Savory Ham Spinach Mushroom Quiche – Looking for something savory, satisfying, and ridiculously easy to make? This Savory Ham Spinach Mushroom Quiche has got you covered. With tender ham, sautéed mushrooms, fresh spinach, and loads of melty cheese all baked in a flaky crust, it’s perfect for brunch, lunch, or dinner. And honestly, who doesn’t love a dish that sounds fancy but takes almost no time to throw together?
The first time I made this quiche, I wasn’t sure how it would go over with the family. My husband? He’s more into hearty meals, and my child is…well, let’s just say they aren’t spinach’s biggest fan. But when I pulled this quiche out of the oven, it smelled so good I didn’t even have to call them to the table—they just showed up. One bite in, and they were hooked! No complaints about the spinach, just “can I have seconds?” Now, it’s one of those recipes I pull out whenever I want something quick, delicious, and guaranteed to get everyone to the table—fast.
What makes this Savory Ham Spinach Mushroom Quiche truly special?
This quiche is a winner for so many reasons. First off, it’s got that perfect balance of flavors: salty ham, earthy mushrooms, and creamy, gooey cheese—all wrapped up in a flaky crust. It’s versatile, too! You can swap out ingredients based on what you have (or what you need to use up). Plus, you can make it ahead, and it’s just as good reheated the next day. It’s the kind of dish that feels like a special treat but is actually super simple to throw together. And seriously, who doesn’t love a meal that practically cooks itself?
What You Need To Make This Savory Ham Spinach Mushroom Quiche Recipe?
Pie Crust: I’ll be honest, I usually go with a store-bought refrigerated crust to save time. It’s easy, it’s flaky, and it’s ready to go. But if you’re feeling ambitious, you can absolutely make your own. Either way, make sure you bake it a bit before adding the filling so it doesn’t end up soggy!
Mushrooms: These give the quiche a rich, earthy flavor. I usually use baby Bellas, but honestly, any kind of mushroom will work. Just slice them up and sauté them until they’re nice and golden. They shrink down, so don’t worry if it seems like you have a lot at first!
Spinach: I like to use fresh spinach because it wilts down nicely and adds a pop of color. But if you’ve got frozen spinach on hand, that works too! Just make sure you thaw it and really squeeze out the water—otherwise, you’ll end up with a watery quiche, and nobody wants that.
Eggs: Eggs are the star of any quiche. They make the filling fluffy and rich, so don’t skimp on whisking them with the milk. You want the mixture to be smooth and fully blended for that perfect creamy texture.
Swiss Cheese & Smoked Gouda: This combo is a game changer! Swiss gives you that classic quiche taste, and smoked Gouda adds this incredible depth of flavor. If you’re out of Gouda, you can totally sub in cheddar or even Gruyère. Whatever melty cheese you have will do the trick.
Ham: Any cooked ham will do here. I like to dice up leftover ham from a previous meal, but feel free to grab some from the deli. It adds just the right amount of salty, savory goodness to balance out the creamy filling.
Steps To Make Savory Ham Spinach Mushroom Quiche:
Pre-bake the crust: First, preheat your oven to 425°F. Grab your refrigerated pie crust and unroll it into a pie plate. Use a fork to poke holes all over the bottom and sides—this keeps it from puffing up too much. Bake the crust for 10 minutes, then lower the oven temp to 325°F.
Sauté the veggies: While the crust is baking, melt some butter in a medium skillet over medium heat. Toss in the sliced mushrooms and green onions. Cook them for about 5 minutes, stirring often, until the mushrooms are soft and golden. If you’re using fresh spinach, add it to the skillet and cook until it just wilts. Using frozen spinach? Make sure it’s thawed and squeeze out the water, then toss it in and heat it through. Set the veggies aside for now.
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Make the egg mixture: In a large bowl, whisk together the eggs, milk, and salt until everything’s fully mixed. Now, stir in the shredded Swiss and smoked Gouda, along with the diced ham and the sautéed veggies. Give it a good stir until it’s all combined.
Assemble the quiche: Pour the egg mixture into the prebaked pie crust, making sure to spread it out evenly. Pop the whole thing into the oven and bake for 50-55 minutes, or until the center is set and doesn’t jiggle when you give it a little shake.
Let it rest: Once the quiche is done, take it out of the oven and let it rest for about 10 minutes before slicing into it. This gives it time to firm up and makes cutting easier. Then, dig in and enjoy!
Tip:
Here’s a little trick that’ll take your quiche game to the next level: when you’re using frozen spinach, make sure you really squeeze out all the extra water before adding it to the filling. I mean, really squeeze it! You can use a clean kitchen towel or even paper towels to press out the moisture. If you skip this step, your quiche can turn out a bit watery, and nobody wants that. Also, don’t be afraid to play around with the cheeses! Smoked Gouda is amazing, but if you’re craving something different, try Gruyère, sharp cheddar, or even pepper jack if you want a little kick. The beauty of quiche is that it’s super flexible—you can customize it with whatever you’ve got in the fridge!
Frequently Asked Questions:
Can I make this quiche ahead of time?
Absolutely! You can make the quiche a day ahead, bake it, and then store it in the fridge. When you’re ready to serve, just reheat it in the oven at 350°F for about 15-20 minutes. It’s also great cold, so you can skip the reheating if you’re into that!
Can I freeze this quiche?
Yes, you can! After baking, let the quiche cool completely, then wrap it tightly in plastic wrap and foil before freezing. When you’re ready to eat, thaw it in the fridge overnight, then pop it in the oven at 350°F for about 20 minutes until it’s heated through. It’s perfect for meal prep or when you want something easy on hand.
Can I substitute other veggies or meats?
Totally! This recipe is super flexible. If you’re not a fan of ham, you can swap it for cooked bacon, sausage, or even chicken. For veggies, feel free to add bell peppers, zucchini, or even asparagus—whatever you’ve got in your fridge. The key is to sauté any veggies beforehand so they don’t release too much water into the quiche.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Savory Ham Spinach Mushroom Quiche
Ingredients
- 1 refrigerated pie crust
- 1 tbsp butter
- 1 c sliced mushrooms
- 3 green onions sliced
- 3 c fresh spinach or 1 10-ounce package of frozen spinach, thawed
- 3 large eggs
- 1/2 tsp salt
- 1 1/2 c milk
- 1 c shredded Swiss cheese
- 1/2 c shredded smoked Gouda cheese
- 3/4 c diced cooked ham
Instructions
- Preheat your oven to 425°F. Roll out your pie crust and press it into a pie dish, making sure to fit it snugly. Use a fork to poke a few holes in the bottom and sides—this keeps it from puffing up while baking.
- Pop the pie crust into the oven and bake for 10 minutes. After that, drop the oven temperature down to 325°F.
- In a medium skillet, heat up the butter over medium heat until it’s melted and ready to go. Toss in the sliced mushrooms and green onions, cooking for about 5 minutes, stirring occasionally. If you’re using fresh spinach, add it to the skillet and cook just until it wilts. For frozen spinach, make sure it’s thawed and squeeze out any extra water, then toss it in and heat through. Set aside once done.
- In a large bowl, whisk together the eggs, milk, and salt until the mixture is smooth. Stir in the shredded cheese, diced ham, and your spinach-mushroom mixture until everything is well combined.
- Pour the mixture into the pre-baked pie crust and bake for 50-55 minutes, or until the center is set and doesn’t jiggle when you give it a little shake.
- Let the quiche rest for about 10 minutes before slicing and serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
