Spinach & Mushroom Quiche

This uncomplicated vegetarian quiche recipe is a breeze to whip up, with no need for a finicky crust! Packed with delightful wild mushrooms and rich Gruyère cheese, it’s perfect for breakfast, brunch, or paired with a light salad for a satisfying lunch.

Craving a culinary escape that’s both comforting and elegant? Look no further than this divine Spinach & Mushroom Quiche! With its flaky crust, velvety custard, and the earthy embrace of spinach and mushrooms, this dish is a symphony of flavours that will captivate your senses and leave you yearning for more. Let’s dive into the magic of creating this masterpiece!

Ingredients Needed for the Quiche:

  • Sweet wild mushrooms: These mushrooms add a delightfully earthy flavour to the quiche. Look for varieties like chanterelles or porcini for a rich taste.
  • Gruyère cheese: This Swiss cheese offers a nutty flavour and creamy texture when melted, complementing the savoury mushrooms perfectly.
  • Eggs: Eggs serve as the binding agent for the quiche filling, providing structure and richness.
  • Half-and-half: This creamy mixture of equal parts milk and cream adds richness and creaminess to the quiche custard.
  • Sweet onion (Vidalia or similar): Sweet onions provide a milder, sweeter flavour compared to regular onions, enhancing the overall taste of the quiche.
  • Frozen spinach: Thawed and squeezed dry, frozen spinach is a convenient alternative to fresh spinach, adding colour and nutrients to the quiche.
  • Salt and pepper: These seasonings enhance the flavors of the ingredients and balance the overall taste of the quiche.
  • Optional: Nutmeg or herbs such as thyme or parsley can be added to elevate the flavour profile of the quiche.

Step-by-step Process

To craft this delectable Spinach & Mushroom Quiche, begin by preheating your oven to 375°F (190°C). Then, in a skillet over medium heat, sauté finely chopped sweet onions until translucent, followed by adding sliced sweet wild mushrooms and cooking until golden brown.

Incorporate roughly chopped thawed and squeezed dry frozen spinach into the skillet until wilted, seasoning the mixture with salt, pepper, and optional nutmeg for added warmth. Next, spread this flavorful vegetable medley evenly over the base of a prepared pie crust, either pre-made or homemade. In a mixing bowl, whisk together eggs and half-and-half until well combined, then stir in shredded Gruyère cheese.

Pour this luscious custard mixture over the vegetables in the pie crust. Bake the quiche in the preheated oven for 35-40 minutes or until the custard is set and the top is golden brown. Allow the quiche to cool slightly before slicing and serving warm or at room temperature. This fuss-free recipe promises a delightful union of flavors that will surely please your palate!

Things to take Note

Don’t Have a Sweet Onion? Can a Regular Onion be Substituted? Sweet onions, like Vidalia onions, offer a milder, sweeter flavour compared to regular onions due to their high water content and low sulfur levels. While sweet onions are ideal, you can easily swap them out for a white or yellow onion in this recipe since they mellow out when cooked.

Can Frozen Spinach Replace Fresh? Absolutely! Frozen spinach works well as a substitute for fresh, provided it’s thawed and thoroughly squeezed dry. To prevent a watery quiche, ensure any veggies—frozen or fresh—are either pre-cooked or drained of excess moisture before mixing them into the custard.

Substituting Whole Milk for Half-and-Half Certainly! Using whole milk instead of half-and-half will yield a slightly less creamy texture, but it won’t compromise the flavour of the quiche.

With its enticing aroma wafting from the oven and its irresistible allure, this Spinach & Mushroom Quiche is sure to become a staple in your culinary repertoire. Whether served as a brunch centrepiece, a light lunch, or a cosy dinner alongside a crisp salad, it promises to enchant your taste buds with every bite. Bon appétit!

xoxo, Joe

Spinach & Mushroom Quiche


  • 1 pre-made pie crust (or homemade, if you’re feeling adventurous)

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 2 cups fresh spinach, roughly chopped

  • 1 ½ cups mushrooms (button or cremini), sliced

  • 4 large eggs

  • 1 cup milk

  • 1 cup shredded cheese (Gruyere or Swiss work wonderfully)

  • Salt and pepper to taste

  • Pinch of nutmeg (optional, but adds a delightful warmth)


  • Preheat: Begin by preheating your oven to 375°F (190°C).
  • Prepare the Crust: If using a pre-made crust, simply place it into a pie dish. If making your own, roll out the dough and line a pie dish, then crimp the edges.
  • Sauté Veggies: In a skillet over medium heat, warm the olive oil. Sauté the chopped onions until translucent, then add in the sliced mushrooms. Cook until the mushrooms are golden brown and any liquid has evaporated. Stir in the chopped spinach and cook until wilted. Season with salt, pepper, and nutmeg to taste.
  • Layer: Spread the sautéed vegetables evenly over the bottom of the pie crust.
  • Prepare Custard: In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheese.
  • Pour and Bake: Pour the custard mixture over the vegetables in the pie crust.
  • Bake: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is golden brown.
  • Cool and Serve: Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature for optimal enjoyment!

No Comments

    Leave a Reply