10 Delicious Spinach Mushroom Quiche Recipes

Whether you’re craving a cozy brunch or a simple yet elegant dinner, spinach mushroom quiche is the perfect dish to satisfy your comfort food desires. Packed with nutritious greens and earthy mushrooms, these 10 delicious recipes promise to delight your taste buds and impress your guests. Let’s dive into the world of flaky crusts and creamy fillings that make quiche a beloved classic in North American kitchens.

Classic Spinach and Mushroom Quiche

Mastering the art of quiche begins with this Classic Spinach and Mushroom variation, a harmonious blend of earthy flavors encased in a buttery, flaky crust that promises to elevate any brunch or dinner table.

Ingredients

• 1 9-inch pie crust, chilled and unbaked
• 2 tablespoons unsalted butter, rich and creamy
• 8 ounces cremini mushrooms, sliced thin
• 2 cups fresh spinach leaves, tightly packed
• 4 large farm-fresh eggs
• 1 cup heavy cream, velvety smooth
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 1 cup Gruyère cheese, shredded and nutty

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked crust.
2. In a skillet over medium heat, melt the unsalted butter until it foams slightly, then add the sliced cremini mushrooms. Sauté for 5-7 minutes until golden and tender.
3. Add the fresh spinach leaves to the skillet, stirring until just wilted, about 2 minutes. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the farm-fresh eggs, heavy cream, sea salt, and black pepper until fully combined.
5. Spread the sautéed mushrooms and spinach evenly over the bottom of the chilled pie crust, then sprinkle the shredded Gruyère cheese on top.
6. Pour the egg mixture over the vegetables and cheese, ensuring it’s evenly distributed.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
8. Allow the quiche to cool for 10 minutes before slicing, letting the flavors meld beautifully.

This quiche emerges from the oven with a custard-like center, enveloped by the crispness of the crust and the umami depth of mushrooms and Gruyère. Try serving it with a side of arugula salad dressed in lemon vinaigrette for a refreshing contrast.

Spinach Mushroom Quiche with Feta Cheese

Unveiling a dish that marries the earthy depth of mushrooms with the vibrant freshness of spinach, all encased in a buttery, flaky crust and crowned with the tangy richness of feta cheese, this quiche is a celebration of flavors and textures.

Ingredients

• 1 9-inch pie crust, chilled and unbaked
• 2 tablespoons unsalted butter, melted
• 8 ounces cremini mushrooms, thinly sliced
• 3 cups fresh baby spinach, loosely packed
• 4 large farm-fresh eggs
• 1 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat your oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom. Trim any excess dough from the edges.
2. Brush the inside of the pie crust with melted butter to create a barrier against sogginess. Tip: Freeze the crust for 10 minutes before baking to ensure it holds its shape.
3. In a large skillet over medium heat, sauté the mushrooms until they release their moisture and become golden, about 5 minutes. Add the spinach and cook just until wilted, about 1 minute. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
5. Spread the mushroom and spinach mixture evenly over the bottom of the pie crust. Sprinkle the feta cheese on top. Tip: For an even distribution, toss the vegetables with half of the feta before adding to the crust.
6. Carefully pour the egg mixture over the vegetables and cheese. Tip: To prevent spills, place the pie dish on a baking sheet before filling.
7. Bake for 35-40 minutes, or until the quiche is set in the center and the crust is golden brown. Let cool for 10 minutes before slicing.

Hearty yet elegant, this quiche boasts a creamy interior punctuated by the savory mushrooms and spinach, with the feta adding a delightful salty tang. Serve it warm with a crisp green salad for a brunch that feels both luxurious and comforting.

Gluten-Free Spinach Mushroom Quiche

Amidst the bustling rhythm of modern life, a Gluten-Free Spinach Mushroom Quiche emerges as a serene yet sophisticated choice for any meal, blending the earthy depth of mushrooms with the vibrant freshness of spinach in a delicate, gluten-free crust.

Ingredients

• 1 1/2 cups almond flour, finely sifted for a smooth texture
• 1/4 teaspoon sea salt, finely ground to enhance flavors
• 1/4 cup cold unsalted butter, cubed for easy blending
• 1 large egg, farm-fresh for binding
• 1 tablespoon ice water, to adjust dough consistency
• 1 tablespoon rich extra virgin olive oil
• 1 cup cremini mushrooms, thinly sliced for even cooking
• 2 cups fresh spinach leaves, tightly packed for maximum flavor
• 4 large eggs, whisked until frothy
• 1/2 cup heavy cream, for a luxuriously smooth filling
• 1/2 teaspoon freshly ground black pepper, for a subtle kick
• 1/4 teaspoon nutmeg, freshly grated for aromatic warmth
• 1/2 cup shredded Gruyère cheese, for a nutty, melty finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked crust.
2. In a large bowl, combine almond flour and sea salt. Add cold butter cubes, using your fingers to blend until the mixture resembles coarse crumbs.
3. Stir in the farm-fresh egg and ice water, mixing just until the dough comes together. Tip: Overworking the dough can make it tough.
4. Press the dough evenly into a 9-inch pie dish, ensuring the edges are neatly crimped. Chill for 15 minutes to prevent shrinking.
5. Blind bake the crust for 10 minutes, then remove any weights and bake for an additional 5 minutes until lightly golden.
6. Heat olive oil in a skillet over medium heat. Sauté mushrooms until they release their moisture and turn golden, about 5 minutes.
7. Add spinach to the skillet, cooking just until wilted, about 2 minutes. Tip: Squeeze out excess moisture to prevent a soggy quiche.
8. In a bowl, whisk together eggs, heavy cream, black pepper, and nutmeg until well combined.
9. Spread the mushroom and spinach mixture over the pre-baked crust, then pour the egg mixture over. Sprinkle with Gruyère cheese.
10. Bake for 25-30 minutes, until the filling is set and the top is lightly browned. Tip: Let the quiche rest for 10 minutes before slicing for cleaner cuts.

Kaleidoscopic in flavor and texture, this quiche offers a creamy interior contrasted by the crispness of its gluten-free crust. Serve it warm, accompanied by a light arugula salad dressed in lemon vinaigrette, to elevate the dining experience.

Spinach Mushroom Quiche with a Sweet Potato Crust

Nothing embodies the essence of a leisurely brunch quite like a quiche, and this Spinach Mushroom Quiche with a Sweet Potato Crust elevates the classic with its wholesome, flavorful twist. Nestled within a naturally sweet and slightly crisp crust, the creamy filling marries earthy mushrooms with vibrant spinach for a dish that’s as nutritious as it is indulgent.

Ingredients

• 1 large sweet potato, peeled and thinly sliced into 1/8-inch rounds
• 2 tablespoons rich extra virgin olive oil
• 1 cup finely chopped cremini mushrooms
• 2 cups fresh baby spinach, roughly chopped
• 4 farm-fresh eggs
• 1 cup heavy cream
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with olive oil.
2. Arrange the sweet potato slices in a single layer on the bottom and up the sides of the pie dish, overlapping slightly to form a crust. Brush with 1 tablespoon of olive oil and bake for 15 minutes, or until the edges just begin to crisp.
3. While the crust bakes, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Tip: Let the mushrooms cook undisturbed for a minute or two to achieve a perfect sear.
4. Stir in the spinach and cook just until wilted, about 1 minute. Remove from heat and let cool slightly.
5. In a large bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg until smooth. Fold in the mushroom-spinach mixture and Gruyère cheese.
6. Pour the filling into the pre-baked sweet potato crust and return to the oven. Bake for 25-30 minutes, or until the center is set and the top is lightly golden. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
7. Let the quiche cool for 5 minutes before slicing. Tip: For clean slices, use a sharp knife and wipe it clean between cuts.

Out of the oven, this quiche presents a delightful contrast of textures—the tender, custardy filling against the slightly firm sweet potato crust. The nutty Gruyère and earthy mushrooms deepen the flavor profile, making it a versatile dish that shines whether served warm or at room temperature. Consider pairing it with a crisp arugula salad dressed in lemon vinaigrette for a complete meal.

Vegan Spinach Mushroom Quiche

Vegan Spinach Mushroom Quiche is a delightful symphony of flavors and textures, perfect for brunch or a light dinner. Velvety smooth tofu mimics the richness of eggs, while earthy mushrooms and vibrant spinach create a hearty filling encased in a flaky, golden crust.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup cold vegan butter, cubed
• 4-5 tbsp ice water
• 1/4 tsp fine sea salt
• 1 tbsp rich extra virgin olive oil
• 2 cups cremini mushrooms, thinly sliced
• 3 cups fresh baby spinach, loosely packed
• 1 block (14 oz) firm tofu, drained and pressed
• 1/4 cup nutritional yeast
• 1 tsp turmeric, for golden hue
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black salt (kala namak), for eggy flavor
• Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. In a large bowl, combine the sifted flour and sea salt. Add the cubed vegan butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Roll out the dough on a floured surface to fit your pie dish. Carefully transfer it to the dish, trimming any excess. Prick the bottom with a fork and blind bake for 10 minutes.
5. Heat olive oil in a skillet over medium heat. Add the mushrooms, sautéing until golden and moisture has evaporated, about 5-7 minutes.
6. Add the spinach to the skillet, stirring just until wilted. Remove from heat and set aside.
7. In a blender, combine the tofu, nutritional yeast, turmeric, garlic powder, onion powder, black salt, and pepper. Blend until smooth and creamy.
8. Spread the mushroom and spinach mixture evenly over the pre-baked crust. Pour the tofu mixture over the vegetables, smoothing the top with a spatula.
9. Bake for 35-40 minutes, or until the filling is set and the edges are golden brown. Tip: Let the quiche cool for 10 minutes before slicing to ensure clean cuts.
10. Your Vegan Spinach Mushroom Quiche is ready to serve. Yield: 6-8 slices.

You’ll adore the contrast between the crisp crust and the creamy, flavorful filling. Yet, this quiche is versatile enough to shine at any meal, whether paired with a crisp salad for lunch or served as the centerpiece of your brunch spread.

Spinach Mushroom Quiche with Goat Cheese

Magnificently melding the earthy depth of mushrooms with the creamy tang of goat cheese, this Spinach Mushroom Quiche is a harmonious blend of flavors and textures, encased in a buttery, flaky crust that promises to elevate any brunch or dinner table.

Ingredients

• 1 9-inch pie crust, chilled and unbaked
• 2 tablespoons unsalted butter, rich and creamy
• 8 ounces cremini mushrooms, sliced thin and earthy
• 2 cups fresh spinach, tender and vibrant
• 4 large eggs, farm-fresh and golden
• 1 cup heavy cream, luxuriously thick
• 1/2 cup goat cheese, crumbled and tangy
• 1/4 teaspoon salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked
• 1/8 teaspoon nutmeg, warm and aromatic

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked quiche.
2. In a skillet over medium heat, melt the unsalted butter until it’s frothy, then add the sliced cremini mushrooms. Sauté for 5-7 minutes until they’re golden and their moisture has evaporated.
3. Add the fresh spinach to the skillet, stirring just until wilted, about 2 minutes. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the farm-fresh eggs, heavy cream, salt, black pepper, and nutmeg until the mixture is smooth and homogenous.
5. Spread the sautéed mushrooms and spinach evenly over the bottom of the chilled pie crust, then sprinkle the crumbled goat cheese on top.
6. Pour the egg mixture over the vegetables and cheese, ensuring it’s evenly distributed.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
8. Allow the quiche to cool for 10 minutes before slicing. This resting period helps the custard set, making for cleaner slices.

Unveil a quiche that boasts a velvety custard filling, punctuated by the meaty texture of mushrooms and the slight resistance of wilted spinach, all balanced by the creamy sharpness of goat cheese. Serve it warm with a side of mixed greens dressed in a light vinaigrette for a meal that’s as visually appealing as it is delicious.

Spinach Mushroom Quiche with a Flaky Butter Crust

Majestic in its simplicity yet profound in flavor, this Spinach Mushroom Quiche with a Flaky Butter Crust is a testament to the beauty of combining fresh, quality ingredients with classic technique. Perfect for brunch or a light dinner, it promises a delightful interplay of textures and tastes that will elevate any meal.

Ingredients

• 1 1/4 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water, to bind the dough
• 1 cup fresh spinach, tightly packed and roughly chopped
• 1 cup cremini mushrooms, sliced thin
• 3 large farm-fresh eggs, beaten
• 1 cup heavy cream, rich and velvety
• 1/2 cup Gruyère cheese, freshly grated
• 1/4 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a large bowl, combine the sifted flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Tip: Keep the butter cold for a flakier crust.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and chill for 30 minutes. Tip: Chilling the dough prevents shrinkage during baking.
4. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim the edges, prick the base with a fork, and line with parchment paper and pie weights. Blind bake for 15 minutes, then remove weights and bake for 5 more minutes until lightly golden.
5. In a skillet over medium heat, sauté the mushrooms until golden, about 5 minutes. Add the spinach and cook until just wilted, then remove from heat.
6. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the sautéed vegetables and grated Gruyère.
7. Pour the filling into the pre-baked crust and bake for 35-40 minutes, until the center is set and the top is golden. Tip: Let the quiche rest for 10 minutes before slicing for cleaner cuts.

With its buttery, flaky crust and creamy, savory filling, this quiche is a harmonious blend of textures and flavors. Serve it warm with a side of crisp greens for a meal that’s as visually appealing as it is delicious.

Spinach Mushroom Quiche with Sun-Dried Tomatoes

Nothing embodies the essence of a leisurely brunch quite like a perfectly baked quiche, and this Spinach Mushroom Quiche with Sun-Dried Tomatoes is no exception. With its flaky crust and rich, savory filling, it’s a dish that promises to delight the senses and elevate any meal.

Ingredients

• 1 9-inch pie crust, chilled and unbaked
• 1 cup fresh spinach, roughly chopped
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup sun-dried tomatoes, packed in oil and drained
• 4 large farm-fresh eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup grated Gruyère cheese
• 1 tablespoon rich extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom. Trim any excess dough from the edges with a sharp knife.
2. In a medium skillet, heat the extra virgin olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 5 minutes.
3. Add the roughly chopped spinach to the skillet with the mushrooms, stirring until the spinach is just wilted, about 1 minute. Remove from heat and let cool slightly.
4. In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, sea salt, and freshly ground black pepper until well combined.
5. Spread the mushroom and spinach mixture evenly over the bottom of the pie crust. Scatter the sun-dried tomatoes and grated Gruyère cheese over the top.
6. Pour the egg mixture over the fillings in the pie crust, ensuring it’s evenly distributed.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the crust is golden brown. A knife inserted into the center should come out clean.
8. Let the quiche cool for at least 10 minutes before slicing. This allows the filling to set properly for clean cuts.

Lusciously creamy with a hint of earthiness from the mushrooms and a tangy burst from the sun-dried tomatoes, this quiche is a testament to the beauty of simple ingredients coming together. Serve it warm with a side of mixed greens for a complete meal that’s as visually appealing as it is delicious.

Spinach Mushroom Quiche with Caramelized Onions

Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about the harmonious blend of earthy mushrooms, tender spinach, and sweet caramelized onions encased in a buttery, flaky crust. This Spinach Mushroom Quiche with Caramelized Onions is a testament to the elegance of simplicity, offering a sublime balance of flavors and textures that’s perfect for any meal of the day.

Ingredients

• 1 9-inch pie crust, homemade or store-bought, chilled and unbaked
• 2 tablespoons unsalted butter, rich and creamy
• 1 large yellow onion, thinly sliced for even caramelization
• 8 ounces cremini mushrooms, sliced to showcase their meaty texture
• 2 cups fresh spinach leaves, roughly chopped for a vibrant green hue
• 4 large farm-fresh eggs, beaten to a smooth consistency
• 1 cup heavy cream, luxuriously thick
• 1/2 teaspoon kosher salt, for seasoning
• 1/4 teaspoon finely ground black pepper, for a subtle kick
• 1/4 teaspoon freshly grated nutmeg, for a warm, aromatic note
• 1 cup shredded Gruyère cheese, for a nutty, melty finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s just beginning to foam, indicating it’s ready for the onions.
3. Add the thinly sliced yellow onion to the skillet, stirring occasionally, and cook for about 20 minutes until deeply golden and caramelized, adjusting the heat as necessary to prevent burning.
4. Introduce the sliced cremini mushrooms to the skillet, cooking for an additional 5 minutes until they’ve released their moisture and are tender.
5. Fold in the roughly chopped fresh spinach leaves, cooking just until wilted, about 2 minutes, then remove the skillet from the heat to cool slightly.
6. In a medium bowl, whisk together the beaten farm-fresh eggs, heavy cream, kosher salt, finely ground black pepper, and freshly grated nutmeg until fully combined.
7. Sprinkle half of the shredded Gruyère cheese evenly over the bottom of the chilled pie crust, followed by the slightly cooled vegetable mixture, then pour the egg mixture over the top.
8. Finish by sprinkling the remaining Gruyère cheese over the quiche, creating a golden, cheesy crust as it bakes.
9. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is beautifully golden brown.
10. Allow the quiche to rest for 10 minutes before slicing, ensuring clean cuts and perfect servings.

Out of the oven, this quiche presents a delightful contrast between the crisp, golden crust and the creamy, savory filling, with the caramelized onions adding a touch of sweetness that elevates the dish. Serve it warm with a side of mixed greens for a light lunch, or as the centerpiece of a brunch spread, and watch it disappear before your eyes.

Spinach Mushroom Quiche with a Hash Brown Crust

Delightfully combining the earthy flavors of spinach and mushrooms with the crispy, golden goodness of a hash brown crust, this quiche is a breakfast masterpiece that transitions beautifully into brunch or even a light dinner.

Ingredients

• 2 cups frozen shredded hash browns, thawed and pressed to remove excess moisture
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1/2 teaspoon kosher salt, for seasoning the crust
• 1 tablespoon rich extra virgin olive oil
• 8 ounces cremini mushrooms, thinly sliced
• 2 cups fresh baby spinach, roughly chopped
• 4 large farm-fresh eggs
• 1 cup heavy cream
• 1/2 teaspoon finely ground black pepper
• 1/2 cup shredded Gruyère cheese, for a nutty, melty finish

Instructions

1. Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie dish.
2. In a bowl, mix the thawed hash browns with melted butter and kosher salt. Press the mixture firmly into the bottom and up the sides of the pie dish to form a crust. Bake for 25 minutes, or until the edges are golden and crispy.
3. While the crust bakes, heat olive oil in a skillet over medium heat. Add the mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes. Stir in the spinach until just wilted, then remove from heat.
4. In a separate bowl, whisk together the eggs, heavy cream, and black pepper until smooth. Stir in the Gruyère cheese.
5. Spread the mushroom and spinach mixture evenly over the baked hash brown crust. Pour the egg mixture over the vegetables.
6. Reduce the oven temperature to 375°F (190°C) and bake the quiche for 30-35 minutes, until the center is set and the top is lightly golden.
7. Let the quiche cool for 10 minutes before slicing. This resting period allows the layers to set perfectly for clean cuts.

Golden and inviting, this quiche boasts a delightful contrast between the crispy hash brown crust and the creamy, savory filling. Serve it warm with a side of mixed greens dressed in a light vinaigrette for a complete meal that’s as visually appealing as it is delicious.

Conclusion

You’ve just explored a world of flavor with our 10 Delicious Spinach Mushroom Quiche Recipes! Each one offers a unique twist on this classic dish, perfect for any meal. We hope you’re inspired to try them out. Don’t forget to leave a comment with your favorite and share the love by pinning this article on Pinterest. Happy cooking!