Spinach and Mushroom Quiche
A good quiche is one of the easiest ways to make brunch feel special. This one is filled with browned mushrooms, sweet shallots and spinach, all held together by a creamy, just-set custard and plenty of melted Swiss cheese. The two keys to a great quiche are here too: a quick pre-bake so the crust stays crisp, and squeezing the moisture out of the vegetables so the filling is silky, never watery.
It is perfect for holiday mornings, Sabbath lunch, or a make-ahead weekday breakfast. Round out a brunch spread with our Cinnamon French Toast Casserole and a bowl of fresh fruit, or serve a wedge with a simple green salad for a light dinner.
Want to save this recipe?
Enter your email and we will send it straight to your inbox.
Spinach and Mushroom Quiche
A flaky, golden pie crust filled with a silky egg custard, sautéed mushrooms, shallots, tender spinach and nutty Swiss cheese. An elegant make-ahead brunch dish that is just as good warm, at room temperature or the next day.
Ingredients
Method
- Heat the oven to 400°F. Fit the crust into a 9-inch deep-dish pie plate and crimp the edges. Prick the bottom a few times with a fork, line it with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove the parchment and weights, and bake 5 minutes more, until the bottom looks dry. Lower the oven to 350°F.
- While the crust bakes, melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, until browned and their liquid has cooked off. Add the shallot and cook 2 minutes more.
- Add the spinach a handful at a time and stir until just wilted, about 2 minutes. Move the vegetables to a strainer and press out as much liquid as you can with the back of a spoon. This keeps the quiche from turning watery.
- In a large bowl, whisk the eggs, half-and-half, salt, pepper, nutmeg and thyme until smooth.
- Scatter half the cheese over the warm crust, then the mushroom-spinach mixture, then the rest of the cheese. Slowly pour the custard over the top. Set the pie plate on a rimmed baking sheet.
- Bake for 40 to 45 minutes, until the edges are set and puffed and the center jiggles just slightly when you nudge the pan. If the crust edges brown too fast, cover them with foil or a pie shield. Let the quiche rest for at least 10 minutes before slicing.
Notes
About the cheese: Many traditional Swiss and Gruyère cheeses are made with animal rennet. For a fully vegetarian quiche, look for one labeled vegetarian or made with microbial or vegetable rennet. White cheddar or Monterey Jack work well too.
Why pre-bake the crust: A short blind bake keeps the bottom crisp instead of soggy under the custard.
Make ahead: Bake the quiche a day ahead, cool, cover and refrigerate. Serve cold, at room temperature, or rewarm slices at 325°F for 10 to 15 minutes.
Freezing: Wrap the cooled quiche (whole or in slices) well and freeze for up to 2 months. Reheat from frozen at 350°F, covered, for about 30 minutes.
Crustless version: Butter the pie plate well, skip the crust and bake at 350°F for 35 to 40 minutes.
Tried this recipe?
Let us know how it was!Shopping list
- Produce: 8 oz cremini mushrooms, 1 large shallot, 5 oz baby spinach, fresh thyme
- Dairy & refrigerated: 4 eggs, half-and-half, butter, 4 oz Swiss or Gruyère-style cheese (vegetarian rennet), 1 refrigerated pie crust
- Spices: salt, black pepper, ground nutmeg
