Spinach & Mushroom Quiche

Spinach & Mushroom Quiche: A Savory Delight for Any Meal

The Spinach & Mushroom Quiche is a timeless classic that graces brunch tables, holiday feasts, and weeknight dinners alike. With its flaky crust, creamy custard filling, and earthy blend of sautéed spinach and mushrooms, this quiche strikes the perfect balance between elegance and comfort. Whether you’re serving it warm from the oven or chilled with a side salad, this dish offers versatility, flavor, and nourishment in every bite.

The History of Quiche

Quiche traces its origins back to the Lorraine region of France, where the original quiche lorraine was made with a custard base, eggs, cream, and bacon (then known as lardons). The word “quiche” comes from the German word Kuchen, meaning cake, reflecting the Franco-Germanic roots of the region. Over time, quiche evolved beyond its bacon-filled beginnings, embracing vegetables, cheeses, and herbs as central ingredients. Spinach and mushroom quiche emerged as a popular variation in the 20th century, especially among home cooks seeking vegetarian options that didn’t compromise on richness or depth of flavor. Today, it’s celebrated worldwide as a symbol of rustic French cuisine adapted for modern palates.

Ingredients Breakdown: What Makes This Quiche Shine

The magic of a great spinach and mushroom quiche lies in the harmony of its components. Let’s take a closer look at each ingredient and its role:

• Pie Crust: A buttery, flaky homemade or store-bought crust provides structure and texture. Pre-baking (blind baking) ensures it stays crisp even after the custard sets.
• Eggs: The foundation of the custard, eggs bind the filling and provide protein-rich substance. They also contribute to the golden color when baked.
• Cream and Milk: A combination of heavy cream and whole milk creates a rich yet balanced custard. Cream adds silkiness, while milk prevents the filling from becoming overly dense.
• Feta or Gruyère Cheese: Feta offers tangy sharpness that complements the earthy mushrooms, while Gruyère brings nutty depth. Many recipes use a blend for complexity.
• Fresh Spinach: High in iron and fiber, spinach wilts down significantly, so using fresh rather than frozen helps control moisture content and enhances flavor.
• Mushrooms: Cremini or white button mushrooms are ideal—they’re affordable, widely available, and develop a deep umami taste when sautéed.
• Onion and Garlic: These aromatics build flavor layers and infuse the entire dish with savory warmth.
• Olive Oil or Butter: Used to sauté the vegetables, fat carries flavor and encourages proper browning.
• Herbs (Thyme, Nutmeg, Parsley): Fresh thyme adds herbal brightness, a pinch of nutmeg enhances the creaminess without being detectable, and parsley lends freshness and color.
• Salt and Pepper: Essential seasonings that elevate all other flavors.

Step-by-Step Recipe: How to Make the Perfect Spinach & Mushroom Quiche

Follow these detailed steps to create a flawless quiche with a golden top, tender custard, and robust filling.

1. Prepare the Crust:
   • If using a homemade crust, roll out your dough and fit it into a 9-inch pie dish or tart pan with removable bottom. Trim edges and crimp decoratively.
   • Prick the bottom with a fork to prevent air pockets.
   • Line with parchment paper and fill with pie weights or dried beans.
   • Blind bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake another 5–7 minutes until lightly golden. Set aside to cool slightly.
2. Sauté the Mushrooms and Onions:
   • Heat 2 tablespoons olive oil or butter in a large skillet over medium heat.
   • Add 1 diced onion and cook until translucent (about 5 minutes).
   • Add 8 oz sliced mushrooms and sauté until they release their liquid and begin to brown (8–10 minutes).
   • Season with salt, pepper, and 1 teaspoon fresh thyme leaves. Remove from heat and set aside.
3. Wilt the Spinach:
   • In the same skillet (or separately), add 6 cups fresh spinach in batches.
   • Cook just until wilted—about 2–3 minutes. Do not overcook.
   • Transfer to a colander and press gently to remove excess moisture. Chop finely if desired.
4. Prepare the Custard:
   • In a large bowl, whisk together 4 large eggs, 1 cup whole milk, and 1 cup heavy cream.
   • Add ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of ground nutmeg.
   • Stir in ¾ cup crumbled feta cheese or shredded Gruyère (or a mix of both).
5. Assemble the Quiche:
   • Sprinkle half the cheese into the pre-baked crust.
   • Spread the sautéed mushroom-onion mixture evenly over the cheese.
   • Add the wilted spinach on top.
   • Pour the custard mixture slowly over the fillings.
   • Top with remaining cheese for a golden, flavorful crust.
6. Bake the Quiche:
   • Place on a baking sheet (to catch spills) and bake at 375°F (190°C) for 35–45 minutes.
   • The quiche is done when the center is set (a knife inserted near the middle should come out clean) and the top is puffed and golden.
   • Let rest for 10–15 minutes before slicing to allow the custard to firm up.

Tips for Success

• Prevent a Soggy Crust: Always blind bake your crust and ensure your spinach and mushrooms are well-drained. Excess moisture is the enemy of flakiness.
• Use Room-Temperature Eggs and Dairy: Cold ingredients can lead to uneven cooking and a denser custard.
• Don’t Overfill: Leave about ¼ inch space at the top of the crust to avoid overflow during baking.
• Rotate for Even Baking: If your oven has hot spots, rotate the quiche halfway through baking.
• Test for Doneness: The center should jiggle slightly but not be liquidy. It will continue to set as it cools.
• Cool Before Slicing: Cutting too soon can cause the filling to collapse or leak. Patience pays off!
• Freeze for Later: Fully baked quiche freezes beautifully. Wrap tightly in foil and freeze for up to 3 months. Reheat at 350°F until warmed through.

Variations and Customizations

This recipe is highly adaptable to suit dietary needs, seasonal produce, or personal taste. Try these creative twists:

• Vegan Option: Use a plant-based pie crust, silken tofu blended with unsweetened soy milk instead of eggs and cream, and vegan cheese. Add nutritional yeast for cheesy flavor.
• Gluten-Free: Substitute with a gluten-free pie crust or make a crustless quiche by greasing the pan well and pouring the filling directly in.
• Add Protein: Include cooked bacon, diced ham, or smoked turkey for a heartier version.
• Different Greens: Swap spinach with Swiss chard, kale, or arugula (adjust cooking time accordingly).
• Other Mushrooms: Use shiitake, oyster, or porcini mushrooms for deeper umami flavor.
• Cheese Swaps: Try goat cheese for creaminess, Parmesan for saltiness, or mozzarella for mild stretch.
• Herb Variations: Rosemary, dill, or tarragon can replace thyme depending on your preference.
• Mini Quiches: Use a muffin tin for individual portions—perfect for parties or meal prep. Bake for 20–25 minutes.
• Breakfast Twist: Add diced potatoes or sweet potatoes for a hash-brown-like base.

Health Considerations and Nutritional Value

While quiche is often seen as indulgent, it can be part of a balanced diet when made with mindful ingredient choices.

Nutritional Highlights (per slice, based on 8 servings):

• Calories: ~320–380
• Protein: 12–15g (from eggs and cheese)
• Fat: 25–30g (mostly from healthy fats in eggs, dairy, and olive oil)
• Carbohydrates: 15–20g (primarily from crust and onions)
• Fiber: 2–3g (thanks to spinach and whole wheat crust options)
• Vitamins & Minerals: Rich in Vitamin A (spinach), Vitamin D (eggs), calcium (dairy), iron (greens), and B vitamins.

Healthy Modifications:

• Use low-fat milk instead of cream (though texture may be less rich).
• Reduce cheese by half or use strongly flavored varieties so less is needed.
• Opt for a whole-grain or nut-based crust for added fiber and nutrients.
• Add more vegetables—bell peppers, zucchini, or tomatoes—for volume and micronutrients.
• Limit crust or go crustless to reduce carbs and calories.

Note: Those with lactose intolerance or egg allergies should seek alternative custard bases like coconut milk and chickpea flour blends.

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 8 oz (225g) mushrooms, sliced (cremini or white button)
• 1 medium onion, diced
• 2 tablespoons olive oil or butter
• 6 cups fresh spinach (about 5 oz / 140g)
• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• ¾ cup crumbled feta cheese or shredded Gruyère (or a mix)
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• Pinch of ground nutmeg
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish (optional)

Directions

1. Preheat oven to 375°F (190°C). Place a rack in the center position.
2. Line the pie crust with parchment and pie weights. Blind bake for 15 minutes. Remove weights and bake 5–7 minutes more until golden. Cool slightly.
3. Heat oil or butter in a skillet over medium heat. Sauté onion until soft (~5 min).
4. Add mushrooms and cook until browned and liquid evaporates (~8–10 min). Season with salt, pepper, and thyme. Transfer to a bowl.
5. In the same pan, add spinach in batches and wilt until just tender. Drain in a colander and squeeze out excess moisture. Chop if desired.
6. In a large mixing bowl, whisk eggs, milk, cream, salt, pepper, and nutmeg. Stir in half the cheese.
7. Sprinkle half the cheese into the crust. Layer mushrooms, spinach, then pour custard over the top.
8. Top with remaining cheese.
9. Place on a baking sheet and bake 35–45 minutes, until center is set and top is golden.
10. Let stand 10–15 minutes before slicing. Garnish with parsley if desired.
11. Serve warm or at room temperature.

FAQ

Can I make this quiche ahead of time?
Yes! Assemble and refrigerate unbaked quiche overnight. Add 5–10 minutes to baking time. Alternatively, bake fully and reheat at 325°F for 15–20 minutes.

Why is my quiche watery?
Excess moisture from undercooked or undrained spinach/mushrooms is the usual culprit. Always sauté and drain thoroughly. Also, ensure the center reaches 165°F and let it rest after baking.

Can I freeze spinach and mushroom quiche?
Absolutely. Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw in fridge overnight and reheat in oven.

Is quiche suitable for a keto diet?
With modifications—use a cheese or nut-based crust and increase healthy fats (e.g., cream, butter, full-fat cheese)—this quiche can be keto-friendly.

Can I use frozen spinach?
Yes, but thaw completely and squeeze out every bit of water using a clean towel. Frozen spinach tends to hold more moisture than fresh.

What’s the best way to reheat quiche?
Reheat slices in a 325°F oven for 15–20 minutes for best texture. Microwaving works but can make the crust soggy.

How long does quiche last in the fridge?
Up to 4 days when stored covered in an airtight container.

Can I make a crustless version?
Yes! Grease the pan well and follow the same steps. The result is lower in carbs and still delicious.

Summary

The Spinach & Mushroom Quiche is a versatile, nutritious, and deeply satisfying dish that combines garden-fresh flavors with creamy richness in a buttery crust. Perfect for brunch, dinner, or meal prep, it’s a recipe that welcomes creativity and delivers comfort with every bite.