Sunday Spinach Mushroom Quiche

Name: Sunday Spinach Mushroom Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 pre-made pie crust; 2 tablespoons olive oil; 1 cup mushrooms, sliced; 2 cups fresh spinach, chopped; 4 large eggs; 1 cup heavy cream; 1 cup shredded cheese (such as Gruyère or cheddar); Salt and pepper to taste; 1 teaspoon dried thyme (optional)

Highlighted under: Oven Ideas

I love making this Sunday Spinach Mushroom Quiche as a delicious way to start my weekend. It’s packed with vibrant greens and earthy mushrooms that create a rich, satisfying flavor. Every bite is a mix of creamy cheese and flaky crust, making it a perfect brunch dish to share with family or friends. Plus, it’s surprisingly easy to whip up, even if you’re short on time. I often serve it alongside a fresh salad for a complete meal that feels indulgent but is still wholesome.

Created by

Una Merrick

Last updated on 2026-01-06T11:57:34.272Z

When I first tried making a quiche, I was amazed at how versatile and forgiving it can be. I used leftover spinach and mushrooms from my fridge, and it turned into a comforting dish that everyone loved. The secret to a great quiche is to ensure your vegetables are sautéed enough to release their moisture before adding them to the eggs, preventing a soggy crust.

Over time, I’ve learned the right balance of eggs and cream creates a luxuriously silky filling. This quiche is perfect for meal prep; it reheats beautifully and tastes just as delicious the next day. Don’t be shy about adding your favorite herbs for an extra punch of flavor!

        Why You'll Love This Recipe
        A delightful combination of fresh spinach and savory mushrooms
Creamy filling with a perfectly flaky crust
Perfect for brunch parties or cozy family dinners

      

The Importance of Fresh Ingredients

Using fresh spinach and mushrooms is key to achieving the vibrant flavor and nutritional benefits of this quiche. Fresh spinach has a delicate sweetness and a bright green color, which adds not only taste but also appealing aesthetics. If you're short on fresh spinach, you can use frozen spinach, but be sure to thaw and drain it thoroughly to avoid excess moisture, which can make the quiche soggy.

Mushrooms bring a rich, earthy flavor that complements the creamy filling. While cremini and shiitake mushrooms are excellent choices for added depth, feel free to experiment with different varieties like portobello or button mushrooms. Each type offers a unique flavor profile, enhancing the quiche’s overall taste.

Perfecting the Crust

The crust is critical for textural contrast. A pre-made pie crust saves time, but if you want a homemade touch, consider making a butter-based dough that will yield a flakier result. When using a store-bought crust, blind-baking it for about 10-15 minutes before adding the filling can help prevent a soggy bottom, ensuring each slice holds its shape.

For those watching carbs or gluten, a cauliflower or almond flour crust can be a delicious, low-carb alternative. These crusts may require different baking times, so keep an eye on them and make adjustments as needed to achieve that golden-brown finish.

Serving and Storing

Once baked, allow the quiche to cool slightly to set the filling, making it easier to cut neat slices. It pairs beautifully with a light salad or a side of fresh fruit, which adds a nice contrast of texture and flavor. You can also serve it warm or at room temperature, making it suitable for brunch gatherings or picnics.

This quiche can be stored in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also freeze slices wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the refrigerator and reheat as desired for a quick meal anytime.

Ingredients

Gather these ingredients to create your delicious quiche:

Ingredients

1 pre-made pie crust
2 tablespoons olive oil
1 cup mushrooms, sliced
2 cups fresh spinach, chopped
4 large eggs
1 cup heavy cream
1 cup shredded cheese (such as Gruyère or cheddar)
Salt and pepper to taste
1 teaspoon dried thyme (optional)

Make sure to prepare your ingredients before starting to ensure a smooth cooking process!

Instructions

Follow these steps to create your Sunday Spinach Mushroom Quiche:

Preheat the Oven

Preheat your oven to 375°F (190°C) while you prepare the filling.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they are browned, about 5-7 minutes. Stir in the chopped spinach and cook for another 2 minutes until wilted. Season with salt and pepper.

Prepare the Egg Mixture

In a bowl, whisk together the eggs and heavy cream until well combined. Stir in the cheese and thyme, if using.

Combine and Fill

Spread the sautéed mushroom and spinach mixture evenly over the pie crust. Pour the egg mixture over the top, ensuring an even distribution.

Bake the Quiche

Bake in the preheated oven for 35-40 minutes or until the center is set and slightly golden. A toothpick inserted in the center should come out clean.

Let It Cool

Allow the quiche to cool for about 10 minutes before slicing. This helps the filling set for easier serving.

Enjoy your delicious quiche warm or at room temperature!

Pro Tips

For a gluten-free option, use a gluten-free pie crust. You can also add diced bell peppers or cooked bacon for extra flavor!

Ingredient Variations

For those who prefer a different flavor profile, adding ingredients like sun-dried tomatoes or feta cheese can elevate the quiche significantly. These additions not only enhance taste but also bring in new textures, making each bite more interesting. Similarly, incorporating herbs such as basil or parsley can introduce a fresh brightness that complements the savory elements of the spinach and mushrooms.

If you're looking to make this dish dairy-free, consider using a plant-based cream and a dairy-free cheese alternative tailored for baking. Keep in mind that these substitutes may alter the texture slightly, so ensure they are suitable for quiches and can withstand the baking process.

Cooking Techniques to Keep in Mind

When sautéing the mushrooms, be patient; if you overcrowd the pan, the mushrooms will steam rather than brown, resulting in a less flavorful filling. Aim for a single layer and give them enough space to caramelize properly, stirring occasionally until they become golden and the moisture evaporates.

In mixing the egg and cream, whisk vigorously until fully combined and slightly frothy. This incorporation of air not only lightens the filling but also helps create a fluffier texture in the finished quiche. Make sure not to over-mix once you add the cheese, as this can make the filling dense.

Questions About Recipes

→ Can I make this quiche ahead of time?

Yes! You can prepare it a day in advance and refrigerate it. Just reheat before serving.

→ What can I substitute for heavy cream?

You can use half-and-half or a non-dairy cream for a lighter option.

→ Can I use frozen spinach?

Yes, just make sure to thaw and drain any excess moisture before adding it to the quiche.

→ How do I store leftovers?

Store leftover quiche in an airtight container in the refrigerator for up to 3 days.