I share a savory and satisfying quiche filled with tender mushrooms, fresh spinach, and melted Gruyère (or Swiss) cheese, all baked into a buttery, flaky crust. This quiche is perfect for breakfast, brunch, or a light lunch, and it always feels just a bit fancy while being totally doable.

Spinach Mushroom Quiche

Why You’ll Love This Recipe

I love how this quiche comes together with everyday ingredients and delivers restaurant-quality results. The mushrooms and spinach give it rich, earthy flavor, while the egg custard bakes up creamy and silky. I can make it ahead, serve it warm or cold, and even freeze leftovers for a stress-free meal down the line.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pastry crust (store-bought or homemade)
butter
mushrooms, sliced
onion, diced
fresh spinach (or well-drained frozen spinach)
eggs
egg yolk
whole milk and/or heavy cream
salt
pepper
cayenne pepper (optional)
shredded Gruyère or Swiss cheese

Iirections

I start by chilling and freezing the crust, then partially blind bake it in the oven until lightly golden. This keeps the bottom from turning soggy later.
While the crust bakes, I sauté butter, onions, and mushrooms until the mushrooms release their moisture and start to brown. Then I stir in the spinach and cook until it’s wilted.
In a mixing bowl, I whisk together the eggs, egg yolk, milk, cream, salt, pepper, and a pinch of cayenne for some subtle heat. I stir in the shredded cheese and the cooked vegetables.
I pour the filling into the partially baked crust and bake until the center is just set with a slight jiggle. After resting for about 10 minutes, it slices beautifully.

Servings and timing

This recipe makes 8 slices from a standard 9-inch pie dish.

Prep time: 10 minutes (plus chilling the crust)
Cook time: 40 minutes
Total time: About 2 hours including chill and rest time

Variations

I like using sharp cheddar or mozzarella if I’m out of Gruyère.
I sometimes add cooked bacon or pancetta for extra richness.
For a crustless version, I simply grease the pie dish and bake the filling directly.
I often mix in diced bell peppers, herbs, or sun-dried tomatoes for extra color and flavor.

storage/reheating

I let the quiche cool completely before storing it.

In the fridge: I cover it or place it in an airtight container for up to 3 days.
In the freezer: I wrap the quiche or individual slices tightly in plastic and foil, then freeze for up to 2 months.

To reheat:

From the fridge: I warm slices in a 350°F oven for about 15 minutes.
From frozen: I bake it at 350°F for 30–35 minutes until hot throughout.

FAQs

What if I only have frozen spinach?

That works great. I thaw it completely and press out all the excess moisture with a clean towel or paper towels. That keeps the filling from turning watery.

Do I really need to pre-bake the crust?

Yes, I always blind bake the crust first. It ensures the bottom stays crisp and doesn’t turn soggy from the filling.

How do I know when the quiche is done?

I look for a mostly set center with just a little jiggle when I gently shake the dish. It firms up more as it rests.

Can I prep it the night before?

Absolutely. I often prep the filling and crust the night before, then assemble and bake it fresh in the morning.

How long does it last in the freezer?

I store it tightly wrapped in the freezer for up to 2 months. I like to thaw it overnight in the fridge before reheating.

Conclusion

This spinach mushroom quiche is a staple in my kitchen for a reason. It’s packed with flavor, easy to customize, and perfect for any meal of the day. Whether I’m hosting brunch or planning meals ahead, I know this dish will deliver every time.