cup shredded Parmesan cheese
3x
- 3 Homemade Quiche Crust made through Step 4 or 1 refrigerated pie dough
- 12 ounce frozen spinach
- 3 tablespoon unsalted butter
- 3 tablespoon olive oil
- 12 ounce baby bella or cremini mushrooms thinly sliced (or white mushrooms)
- 1 ½ teaspoon dried oregano
- ¾ cup white onion finely minced
- 6 garlic cloves minced
- 3 teaspoon kosher salt divided
- 12 large eggs
- 2 ¼ cup 2% milk
- 1 ½ cup heavy cream
- 1 ½ teaspoon dried mustard
- Fresh ground black pepper
- 2 ¼ cup shredded mild cheddar cheese
- ¾ cup shredded Parmesan cheese
Instructions
- Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using Steps 1 through 4 in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
- Refrigerate the crust (30 minutes): Place the pan in the refrigerator for 30 minutes to chill (this prevents shrinkage during the blind bake).
- Preheat the oven: Preheat the oven to 400°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
- Blind bake the crust at 400°F: Crumple a piece of parchment paper, then open it and place on top of the crust. Fill the parchment paper with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 18 minutes at 400°F.
- Reduce the oven temperature and blind bake at 350°F: Immediately reduce the oven temperature to 350°F. Remove the pie from the oven and carefully remove the parchment and weights, then place the pie back in the oven. Bake an additional 18 to 22 minutes until the bottom is lightly browned. Remove from the oven and add the filling once it is ready.
- Prepare the filling: Meanwhile, thaw the frozen spinach. Squeeze out all the moisture with your fingers (or use a strainer) until the spinach is dry and crumbly. In a sauté pan or skillet, heat the butter and olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point). Reduce to medium and add the onion, garlic, oregano, ¼ teaspoon of the kosher salt and pepper. Cook 4 to 5 minutes, until mushrooms and onion are tender. Set aside.
- Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, ¾ teaspoon of the kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in the bottom of the crust, followed by an even mix of the spinach, mushrooms, onion and garlic, saving out a few handfuls for topping. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheddar cheese and the reserved spinach and mushrooms.
- Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated or frozen for up to 3 months (see How to Freeze Quiche).