clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach And Mushroom Quiche

Cheesy Spinach and Mushroom Quiche

  • Author: Audrey
  • Total Time: 1 hour
  • Yield: 8 1x


This cheesy spinach and mushroom quiche can be whipped up in no time with the help of a frozen pie crust, making it a great weekday or weekend meal option. Mushrooms, spinach, and cheesy cheddar cheese filling make it nice and hefty. Use it as a salad topper for lunch or supper, or eat it as a light breakfast or brunch.



6 eggs

8 oz. cremini or button mushrooms, sliced

2 tbsp olive oil

2 garlic cloves, minced

1 frozen pie crust, thawed

1 ¼ c. half-and-half

½ tsp salt

¼ tsp black pepper

5 oz. fresh baby spinach

6 oz. grated cheddar cheese, divided


Prepare the oven. Preheat it to 400 degrees. Make sure to position the oven rack in the middle.

In a large skillet, heat the oil on medium heat. Add the sliced mushrooms once the oil is hot and cook for about 5 minutes until tender, stirring often. Then, add the garlic and cook for another minute. Next, add the spinach. Toss and cook for additional 2 minutes until wilted. Take the skillet off the heat after.

Into a deep 9-inch tart pan with removable bottom (or a deep-dish pie pan), press the thawed pie crust. Into the crust, pour the spinach and mushroom mixture, then sprinkle with half of the cheddar cheese.

Beat the eggs in a large bowl along with half-and-half, salt, and pepper. Into the crust, pour the egg mixture and sprinkle with the rest of the cheese.

On a rimmed baking sheet, place the pan and tent loosely with aluminum foil. Place in the preheated oven and bake for about 40 minutes. Uncover and bake for 10 minutes more until the quiche is set and the crust is golden brown.

Take the quiche out of the oven and allow it to rest for 10 minutes.

Serve and enjoy!


In an airtight container, keep any leftovers and store them for up to 4 days in the fridge.

Completely cool the quiche, then individually wrap each slice in aluminum foil. Keep them in a freezer-safe bag and freeze them for up to 3 months. Before reheating, thaw the quiche in the fridge overnight.

Reheat the quiche in the microwave or the oven.

Make sure to bake the quiche until the top is golden brown and the quiche is set. You can test it by using a knife.

To incorporate air into the eggs, whisk the eggs for a couple of minutes. This will ensure light and fluffy custard.

How To Make it Gluten free

Make sure to use gluten-free pie crust such as Wholly Wholesome Gluten-Free Pie Shells or Bob’s Red Mill Gluten-Free Pie Crust Mix.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Cuisine: American


  • Serving Size: 1 quiche
  • Calories: 217
  • Sugar: 2.7 g
  • Sodium: 403.7 mg
  • Fat: 15.8 g
  • Carbohydrates: 7.3 g
  • Protein: 12.1 g
  • Cholesterol: 162.4 mg

Keywords: Spinach Mushroom Quiche