Introduction

Spinach quiche is a delicious and versatile dish perfect for breakfast, brunch, or a light dinner. This classic recipe combines tender spinach, savory mushrooms, and a blend of cheeses baked in a flaky pie crust. It’s simple to prepare and always a crowd-pleaser.

A golden-brown crust forms the thick outer layer of this quiche, with a slightly puffy and flaky texture. Inside, the filling is layered with a mix of melted yellow-orange cheese and green chopped leafy vegetables, most likely spinach, sprinkled evenly across the surface. Small pieces of browned mushrooms are scattered within, adding dark brown spots throughout. A light dusting of shredded white cheese tops the quiche, adding a fine texture contrast. The quiche sits in a clear glass pie dish on a white marbled surface. To the left is a small round white bowl filled with shredded cheese, and a white plate with a metal pie server featuring a wooden handle is nearby. A green cloth napkin is casually draped above the quiche, adding a soft texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 unbaked flaky pie crust or all-butter pie crust
10 ounces (283g) frozen spinach
2 teaspoons olive oil
8 ounces (227g) sliced mushrooms
2 garlic cloves, minced
4 large eggs
1 cup (240ml) whole milk
1/3 cup (25g) freshly grated or shredded parmesan cheese
1 cup (4 ounces/113g) freshly shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Step 1: Prepare your pie crust ahead of time, chilling it in the refrigerator for at least 2 hours before rolling out and par-baking. This helps maintain a crisp texture.
Step 2: On a floured surface, roll out the chilled dough into a 12-inch (30cm) circle. Fit the dough into a 9-inch (23cm) pie dish, smoothing it out and folding excess dough over the edges to create a rim. Crimp the edges as desired and chill the crust for at least 30 minutes.
Step 3: Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake until the edges start to brown, about 15–16 minutes. Remove the weights and paper, prick the bottom crust with a fork, then bake for another 7–8 minutes until the bottom is lightly browned. Set aside.
Step 4: Reduce the oven temperature to 350°F (177°C). Thaw and drain the spinach thoroughly. In a large skillet, heat olive oil over medium-high and sauté mushrooms and garlic with a pinch of salt and pepper until moisture evaporates, about 6–7 minutes.
Step 5: In a bowl, whisk together eggs, milk, parmesan, salt, and pepper until well combined.
Step 6: Blot excess water from the spinach and spread it evenly over the par-baked crust. Layer the sautéed mushrooms and shredded cheddar cheese on top. Pour the egg mixture over everything and sprinkle extra parmesan on top if desired.
Step 7: Bake the quiche for 50–60 minutes until the center is just set. Use a pie crust shield to prevent over-browning of the edges. Let the quiche cool for 15 minutes before slicing. It can also be served at room temperature.

Tips & Variations

Use fresh spinach wilted in a pan if you prefer, but make sure it’s well-drained to prevent a soggy crust.
Substitute part of the cheddar with Gruyère for a nuttier flavor.
For a richer filling, replace some or all of the whole milk with cream.
Add chopped onions or bell peppers to the sautéed mushrooms for extra texture and sweetness.
Par-bake the crust up to 3 days in advance and keep it refrigerated to save time on the day of serving.

Storage

Store leftover quiche covered tightly in the refrigerator for up to 4 days. Reheat gently in a low oven or microwave until warmed through. Quiche also tastes great cold or at room temperature.

How to Serve

A slice of quiche with three visible layers sits on a white plate with ridged edges on a white marbled texture surface. The bottom layer is a golden brown, flaky crust with a slightly shiny texture. The middle layer is thick, filled with cooked dark green leafy spinach mixed into a creamy, light yellow egg custard. The top layer is melted, light golden cheese sprinkled with white grated cheese. Next to the quiche slice on the plate are fresh blueberries and a whole red strawberry with a green stem, adding bright contrasting colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Wilt it in a hot pan and squeeze out as much moisture as possible before using to avoid a soggy crust.

How do I prevent the crust from getting soggy?

Par-baking the crust fully and thoroughly draining the spinach and mushrooms helps keep the crust crisp. Using a pie crust shield during baking also protects the edges from burning.

Spinach and Mushroom Parmesan Quiche Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

This delicious Spinach Quiche features a flaky, buttery pie crust filled with sautéed mushrooms, tender spinach, and a rich custard made from eggs, milk, and cheeses. It is perfect for brunch, lunch, or a light dinner, offering a savory and satisfying dish that is easy to prepare and bake.

Author: Dana
Prep Time: 20 minutes (plus 2 hours chilling time for dough)
Cook Time: 1 hour 10 minutes (includes par-baking and quiche baking)
Total Time: Approximately 3 hours 30 minutes (including chilling time)
Yield: 6 to 8 servings 1x
Category: Brunch, Main Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pie Crust

1 unbaked flaky pie crust (or all-butter pie crust)

Filling

10 ounces (283g) frozen spinach
2 teaspoons olive oil
8 ounces (227g) sliced mushrooms
2 garlic cloves, minced
4 large eggs
1 cup (240ml) whole milk
1/3 cup (25g) freshly grated or shredded parmesan cheese
1 cup (4 ounces/113g) freshly shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Prepare Pie Crust: Make or prepare your pie dough a day ahead to allow it to chill in the refrigerator for at least 2 hours. This resting step helps the crust develop flakiness and makes it easier to handle.
Roll Out Dough: Roll out the chilled dough on a floured surface into a 12-inch (30cm) circle. Carefully place it into a 9-inch (23cm) pie dish, fold excess dough over the edges to create a rim, and shape the crust edges by crimping with a fork or fingers. Chill the crust again for at least 30 minutes or up to 5 days, covering if longer.
Preheat Oven: Heat your oven to 375°F (190°C) in preparation for par-baking the crust.
Par-Bake Pie Crust: Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake until edges start browning, about 15-16 minutes. Remove weights and parchment, prick holes in the bottom, and bake another 7-8 minutes until bottom is lightly browned. Set aside to cool slightly.
Reduce Oven Temperature: Lower the oven heat to 350°F (177°C) for baking the quiche.
Prepare Filling: Thaw frozen spinach and drain thoroughly. Heat olive oil in a skillet over medium-high heat, add sliced mushrooms, garlic, and a pinch of salt and pepper. Sauté mushrooms until all moisture evaporates, about 6-7 minutes.
Mix Egg Custard: In a bowl, whisk together eggs, whole milk, parmesan cheese, salt, and pepper until smooth and well combined.
Assemble Quiche: Squeeze excess water from the spinach and spread it evenly over the par-baked crust. Layer the cooked mushrooms and shredded cheddar cheese on top. Pour the egg mixture evenly over the filling. Sprinkle extra parmesan cheese on top if desired.
Bake Quiche: Bake in the preheated 350°F oven for 50-60 minutes, until the filling is just set in the center. Use a pie crust shield to prevent the edges from over-browning.
Cool and Serve: Allow the quiche to cool for 15 minutes before cutting and serving. It can also be served at room temperature. Store leftovers tightly covered in the refrigerator for up to 4 days.

Notes

Par-baking the crust prevents sogginess but can be done up to 3 days in advance for convenience.
Make sure to squeeze out as much water as possible from thawed spinach to avoid a watery quiche.
Using a pie crust shield or foil on edges helps prevent over-browning during baking.
This quiche keeps well refrigerated for up to 4 days and tastes great reheated or cold.
You can substitute milk with half-and-half or cream for a richer custard if desired.

Keywords: spinach quiche, vegetable quiche, savory pie, brunch recipe, mushroom quiche, easy quiche