Fluffy Spinach Mushroom Quiche

A light, creamy quiche with spinach and mushrooms.

introduction

This Fluffy Spinach Mushroom Quiche is soft and full of taste. It works for breakfast, lunch, or a light dinner. You can also try a similar idea found in an easy breakfast tortilla quiche bake recipe for a simple morning meal.

why make this recipe

Make this quiche because it is quick, mild, and liked by most people. It uses fresh spinach and mushrooms for good flavor and a soft texture. If you want ideas for food that goes well with spinach, read a short guide on the best foods to eat with spinach to plan sides and salads.

how to make Fluffy Spinach Mushroom Quiche

Make the filling light by beating the eggs well and folding in warm vegetables. Squeeze extra water from the cooked spinach so the quiche stays fluffy. If you like eggs and spinach in a simple form, see a basic spinach with boiled eggs recipe for another easy idea. For a sweet ending, try serving a slice with a soft cake, such as the ultimate kefir sheet cake.

Ingredients :

• 1 store-bought pie crust (9-inch) or homemade crust
• 4 large eggs
• 1 cup milk or half-and-half
• 1 cup shredded cheese (cheddar or gruyere)
• 2 cups fresh spinach, packed
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil or butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)

Directions :

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan. Crimp the edges. Set aside.
2. Heat oil or butter in a pan over medium heat. Add onion and cook until soft, about 3 minutes.
3. Add garlic and mushrooms. Cook until mushrooms release liquid and it mostly evaporates, about 5 minutes.
4. Add spinach and cook until wilted, about 2 minutes. Remove from heat. Let cool a little, then squeeze out extra moisture from the spinach.
5. In a bowl, beat eggs. Whisk in milk, salt, pepper, and nutmeg.
6. Stir the cooked vegetables and cheese into the egg mixture.
7. Pour the mix into the prepared crust. Smooth the top.
8. Bake for 30–35 minutes, or until the center is set and the top is light golden.
9. Let the quiche rest 10 minutes before slicing. This helps it set and makes clean slices.

how to serve Fluffy Spinach Mushroom Quiche

Serve warm or at room temperature. Cut into wedges and pair with a simple green salad or fresh fruit. A light soup or plain toast also goes well.

how to store Fluffy Spinach Mushroom Quiche

Cool completely before storing. Cover with plastic wrap or put in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes, or warm slices in the microwave for 30–60 seconds. For longer storage, freeze individual slices in a freezer bag for up to 1 month. Thaw in the fridge before reheating.

tips to make Fluffy Spinach Mushroom Quiche

• Remove as much water from the spinach as you can to avoid a soggy quiche.
• Use room-temperature eggs for a smoother mix.
• Do not overbake; the center should be slightly jiggly when you take it out. It will finish setting as it cools.
• Try half-and-half for a richer flavor, or use milk for a lighter quiche.

variation (if any)

• Add cooked bacon or ham for a meat version.
• Swap mushrooms for bell peppers or zucchini.
• Use goat cheese or feta for a tangy change.
• Make mini quiches in a muffin tin for snacks or parties.

FAQs (minimum three FAQ)

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all liquid before using. Frozen spinach may be more watery, so press well.

Q: Can I skip the pie crust?
A: Yes. You can make a crustless quiche. Pour the mix into a greased dish and bake the same time. The texture will be more like a frittata.

Q: How do I know when the quiche is done?
A: The top should be lightly golden and the center should not be runny. A toothpick in the center should come out mostly clean with a little dampness.

Q: Can I freeze the whole quiche?
A: You can freeze the whole quiche after it cools. Wrap well and freeze up to one month. Thaw overnight in the fridge before reheating.

Chef Carol

Fluffy Spinach Mushroom Quiche

A light, creamy quiche with spinach and mushrooms, perfect for any meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the quiche

• 1 9-inch pie crust 1 store-bought pie crust (9-inch) or homemade crust Store-bought or homemade is fine.
• 4 large 4 large eggs Use room-temperature eggs for best results.
• 1 cup 1 cup milk or half-and-half Half-and-half gives a richer flavor.
• 1 cup 1 cup shredded cheese Cheddar or Gruyere works well.
• 2 cups 2 cups fresh spinach Pack the spinach for accurate measurement.
• 1 cup 1 cup mushrooms Sliced mushrooms are preferred.
• 1 small 1 small onion Finely chopped onion.
• 1 clove 1 clove garlic Minced garlic for flavor.
• 2 tablespoons 2 tablespoons olive oil or butter Choose based on preference.
• 1/2 teaspoon 1/2 teaspoon salt Season to taste.
• 1/4 teaspoon 1/4 teaspoon black pepper Freshly ground is best.
• 1 pinch Pinch of nutmeg Optional, for a flavor boost.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan. Crimp the edges and set aside.
2. Heat oil or butter in a pan over medium heat. Add the onion and cook until soft, about 3 minutes.
3. Add garlic and mushrooms. Cook until mushrooms release liquid and it mostly evaporates, about 5 minutes.
4. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool a little, then squeeze out extra moisture from the spinach.
5. In a bowl, beat the eggs. Whisk in milk, salt, pepper, and nutmeg.
6. Stir the cooked vegetables and cheese into the egg mixture.
7. Pour the mixture into the prepared crust and smooth the top.

Baking

1. Bake for 30–35 minutes, or until the center is set and the top is light golden.

Cooling and Serving

1. Let the quiche rest for 10 minutes before slicing. This helps it set and makes clean slices.

Notes

Cool completely before storing. Cover with plastic wrap or put in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes.