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Spinach Mushroom Quiche – That Skinny Chick Can Bake

A perennial favourite for brunches, this Spinach Mushroom Quiche is loaded with greens and cheese. Excellent for Meatless Monday, too!

This Spinach Quiche with Mushrooms is my favourite quiche recipe. As an alternative of saving this tasty vegetarian dish for a morning meal, have a slice or two at any time of the day. Scroll down for tips about The right way to Make a Quiche.

A slice of Spinach Mushroom Quiche on a white plate.A slice of Spinach Mushroom Quiche on a white plate.

Why You Should Make

Invoice will eat Quiches if I name it pie. He’s a kind of holdovers from the “Actual Males Don’t Eat Quiche” period. In fact, I needed to marry an actual manly man. Sigh. Once I make omelets, I all the time add spinach and mushrooms, so it’s not a stretch to see why I selected these two add-ins for this Simple Quiche Recipe. For a spot of shade, I diced a little bit of crimson bell pepper so as to add to the vegetable combination. Completely non-compulsory, after all.

  • Your kitchen will odor unimaginable whereas this mushroom quiche bakes.
  • A quiche will be served any time of the day. As acceptable for a meatless dinner as it’s for breakfast or brunch!
  • Use a premade pie crust to make this a brilliant straightforward spinach quiche! You gained’t even break a sweat.
Spinach Quiche Ingredients with labels on a metal sheet pan.Spinach Quiche Ingredients with labels on a metal sheet pan.

Ingredient Notes

  • Kitchen Staples – Butter, Eggs, Salt, Freshly Grated Black Pepper
  • Mushrooms – Sliced or purchase entire and slice them your self, saute in butter earlier than including.
  • Child Spinach – Roughly chopped
  • Purple Bell Pepper – Diced
  • Half and Half – Provides richness
  • Heavy Cream – Provides richness
  • Cheese – Shredded (I used a combination of Monterey Jack and sharp cheddar), Swiss and even crumbled Feta will work, too.
  • Inexperienced Onion – Also referred to as scallions, sliced
  • Ready Pastry Shell – Selfmade or store-bought, unbaked
Spinach Mushroom Quiche in a white pie plate.Spinach Mushroom Quiche in a white pie plate.

Skilled Suggestions: 

You may tweak this Simple Quiche Recipe nevertheless you’d like.

  • Preserve the quantities of eggs, cheese, half and half, and cream the identical, however add bacon, ham, or your favourite greens.
  • PRO-Tip: F or the BEST outcomes, don’t overload with fillings. A part of the deliciousness of this quiche was having the proper ratio of egg custard to filling.
  • The traditional ratio of cream to eggs is ½ cup of cream for every egg. This recipe falls a bit brief with the liquid, but it surely nonetheless works effectively.
  • Saute your greens earlier than including them to the crust. Mushrooms, for instance, will style a lot better when cooked first.
  • Use your favourite shredded cheese or a mixture of cheeses like sharp cheddar, mozzarella, Gouda, and Monterey Jack. The choices and mixtures are infinite.
  • For those who’d like a meaty quiche, including cooked and crumbled sausage or cooked and diced bacon could be scrumptious.
  • Be at liberty to make use of your favourite pie crust recipe or store-bought crust for any of your quiches.
  • To test for doneness, insert a knife into the center of the quiche. It ought to come out clear however watch out to not over-bake or the eggs will grow to be rubbery.

I served this Spinach Quiche for a meatless dinner lately. When the hubby got here residence from work, he jogged my memory, “I don’t actually like quiche.” Sigh. When he lastly determined to have a slice as a substitute of a peanut butter sandwich, he did admit, “That is fairly good.” I think about {that a} victory. I discovered it to be my finest quiche ever. The ratio of eggs and lotions made for the proper textured quiche, and one I’ll make repeatedly.

The right way to Make

Regularly Requested Questions

What’s quiche fabricated from?

A primary quiche is fabricated from milk and egg custard poured into and baked in a pie shell. Many variations, together with the traditional Quiche Lorraine, have further substances. For a quiche Lorraine, there may be additionally Gruyere cheese, bacon, and onion added to the custard.

Are you able to freeze quiche?

Sure, a quiche will be frozen. It’s best to freeze after baking, simply let it cool, then slide it right into a freezer-safe bag, and seal it. Quiche is finest frozen for as much as a month. Defrost in a single day within the fridge earlier than reheating.

What’s the distinction between a quiche and a frittata?

A quiche is a French dish with a pastry shell full of a custard of eggs, cream, seasonings, and different substances. It’s baked slowly.

A frittata is an Italian omelet with out a crust. It makes use of much less cream than a quiche and the substances are blended with the eggs as a substitute of folded over as with a French omelet. It’s cooked extra rapidly.

Are you able to make a quiche the evening earlier than? How Do You Forestall the Backside Crust from Getting Soggy?

The crust might get soggy sitting in a single day, however you’ll be able to prep a lot of the recipe the evening earlier than. The greens will be sauteed, the crust made and able to roll out, and the custard whisked collectively. Utilizing a store-bought crust makes the method even easier!

For those who should make the quiche the evening earlier than, partially bake the crust earlier than including the custard. This provides a  little extra stability to the crust once you add the fillings and bake. A sprinkle of cheese over the underside crust after par-baking can even protect the crust from any absorption of the custard. Do that simply after pulling it out of the oven so the cheese has an opportunity to soften.

How Do You Reheat a Quiche?

Reheat the quiche on a baking tray at 350 levels for 15-20 minutes if it was within the fridge. If the quiche is frozen, it should take 30-35 minutes or till the center reaches an inner temperature of 160 levels.

How Do You Know When Your Quiche is Performed?

You don’t wish to overbake quiche because the filling gained’t be tender. The highest ought to look set, although the very center can jiggle only a bit because the residual warmth will proceed to bake the quiche even after it’s out of the oven. For those who’re not sure, use a thermometer to test the interior temperature of the filling. It’s going to learn 175-180 levels when achieved.

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  • 1 tablespoon butter
  • 4 ounces sliced mushrooms
  • 4-5 ounces child spinach, roughly chopped
  • ¼ of a crimson bell pepper, diced
  • 4 eggs
  • 1 cup half and half
  • ½ cup heavy cream
  • ¾ teaspoon salt
  • ¼ teaspoon freshly floor black pepper
  • 1 ½ cups cheese, shredded (I used a combination of Monterey Jack and sharp cheddar)
  • 1 inexperienced onion, sliced
  • 1 ready pastry shell (selfmade or store-bought).


  1. Preheat oven to 400º.
  2. Warmth the butter in a skillet. Add mushrooms, sprinkle with a pinch of salt, and saute until tender. Add spinach and crimson bell pepper; prepare dinner and toss till the spinach is wilted. Take away from warmth.
  3. Whisk collectively eggs, half and half, cream, salt, and pepper. Stir within the 1 ½ cups of cheese of your selection. Put aside.
  4. Sprinkle crust with inexperienced onion and greens. Pour the egg combination into the pastry shell.
  5. Bake for quarter-hour at 400º. Lower temperature to 325º and proceed baking for about 40 minutes or until a knife inserted close to the middle comes out clear.

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Diet Data:



Serving Measurement:

1 slice

Quantity Per Serving:

Energy: 334Whole Fats: 24gSaturated Fats: 14gTrans Fats: 1gUnsaturated Fats: 9gLdl cholesterol: 185mgSodium: 542mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 13g


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