The Best Spinach Mushroom Quiche Recipe

Name: The Best Spinach Mushroom Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 3 garlic cloves, chopped; 1 small onion, chopped; 10 ounces chopped fresh spinach (can use frozen, thawed & drained); 3 1/2 ounces mushrooms, roughly chopped; 3 ounces shredded Italian cheese blend (parmesan, ramano, mozzerella); 1 (8 ounce) package shredded cheddar cheese; salt and pepper; 2 whole eggs; 2 egg whites; 1 cup milk; salt and pepper

Servings: persons

1/2 cup butter
3 garlic cloves, chopped
1 small onion, chopped
10 ounces chopped fresh spinach (can use frozen, thawed & drained)
3 1/2 ounces mushrooms, roughly chopped
3 ounces shredded Italian cheese blend (parmesan, ramano, mozzerella)
1 (8 ounce) package shredded cheddar cheese
salt and pepper
2 whole eggs
2 egg whites
1 cup milk
salt and pepper

1
Preheat oven to 375 degrees F (190 degrees C).
2
In a large dutch oven or pot, melt butter over medium heat. Saute garlic and onion in butter until lightly transparent. Add the mushrooms, and saute until they are fragrant. Add the spinach, and saute until it reduces down (about 4 minutes). Remove and reserve most of the liquid from the pan. Stir in all the italian cheese and all but 1/2 cup of the cheddar. Season with salt and pepper (make sure to taste at this point, as this is the only time you will be able to adjust the salt and pepper). Spoon mixture into pie crust.
3
In a medium bowl, whisk together eggs and milk. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. Add in the set aside liquid if it seems too dry, and mix thouroghly.
4
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, 3 garlic cloves, chopped, 1 small onion, chopped, 10 ounces chopped fresh spinach (can use frozen, thawed & drained), and more.

Yes, The Best Spinach Mushroom Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best Spinach Mushroom Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions