How to Make a Creamy Mushroom Spinach Quiche

Make this creamy mushroom spinach quiche for Mother's Day, brunch, or family gatherings—easy, cheesy, and perfect for any celebration!

Is it even brunch if there’s no quiche?

Is it even brunch if there’s no quiche? Let me introduce you to my go-to dish when I want something comforting, classy, and wildly crowd-pleasing: Creamy Mushroom Spinach Quiche.

Yes, it’s as dreamy as it sounds.

Imagine tender mushrooms, sautéed spinach, savory onions, and creamy eggs all nestled in a flaky, golden crust. Yes, it’s as dreamy as it sounds.

Bonus: it’s incredibly flexible and you can make it ahead of time!

Whether you’re hosting Mother’s Day, celebrating Cinco de Mayo brunch-style, or feeding the masses at a family reunion, this quiche shows up like the star it is. Bonus: it’s incredibly flexible and you can make it ahead of time!

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Servings: 6–8 slices

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🧄 Ingredients You’ll Need

Here’s what you’ll need to create this rich, savory, and veggie-packed dish:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small yellow onion, finely chopped
• 2 cups mushrooms, sliced (button, cremini, or mixed wild)
• 2 cups fresh baby spinach, roughly chopped
• 3 large eggs
• 1 cup heavy cream (or half-and-half for a lighter option)
• ½ cup milk
• 1 cup shredded Gruyère or Swiss cheese
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg (optional but lovely)
• 1 9-inch deep-dish pie crust, homemade or store-bought (pre-baked if preferred)

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🥄 Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). If you're using a store-bought pie crust, place it in your pie dish and blind bake it for 8–10 minutes (use pie weights or dried beans) to avoid a soggy bottom.

2. Sauté the Vegetables

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Toss in the sliced mushrooms and cook until browned and most of the moisture is evaporated — about 7–8 minutes.

Next, add the chopped spinach and sauté for another 1–2 minutes, just until wilted. Remove from heat and let it cool slightly.

Pro Tip: Don’t skip draining the mushroom-spinach mixture if it looks watery! Excess moisture can ruin your custard texture.

3. Make the Egg Mixture

In a large bowl, whisk together the eggs, cream, milk, salt, pepper, garlic powder, and nutmeg. Stir in the shredded cheese.

4. Assemble the Quiche

Spread the cooled mushroom and spinach mixture evenly into the pie crust. Pour the egg and cheese mixture over the top. Give the pan a gentle shake or tap to release air bubbles and help the filling settle evenly.

5. Bake Until Golden

Bake for 35–40 minutes, or until the center is set and the top is lightly golden. A toothpick or knife inserted in the center should come out mostly clean.

Let it cool for 10–15 minutes before slicing. It sets up as it rests, and the flavor deepens slightly.

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🌱 Ingredient Variations and Customizations

Here’s how to tweak this mushroom spinach quiche to your liking:

• Vegan Option: Use a plant-based egg substitute like JUST Egg, oat milk, and vegan cheese.
• Gluten-Free: Swap the pie crust with a gluten-free crust or press in a crust made from shredded hash browns or almond flour.
• Add-ins: Try sun-dried tomatoes, feta, or caramelized leeks for extra flair.
• Cheese Swap: Cheddar, mozzarella, or feta all work wonderfully. Mix and match for fun!

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🍽 Serving Suggestions

Serve warm, at room temperature, or even chilled — she’s versatile like that!

• Pair with a simple arugula salad with lemon vinaigrette
• Add mimosas or sparkling water with fresh berries for a festive brunch
• Plate with roasted potatoes or fresh fruit for a full spread

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✅ FAQs & Troubleshooting

Q: Can I make this ahead of time?
Yes! Bake it the day before, refrigerate, and reheat gently in a 300°F oven for about 15–20 minutes.

Q: Why is my quiche watery?
Too much liquid from the mushrooms or spinach. Be sure to sauté well and drain any excess moisture.

Q: Can I freeze it?
Totally. Let it cool completely, wrap tightly, and freeze. Reheat in the oven until warmed through.

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🎉 Final Thoughts + Call to Action

There’s just something magical about this mushroom spinach quiche — it’s cozy, classy, and deceptively simple. Whether you’re serving it up for a holiday brunch, celebrating Mom, or bringing a dish to a potluck, it never fails to impress.

Give it a try and tell me your favorite variation — are you team feta or team cheddar?

in your photos or drop a comment below—I love hearing your brunch stories!

Other Quiche recipes for your enjoyment

Mini Ham and Cheese Quiches: > They're packed with all the good stuff – eggs, cheese, and bits of savory ham. 
Crustless Quiche with Tomato, Mushroom, and Bacon - It's veggie-packed and gluten-free, which is awesome
Mini Quiche Appetizers > Bite-sized, flavorful, and easy to make,

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