Spinach Mushroom Quiche (Easy, Savory Brunch Favorite)

When I plan a Sunday brunch, I like having one savory dish ready to slice while the coffee is brewing. This spinach mushroom quiche is the kind I set in the middle of the table: a flaky crust filled with tender mushrooms, spinach, eggs, and Gruyère. The mushrooms bring a deep, savory flavor, and the cheese melts into a soft, rich filling.

I cook the vegetables before adding them to the crust so they don’t release extra moisture into the quiche. Then I pour in the egg mixture and bake everything until the center is just set. It’s lovely warm, and the slices hold together even better after a short rest.

At a glance: 8 slices · about 1 hour 35 minutes · flaky pie crust · spinach, mushrooms, and Gruyère

Why I Make Spinach Mushroom Quiche

I like this quiche because it feels special enough for brunch but uses familiar ingredients. Mushrooms add a hearty, savory bite, spinach brings a fresh flavor, and Gruyère melts into the egg filling without overpowering it. A little nutmeg gives the filling a warm note, while black pepper keeps it balanced.

The recipe also works well when I’m serving a group. I can bake it before everyone sits down, let it rest, then slice it at the table. It’s easy to pair with fruit, a green salad, or breakfast potatoes, so I can make the brunch as simple or as full as I like.

I use a store-bought pie crust when I want to save time. I bake it briefly before adding the filling; that helps keep the bottom from turning soft under the vegetables and egg mixture.

Ingredients for Spinach Mushroom Quiche

For the quiche, I use:

• 1 refrigerated 9-inch pie crust
• 1 tablespoon olive oil or unsalted butter (15 ml)
• 8 ounces cremini mushrooms (225 g), thinly sliced
• ½ small yellow onion, finely diced
• 1 garlic clove, minced
• 5 ounces baby spinach (about 140 g)
• 4 large eggs
• 1 cup heavy cream (240 ml)
• ½ cup whole milk (120 ml)
• 1 cup shredded Gruyère cheese (about 100 g)
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg

For serving, I use:

• Chopped fresh chives or parsley, optional
• A simple green salad or fresh fruit, optional

I use cremini mushrooms because they have a deeper flavor than white button mushrooms, but either works. I cook the mushrooms until their moisture has evaporated before adding the spinach. That small step helps the filling set and keeps the crust from getting soggy.

How I Make Spinach Mushroom Quiche

1. Prepare and partially bake the crust

I heat the oven to 375°F. I fit the pie crust into a 9-inch pie plate, press it gently into the edges, and crimp the rim. I prick the bottom a few times with a fork, line it with parchment paper, and fill it with pie weights or dry beans.

I bake the crust for 12 minutes. Then I carefully remove the parchment and weights and bake it for another 5 minutes. I set the crust aside and lower the oven temperature to 350°F.

2. Cook the mushrooms and spinach

I heat the olive oil or butter in a skillet over medium heat. I add the mushrooms and onion and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and the pan is no longer watery.

I stir in the garlic and cook for about 30 seconds. Then I add the spinach in handfuls and stir until it wilts. I take the skillet off the heat and let the vegetables cool for a few minutes.

3. Mix the egg filling

In a medium bowl, I whisk the eggs, heavy cream, milk, salt, pepper, and nutmeg until blended. I stir in the shredded Gruyère.

I spread the mushroom and spinach mixture over the partially baked crust. Then I pour the egg mixture over the vegetables, making sure the cheese is spread throughout.

4. Bake until the center is just set

I bake the quiche at 350°F for 35 to 40 minutes. The edges should look set, and the center should still have a slight wobble when I gently move the pan.

I let the quiche rest for 20 minutes before slicing. It continues to set as it rests, and the slices come out neater. I sprinkle on chopped chives or parsley just before serving, if I’m using them.

My Tips for a Neat, Savory Quiche

• Cook the mushrooms until their moisture evaporates. I let the pan get mostly dry before adding the spinach.
• Partially bake the crust. This helps the bottom hold up under the filling.
• Let the vegetables cool briefly. I don’t pour hot vegetables straight into the egg mixture.
• Take the quiche out while the center has a slight wobble. It will finish setting as it rests.
• Give it time before slicing. I wait about 20 minutes so the filling holds together.
• Use a rimmed baking sheet. I set the pie plate on one in case any filling bubbles over.

If the crust edges brown too quickly, I cover them loosely with strips of foil for the last part of baking. I keep the foil away from the filling so the top can still set.

Easy Ways I Change the Recipe

When I want a stronger cheese flavor, I replace some of the Gruyère with sharp cheddar. Swiss cheese also works well. I keep the total amount close to 1 cup so the filling doesn’t become too heavy.

I can add cooked bacon or breakfast sausage for a meatier quiche. I cook it first, drain it, and scatter it over the vegetables before pouring in the egg mixture. For a meat-free variation, I sometimes add thinly sliced red bell pepper with the mushrooms.

Make-Ahead and Storage

I can partially bake the crust and cook the vegetables a day ahead. I keep them covered separately in the refrigerator, then assemble and bake the quiche the next morning.

I refrigerate leftover quiche in a covered container for up to 4 days. I reheat a slice in the oven at 300°F until warm, or use the microwave when I’m in a hurry. I can also serve leftovers cold or at room temperature.

What I Serve with Spinach Mushroom Quiche

I serve this quiche with fresh fruit, breakfast potatoes, or a simple green salad. For brunch, I like to put out coffee, tea, and a little bowl of berries alongside it.

If I’m setting up a larger table, I slice the quiche before serving and add chopped chives on top. It’s an easy centerpiece, and the savory filling pairs well with fruit or something lightly sweet.

Spinach Mushroom Quiche FAQs

Disclaimer:

This recipe is provided for informational purposes. Results may vary depending on ingredients, measurements, and equipment. Follow safe food-handling practices. Nutrition information is an estimate and is not a substitute for professional medical advice.