Spinach Mushroom Quiche
If you’re looking for a simple yet impressive dish that works for breakfast, brunch, or even a light dinner, this Spinach Mushroom Quiche is it! Packed with earthy mushrooms, tender spinach, and a creamy, savory filling, it’s the kind of recipe that feels fancy but is actually super easy to make. And the best part? You don’t need a store-bought crust—this comes with just a few pantry staples.
I love how versatile quiche is. Serve it warm with a side salad for a cozy meal, or enjoy it cold straight from the fridge for a quick grab-and-go bite. You can even switch up the ingredients depending on what you have on hand—quiche is forgiving like that!
I enjoy experimenting with different styles of quiche, such as this crustless bacon, spinach, and mushroom quiche or my quiche Lorraine. Another thing I like about homemade quiche is that there are just so many options and different ways to prepare it.
Why You’ll Love This Recipe
- Easy, Homemade Crust: No need to mess with rolling out dough! This olive oil crust comes together in minutes and presses right into the pan—so simple and so good.
- Make-Ahead Friendly: Quiche tastes just as delicious the next day! You can bake it ahead of time and enjoy leftovers for a quick meal or snack.
- Customizable: Love cheese? Toss in some shredded Swiss or feta. Want more veggies? Bell peppers or caramelized onions would be great. This recipe is super flexible!
- Great for Any Meal: While quiche is a brunch classic, it also makes an easy dinner paired with a simple salad. Plus, it’s delicious, hot or cold—talk about a win-win!
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Flour: I like to use all-purpose flour because it is easy to work with and creates a crust that is perfectly crispy but soft at the same time.
- Pepper: You will need black pepper for the seasoning to give this quiche extra flavor. Feel free to experiment with different types of peppers for some heat.
- Salt: Salt gives this quiche its savoriness and is a great way to make a recipe stand out!
- Oil: I use extra virgin olive oil for this recipe, but you can use any neutral oil.
- Milk: Use dairy milk or unsweetened soy milk for the creamiest quiche filling.
- Mushrooms: Use any varieties of mushrooms, such as portobello or button mushrooms. You can use shiitake, oyster, chanterelle, morel, etc.
- Spinach: Fresh baby spinach is great for this quiche, or you can use regular spinach. Feel free to switch things up with different greens if you don’t have spinach!
- Eggs: Eggs are the protein-rich filling for this spinach mushroom quiche, which is what makes this quiche so good.
- Nutmeg: Ground nutmeg is used to give the quiche a little bit of rich spiciness. If you don’t have ground nutmeg, you can grate a whole nutmeg with a boxed or micro grater.
How to Make Spinach Mushroom Quiche
- Step One: Preheat oven to 350°F. In a medium bowl, whisk together the dry ingredients. Stir in oil and milk until the mixture forms a 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.
- Step Two: 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.
- Step Three: Add spinach to your sauté pan and stir for about two minutes or until the spinach wilts.
- Step Four: Spoon the mushroom/spinach mixture evenly on your pie crust.
- Step Five: In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Pour egg mixture over the vegetables.
- Step Six: Bake in the 350°F oven for 45 minutes or until puffed and set.
- Step Seven: Cool for 5 to 10 minutes before serving.
What to Serve With It
- Simple Side Salad: A light, fresh salad with a tangy vinaigrette balances out the richness of the quiche. Try mixed greens with a lemony dressing or a classic arugula salad with shaved Parmesan.
- Roasted or Fresh Vegetables: A side of roasted cherry tomatoes, asparagus, or sautéed bell peppers adds extra color and flavor to your plate.
- Fresh Fruit: Keep things light and refreshing with a fruit salad or berries. The natural sweetness is a great contrast to the savory quiche.
- Crispy Potatoes: Whether you go for hash browns, roasted baby potatoes, or a skillet of crispy home fries, potatoes are always a great quiche companion.
- A Slice of Toast or a Biscuit: If you love something extra on the side, serve your quiche with a piece of crusty bread, a warm biscuit, or even a croissant for a bakery-style brunch feel.
- Soup for a Cozy Meal: If you’re serving this quiche for lunch or dinner, a bowl of soup—like tomato basil, butternut squash, or a simple vegetable soup—makes a perfect pairing.
Variations and Substitutions
Crust Options
- Gluten-Free: Swap the all-purpose flour in the crust for a gluten-free flour blend, or use a store-bought gluten-free pie crust.
- Crustless: Want to skip the crust altogether? Grease your pie pan and pour the filling for a lower-carb, crustless quiche.
Vegetable Swaps
- No Mushrooms? Try sautéed bell peppers, zucchini, or caramelized onions for a different flavor.
- Extra Veggies? Toss in chopped tomatoes, asparagus, or even roasted sweet potatoes for more texture and color.
- Frozen Spinach? No problem! Just thaw it and squeeze out as much moisture as possible before adding it to the filling.
Dairy-Free Alternatives
- Milk Swap: The recipe already includes an option for unsweetened soy milk, but you can also use oat, almond, or coconut milk.
- Cheese-Free? If you want to add a cheesy taste without dairy, sprinkle in a little nutritional yeast for that savory, umami flavor.
Protein Boost
- Cheese Lovers: While this quiche is delicious, adding shredded Swiss, feta, or goat cheese makes it even more indulgent.
- Meat Additions: If you’re not vegetarian, cooked bacon, ham, or crumbled sausage would all be great mix-ins.
Spice It Up
- Add a pinch of red pepper flakes for a little heat.
- Swap nutmeg for smoked paprika or garlic powder for a different flavor twist.
- Love fresh herbs? Stir in chopped basil, chives, or thyme for extra freshness.
Storage Instructions
- Refrigerate: Let the quiche cool completely before covering it with plastic wrap or foil. Store it in the fridge for up to 3 days.
- Reheat: Warm it up in a 350°F oven for 10-15 minutes to keep the crust crisp, or pop a slice in the microwave for a quick bite (though the crust may soften).
- Freeze: Wrap the cooled quiche tightly in plastic wrap and then foil, or store it in an airtight container. It will keep in the freezer for up to 3 months.
- Thaw & Reheat: Thaw overnight in the fridge before reheating for best results. If you’re short on time, you can bake it straight from frozen—just add a little extra time in the oven.
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.
Recipe Tips and Tricks
- Don’t Overwork the Crust: This olive oil crust is easy to make, but be careful not to overmix the dough. Stir just until it comes together to keep it tender and flaky.
- Pre-Bake the Crust: Baking the crust for 10 minutes before adding the filling helps prevent a soggy bottom and keeps it crisp.
- Drain Excess Moisture: Mushrooms and spinach release much water when cooked. Sauté them well and drain any excess liquid to keep your quiche from becoming watery.
- Whisk the Eggs Well: Be sure to whisk your eggs and milk thoroughly for a smooth, even texture. This helps create that light, custardy consistency.
- Let It Rest Before Slicing: Allow your quiche to cool for 5-10 minutes before cutting. This helps it set and makes slicing easier.
- Use a Deep Dish Pie Pan: Quiche can puff up as it bakes, so using a deep dish, 9-inch pie pan ensures it doesn’t overflow.
- Check for Doneness: The quiche is ready when the center is set but slightly jiggly—it will firm up as it cools. You can also insert a knife in the middle; if it comes out clean, it’s done!
Quiche Recipes
You’ll also like these Cheese and Butterbean Stuffed Mushrooms.
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Spinach Mushroom Quiche
This easy Spinach Mushroom Quiche features a homemade olive oil crust, a creamy egg filling, and sautéed veggies. Perfect for breakfast, brunch, or a light dinner!
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Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ¼ tsp pepper
- ½ tsp salt
- ⅓ 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
- ⅛ 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.
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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.
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