A buttery, flaky crust filled with a savory mushroom and spinach custard
Mushroom and Spinach Quiche
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
8
1 quiche (9-inch)
Difficulty
Medium
Cost
Moderate
$$
Mushroom and Spinach Quiche
A buttery, flaky crust filled with a savory mushroom and spinach custard
★4.6(13)
Sautéed mushrooms and spinach baked in a silky egg custard with gruyere cheese inside a golden, flaky pie crust. An elegant brunch centerpiece or a light dinner with salad.
20m
Prep Time
45m
Cook Time
65m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A well-made quiche is one of the most elegant things to come out of a home kitchen. Beneath its golden, flaky crust lies a silky custard enriched with cream and studded with earthy mushrooms, wilted spinach, and nutty gruyere cheese. It is sophisticated enough for a dinner party yet practical enough for a weekday meal.
The key to a great quiche is balance — enough eggs for structure, enough cream for richness, and enough filling to be interesting without making the custard heavy. This version gets that balance just right. Serve it warm from the oven or at room temperature with a lightly dressed green salad.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 8 oz cremini mushrooms, sliced
- 4 oz fresh spinach, wilted and squeezed dry
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded gruyere cheese
- 1 small shallot, minced
- 1 tablespoon butter
- Pinch of nutmeg, salt, and pepper
Instructions
- 1
Preheat oven to 375°F. Place pie crust in a 9-inch pie pan, prick the bottom with a fork, line with parchment and pie weights, and blind bake for 15 minutes. Remove weights and bake 5 more minutes.
- 2
Sauté mushrooms in butter over medium-high heat until golden, about 6 minutes. Add shallot and cook 1 minute. Season with salt and pepper.
- 3
Spread sautéed mushrooms and squeezed spinach evenly in the blind-baked crust. Sprinkle gruyere cheese over the top.
- 4
Whisk together eggs, heavy cream, nutmeg, salt, and pepper. Pour custard over the fillings.
- 5
Bake at 350°F for 35-40 minutes until the custard is set around the edges but still slightly jiggly in the center.
- 6
Cool for at least 15 minutes before slicing. The quiche will continue to set as it cools.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
GruyereSwiss, cheddar, or fontina
Any good melting cheese works in quiche.
Pie crustPuff pastry
Creates a different but equally delicious flaky shell.
Heavy creamHalf-and-half
A lighter option that still makes a good custard.
Tips & Storage
Pro Tips
Blind baking is essential — do not skip it or the bottom crust will be soggy.
The quiche is done when the center jiggles slightly like Jell-O, not like liquid.
Let it rest at least 15 minutes before cutting for clean slices.
Storage
Refrigerate covered for up to 4 days. Freeze whole or sliced for up to 2 months.
Reheating
Reheat individual slices in a 325°F oven for 10-12 minutes. Also delicious at room temperature.
Nutrition Facts
Per serving (1 slice) · 8 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates16g
Fat22g
Fiber1g
Sugar2g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make quiche without a crust?
- Yes, pour the filling into a greased pie dish for a crustless quiche — it becomes naturally gluten-free.
- Can I use milk instead of cream?
- Half-and-half works as a lighter substitute. Whole milk is acceptable but the custard will be less rich.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →