Mushroom and Spinach Quiche Recipe – Easy and Delicious

After a long day at work, there’s nothing quite like walking into your kitchen and preparing a comforting yet impressive Mushroom and Spinach Quiche that fills your home with an irresistible aroma. This versatile dish combines earthy mushrooms, vibrant spinach, and a delicate custard all cradled in a buttery crust that’s sure to satisfy your cravings. Whether you’re looking for an easy Mushroom and Spinach Quiche recipe for a quick weeknight dinner or searching for the perfect brunch centerpiece that will impress your weekend guests, this recipe delivers on all fronts.

The beauty of this Mushroom and Spinach Quiche lies in its incredible balance of flavors and textures – from the flaky, golden crust to the creamy filling studded with sautéed mushrooms and wilted spinach. Even better, learning how to make Mushroom and Spinach Quiche at home is simpler than you might think, and the results are infinitely more delicious than store-bought versions!

Why You’ll Love This Mushroom and Spinach Quiche

• ✅ This easy Mushroom and Spinach Quiche recipe comes together with minimal effort yet delivers restaurant-quality results every time
• ✅ Perfect make-ahead option – prepare your Mushroom and Spinach Quiche the night before and simply reheat for a stress-free meal solution
• ✅ The best Mushroom and Spinach Quiche for converting vegetable skeptics with its savory, satisfying flavor profile
• ✅ Versatile Mushroom and Spinach Quiche works beautifully for breakfast, lunch, dinner, or special occasions
• ✅ A protein-rich, nutrient-dense Mushroom and Spinach Quiche that provides a balanced meal in one delicious slice

Ingredients for Mushroom and Spinach Quiche

• 1 pre-made pie crust (or make your own)
• 1 tbsp butter for greasing the pie dish

For the Filling:

• 250g mushrooms, sliced (cremini, button, or a mix provide the best flavor)
• 1 garlic clove, minced
• 1 tbsp olive oil
• 160g bag kale, stems removed and roughly chopped (can substitute with fresh spinach)
• 4 eggs, lightly beaten
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup shredded cheese (Gruyère, cheddar, or Swiss work wonderfully)
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Optional Additions:

• 1/4 cup caramelized onions for extra sweetness
• 2 tbsp crumbled feta or goat cheese for tangy notes
• 1 tbsp chopped fresh herbs (parsley, chives, or dill)

Tip: For a gluten-free Mushroom and Spinach Quiche, use an almond flour crust or simply make it crustless by greasing your pie dish well.

How to Make Mushroom and Spinach Quiche – Step by Step

Preparing the Crust

1. Preheat your oven to 375°F (190°C).
2. If using store-bought crust, allow it to come to room temperature for about 15 minutes.
3. Gently place the crust into a 9-inch pie dish, pressing it against the sides.
4. Prick the bottom several times with a fork to prevent bubbling.
5. Blind bake the crust for 10 minutes, then remove and set aside.

Making the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and begin to brown.
4. Add kale to the mushroom mixture and cook until wilted, about 2-3 minutes.
5. Season the mixture with salt, pepper, and thyme, then remove from heat and allow to cool slightly.

Assembling the Mushroom and Spinach Quiche

1. In a large bowl, whisk together eggs, heavy cream, nutmeg, and additional salt and pepper.
2. Spread the mushroom and kale mixture evenly across the bottom of the par-baked crust.
3. Sprinkle half of the cheese over the vegetables.
4. Carefully pour the egg mixture over the vegetables and cheese.
5. Top with remaining cheese and any optional herbs.
6. Bake for 35-40 minutes until the center is set and the top is golden brown.
7. Allow the Mushroom and Spinach Quiche to rest for 10-15 minutes before slicing and serving.

Pro Tips for Making the Best Mushroom and Spinach Quiche

• Get rid of excess moisture: Always sauté mushrooms until their liquid evaporates to prevent a soggy Mushroom and Spinach Quiche.
• Cool before adding: Allow your sautéed vegetables to cool slightly before adding to the egg mixture to prevent the eggs from starting to cook prematurely.
• Add depth with cheese: For the most flavorful Mushroom and Spinach Quiche, use a combination of cheeses like sharp cheddar with a bit of parmesan.
• Perfect eggs-to-cream ratio: The secret to a silky Mushroom and Spinach Quiche is maintaining a good ratio of eggs to cream (typically 1 egg to 1/4 cup cream).
• Rest before serving: Let your Mushroom and Spinach Quiche rest for 10-15 minutes after baking to allow it to set properly for clean slices.

Best Ways to Serve Mushroom and Spinach Quiche

The best way to serve Mushroom and Spinach Quiche is either warm or at room temperature, allowing all the flavors to shine. Here are some perfect pairings:

• For breakfast or brunch: Serve your Mushroom and Spinach Quiche with a fresh fruit salad and crispy hash browns.
• For lunch: Pair a slice of Mushroom and Spinach Quiche with a simple green salad dressed with a light vinaigrette.
• For dinner: Make your Mushroom and Spinach Quiche the star alongside roasted vegetables or a cup of creamy tomato soup.
• For entertaining: Cut your Mushroom and Spinach Quiche into bite-sized portions and serve as an elegant appetizer at your next gathering.

Nutritional Information for Mushroom and Spinach Quiche

Per serving (1/8 of quiche):

• Calories: 285 kcal
• Protein: 9g
• Carbohydrates: 15g
• Fat: 22g (9g saturated)
• Fiber: 1.5g
• Sugar: 2g
• Sodium: 290mg

This Mushroom and Spinach Quiche is rich in vitamin A, vitamin K, calcium, and antioxidants, making it not just delicious but also nutritious!

Storage & Leftovers

Your Mushroom and Spinach Quiche will keep beautifully in the refrigerator for up to 3-4 days when stored in an airtight container. For longer storage, you can freeze individual slices of Mushroom and Spinach Quiche for up to 2 months.

To reheat refrigerated Mushroom and Spinach Quiche, place in a 350°F (175°C) oven for about 10 minutes or until warmed through. For frozen slices, thaw overnight in the refrigerator before reheating, or reheat directly from frozen at 350°F for about 20-25 minutes.

FAQs About Mushroom and Spinach Quiche

What are the best types of mushrooms to use in a quiche?

For the most flavorful Mushroom and Spinach Quiche, a mixture of mushrooms works best. Cremini (baby portobello) mushrooms offer a rich, earthy flavor, while button mushrooms provide a milder taste. For gourmet variations, try adding some shiitake or oyster mushrooms to elevate your Mushroom and Spinach Quiche to restaurant quality.

Can I make a Mushroom and Spinach Quiche ahead of time?

Absolutely! Mushroom and Spinach Quiche is perfect for make-ahead meals. You can prepare it entirely the day before, refrigerate overnight, and reheat it the next day. Alternatively, you can prepare all the components (pre-cook the vegetables and blind bake the crust) and assemble and bake the Mushroom and Spinach Quiche right before serving.

What can I substitute for spinach in a mushroom quiche?

If you don’t have spinach on hand for your Mushroom and Spinach Quiche, kale works wonderfully as used in this recipe. Other excellent substitutions include Swiss chard, arugula, or even broccoli florets (lightly steamed first). Each alternative will give your Mushroom and Spinach Quiche a slightly different flavor profile but will be equally delicious.

How do I ensure my quiche has a flaky crust?

For the flakiest crust on your Mushroom and Spinach Quiche, make sure all your ingredients are cold before making the pastry. Blind bake the crust for about 10 minutes before adding the filling to create a barrier against moisture. You can also brush the crust with a thin layer of beaten egg white after blind baking to “seal” it before adding the wet filling to your Mushroom and Spinach Quiche.

Conclusion

This Mushroom and Spinach Quiche recipe combines simplicity with incredible flavor, making it perfect for both everyday meals and special occasions. The earthy mushrooms and nutrient-rich spinach create a satisfying vegetarian main dish that’s as nutritious as it is delicious. Whether you’re serving it for breakfast, brunch, lunch, or dinner, this versatile Mushroom and Spinach Quiche is sure to become a favorite in your recipe collection.

Have you tried making this Mushroom and Spinach Quiche recipe? I’d love to hear how it turned out for you in the comments below! And if you enjoyed this recipe, please consider sharing it with your friends and family who appreciate good food.

Now you know how to make the best Mushroom and Spinach Quiche at home with minimal effort and maximum flavor!

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