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Spinach Mushroom Quiche

This fresh Spinach Mushroom Quiche recipe is so easy to make with a flaky homemade crust that is the perfect base for the savory egg filling! Serve this quiche warm for a flavorful and wholesome meal that is great for breakfast or brunch. 

Spinach mushroom quiche in a pie pan.


Enjoy fresh flavors of sautéed mushrooms and wilted spinach for this savory spinach mushroom quiche recipe. Combined with rich flavors of nutmeg, olive oil, and salt, this quiche delivers flavors that are well-rounded and comforting–things we all love about quiche.

This breakfast quiche is great for the holidays when you are in need of a recipe that is quick and easy but does not lack any flavor whatsoever. This classic recipe is one that I make often because the steps are so easy plus I love quiche. 

I love to experiment with different styles of quiche such as this crustless bacon, spinach, and mushroom quiche or my quiche lorraine. Another thing I enjoy about homemade quiche is that there are just so many options and different ways to prepare it.

Ingredients

Spinach Mushroom Quiche ingredients.
Steps to make spinach mushroom quiche.
Steps to make spinach mushroom quiche.
Steps to make spinach mushroom quiche.
Spinach mushroom quiche in a pie pan.

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    A slice of spinach mushroom quiche on a serving spatula.

    How To Make It

    1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the flour, salt, and pepper until well combined. Pour in the oil and milk until the mixture forms into a dough.
    2. Evenly press the dough in the pie plate making sure to press the sides and bottom of the pan. Transfer the crust to the oven and bake for ten minutes. Remove the crust from the oven and cool.
    3. To make the filling, heat olive oil in a large saué pan over medium heat. Add the sliced mushrooms and cook while occasionally stirring for seven minutes or until they begin to brown.
    4. Next, add the spinach to the pan and stir for two minutes or until the spinach wilts.
    5. Carefully spoon with spinach and mushroom mixture onto the baked pie crust.
    6. In a medium bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Pour the egg mixture over the vegetables.
    7. Bake the quiche in the oven for 45 minutes or until it is puffed and set.
    8. Allow the quiche to cool five to ten minutes before serving.

    What is the secret to a good quiche? 

    The secret to a good quiche is the perfect ratio of milk and eggs. We want to avoid a quiche that is too eggy, so this recipe uses only four eggs which allows it to be light and creamy. 

    Should quiche crust be pre-baked? 

    To avoid a crust that is too soft and gummy, then you will want to make sure you bake your crust until it is lightly crispy! 

    Can I make quiche filling the night before? 

    Yes, it is so easy! Just sautée the veggies and whisk the egg mixture the night before baking the quiche. Store in the refrigerator until ready to use. 

    A slice of spinach mushroom quiche on a plate.

    What To Serve With This

    This vegetarian quiche is great with so many things! We love to pair it with salads like this green bean and tomato salad recipe, or other things like apple cinnamon bun casserole and honey almond breakfast cups

    More Quiche Recipes You’ll Love

    You’ll also like this Cheese and Butterbean Stuffed Mushrooms.

    Do you have any amazing easy breakfast recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!

    4.67 from 3 votes

    Spinach Mushroom Quiche

    Created by Stacie Vaughan
    Servings 6
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Fresh baby spinach, sliced mushrooms nestled in a creamy blend of eggs!

    Ingredients
     
     

    Crust

    • 1 ¼ cups all-purpose flour
    • ¼ tsp pepper
    • ½ tsp salt
    • cup extra virgin olive oil
    • 3 tbsp milk OR unsweetened soy milk

    Filling

    • 1 tbsp extra virgin olive oil
    • 2 cups white button mushrooms sliced
    • 2 cups fresh baby spinach or regular spinach
    • 4 large eggs
    • 1 cup milk OR unsweetened soy milk
    • ½ tsp salt
    • ¼ tsp pepper
    • tsp nutmeg

    Instructions

    Crust

    • Preheat oven to 350°F. In a medium bowl, whisk together the dry ingredients. Stir in oil and milk until mixture sticks together to form dough. Press the dough evenly onto the bottom and sides of a deep dish, 9-inch pie pan. Bake for 10 minutes. Remove from oven and cool.

    Filling

    • Heat olive oil in a large sauté pan over medium heat. Add mushrooms and cook, stirring occasionally, for about 7 minutes or until they begin to brown.
    • Add spinach to your sauté pan and stir for about two minutes, or until the spinach wilts.
    • Spoon the mushroom/spinach mixture evenly on your pie crust.
    • In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Pour egg mixture over the vegetables.
    • Bake in the 350°F oven for 45 minutes or until puffed and set.
    • Cool 5 to 10 minutes before serving.

    Nutrition

    Serving: 1g | Calories: 321kcal | Carbohydrates: 26g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 128mg | Sodium: 438mg | Fiber: 2g | Sugar: 2g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Breakfasts
    Cuisine American
    Keyword Spinach Mushroom Quiche

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