Spinach Mushroom Quiche

This Spinach Mushroom Quiche is equally at home on a sun-drenched breakfast or brunch table as it is served alongside a crisp green salad for a quick weeknight dinner. The key to this quiche recipe lies in the balance of flavours: savoury sautéed mushrooms, earthy spinach, tangy goat cheese, and the rich egg base that pulls it all together.

From our family’s Fish Pie to a springtime delight with asparagus, mimolette cheese, and wild ramps, I’m always excited about quiches coming out of the oven.

Disclosure: This post is made possible by (you guessed it!) Egg Farmers of Alberta. All opinions and experiences are my own.

Spinach Mushroom Quiche

The magic of a quiche lies in its duality: it is simultaneously humble and sophisticated, a “clean-out-the-fridge” brunch staple that feels like it came from a French bistro.

A quiche is a classic exercise in texture and balance. The magic lies in the transformation of fresh eggs and dairy into a silky, savoury custard. When baked correctly, the proteins in the eggs set just enough to hold their shape while maintaining a delicate, creamy mouthfeel.

Then, there’s the crust which provides the ultimate sensory contrast. A savoury short crust (pâte brisée) is buttery, flaky and incredibly tender. I’ve kept things simple for this mushroom quiche recipe, so all you need is a premade pastry crust. It does the trick and shortens the prep time to just a few minutes. Of course, you can always skip the short crust and make a gluten-free crustless quiche.

Besides the silky egg custard and buttery short crust, quiche is essentially a blank canvas with almost limitless flavour combinations. The most fun part of making a quiche is customizing it with your favourite meats, vegetables, and cheeses.

Popular protein choices for meaty quiches are lardons or bacon rashers, cubed ham, smoked salmon, crab, shrimp, or cooked sausage meat.

Vegetarian options include spinach and goat cheese, sautéed mushrooms and Gruyère, artichoke and spinach with feta, or asparagus and mimolette cheese with wild ramps or fresh chives. Finally, most quiche recipes (including this one) contain cheese.

What You’ll Need to Make this Recipe

To make this Spinach Mushroom Quiche recipe you will need a sharp knife, cutting board, frying or sauté pan, mixing bowls, a cheese grater, measuring cups and spoons. I like to bake my quiches (or any pie) on an aluminum foil or parchment-lined baking sheet, just to be safe from spills.

If you have a favourite unsweetened pie dough recipe you love, feel free to use that for the quiche, or use this recipe. If you don’t have a 9” tart pan, use a 9- inch pie plate or even a cast iron skillet. When using the skillet, keep a closer eye on the quiche to make sure it’s not browning too quickly.

Ingredients for Spinach Mushroom Quiche

• Butter
• Mushrooms
• Onion
• Garlic
• Thyme
• Spinach
• Salt
• Black Pepper
• Eggs
• Heavy Cream
• Parmesan Cheese
• Whole Grain Mustard
• Goat Cheese

It’s always best to use unsalted butter then season with salt, especially if you are watching your sodium intake. Feel free to replace the butter with a cooking oil of your choosing. This recipe was tested with large eggs and heavy cream only.

Use fresh cremini mushrooms, or your favourite mushroom (Shiitake, porcini, chanterelles, portobello, lion’s mane, oyster, or morels) in this recipe along with real garlic, and fresh baby spinach. You can use red onion or shallots instead of yellow or white onion while sauteed asparagus, kale, Swiss chard, or any dark green would be great substitutes for spinach.

If you cannot find fresh thyme, you can use fresh rosemary, oregano, or other herbs you enjoy. If you use dried herbs, use half of the amount called for in the recipe. Dijon mustard, any stone ground, seeded mustard or mustard-based sauce would work well with this recipe.

Feel free to replace the goat cheese with feta or cotija cheese and the Parmesan cheese with any hard cheese, if preferred. Pre-shredded Parmesan cheese is not recommended as the flavour is not as strong.

If you love heat, feel free to add sauteed jalapeños, serranos, chili flakes, or even your favorite hot sauce to the egg mixture.

How to Make Spinach Mushroom Quiche

Before you begin, move one oven rack to the middle position of the oven. Preheat the oven to 350 degrees F.

Gently move the pie crust into a 9-inch pie dish or tart pan. Shape the edges to your liking and trim any excess dough. Place back in the fridge while you prepare the filling.

To make the filling, melt the unsalted butter or olive oil in a large skillet over medium heat. Add thinly sliced mushrooms, salt, and freshly ground black pepper to the pan and sauté until most of the liquid has evaporated and there is some caramelization, about 5 minutes.

Add the onions and cook until translucent, about 2 minutes. Next, add the garlic and minced thyme, cooking for 1 more minute. Add the spinach to the pan and cook until wilted and all the water has evaporated, about 2 minutes. Set filling aside to cool while you prepare the egg mixture.

To prepare the egg mixture, combine the eggs, heavy cream, parmesan cheese, whole grain mustard, salt and pepper in a large bowl. Do not over mix or incorporate too much air as this can cause the eggs to fluff up too much and over the sides of your crust.

Once the spinach mushroom has cooled and is only warm to the touch, fold into the egg mixture, making sure the spinach and mushrooms are evenly dispersed.

Bake the Quiche

Remove the crust from the fridge and place on a parchment-lined baking sheet. Pour ½ of the egg spinach mushroom mixture into the crust. Crumble ½ of the goat cheese onto the mix. Repeat once more, making sure bits of the goat cheese are floating on top of the quiche.

Bake the quiche for 35-45 minutes or until golden brown and the eggs have set. Don’t worry if it puffs up above the pie crust, it will flatten out once cooled. Allow the quiche cool for at least 10 minutes before garnishing with fresh thyme leaves. Serve warm or at room temperature.

Recipe Tips and Tricks

• TEMPERATURE: Baking the quiche at 350 degrees is important to ensure slower, even cooking. If you were to raise the temperature, the outside of your quiche would brown too quickly, and the inside would still be raw. If you lower the temperature, the eggs have the potential to become too dehydrated as you would need to bake the quiche for a lot longer.
• MIXING THE EGGS: One might think whisking the eggs would create a fluffier, bouncier quiche. However, doing so will make the eggs puff up too much, having the potential to spill over the sides of your quiche. If you must whip your eggs to incorporate more air, only use 3 eggs instead of 5.
• PIE CRUST SHIELD: If you know your oven tends to run a little hot, add a pie crust shield if you have it. It will help ensure even browning of your quiche.

Storing and Reheating Leftovers

To store leftover quiche in the FRIDGE, allow it to cool to room temperature then refrigerate in an airtight container for up to 5 days.

You can also freeze quiche for up to 4 months. Once the quiche has completely cooled, slice it into individual pieces first, then wrap each one tightly in aluminum foil. Thaw in the refrigerator overnight.

To reheat in an OVEN/TOASTER OVEN: Place slice(s) in the toaster oven on low for 5-8 minutes until cooked through. To reheat in an oven, preheat to 250 degrees and heat the quiche for about 10 minutes.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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