Ultimate Spinach and Mushroom Quiche Recipe: A Versatile Vegetarian Delight
This Spinach Mushroom Quiche recipe is a truly delicious vegetarian quiche that seamlessly fits into any meal of the day. Whether you’re planning a hearty breakfast, an elegant brunch, a satisfying lunch, or a light yet fulfilling dinner, this quiche is an impeccable choice. It’s not just incredibly tasty; it’s also a fantastic make-ahead meal that can be frozen, making meal prep a breeze!
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Why You’ll Love This Spinach Mushroom Quiche Recipe
There’s an undeniable charm to a perfectly baked quiche, especially one bursting with fresh vegetables. This Spinach and Mushroom Quiche isn’t just a recipe; it’s a testament to the joy of simple, flavorful cooking. It’s one of my absolute favorite ways to transform fresh ingredients from the fridge into a spectacular meal, whether it’s an assortment of vegetables, a medley of cheeses, or even various meats for non-vegetarian versions.
This particular mushroom and spinach quiche stands out for its incredibly creamy, rich, and cheesy texture. The earthy notes of mushrooms perfectly complement the subtle bitterness of spinach, all enveloped in a decadent egg and cream custard. It strikes a delightful balance, combining the best elements of several beloved savory tarts, including a classic Mushroom Tart, a vibrant Spinach Quiche, and a comforting Leek and Mushroom Quiche.
Its versatility is unmatched. This is truly a make-ahead marvel, ideal for busy weeknights when you need a quick yet wholesome meal. Simply prepare it in advance, and you have a delicious option ready to be enjoyed for breakfast, brunch, lunch, or a light dinner. It’s a culinary hero that promises comfort and flavor in every bite.
Crafting the Perfect Quiche Pastry
For any exceptional quiche or tart, the foundation lies in its pastry. I always advocate for making your own butter pastry from scratch. The savoury shortcrust pastry recipe I use is incredibly simple and consistently delivers a perfectly flaky and buttery crust. It’s my go-to for all savory tarts and pies because it holds up beautifully against creamy fillings without becoming soggy.
A homemade crust elevates your quiche from good to unforgettable. The crisp, golden edges and tender, flaky layers provide the perfect textural contrast to the smooth, rich filling. Plus, making it yourself means you know exactly what goes into it, allowing for customization and a superior flavor profile.
Pastry Ingredients
This simple yet effective pastry recipe requires just four basic ingredients. Each plays a crucial role in creating a delicious, flaky savoury crust that perfectly complements any creamy quiche filling:
- All-Purpose Flour: Provides the structure for the crust.
- Salt: Enhances the flavor of the butter and prevents the crust from tasting bland.
- Cold Unsalted Butter: The key to flakiness! Keeping the butter very cold ensures it breaks into small pieces within the flour. As it melts during baking, it releases steam, creating those desirable flaky layers. Unsalted butter allows you to control the salt content.
- Ice Cold Water: Binds the dough together without developing too much gluten, which can make the pastry tough. Using ice water helps keep the butter cold.
Beyond these essentials, you have the freedom to infuse your pastry with extra flavor. Consider adding spices or seasonings directly into the flour mixture. I often incorporate garlic powder or cumin powder/seeds to give the crust an aromatic kick. Dried herbs like rosemary, thyme, or oregano can also add a wonderful complexity, elevating the overall taste of your quiche.
Effortless Pastry Making with a Food Processor
Making tart pastry in a food processor is undeniably one of the quickest and easiest methods you’ll find. It minimizes handling, which is crucial for a tender crust, and lets the machine do all the heavy lifting. For comprehensive step-by-step photos and invaluable tips, refer to my detailed Savoury Shortcrust Pastry Recipe.
- Step 1: Combine Dry Ingredients. Begin by placing the flour and a pinch of salt into the bowl of your food processor. Pulse for just a few seconds to ensure they are well combined. This initial mix helps distribute the salt evenly.
- Step 2: Incorporate Cold Butter. Add the very cold butter, cut into small cubes, to the food processor. Pulse in short bursts until the mixture resembles coarse crumbs or thick sand. It’s essential not to over-process here; you want pea-sized pieces of butter, which are vital for creating flaky layers.
- Step 3: Gradually Add Water. With the food processor running, slowly drizzle in the ice-cold water, a little at a time. Watch the dough carefully. Stop adding water as soon as the dough starts to come together and form a ball. The exact amount of water can vary based on your flour’s hydration levels, so add it cautiously.
- Step 4: Roll and Chill. Once the dough has just come together, transfer it onto a sheet of baking paper. Gently bring it together to form a large disc. Cover it with a second sheet of baking paper and use a rolling pin to roll it into a large circle, ensuring it’s slightly larger than your tart or quiche pan. Finally, refrigerate the dough for at least 1 hour. This resting period allows the gluten to relax, preventing the pastry from shrinking excessively during baking, and firms up the butter for optimal flakiness.
Should you not have a food processor, fret not! This versatile pastry can still be made by hand. You can achieve the “thick sand” consistency by rubbing the cold butter into the flour with your fingertips, or by using a dedicated Pastry Blender. Then, slowly mix in the cold water until the dough forms.
Crafting the Rich Mushroom and Spinach Filling
The heart of our quiche is its delightful filling – a creamy, savory blend that perfectly complements the flaky crust. This filling adheres to classic quiche principles, combining eggs and cream with the earthy goodness of mushrooms, fresh spinach, and a generous amount of cheese, all seasoned to perfection.
Filling Ingredients Deep Dive
- Eggs: The essential binding agent that gives the quiche its custardy texture. Use large, fresh eggs for best results.
- Thickened / Heavy Cream: This is a non-negotiable for a truly rich and properly set quiche. Light cream contains more water and will not give you the luxurious, firm custard you desire, often leading to a runny filling.
- Seasoning and Spices: I use a classic combination of salt, black pepper, garlic powder, and an Italian herbs blend. This provides a wonderfully aromatic and savory base. However, feel free to get creative! You could add a pinch of nutmeg (a traditional companion to spinach), a hint of cayenne pepper for a subtle kick, or swap dried herbs for fresh ones like chopped chives, parsley, or dill for a brighter flavor. Adjust salt and pepper to your personal taste.
- Cheese: My go-to is grated Mozzarella. It has a relatively mild flavor, allowing the vegetables to shine, but it melts beautifully, adding incredible creaminess and contributing to that irresistible golden-brown crust on top of the quiche. However, this is where you can truly personalize your quiche! Grated Cheddar Cheese offers a sharper, bolder flavor; Parmesan brings a salty, umami depth; and Gruyere provides a nutty, complex profile. Feel free to use a single cheese or a blend of your favorites.
- Mushrooms: I typically opt for small white cup mushrooms due to their mild flavor and widespread availability. However, don’t hesitate to experiment with other varieties! Cremini (baby bellas) offer a slightly richer, earthier taste, while sliced shiitake or oyster mushrooms can add a gourmet touch. Remember to brush or gently wipe your mushrooms clean; avoid soaking them in water as they absorb it like sponges.
- Spinach: Fresh spinach leaves are my preference. They generally release less water when cooked compared to frozen spinach, which helps ensure your quiche filling sets perfectly. If using frozen spinach, it’s absolutely crucial to fully thaw it and drain it exceptionally well – squeeze out as much excess liquid as possible to prevent a watery quiche.
Assembling Your Spinach and Mushroom Quiche Filling
Preparing this Mushroom and Spinach Quiche filling is a straightforward and speedy process, making it perfect for both novice and experienced bakers. To maximize efficiency, I recommend starting the blind baking of your pastry crust before you begin preparing the filling. This way, both components will be ready around the same time, allowing for a seamless transition to baking.
- Prepare the Vegetables: Begin by thinly slicing your chosen mushrooms. Ensure they are clean by brushing off any dirt or gently wiping them. Next, finely chop your fresh spinach leaves. If you’re using frozen spinach, make sure it’s completely thawed and squeezed dry – any excess water can dilute your filling. Set both prepared vegetables aside.
- Whisk the Cream and Eggs: In a large mixing bowl, combine the heavy cream, eggs, salt, pepper, garlic powder, and Italian herbs blend. Whisk vigorously until all ingredients are thoroughly combined and the mixture is smooth and slightly frothy. A well-whisked base is key to a uniform and creamy custard.
- Incorporate the Cheese: Lastly, fold in the grated cheese. Stir it gently but thoroughly to ensure the cheese is evenly distributed throughout the egg and cream mixture. For an extra touch of visual appeal and a deliciously golden top, you might optionally reserve a small handful of cheese to sprinkle over the quiche just before baking.
I often choose to set aside a few decorative slices of mushrooms, a small amount of chopped spinach, and a sprinkle of cheese to beautifully top the quiche. This not only makes for a more appealing presentation but also adds a delightful textural contrast. However, if preferred, you can simply mix all the vegetables and cheese directly into the filling mixture.
Once your delectable filling is ready and your pastry crust has been perfectly blind-baked, it’s time for the exciting step of assembling everything. For this particular recipe, I used a large 25 cm / 10 inch Fluted Tart Pan, which allows for a generous quiche perfect for sharing.
- Layer the Vegetables: Carefully place the thinly sliced mushrooms and chopped spinach at the bottom of your partially baked quiche crust. Distribute them evenly, alternating between the two, to ensure every slice of quiche gets a good mix of both vegetables. If you opted to keep some mushrooms and spinach for topping, hold them back at this stage.
- Pour in the Custard: Gently pour the egg and cream mixture over the layered vegetables. Give the quiche pan a slight, gentle shake or tap to ensure the wet filling settles and evenly covers all the spinach and mushrooms, filling any air pockets.
- Optional Toppings: For an extra touch, artfully arrange the reserved mushroom slices and spinach over the liquid custard. Then, sprinkle the remaining grated cheese generously all over the top of the quiche. This creates a beautiful, golden crust and an even richer flavor.
- Bake to Perfection: Carefully transfer the quiche back into your preheated oven. Bake at 180°C / 350°F for an additional 25 to 30 minutes. The quiche is ready when the top is beautifully golden brown and the filling is set. To check for doneness, give the pan a gentle nudge; the center should have only a slight, very subtle jiggle.
Please note that oven temperatures can vary. If you notice the top of your quiche browning too quickly before the filling has completely set, simply cover the quiche loosely with aluminum foil. This will prevent further browning while allowing the filling to continue baking until it reaches the perfect set consistency.
Frequently Asked Questions About This Quiche Recipe
Absolutely! If you’re short on time or prefer not to make your own pastry, using a pre-made frozen pie crust is a convenient alternative. You can opt for a shortcrust pastry, similar to my homemade version, or even a puff pastry if you desire a lighter, flakier texture. However, for quiches, I generally recommend shortcrust pastry. I find that it maintains its structural integrity and resists becoming soggy much better than puff pastry when stored in the fridge, ensuring your quiche remains delicious for longer.
Yes, you can certainly use frozen spinach as a substitute for fresh spinach in this recipe. However, there’s a crucial step you must not skip: ensure the frozen spinach is fully thawed and exceptionally well-drained. Frozen spinach contains a significant amount of water, and if this excess liquid is added to your quiche filling, it can prevent the custard from setting properly, resulting in a watery or runny quiche. To drain it thoroughly, place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
While some recipes might suggest otherwise, I strongly recommend partially blind baking the pastry before adding the filling. This step is a game-changer for preventing a dreaded “soggy bottom” – a common issue with quiches. I blind bake the pastry for approximately 10-15 minutes without any pie weights or beads. The goal is to dry out the bottom of the pastry, ensuring it becomes crisp and fully cooked rather than remaining raw or damp after the quiche has completely baked. Pricking the bottom of the crust with a fork before blind baking also helps prevent it from puffing up.
To accurately check if your quiche filling is set, gently give the pan a slight shake. Observe the center of the quiche. If the filling only has a very slight, almost imperceptible jiggle, and the edges are firm, it means it is fully set and ready to be removed from the oven. If the center is still visibly liquid or jiggles excessively, it needs a little more time. Remember, the quiche will continue to set slightly as it cools, so a tiny bit of wobble is acceptable. The top should also be golden brown.
Storing & Freezing Your Spinach Mushroom Quiche
One of the many benefits of this Spinach and Mushroom Quiche is how wonderfully it stores and freezes, making it an ideal candidate for meal prepping and enjoying delicious homemade food throughout the week or even months!
Serving and Storing Leftovers
For the best texture and flavor, especially when serving the quiche immediately after baking, I highly recommend allowing it to cool down for about 10 to 15 minutes before slicing. This brief resting period allows the custard to fully set, making for cleaner cuts and preventing the filling from spilling out.
Any leftover quiche should be stored promptly in the refrigerator. To keep it fresh, either cover the entire quiche pan tightly with plastic wrap or transfer individual slices to an airtight container. While the quiche will remain delicious for up to 2 days in the fridge, it’s worth noting that beyond this timeframe, the pastry crust might start to lose some of its crispness and become slightly soggy. For optimal enjoyment, aim to consume it within two days.
Can I Freeze This Quiche?
Yes, quiches are wonderfully freezer-friendly! This makes them an excellent option for batch cooking and having a homemade meal ready on demand. You have the flexibility to either freeze the entire quiche or individual slices, depending on your needs. If you choose to freeze individual slices, it’s a good idea to place a small piece of baking paper between each slice before wrapping to prevent them from sticking together, or use individual freezer-safe bags.
To freeze a whole quiche, first ensure it has cooled down completely to room temperature. Then, wrap it securely in a layer of plastic wrap, followed by a layer of aluminum foil. For the initial freezing, place the wrapped quiche on a flat tray in the freezer to ensure it maintains its shape. Once fully frozen solid, you can remove the tray, and the quiche will hold its form. If you are specifically making this recipe with the intention of freezing it for later, I recommend slightly under-baking it during the initial bake. This allows it to finish cooking perfectly when reheated, without becoming dry.
Reheating Your Frozen or Refrigerated Quiche
Reheating quiche effectively ensures it tastes as good as freshly baked. From the fridge, the best method to reheat a quiche and preserve its crispy crust is in the oven. Preheat your oven to 180°C / 350°F and bake for 5 to 10 minutes, or until it’s warmed through. While you can use a microwave for quicker reheating, be aware that this method will likely result in a softer, less crispy crust.
To thaw and reheat a frozen quiche, you have a couple of options:
- Overnight Thawing: Transfer the frozen quiche to the refrigerator and let it thaw overnight. Once thawed, you can simply reheat it in a preheated oven for a few minutes, as you would with a refrigerated quiche.
- Direct from Freezer: For a faster option, you can place the frozen quiche directly into a preheated oven. Bake at 180°C / 350°F for approximately 15 to 20 minutes, or until it is fully thawed and thoroughly warmed through.
Regardless of the reheating method from frozen, I strongly advise covering the quiche loosely with aluminum foil before placing it in the oven. This prevents the crust and top from burning or over-browning while the interior heats up.
Explore More Savoury Tarts & Quiches
If you love the versatility and deliciousness of savory tarts and quiches, you’re in for a treat! Here are more recipes to inspire your culinary journey:
- Cheddar and Broccoli Quiche
- Leek Tart with Gruyere
- Beetroot and Goats Cheese Tart
- Cheese and Tomato Quiche
- Smoked Salmon Quiche with Leeks
- Asparagus and Feta Quiche
- Feta and Zucchini Quiche
- Roasted Pumpkin Quiche
- Leek Quiche
I am so excited to share that my debut cookbook
“Bite-Sized French Pastries for the Beginner Baker”
is now available for purchase!
Recipe
Spinach Mushroom Quiche
Servings:
8
servings
Author:
Sylvie
20 minutes
45 minutes
1 hour
30 minutes
2 hours
35 minutes
Print Recipe
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Ingredients
Pastry
- 180 gr Plain Flour
- 1 pinch Salt
- 90 gr Cold Unsalted Butter
- 60 ml Cold Water, (*)
Spinach and Mushroom Quiche Filling
- 150 gr Mushrooms, I used white cup mushrooms
- 85 gr Fresh Spinach, or frozen, thawed and drained
- 4 large Eggs
- 300 ml Heavy / Thickened Cream
- 1 1/2 teaspoon Salt, or to taste
- 1/2 teaspoon Pepper, or to taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Herbs mix
- 100 gr Grated Cheese, I used Mozarella
Instructions
Pastry
- Place the Flour and Salt in the bowl of your food processor and pulse to mix (see note 1 if making by hands). Add the cold Butter, cut into small cubes, and pulse until it looks the texture looks thick sand or small crumbles.
- While pulsing, slowly add the cold Water, a little bit at the time. Keep adding the water until the dough starts to come together (*).
- Transfer over a sheet of baking paper and assemble the dough into a large ball. Cover with a second sheet of baking paper and roll the pastry into a large circle, larger than the tart pan. Place in the fridge (on a flat surface) for at least 1 hour to rest.
- Line your Tart or Quiche Pan with the Pastry and prick the bottom with a fork. Place in the freezer for at least 15 minutes while preheating your oven on 180’C / 350’F.
- Blind bake for 10 to 15 minutes, or until the bottom of the pastry looks dry. Remove from the oven and set aside while you prepare the filling.
Spinach and Mushroom Quiche Filling
- Thinly slice the Mushrooms (brushed or peeled) and finely chop the Spinach Leaves (2). Set aside.
- In a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper, Garlic and Dried Herbs.
- Add the grated Cheese and whisk until evenly combined.
Optional: keep a little bit of cheese to top over the quiche
- Place the Mushroom Slices and chipped Spinach at the bottom of the pre-baked Pastry, alternating between the two.
Optional: keep a few slices of mushrooms and some spinach to top over the quiche.
- Cover with the Egg/Cream mixture. Make sure all the veggies are covered with the liquid.
- Optional: finish the quiche with the leftover mushroom slices, spinach and grated cheese.
- Place back in the oven and bake for an additional 25 to 30 minutes, or until the filling is golden and has set (3).
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Notes
(*) You might need a little bit more or less water, depending on the flour you use. Start with a little bit of water only, and keep adding a little bit at the time until the dough comes together.
For more information on the Quiche Pastry, including tips and full step by step process, read my Savoury Shortcrust Pastry recipe.
- If you do not have a food processor, you can make the pastry by hands or with a pastry blender. Rub (or cut) the small cubes of cold butter with the flour and salt until it looks like thick sand / thin crumbs. Add the cold water, a little bit at the time, mixing well between each addition until a dough starts to come together.
- If using frozen Spinach, make sure it is fully thawed and well drained. You do not want to add any water to the quiche filling or it might have problems to set correctly.
- The filling is set if it does not move or jiggle when you gently shake the pan. If the quiche seems to start burning before the filling has set, cover with aluminium foil and keep baking until ready.
Nutrition (per serving)
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