Category: Mushroom

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.

We’re all about pie, and to us a savory pie is even more fun. Here’s one that’s become an instant favorite: this spinach mushroom quiche! The buttery, flaky crust is packed with savory mushrooms, wilted greens, onion, garlicky, and a creamy cheesy custard. Each tender bite is an explosion of flavor and textures, perfect as a savory brunch main dish or even as a light dinner! We’re already getting hungry.

Making a spinach mushroom quiche: overview

This classic spinach mushroom quiche recipe is best made on a day where you have a few hours set aside. The crust is best made completely from scratch with this homemade quiche crust, but it does require 20 minutes to put together and at least 1 hour of chilling. You can also make it in advance, which shortcuts the 1 hour chill time! You can also use store-bought refrigerated pie crust for a shortcut. Here’s an overview of the time you’ll need:

Make the homemade quiche crust (or use purchased)	20 minutes active, 1 hour chilling for homemade (or make in advance for quicker prep!)
Shape the crust	5 to 10 minutes, active
Refrigerate the dough	30 minutes, inactive
Blind bake the dough + make the filling	30 minutes, active
Bake the quiche	40 to 50 minutes, inactive

Ingredients in the spinach quiche filling

This spinach mushroom quiche is one of our favorite quiche recipes because of the bold, meaty flavor that comes from the mushrooms and cheese. We like using frozen spinach for quick and easy prep, but you can also substitute fresh spinach if you prefer, adding it in with the onions in Step 6 of the recipe below. Here’s what you’ll need for the filling:

• Frozen ingredients: Spinach
• Fresh ingredients: Baby bella (aka cremini) mushrooms, white onion, garlic, eggs
• Dairy: Butter, 2% milk, heavy cream, cheddar cheese, Parmesan cheese
• Pantry: Dried oregano, dried mustard, salt and pepper
• Special: Pastry crust or homemade quiche crust

Cremini vs baby bella and button mushrooms

Our favorite type of mushroom for cooking are cremini mushrooms, also known as baby bella mushrooms. Look for packages marked with either name at the grocery store. They’re a small mushroom with a round brown top, and their flavor is more savory and developed than button mushrooms.

• Cremini mushrooms are the same variety as button mushrooms and portobellos, just a different growth phase. White button mushrooms are an earlier growth stage and have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
• Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
• You can substitute white button mushrooms for cremini if desired. The flavor is not quite as savory, but they taste comparable.

Tip: blind bake the crust!

The biggest key to making a great quiche is to blind bake the crust! Blind baking is baking a pastry crust without the filling first. It’s necessary for pies with a very liquid filling, since they can make the bottom crust soggy without it. Here’s what to know about how to get the perfect flaky quiche crust:

• First, refrigerate the crust 30 minutes. This helps the crust to hold its shape while blind baking.
• Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
• Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 18 minutes at 400°F, then reduce the heat to 350°F.
• Remove the pie weights. Remove the weights and bake 18 to 22 more minutes until the crust is golden. Then the quiche is ready to fill.

How to make a pie crust shield

For this spinach mushroom quiche, you’ll also need a pie crust shield. This tool prevents pie crust from burning in the oven by covering just the crust, allowing the filling to bake normally. However, you don’t need to run out and buy anything: you can make your own! Here’s what to know:

• It’s easy to make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the filling bake uncovered. Here’s a video with instructions for more details.
• Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.

Make ahead instructions for spinach mushroom quiche

This spinach mushroom quiche saves very well. In fact, it’s even better after it’s cooled to room temperature. It even tastes great cold! You can bake it in advance and reheat it as desired. Here’s what to know about making quiche in advance:

• Make the quiche 1 to 3 days in advance. Then refrigerate it until serving! You can eat it cold, room temperature or warm.
• To reheat, warm in a 200°F oven for about 20 minutes.
• The quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it fresh.
• You can also freeze quiche! Go to How to You Freeze Quiche.

More quiche recipes

Love a good quiche? It’s the perfect easy brunch idea that everyone will enjoy and there are lots of filling flavors to choose from! Here are a few other tasty quiche recipes to try:

• Go for a Classic Quiche Recipe or Easy Quiche Recipe
• Make a straight up Spinach Quiche
• Try Broccoli Cheddar Quiche or Classic Asparagus Quiche
• Bake up a tasty Breakfast Quiche

01

Easy Quiche Recipe

02

Spinach Quiche

03

Broccoli Cheddar Quiche

04

Breakfast Quiche

This spinach mushroom quiche recipe is…

Vegetarian.

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