Cheesy Spinach and Mushroom Quiche

There’s just something undeniably comforting about a warm, golden quiche fresh from the oven. For my family, cheesy spinach and mushroom quiche has become a weekend brunch staple and a go-to for effortless weeknight dinners. It started as a simple experiment – wanting to incorporate more vegetables into our diet in a delicious way. Little did I know, this recipe would become a household favorite. The creamy, cheesy filling, studded with earthy mushrooms and vibrant spinach, nestled in a flaky crust… it’s pure culinary joy. Even my kids, who can be notoriously picky eaters, devour every slice. Whether served warm with a side salad or enjoyed cold the next day for lunch, this quiche is incredibly versatile and satisfying. It’s the kind of dish that brings smiles to faces and requests for seconds – and honestly, what more could you ask for from a recipe? This isn’t just a recipe; it’s a memory maker, a comfort food champion, and a guaranteed crowd-pleaser. Let me share with you how to create this magic in your own kitchen.

Ingredients for the Perfect Cheesy Spinach and Mushroom Quiche

To create this delectable quiche, you’ll need a handful of fresh, high-quality ingredients. Here’s a breakdown of what you’ll need and why each ingredient is crucial:

• Pre-made Pie Crust (1 single crust): For convenience and ease, a store-bought pie crust works wonders. It provides that essential flaky base to hold our creamy filling. You can choose from refrigerated or frozen, just make sure it’s a single crust.
• Eggs (6 large): Eggs are the backbone of our quiche filling. They provide structure, richness, and that signature custardy texture we all love. Large eggs are standard for most baking recipes.
• Heavy Cream (1 cup): Heavy cream lends a luxurious richness and velvety smoothness to the filling. It’s what makes this quiche truly decadent. If you want a slightly lighter option, you can use half-and-half, but heavy cream delivers the best texture and flavor.
• Milk (1/2 cup): Milk thins out the heavy cream just enough to create the perfect quiche consistency without making it too heavy. Whole milk will provide the richest flavor, but 2% or even skim milk can be used for a slightly lighter version.
• Spinach (5 ounces fresh spinach): Fresh spinach provides a vibrant green color, earthy flavor, and a boost of nutrients. Make sure to thoroughly wash and dry it before use. Baby spinach is a great option as it’s tender and readily available.
• Mushrooms (8 ounces cremini mushrooms): Cremini mushrooms, also known as baby bellas, offer a deeper, more savory flavor than white button mushrooms. Their earthy notes pair beautifully with spinach and cheese. Clean them gently with a damp paper towel to remove any dirt.
• Onion (1/2 medium yellow onion): Onion adds a foundational savory flavor to the quiche. Yellow onions are versatile and provide a mild, slightly sweet flavor when cooked.
• Garlic (2 cloves): Garlic is a flavor enhancer that elevates the entire dish. Fresh garlic cloves, minced or pressed, will provide the best aromatic punch.
• Shredded Gruyere Cheese (1 cup): Gruyere cheese is the star of the cheesy element. It’s a nutty, slightly sweet cheese that melts beautifully and adds a sophisticated flavor profile. If you can’t find Gruyere, Swiss or Emmental cheese can be used as substitutes.
• Shredded Cheddar Cheese (1/2 cup): Cheddar cheese adds a sharper, more familiar cheesy flavor that complements the Gruyere and provides a lovely golden crust when baked. Sharp cheddar will offer the most pronounced flavor.
• Olive Oil (2 tablespoons): Olive oil is used for sautéing the vegetables. It adds a subtle fruity flavor and helps to soften the onion, garlic, and mushrooms.
• Butter (1 tablespoon): Butter is used to sauté the spinach and adds richness and flavor. It also helps the spinach wilt down nicely.
• Dried Thyme (1 teaspoon): Dried thyme adds a subtle earthy and slightly minty flavor that complements the spinach, mushrooms, and cheese beautifully.
• Salt (1 teaspoon, or to taste): Salt enhances all the flavors in the quiche and is essential for seasoning. Adjust to your preference.
• Black Pepper (1/2 teaspoon, or to taste): Freshly ground black pepper adds a touch of spice and depth of flavor. Adjust to your preference.
• Pinch of Nutmeg (optional): A tiny pinch of nutmeg adds a warm, subtle spice that enhances the creamy filling and complements the spinach particularly well. It’s a classic addition to quiche fillings.

Instructions: Crafting Your Cheesy Spinach and Mushroom Quiche

Follow these step-by-step instructions to create a perfectly baked, flavor-packed cheesy spinach and mushroom quiche:

1. Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). If using a pre-made pie crust, place it in a pie dish. If desired, you can pre-bake the crust for a crisper bottom. To pre-bake, line the crust with parchment paper, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights and parchment, and bake for another 5 minutes. Let cool slightly. This step is optional but recommended if you prefer a very crisp crust.
2. Sauté Onion and Garlic: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
3. Sauté Mushrooms: Add the sliced cremini mushrooms to the skillet with the onions and garlic. Cook, stirring occasionally, until the mushrooms have released their moisture and are tender and lightly browned, about 8-10 minutes. Season with a pinch of salt and pepper.
4. Wilt Spinach: In a separate large skillet, melt butter over medium heat. Add the fresh spinach in batches and cook, stirring, until it wilts down significantly. This will only take a few minutes. Squeeze out any excess moisture from the wilted spinach using your hands or a clean kitchen towel. Roughly chop the spinach.
5. Combine Vegetables and Seasonings: Add the wilted and chopped spinach to the skillet with the sautéed mushrooms, onions, and garlic. Stir to combine. Season the vegetable mixture with dried thyme, salt, and black pepper to taste. Add a pinch of nutmeg if desired. Cook for another minute to allow the flavors to meld. Remove from heat and let cool slightly.
6. Prepare Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined and smooth. Season with salt and pepper to taste.
7. Assemble the Quiche: Sprinkle half of the shredded Gruyere cheese and half of the shredded cheddar cheese evenly over the bottom of the prepared pie crust. Spread the cooked spinach and mushroom mixture evenly over the cheese layer in the crust. Pour the egg mixture over the vegetables, ensuring it’s evenly distributed.
8. Top with Remaining Cheese: Sprinkle the remaining Gruyere and cheddar cheese evenly over the top of the egg mixture.
9. Bake the Quiche: Bake in the preheated oven for 45-55 minutes, or until the quiche is set and the crust is golden brown. A knife inserted into the center should come out mostly clean. If the crust is browning too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking.
10. Cool and Serve: Once baked, remove the quiche from the oven and let it cool in the pie dish for at least 10-15 minutes before slicing and serving. This allows the filling to set further and makes it easier to slice. Enjoy warm or at room temperature.

Nutrition Facts for Cheesy Spinach and Mushroom Quiche

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Servings: 8 slices

Calories per serving (approximate): 380 kcal

• Fat: 28g
• Saturated Fat: 16g

Preparation Time: From Prep to Plate

• Prep Time: 30 minutes (includes vegetable chopping, sautéing, and egg mixture preparation)
• Cook Time: 45-55 minutes (baking time)
• Total Time: Approximately 1 hour 15 minutes – 1 hour 25 minutes

This includes active preparation and baking time. Allow for additional cooling time before serving.

How to Serve Cheesy Spinach and Mushroom Quiche

This quiche is incredibly versatile and can be served for various meals and occasions. Here are some delicious serving suggestions:

• Brunch Superstar:
  • Serve warm slices alongside a fresh fruit salad for a balanced and vibrant brunch spread.
  • Pair with crispy bacon or sausage for a heartier brunch option.
  • Offer alongside mimosas or fresh orange juice for a celebratory brunch.
• Lunchtime Delight:
  • Enjoy a slice of quiche cold or at room temperature with a simple green salad for a light and satisfying lunch.
  • Pack a slice in a lunchbox for a nutritious and flavorful midday meal.
  • Serve with a cup of soup, like tomato or butternut squash soup, for a comforting lunch pairing.
• Elegant Dinner Entrée:
  • Serve warm quiche as a main course for a light dinner.
  • Accompany with roasted asparagus or steamed green beans for a complete and healthy meal.
  • Pair with a side of crusty bread for soaking up any delicious quiche filling.
• Appetizer or Party Food:
  • Cut the quiche into smaller squares or wedges to serve as elegant appetizers at a party or gathering.
  • Serve at room temperature for easy handling and enjoyment.
  • Offer a variety of dips or sauces on the side for guests to customize their bites (though it’s delicious on its own!).

Additional Tips for Quiche Perfection

Elevate your cheesy spinach and mushroom quiche with these helpful tips and tricks:

1. Blind Bake for a Crispy Crust: For an extra crispy crust that doesn’t get soggy, blind bake your pie crust before adding the filling. This involves pre-baking the crust weighted down with pie weights or beans, then baking it briefly without weights to set the bottom.
2. Squeeze Out Excess Moisture from Spinach: Spinach contains a lot of water. Ensure you squeeze out as much excess moisture as possible from the wilted spinach before adding it to the quiche filling. This will prevent a watery quiche.
3. Don’t Overcook the Vegetables: Sauté the onions, garlic, and mushrooms until just tender. Overcooked vegetables can become mushy in the quiche. Sautéing them brings out their flavor and ensures they have a good texture in the finished dish.
4. Grate Your Own Cheese: While pre-shredded cheese is convenient, grating your own cheese from a block generally results in better melting and flavor. Pre-shredded cheese often contains cellulose to prevent clumping, which can affect melting.
5. Let the Filling Cool Slightly: Allow the sautéed vegetable mixture to cool slightly before adding it to the egg mixture. This prevents the heat from partially cooking the eggs before baking and ensures a smoother, creamier texture.
6. Don’t Overfill the Crust: Be careful not to overfill the pie crust with the filling. Leave a little space at the top to prevent the filling from overflowing during baking.
7. Use Room Temperature Ingredients: Using room temperature eggs and dairy can help the quiche filling come together more smoothly and bake more evenly.
8. Make it Ahead: Quiche is a fantastic make-ahead dish! You can assemble the quiche a day ahead of time and store it unbaked in the refrigerator. Bake it as directed when you are ready to serve. Baked quiche can also be stored in the refrigerator for 3-4 days and reheated gently.

Frequently Asked Questions (FAQ) About Cheesy Spinach and Mushroom Quiche

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess moisture as possible before using. About 10 ounces of frozen spinach, thawed and squeezed, is roughly equivalent to 5 ounces of fresh spinach.

Q2: Can I make this quiche crustless?
A: Absolutely! For a crustless version, simply grease a pie dish or baking dish well and pour the filling directly into the dish. Baking time might be slightly reduced, so check for doneness a little earlier.

Q3: Can I substitute different types of cheese?
A: Yes, feel free to experiment with different cheeses! Good substitutes for Gruyere include Swiss, Emmental, Fontina, or even Monterey Jack. For cheddar, you can use Colby, Monterey Jack, or another sharp cheese you enjoy.

Q4: Can I add other vegetables to this quiche?
A: Definitely! Quiche is very versatile. You can add other vegetables like roasted red peppers, caramelized onions, asparagus, broccoli florets, or sun-dried tomatoes. Just make sure to sauté or cook them appropriately before adding them to the filling.

Q5: Can I freeze leftover quiche?
A: Yes, you can freeze leftover baked quiche. Let it cool completely, then wrap slices individually in plastic wrap and then foil, or place the whole quiche in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.

Q6: How do I reheat quiche?
A: To reheat quiche, preheat your oven to 350°F (175°C). Place slices of quiche on a baking sheet and reheat for 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave, but the crust may become slightly softer.

Q7: My quiche is watery, what did I do wrong?
A: A watery quiche is often caused by excess moisture. Make sure you squeeze out excess water from the spinach and don’t overfill the quiche with vegetables that release a lot of moisture. Blind baking the crust can also help prevent a soggy bottom.

Q8: Can I make this quiche vegetarian?
A: Yes, this recipe is already vegetarian! It’s packed with vegetables and cheese, making it a delicious and satisfying vegetarian meal.

Enjoy creating and savoring this cheesy spinach and mushroom quiche! It’s a recipe that’s sure to become a beloved part of your culinary repertoire, just like it has in mine.

Print