Sunday Spinach Mushroom Quiche

Name: Sunday Spinach Mushroom Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 slices
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/4 cup ice water; 1/4 teaspoon salt; 1 cup fresh spinach, chopped; 1 cup mushrooms, sliced; 1/2 cup onion, diced; 4 large eggs; 1 cup heavy cream; 1 cup shredded cheese (e.g., Swiss or cheddar); Salt and pepper to taste; Pinch of nutmeg

Highlighted under: Simple Cooking

I absolutely love making this Sunday Spinach Mushroom Quiche for brunch! The combination of tender spinach and earthy mushrooms wrapped in a creamy custard makes every bite delightful. I often prepare it the night before, allowing the flavors to meld and the crust to become perfectly flaky. This quiche is not only delicious but also versatile; I can add any leftover vegetables or cheeses I have, making it a go-to recipe for using up what's in the fridge.

Created by

Flora Kensington

Last updated on 2026-01-06T13:01:35.177Z

When I first encountered the idea of a spinach mushroom quiche, I was skeptical about how such a simple dish could be so comforting. But after experimenting with various combinations of toppings and seasonings, I found that the secret lies in the balance of sautéing the spinach and mushrooms to bring out their natural flavors. Adding a pinch of nutmeg elevates the taste, making it even more enchanting.

One of my favorite tips is to blind-bake the crust before filling it. This ensures that the crust stays crisp even after the custard is added, avoiding that soggy bottom which can ruin a good quiche. I've served this at brunches and even at dinner parties, and it’s always a hit!

        Why You Will Love This Recipe
        Deliciously creamy filling with a savory crust
Nutritious spinach and mushrooms make it a healthy choice
Easy to customize based on your favorite ingredients

      

Perfecting Your Crust

The crust is the foundation of any great quiche, and getting it right sets the stage for the entire dish. Ensure your butter is very cold when you mix it with the flour; this helps create a flaky texture. If your kitchen is warm, consider chilling the bowl and utensils you’re using as well. The goal is to incorporate the butter until the mixture resembles coarse crumbs. If the dough feels too dry, add an extra splash of ice water, one tablespoon at a time.

After rolling out the dough, the blind baking process is essential. This prevents the bottom from becoming soggy once you add the custard filling. When lining with parchment paper and pie weights, ensure they cover the entire bottom to maintain the shape. Keep an eye on the crust during the second baking period—we're looking for a golden-brown color, which usually takes about 10 minutes. This step not only enhances texture but also flavor, creating a delicious, nutty taste from the baked crust.

Filling Variations and Customization

While the classic spinach and mushroom combination is delightful, this quiche is a fantastic canvas for your creativity. Feel free to replace the mushrooms with other veggies like bell peppers or zucchini, or even add meats like cooked bacon or ham for a heartier version. When choosing cheeses, consider aged cheeses for a depth of flavor or a sprinkle of feta for a tangy twist. My tip: don’t overcrowd the filling with excess ingredients—balance is key to a harmonious breakfast treat.

If you're looking to make this quiche a bit lighter, consider using half-and-half instead of heavy cream. You can also swap out whole eggs for egg whites if you want to reduce cholesterol. This recipe is also friendly for various dietary needs; simply replace the cheese with a dairy-free alternative and ensure your crust is gluten-free if necessary. Remember to adjust your baking time slightly—more liquid can mean a longer baking process for your quiche.

Make-Ahead and Storage Tips

One of the best things about this Spinach Mushroom Quiche is its make-ahead potential. You can prepare and bake the quiche a day in advance. Just allow it to cool completely before wrapping tightly in plastic wrap and refrigerating. The flavors deepen overnight, making it even more delicious the next day. To reheat, simply warm it in a preheated oven at 350°F (175°C) for about 20 minutes, ensuring it’s heated through without becoming rubbery.

For longer storage, this quiche freezes wonderfully. After baking, let it cool and slice it into portions. Wrap each slice tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. To reheat from frozen, place it directly in the oven, covered, at 350°F (175°C) for about 30 to 40 minutes, or until heated through. This makes it an ideal choice for meal prep, allowing you to enjoy a homemade brunch any day of the week!

Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup ice water
1/4 teaspoon salt

For the Filling

1 cup fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup onion, diced
4 large eggs
1 cup heavy cream
1 cup shredded cheese (e.g., Swiss or cheddar)
Salt and pepper to taste
Pinch of nutmeg

Instructions

Prepare the Crust

In a mixing bowl, combine the flour and salt. Add in the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Blind Bake the Crust

Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a 9-inch pie dish. Prick the bottom with a fork and line with parchment paper filled with pie weights. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden.

Prepare the Filling

In a skillet, sauté the onions until translucent, then add mushrooms and cook until they release their moisture. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and a pinch of nutmeg.

Combine and Bake

In a bowl, whisk together the eggs and cream. Stir in the sautéed vegetables and cheese. Pour the mixture into the prepared crust. Bake for 30-35 minutes, or until the quiche is set and lightly browned.

Cool and Serve

Allow the quiche to cool for at least 10 minutes before slicing. Serve warm or at room temperature, and enjoy!

Pro Tips

For added flavor, consider incorporating herbs such as thyme or basil into the filling. You can also substitute other vegetables like bell peppers or zucchini.

Serving Suggestions

This quiche pairs beautifully with a simple side salad drizzled with a light vinaigrette. The freshness of the greens complements the savory custard and buttery crust, creating a balanced plate. For a more indulgent brunch, serve it alongside crispy hash browns or a fruit salad for a refreshing contrast. I like to add some sliced avocado and a sprinkle of red pepper flakes on top for an extra layer of flavor and texture.

For an added touch, consider garnishing your quiche with fresh herbs like chives or parsley right before serving. It elevates the presentation and enhances the overall taste. Warm or at room temperature, this dish remains delicious, making it a flexible choice for brunch gatherings or potlucks.

Troubleshooting Tips

If your quiche comes out watery, it’s possible you packed the filling too densely, or the vegetables released too much moisture. Next time, try sautéing your vegetables until they are just tender and have released some liquid before mixing them into the custard. This will help achieve the right balance of flavors and textures without excess moisture weighing it down.

Should your crust turn out soggy, ensure that you’re blind baking it long enough before adding the filling. Check for golden edges; it should have firmness to hold up against the creamy filling. If your quiche sinks in the middle, it might be undercooked, so keep an eye on the cooking time—every oven is a bit different, and some may require a few more minutes in the oven for a perfect set.

Questions About Recipes

→ Can I make this quiche ahead of time?

Yes! You can prepare the quiche the night before and refrigerate it. It can be served cold, or you can reheat it in the oven.

→ What can I substitute for the heavy cream?

You can use half-and-half or milk for a lighter version, but keep in mind that the texture may be slightly different.

→ How long will leftovers last?

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can this quiche be frozen?

Yes, you can freeze baked quiche. Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months.