Sunday Spinach Mushroom Quiche

Name: Sunday Spinach Mushroom Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 pre-made pie crust; 2 cups fresh spinach, chopped; 1 cup mushrooms, sliced; 1 cup shredded cheese (cheddar or your choice); 4 large eggs; 1 cup heavy cream; Salt and pepper to taste

Highlighted under: Daily Kitchen

I love making this Sunday Spinach Mushroom Quiche for brunch gatherings or a cozy family meal. The combination of fresh spinach, earthy mushrooms, and creamy cheese makes every bite a delight. What I appreciate most is how versatile this quiche is; you can easily swap in other vegetables or cheeses based on what you have on hand. It’s not only a quick recipe but also a showstopper that impresses everyone at the table.

Created by

Rhiannon Sutherland

Last updated on 2026-01-06T14:26:34.828Z

When I first tried making a quiche, I was amazed by how easy and satisfying it is to create. I found that a pre-made pie crust saves time, but using a homemade crust makes it extra special. I recommend sautéing the mushrooms beforehand to enhance their flavor, and layering them with fresh spinach gives the quiche both texture and a burst of color.

One key tip I discovered along the way is to let the quiche rest after baking. This not only allows it to set perfectly, but it also makes slicing easier. Trust me, letting it cool for just a few minutes will make your presentation so much better!

        Why You'll Love This Recipe
        Fresh spinach adds a vibrant color and nutrients
Savory mushrooms enhance the dish's depth of flavor
Perfect for breakfast, lunch, or dinner occasions

      

Choosing Your Cheese

The choice of cheese can greatly influence the flavor profile of your quiche. While cheddar is a classic choice, consider experimenting with Gruyère for a nuttier taste or feta for a tangy twist. If you're keeping it lighter, reduced-fat cheese varieties can work as well, but be aware that the texture might be slightly altered, with less creaminess. For a dairy-free version, swap in a plant-based cheese that melts well, though you may want to add a bit of nutritional yeast for that savory depth.

Vegetable Variations

This quiche is incredibly adaptable; feel free to replace the spinach and mushrooms with other vegetables you enjoy. Bell peppers, zucchini, or even roasted tomatoes can add unique flavors and textures. It's also a great way to use up leftover vegetables in your fridge. Just remember to sauté harder vegetables like bell peppers or zucchini for a longer time to ensure they're tender before mixing them into the egg mixture.

Make-Ahead Tips

To save time on brunch day, you can prepare the quiche filling a day in advance. Simply sauté the vegetables and mix them with the egg and cream mixture, then store it in the refrigerator. On the day you plan to serve, just fill the crust and bake. This not only enhances the flavors as they meld overnight but also makes your brunch prep much more manageable. If you're looking to freeze, bake the quiche first, then cool completely before wrapping tightly in plastic wrap and foil. It can be stored for up to three months.

Ingredients

Quiche Filling

1 pre-made pie crust
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1 cup shredded cheese (cheddar or your choice)
4 large eggs
1 cup heavy cream
Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and place the pie crust in a pie dish, crimping the edges if necessary.

Sauté the Vegetables

In a skillet, heat a tablespoon of oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5 minutes. Stir in the chopped spinach and cook until wilted. Season with salt and pepper.

Prepare the Egg Mixture

In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Stir in the sautéed vegetables and shredded cheese.

Bake the Quiche

Pour the mixture into the pie crust and bake in the preheated oven for 30-35 minutes, or until the center is set and the top is lightly golden.

Cool and Serve

Remove the quiche from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature.

Pro Tips

To elevate the flavor, consider adding herbs like thyme or basil. Experiment with different cheese combinations to find your favorite blend.

Troubleshooting Common Issues

If your quiche turns out watery, it might be due to excess moisture from the vegetables. To combat this, make sure to sauté mushrooms and other vegetables long enough to release and evaporate their water content before adding them to the filling. Additionally, using a pre-baked crust can help prevent sogginess.

Overcooking can lead to a rubbery texture in your quiche. To avoid this, always check for doneness a few minutes before the recommended time. The quiche should be slightly puffed and set in the center, but still jiggle slightly, as it will firm up while cooling.

Serving Suggestions

This quiche pairs beautifully with a refreshing side salad, perhaps a simple arugula and cherry tomato mix dressed with a light vinaigrette. You can also serve it alongside fresh fruits for a sweet contrast, making it a perfect addition to your brunch table.

For an extra layer of flavor, consider garnishing your quiche with fresh herbs like chives or parsley just before serving. This not only adds a pop of color but also enhances the overall taste with a fresh herbaceous note.

Questions About Recipes

→ Can I make this quiche ahead of time?

Absolutely! You can prepare the quiche in advance and reheat it. It keeps well in the fridge for up to 3 days.

→ Is it possible to freeze the quiche?

Yes, you can freeze the quiche before baking. Make sure to wrap it tightly and it can last in the freezer for up to 2 months.

→ Can I use other vegetables?

Definitely! Feel free to incorporate vegetables like bell peppers, onions, or broccoli to suit your taste.

→ What can I serve with this quiche?

This quiche pairs wonderfully with a simple salad or fresh fruit on the side for a complete meal.