Spinach Mushroom Quiche Recipe — Flaky Crust, Creamy Filling

This spinach and mushroom quiche blends earthy mushrooms, tender spinach and sweet caramelized onions in a creamy, cheesy custard. The result is a balanced savory-sweet quiche that works beautifully for breakfast, brunch or a light dinner.

🛒 Ingredients

Key ingredients for this spinach mushroom quiche:

• Frozen pie crust — thawed before use.
• Mushrooms — baby Bella (cremini) are recommended for flavor; slice as needed.
• Fresh spinach — baby or regular both work.
• Eggs.
• Swiss cheese — freshly shredded from a block gives best flavor and melt.
• Whole milk — keeps the custard rich without using heavy cream.
• Nutmeg — a small amount adds warm background flavor (optional).

See the recipe card below for exact ingredient amounts.

Substitutions

Mushrooms: White button, shiitake or a mixed mushroom blend are all good alternatives.

Cheese: Swap Swiss for Gruyère, white cheddar or your favorite melting cheese.

Milk: Whole milk is ideal; use half-and-half or heavy cream for a richer custard.

🥣 How to make spinach mushroom quiche

This quiche looks elegant but is straightforward to prepare. Follow these steps for best results.

1. Step 1: Preheat oven to 375°F. Heat 1 tablespoon olive oil in a skillet over medium heat and cook one thinly sliced small onion, stirring occasionally, until caramelized (about 5–7 minutes). Remove and set aside.

2. Step 2: In the same skillet, cook 8 ounces sliced baby Bella mushrooms until they release their liquid and turn golden brown. Add 5 ounces fresh baby spinach and cook until wilted. Season with salt and black pepper; set aside.

3. Step 3: Whisk together 4 large eggs and 1 cup whole milk. Stir in 1 cup shredded Swiss cheese, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon nutmeg (optional).

4. Step 4: Fit the thawed pie crust into an 11-inch tart pan or 9-inch pie dish, pressing the dough into the bottom and sides and trimming any excess.

5. Step 5: Spread the caramelized onions, mushrooms and spinach evenly in the crust, then pour the egg-cheese custard over the vegetables.

6. Step 6: Bake 30–35 minutes, until the quiche is set and the top is golden. If using a 9-inch pie plate, allow an additional 5–10 minutes. If the crust browns too quickly, cover the edge with foil.

Let the quiche rest for a few minutes before slicing. Serve warm or at room temperature.

Tip: A short rest helps the custard finish setting so slices hold together neatly.

🍽 Serving Suggestions

This quiche is delicious warm or at room temperature. Pair it with a simple green salad, roasted asparagus or fresh fruit for a balanced meal.

Storage

Store leftovers in a covered container in the refrigerator for up to 7 days. You can also freeze slices in an airtight container for up to 2 weeks; thaw in the fridge before reheating.

Related

Other breakfast and brunch ideas to try:

Pairing

Great accompaniments: air fryer bacon-wrapped asparagus, a yogurt fruit dip and fresh lemony asparagus. These sides complement the quiche without overpowering it.

Recipe

Spinach and Mushroom Quiche

A simple, flavorful quiche with mushrooms, spinach and caramelized onions baked in a creamy custard.

Prep Time 15 mins

Cook Time 35 mins

Rest Time 10 mins

Total Time 1 hr

Servings: 8

Ingredients

• 1 Tablespoon olive oil
• 1 small onion, thinly sliced
• 8 ounces Baby Bella mushrooms, sliced
• 5 ounces fresh baby spinach
• 4 large eggs
• 1 cup whole milk
• 1 cup shredded Swiss cheese
• ½ teaspoon salt
• ¼ teaspoon nutmeg (optional)
• ¼ teaspoon ground black pepper
• 1 frozen pie crust, thawed

Method

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat and cook the sliced onion until caramelized, about 5–7 minutes. Remove and set aside.
2. In the same skillet, cook the sliced mushrooms until golden. Add the spinach and cook until wilted. Season with salt and pepper and set aside.
3. In a bowl, whisk together eggs and milk. Stir in the shredded Swiss, salt, pepper and nutmeg if using.
4. Fit the thawed pie crust into an 11-inch tart pan or 9-inch pie dish and trim the edges.
5. Spread the onions, mushrooms and spinach in the crust, then pour the egg mixture over the vegetables.
6. Bake 30–35 minutes until set and golden. For a 9-inch pie plate, add 5–10 minutes if needed. If the crust browns too quickly, shield it with foil.
7. Allow the quiche to rest a few minutes before slicing. Serve warm or at room temperature.

Farm Girl Tips

Equipment: An 11″ tart pan works great; a 9″ pie plate is fine too. If using the smaller dish, consider partially covering the quiche with foil for the first 20–25 minutes to prevent over-browning.

Storage: Refrigerate leftovers in a covered container for up to 7 days. Freeze in an airtight container for up to 2 weeks.

Nutrition

Serving: 1 slice (approx.). Calories: 249 kcal; Carbohydrates: 17 g; Protein: 10 g; Fat: 16 g.