Spinach & Mushroom Quiche That Outsmarts Brunch: Crispy Crust, Silky Center, Zero Regrets

You want a brunch that looks fancy, tastes luxurious, and doesn’t hijack your morning? This Spinach & Mushroom Quiche is your ace. It’s rich without being heavy, savory without being salty, and classy without being complicated.

We’re talking flaky crust, velvety custard, and a big umami punch from mushrooms that makes everyone believe you’re secretly a chef. Make it once and your weekends will have a new ritual—one that people request by name.

What Makes This Recipe Awesome

This quiche nails the balance: deeply savory mushrooms, vibrant spinach, and a custard that slices clean but stays ridiculously creamy. You’ll sauté the veggies to lock in flavor and ditch excess moisture—no soggy disasters here.

Bake time is dialed so the center sets with a gentle wobble, just like a pro bakery.

It’s also flexible. Use store-bought crust for speed or homemade for bragging rights. Serve it warm, room temp, or cold—this quiche doesn’t throw tantrums.

And it works for breakfast, lunch, or dinner. Add a salad and boom, you’re done.

Shopping List – Ingredients

• 1 9-inch pie crust (store-bought or homemade, par-baked)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 8 ounces cremini or button mushrooms, thinly sliced
• 2 cups fresh spinach (about 3–4 ounces), roughly chopped
• 3 green onions, thinly sliced (or 1 small shallot, minced)
• 3 large eggs
• 1 cup heavy cream (or 3/4 cup half-and-half + 1/4 cup whole milk)
• 1 cup shredded Gruyère (or Swiss/Comté), packed
• 1/4 teaspoon nutmeg
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• Optional: pinch of red pepper flakes, fresh thyme leaves

The Method – Instructions

1. Par-bake the crust. Heat oven to 375°F (190°C). Fit crust into a 9-inch pie dish, dock with a fork, line with parchment, and fill with weights.

   Bake 12 minutes, remove weights, bake 5 more. Cool slightly. This prevents soggy-bottom syndrome—our mortal enemy.

2. Cook the mushrooms like you mean it. In a large skillet, heat olive oil and butter over medium-high.

   Add mushrooms in a single layer with a pinch of salt. Don’t stir for 2–3 minutes; let them brown. Then cook, stirring occasionally, until deep golden and most moisture is gone, 6–8 minutes.

3. Add aromatics and spinach. Stir in green onions (or shallot) for 1 minute until fragrant.

   Add spinach and cook until just wilted, 1–2 minutes. Taste and season with a bit more salt and pepper. Transfer to a plate to cool slightly.

4. Whisk the custard. In a bowl, whisk eggs, cream, Dijon, nutmeg, salt, and pepper until smooth.

   Stir in most of the cheese, reserving a small handful for topping.

5. Assemble. Scatter the mushroom-spinach mixture evenly in the crust. Pour the custard over. Top with the reserved cheese and a few thyme leaves if using.
6. Bake. Lower oven to 350°F (175°C).

   Bake 30–40 minutes, until the edges are puffed and the center has a slight jiggle. If the crust browns too fast, tent loosely with foil.

7. Rest and slice. Cool at least 15–20 minutes. The custard finishes setting as it cools, so patience = clean slices and chef energy.
8. Serve. Great warm or room temp.

   Add a light salad with lemon vinaigrette and pretend you own a bistro.

Preservation Guide

• Fridge: Cool completely, cover tightly, and refrigerate up to 4 days. Reheat slices at 300°F (150°C) for 10–12 minutes, or microwave gently if you must (crust will soften).
• Freezer: Wrap whole quiche or individual slices in plastic and foil; freeze up to 2 months. Reheat from frozen at 325°F (165°C) for 20–30 minutes until warmed through.
• Meal prep tip: Bake in a tart pan with a removable bottom for easy slicing and prettier edges.

  Label with date—future you will be grateful.

Why This is Good for You

Spinach brings iron, vitamin K, folate, and antioxidants for cell support. Mushrooms add B vitamins, minerals, and savory compounds that make food taste richer without extra salt. Eggs deliver high-quality protein and choline for brain function. And yes, there’s cream and cheese—this is comfort food with benefits, not a diet lecture.

You get a smart macro balance: protein, fats, and some fiber from veggies. Pair with a crunchy side salad or roasted tomatoes and you’ve got a plate that keeps you full without a post-brunch nap attack.

FYI, it’s also a great way to sneak greens into picky eaters.

Avoid These Mistakes

• Skipping the par-bake. That’s how you get a soggy crust. Don’t do it.
• Under-cooking mushrooms. Waterlogged mushrooms leak into the custard. Cook until browned and dry.
• Overfilling the crust. If your pan is shallow, hold back a few tablespoons of custard to avoid overflow.
• Baking until fully solid. The center should wobble slightly.

  Overbaking = rubbery eggs. Nobody asked for omelet pie.

• Cutting too soon. Let it rest, at least 15 minutes. Slicing hot quiche is chaos in pastry form.

Recipe Variations

• Goat Cheese & Herb: Swap half the Gruyère for crumbled goat cheese; add chives and parsley.

  Tangy and bright.

• Caramelized Onion Upgrade: Add 1/2 cup deeply caramelized onions with the mushrooms. Sweet-savory magic.
• Protein Boost: Fold in 4 ounces cooked bacon or pancetta. Saltiness pairs perfectly with earthy mushrooms.
• Gluten-Free: Use a gluten-free crust or make a crustless quiche by greasing the dish and adding 2 extra tablespoons of cheese for structure.
• Lighter Custard: Use half-and-half instead of cream, but don’t go below 2% milk or the texture suffers, IMO.
• Cheese Swap: Try sharp cheddar for punch, fontina for meltiness, or a sprinkle of Parmesan on top for nutty crust.
• Veggie Twist: Add roasted red peppers or asparagus tips.

  Keep total add-ins around 1.5 cups to maintain texture.

FAQ

Can I make this ahead?

Yes. Assemble and refrigerate unbaked for up to 12 hours, then bake straight from the fridge, adding 5–10 minutes. Or fully bake, cool, and reheat at 300°F (150°C) until warmed through.

Do I need to blind-bake the crust?

Absolutely.

Blind-baking prevents sogginess and gives you that crisp, shatter-y edge. It’s the difference between “wow” and “meh.”

What if I only have frozen spinach?

Totally fine. Thaw 6 ounces, then squeeze out every last drop of water in a clean towel.

Excess moisture is the enemy of silky custard.

How do I know when it’s done?

Edges puff and set; center has a soft wobble when you nudge the pan. A thermometer inserted near the center should read around 165–170°F (74–77°C).

Can I use milk instead of cream?

You can, but use at least half-and-half for best texture. Straight milk tends to make a thin, watery custard.

Cream equals luxurious, stable quiche.

What’s the best pan?

A 9-inch pie dish or 10-inch tart pan with a removable bottom. Metal conducts heat best for a crisp crust; glass lets you see browning.

Final Thoughts

This Spinach & Mushroom Quiche delivers maximum payoff with minimal stress: golden crust, silky center, and flavors that play nice with just about everything. It’s batch-friendly, fridge-friendly, brunch-friendly—you get the idea.

Make it once, tweak it to your style, and claim your spot as the weekend hero. Your only problem? People will keep asking for “that quiche” again and again.

You’ve been warned.