Name: Spinach & Mushroom Quiche Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: French-inspired
Ingredients: 8 ounces sliced fresh mixed wild mushrooms (such as cremini, shiitake, button, and/or oyster mushrooms); 1 ½ cups thinly sliced sweet onion; 1 tablespoon thinly sliced garlic; 5 ounces fresh baby spinach (about 8 cups), coarsely chopped; 1 tablespoon fresh thyme leaves, plus more for garnish; 2 tablespoons extra-virgin olive oil; 6 large eggs; ¼ cup whole milk; ¼ cup half-and-half; 1 tablespoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 ½ cups shredded Gruyère cheese

Jump to Recipe· 4.3 from 34 reviews

If you’re on the lookout for a dish that feels like a warm hug on a plate, you simply must try this Spinach & Mushroom Quiche Recipe. It’s a vibrant medley of earthy mushrooms, tender spinach, and creamy Gruyère cheese all nestled within a savory custard filling. Each bite offers a perfect balance of silky textures and rich flavors that make this quiche a fantastic option for breakfast, brunch, or even a light dinner. Trust me, once you make this, it’ll become one of your go-to dishes whenever you want something both comforting and elegant.

Ingredients You’ll Need

A top view of a silver metal pan filled with a mix of sautéed leafy greens and various types of white and beige mushrooms. The mushrooms are irregular in shapes with some small round caps and others with ruffled edges, spread throughout the pan. The leafy greens appear wilted but still vibrant, mixed evenly with the mushrooms. A wooden spoon with a smoothed, rounded end rests in the pan, its surface showing a slight browning from use. The pan sits on a white marbled texture surface, creating a simple and clean background. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Spinach & Mushroom Quiche Recipe lies in its straightforward ingredients, which come together to create layers of complex flavor and delightful texture. Each item plays a crucial role: from the fresh vegetables adding brightness and earthiness, to the creamy dairy that binds everything with indulgence.

2 tablespoons extra-virgin olive oil: For sautéeing the mushrooms and onions, adding a silky richness without overpowering flavors.
8 ounces sliced fresh mixed wild mushrooms: A mix like cremini, shiitake, button, and oyster provides a depth of earthiness and umami.
1 ½ cups thinly sliced sweet onion: Offers a subtle sweetness that balances the savory mushrooms perfectly.
1 tablespoon thinly sliced garlic: Adds a pleasant aromatic kick without being too pungent.
5 ounces fresh baby spinach (about 8 cups), coarsely chopped: Brings vibrant color and a delicate earthy freshness to the dish.
6 large eggs: The foundation of the custard that holds everything together with creamy richness.
¼ cup whole milk: Helps lighten the custard while maintaining a luscious texture.
¼ cup half-and-half: Enhances the creaminess, making each bite velvety smooth.
1 tablespoon Dijon mustard: A subtle tang that brightens the custard’s flavor profile.
1 tablespoon fresh thyme leaves, plus more for garnish: Infuses an herby, fragrant note throughout the quiche.
¼ teaspoon salt: Essential to enhance and balance the flavors.
¼ teaspoon ground pepper: Adds a gentle warmth and depth to the custard.
1 ½ cups shredded Gruyère cheese: Melts beautifully for a nutty, slightly sweet finish that complements the vegetables.

How to Make Spinach & Mushroom Quiche Recipe

Step 1: Sauté the Mushrooms and Onions

Start by warming the olive oil in a skillet over medium heat. Add in your fresh wild mushrooms and sweet onions, letting them cook slowly until they soften and become tender, about five minutes. This step develops the base flavors by drawing out the mushrooms’ earthiness and the onions’ sweetness, ensuring your quiche isn’t just tasty but full of complexity.

Step 2: Add Garlic and Spinach

Next, toss in the thinly sliced garlic and cook just until fragrant—this only takes about a minute, so don’t let it brown. Then add your coarsely chopped baby spinach. Keep everything moving in the pan for 1 to 2 minutes until the spinach wilts down nicely. This not only brightens the dish visually but adds a fresh, vibrant taste that contrasts beautifully with the rich custard and cheese.

Step 3: Prepare the Custard Mixture

In a medium bowl, whisk together the six eggs, whole milk, half-and-half, Dijon mustard, fresh thyme leaves, salt, and ground pepper. This mixture is your silky custard base that will hold the fillings together and give the quiche its signature creaminess. The mustard and thyme subtly lift the flavor, preventing the quiche from feeling too heavy or one-dimensional.

Step 4: Combine and Bake

Gently fold the sautéed mushroom and spinach mixture along with the shredded Gruyère cheese into the custard. Pour everything into a prepared pie pan or quiche crust if you prefer a crisp exterior. Bake in a preheated oven until the custard is set and the top turns golden brown—about 30 minutes. Let it rest for ten minutes to firm up before slicing. This resting step makes serving a breeze and enhances the texture beautifully.

How to Serve Spinach & Mushroom Quiche Recipe

A white bowl filled with fresh green spinach leaves is placed on a white marbled surface, surrounded by six brown eggs arranged on a beige and black striped cloth. Nearby, there is a block of yellow cheese with a smooth texture next to a small wooden bowl containing sliced garlic. Several different types of mushrooms create a textured pile to the left, showing colors from white to dark brown and yellow. Above the mushrooms, there is a clear glass container filled with light yellow oil and a small white bowl holding a creamy white liquid. Two halves of a pale orange onion rest to the right of the spinach bowl. Another small wooden bowl holds salt and black pepper, while fresh green herbs lay below it. The overall arrangement is neat, with ingredients varying in texture and color creating a natural, fresh look photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh thyme leaves right before serving adds a lovely pop of green and fragrance that echoes the herbaceous notes baked into the quiche. You can also scatter some finely grated Gruyère on top for extra cheesy goodness and a delicate crust after a quick broil.

Side Dishes

This quiche plays incredibly well alongside light, crisp salads—think arugula with lemon vinaigrette or a simple mixed greens salad dotted with cherry tomatoes. For brunch, serve with fresh fruit or a side of roasted potatoes to round out the meal with warmth and color.

Creative Ways to Present

To impress your guests, slice the quiche into individual portions and plate with a drizzle of herb-infused olive oil or a dollop of crème fraîche. You can also serve the quiche in mini tart pans for bite-sized elegance—perfect for occasions when you want to serve something both stunning and handheld.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your leftover quiche tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh and delicious for up to three days. The flavors actually deepen when allowed to rest overnight, making it even better the next day.

Freezing

If you want to keep your Spinach & Mushroom Quiche Recipe on hand, freeze it wrapped well in foil or plastic wrap for up to one month. When ready to enjoy, thaw overnight in the fridge to preserve the texture and flavor.

Reheating

Reheat slices gently in a preheated oven at 325°F until warmed through, about 10 to 15 minutes. This ensures the quiche’s crust stays crisp and the filling remains creamy—microwaving tends to make it soggy, so the oven is definitely the way to go!

FAQs

Can I use frozen spinach instead of fresh?

While fresh spinach provides the best texture and flavor, frozen spinach can be used if necessary. Just make sure to thaw it fully and squeeze out any excess moisture before adding to avoid a soggy quiche.

What kind of mushrooms work best for this quiche?

A mix of wild mushrooms like cremini, shiitake, button, and oyster mushrooms brings the most depth and earthiness to this recipe. However, you can absolutely use any mushrooms you like or have on hand.

Do I have to use Gruyère cheese?

Gruyère provides a perfect nutty, melting quality, but you can substitute other mild, creamy cheeses like Swiss or Fontina if you prefer. Avoid overly sharp cheeses that might overpower the delicate balance of flavors.

Can I make this quiche crustless?

Absolutely! This Spinach & Mushroom Quiche Recipe works wonderfully crustless for a lighter option, just be sure to grease your pan well and adjust baking time if needed.

How do I know when the quiche is fully cooked?

The quiche is done when the custard is set and the top is golden brown. You can also gently shake the pan—the center should not jiggle excessively. A toothpick inserted in the middle should come out mostly clean.

Final Thoughts

I cannot recommend this Spinach & Mushroom Quiche Recipe enough. It’s a wonderful way to bring fresh, seasonal vegetables and rich cheese together in a delicious custard that feels comforting and a little special all at once. Whether for a leisurely weekend brunch or an elegant, simple dinner, this quiche is sure to become one of your favorites to make and share with those you love.