Perfect for brunch or any special occasion, Spinach and Mushroom Quiche is a simple dish that always impresses and can be made ahead of time!
Savory and light Spinach and Mushroom Quiche is a great dish to make for a nice breakfast or something special, like holidays with family or Mother’s Day brunch! Fluffy eggs, hearty spinach and mushrooms, and deliciously salty cheese create a wonderful quiche that everyone will rave about as they go back for seconds!
Quiche is always an excellent idea when thinking of what to make for breakfast or brunch to let the family know you love them. And quiche is so easy to make so really, it’s a huge win all around! The simple beauty of a quiche makes people’s eyes light up, and Spinach and Mushroom Quiche, with its savory combination of spinach, eggs, mushrooms, and cheese, is a huge crowd pleaser. I also love that I can make this spinach quiche the day before if I have a lot planned for the kitchen, reheat it in the oven the next day, and serve!
Make brunch even tastier with a beautiful arrangement of Mini Quiche Lorraine and sweet Lemon Pound Cake French Toast Skewers!
Other Recipes to Serve with Spinach and Mushroom Quiche
- When you’re in the mood to skip the crust and just get to the good stuff, whip up a Spinach Mushroom Feta Crustless Quiche instead!
- Where there’s a beautiful brunch, there must be a beautiful brunch drink, like Champagne Lemonade!
Crust: For this quiche, you will need a 9-inch pie crust, either frozen or refrigerated. If you have a great homemade recipe for pie crust, you can use that as well.
Veggies: Baby spinach, mushrooms, and an onion are all needed for this recipe. For the mushrooms, you can choose between white button mushrooms or Baby Bella mushrooms, and when choosing an onion, a sweet onion like Vidalia is preferred, but a yellow or white onion also works well.
Refrigerated Items: You will need eggs, milk, cottage cheese, and shredded Swiss cheese for this recipe. Any milk can be used for this quiche, even half and half if that is what you have on hand.
Seasoning: Mix your salt, pepper, and nutmeg well to season this quiche.
How to Make Spinach and Mushroom Quiche
STEP ONE: Preheat the oven to 350 degrees F and arrange your pie crust in your 9-inch pie pan. Cut away any crust hanging over the sides of the pie pan and bake the crust for 8 minutes. Remove the crust from the oven and set it aside to make the filling.
STEP TWO: Heat olive oil in a large skillet and saute the onions for a few minutes. Add the mushrooms, and once the mushrooms have browned, add the spinach. The spinach may need to be cooked in a few batches, with more spinach being added as it cooks down. Sprinkle 1/2 teaspoon of salt and pepper and 1/4 teaspoon of nutmeg on the veggies and stir.
STEP THREE: Whisk together the eggs, cottage cheese, and milk in a medium bowl. Add half of the Swiss cheese to the egg mixture and the rest of the salt, pepper, and nutmeg, and stir.
STEP FOUR: Combine the veggies and the egg mixture and stir. Sprinkle 1/2 cup of Swiss cheese over the bottom of the crust and then pour the quiche filling into the crust.
STEP FIVE: Bake the spinach quiche for 45-60 minutes, removing it from the oven once it is golden brown. Let the quiche sit for a few minutes to cool slightly and serve.
Tips for Success
- Frozen spinach can also be used in place of fresh spinach. Ensure the frozen spinach is well thawed, and squeeze out any remaining water to prevent the quiche from getting soggy.
- Speaking of soggy, cook the mushrooms and spinach until water evaporates or drains the veggies before adding them to the egg mixture.
- Any milk can be used in the recipe, and the thicker the milk, the creamier the quiche will be. Also, purchase regular, low-fat, or part-skim cottage cheese, which will work well in this recipe.
How do I make this quiche ahead of time?
Spinach and Mushroom Quiche is a great dish for the day before because it reheats beautifully! Follow the recipe and cook the quiche until golden brown. Allow the quiche to cool completely on the countertop, and once it is fully cooled, cover it tightly with plastic wrap and place it in the fridge. The next day, remove the plastic wrap from the quiche and warm it in the oven at 350 degrees F for about 30 minutes or until warm.
You can also freeze the quiche to enjoy up to three months later! Once the quiche has cooled, wrap it in plastic wrap and a layer of aluminum foil. Pop the quiche in the freezer. The day before you are ready to enjoy it, place the quiche in the fridge to thaw for 24 hours. Then cook at 350 degrees F for 30 minutes or until it has warmed through.
What’s the best way to cook pie crust?
Great pie crust can take whatever you are making over the top! Most store-bought pie crust is pretty equal in terms of taste, but how you bake it matters.
For fruit pies, the pie crust can be left uncooked and the filling added because the crust will bake along with the entire pie.
Blind baking a pie crust, on the other hand, is perfect for cream pies, where the pie crust needs to be fully cooked before adding the filling.
For recipes like quiche, a partially blind-baked crust is perfect because you want the crust cooked enough not to get soggy but not so cooked that it will burn while the quiche filling cooks.
An excellent tip for partially blind-baking a crust for quiche is to keep your pie crust dough cold, and before baking, cover the crust with a layer of parchment paper and weigh the crust down with dry beans or pie weights. The added weight will prevent the crust from bubbling too much and keep the sides from shrinking.
More Beautiful Quiche and Frittata Recipes
- Bacon, Sausage, and Cheddar Quiche
- Bell Pepper, Bacon, Onion Frittata
- Cheesy Arugula Quiche with Hash Brown Crust
- Tomato, Arugula Goat Cheese Frittata
- Mini Crustless Asparagus Quiche
*This post was originally posted on 05/05/2014.
- Preheat your oven to 350 degrees F.
- Roll out the pie crust dough to about a 12-inch diameter circle. Place the dough into a 9-inch pie plate, gently forming it to fit the plate. Then, cut off the extra dough hanging over the edge of the plate.
- Line the pie crust with parchment paper (see note) and fill with pie weights of dried beans. Bake for 8 minutes. Remove from the oven and set aside.
- Place a large skillet over medium heat and add the olive oil. Once hot, add the diced onion and cook for 2-3 minutes.
- Add the mushrooms and cook for another 2-3 minutes. Add the spinach and cook until it's wilted. (You may need to add the spinach in batches as it wilts depending on the size of your skillet.) Drain any liquids from the pan while pressing on the veggies gently to help remove any excess moisture.
- Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg. Remove from the heat and set aside.
- Whisk the eggs, cottage cheese, and milk together in a medium mixing bowl. Stir in the cooked veggies, shredded Swiss cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg.
- Pour the quiche filling into the par-baked pie crust.
- Bake for 45-60 minutes or until the quiche is set and the crust is golden brown.
- Remove from the oven and rest for 10 minutes on a wire rack before cutting into slices and serving.