This post may contain affiliate links. Read our disclaimer.
This savory and comforting Spinach Mushroom Quiche features mushrooms, spinach, and Gruyère cheese nestled in a creamy egg filling. It’s an impressive and crowd-pleasing dish that always fits in at Sunday brunch, weekend breakfasts, and healthy lunches.
This super easy and crustless Spinach Mushroom Quiche is one of my favorite breakfasts to make when I need something that’s equally as crowd-pleasing as it is impressive. Just like my egg white frittata and crustless cauliflower quiche, this dish features a gourmet blend of aromatic vegetables and plenty of cheese in the custard egg filling. Every bite is delicious, earthy, and satisfying!
Despite its elegant presentation, this impressive brunch recipe is shockingly easy to put together. All you have to do is cook the vegetables, combine them with the egg and cheese filling, and then let it do its thing in the oven! In less than an hour, you will have a creamy and fluffy quiche that even the pickiest of eaters will adore.
Recipe features
- It’s an elegant and impressive breakfast that’s surprisingly easy to make.
- With mushrooms, fresh spinach, and Gruyère cheese in the filling, this quiche is packed with savory flavors.
- Make this breakfast your own by adding more veggies to the filling, playing around with the herbs and seasonings, or using a blend of cheeses.
Ingredients
Mushrooms – I like to use either baby bella or cremini mushrooms.
Spinach – Of course! Use fresh spinach to give your quiche the best and freshest flavor.
Eggs – It isn’t a quiche without eggs. 6 large eggs or 7 regular eggs should get the job done!
Milk and half-and-half – Mixing this duo with the eggs gives the quiche its signature custard-like consistency. You could try using non-dairy milk as a dairy free substitute but the texture won’t be the same.
Dijon mustard – This adds a little kick of tang that pairs perfectly with the cheese.
Herbs and spices – I used a combination of fresh thyme, fresh parsley, salt, ground black pepper, and ground nutmeg to season the egg filling.
Gruyère cheese – This nutty and creamy cheese is a great companion to earthy mushrooms. If you can’t find gruyère, use Swiss, comté, mozzarella, or any of the cheeses listed in the Variations section below instead.
Instructions
Step 1: Cook the mushrooms. Melt the butter in a large skillet over medium heat, then add the mushrooms with a pinch of salt. Cook until softened.
Step 2: Cook the veggies. Add the garlic and onions to the skillet and cook until softened. Next, add half the spinach and wait for it to wilt. Add the other half and stir until evenly wilted.
Step 3: Make the egg filling. In a separate bowl, whisk the eggs, milk, half and half, mustard, thyme, parsley, salt, pepper, and nutmeg together.
Step 4: Assemble. Add the spinach and mushroom mixture to the bottom of a baking dish, then top with shredded cheese and the egg mixture.
Step 5: Bake. Bake the quiche until the edges are golden brown. Set it aside to cool, then garnish with fresh thyme and serve the slices to your family and friends. Enjoy!
Tips and FAQs
- Try not to overfill the quiche with too many ingredients. You want a good ratio of fillings to eggs for a well-balanced quiche that’s evenly cooked throughout.
- If you don’t have a 9-inch pie pan, use a round cake pan instead.
- To check for doneness, insert a knife into the center of the quiche after baking. If the knife comes out clean, it’s cooked through.
- Do not overbake the quiche! A quiche that’s baked too long will make the eggs rubbery and tough.
Tip
If the cooked veggies release too much water in the skillet, soak up the excess liquid with paper towels before adding them to the baking dish. This will prevent the quiche from becoming watery or thin.
Variations
- Change the cheese – Use a different kind of cheese or a blend of different cheeses. Cheddar, mozzarella, pepper jack, and feta cheese are all great options!
- Toss in extra vegetables – Like chopped bell peppers, red onion, or asparagus.
- Make an egg white quiche – You’ll want to use about 2 egg whites for every whole egg you would’ve used.
- Add protein – Cooked chicken sausage, bacon, or ham will make it extra filling.
- Use a crust – The quiche can be made with a crust if you like! Use a store-bought pie crust for an easy and time-saving option or make your favorite homemade pie crust. My gluten free pie crust also works well here (make sure to blind bake it first)!
Can you use frozen spinach instead?
You can, but you’ll want to let it thaw and then squeeze out as much moisture as possible. Skipping this part will leave you with a watery quiche (yuck).
What’s the difference between a quiche and a frittata?
The main difference is in the texture of the egg fillings. Quiches are made with cream, which gives the eggs a rich, custard-like consistency. Frittatas have little to no dairy mixed in with the eggs, making them spongy, like an omelet.
What should you serve with a spinach and mushroom quiche?
I like to pair mine with a crispy batch of breakfast potatoes for a super savory and filling combo. If you want to add a little bit of sweetness for contrast, cottage cheese pancakes or coffee cake muffins are both fantastic choices!
Can you make quiche ahead of time?
Absolutely! This quiche is great for breakfast meal prep or a make-ahead brunch. To make it ahead, assemble everything in the pie plate, then cover and place in the fridge for up to 5 days. Bake as instructed when it’s time to eat.
Another option is to sauté the vegetables and whisk the custard together ahead of time, then store them separately in the fridge before it’s time to assemble and bake.
Storage
Refrigerator: Keep your quiche covered in the fridge for 4 to 5 days. To reheat, you can pop the whole thing in the oven until it’s heated through or microwave individual slices.
Freezer: Quiche can technically be frozen, but know that the texture may change after thawing and reheating. Once cooled, wrap the baked quiche tightly with plastic wrap and freeze for up to 3 or 4 months. Let it thaw in the fridge overnight before reheating.
More breakfast and brunch recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Spinach Mushroom Quiche
This savory and comforting Spinach Mushroom Quiche features mushrooms, spinach, and Gruyère cheese nestled in a creamy egg filling. It’s an impressive and crowd-pleasing dish that always fits in at Sunday brunch, weekend breakfasts, and healthy lunches.
Servings:
Instructions
-
Preheat the oven to 375° and grease a 9-inch pie pan with cooking spray; set aside.
-
Melt the butter in a large nonstick skillet and over medium heat. Once hot, add the mushrooms and a pinch of salt and cook, stirring occasionally, until browned and tender, about 5-7 minutes.
-
Add the onion and garlic and cook until softened, about 5 minutes. If needed, add an additional tablespoon of butter or oil. Then, add half the spinach and cook for 30 seconds, then add the remaining spinach and cook until wilted. Set aside.
-
Whisk eggs, milk, half and half, mustard, thyme, parsley, salt, pepper, and nutmeg together in a large bowl. Add the mushroom spinach mixture to the bottom of your pie pan, then sprinkle with the cheese. Last, pour the egg mixture overtop.
-
Bake until the quiche is set and golden brown on the edges, 30-32 minutes. Remove from the oven and allow to cool for 10 minutes before slicing. Garnish with additional thyme and serve warm. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 8g | Protein: 15g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 201mg | Sodium: 514mg | Potassium: 470mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2889IU | Vitamin C: 12mg | Calcium: 318mg | Iron: 2mg
