Spinach and Mushroom Parmesan Quiche Recipe
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.
- 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
