Sunday Spinach Mushroom Quiche

Name: Sunday Spinach Mushroom Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 pre-made pie crust; 2 cups fresh spinach, chopped; 1 cup mushrooms, sliced; 1 cup shredded cheese (e.g., cheddar or mozzarella); 4 large eggs; 1 cup milk; 1/4 teaspoon nutmeg; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Soft Inspiration

I love starting my Sundays with a delicious and hearty breakfast, and this Sunday Spinach Mushroom Quiche has quickly become a favorite in our household. The blend of fresh spinach and earthy mushrooms paired with a creamy custard results in a satisfying dish that’s perfect for leisurely brunches. What I particularly enjoy is how versatile this quiche is; you can easily adapt the ingredients based on what’s in your fridge. With just some simple prep, you can create a dish that everyone will love and remember for days!

Created by

Darcy Penrose

Last updated on 2026-01-06T16:34:34.640Z

When I first attempted to make this quiche, I was amazed at how the simple ingredients could come together to create such a vibrant dish. The earthy tones of the mushrooms combined with the vibrant green of the spinach create not just a flavor explosion, but a feast for the eyes as well. I remember being skeptical about adding nutmeg, but it elevated the flavor profile beautifully without being overpowering.

This recipe also taught me the value of a well-cooked crust. Taking the time to pre-bake the crust ensures it remains flaky and prevents any sogginess from the filling. Plus, it allows the flavors to develop in a way I never expected!

Why You Will Love This Recipe
Fresh, vibrant flavors from spinach and mushrooms
Creamy, satisfying custard that brings it all together
Perfect for brunch, breakfast, or even a light dinner

Perfecting Your Quiche Crust

Using a pre-made pie crust saves time and allows you to focus on the filling, but if you’re feeling adventurous, consider making your own. A homemade crust can add a buttery flavor and flaky texture, enhancing the overall experience. Be sure to chill your dough before rolling it out, which helps prevent shrinkage while baking. If you do use pre-made, line the crust with parchment paper and weigh it down with pie weights or beans to keep it from puffing up during baking.

An important step to ensure that your crust stays crisp is to blind bake it for about 10 minutes before adding the filling. This means pre-baking it without the filling to set the dough a bit. You’ll know it’s ready when it’s firm to the touch and lightly golden. This step is essential, especially when dealing with a custard filling, as it prevents a soggy crust and allows for a more enjoyable texture.

Customizing Your Filling

The spinach and mushrooms create a lovely base for this quiche, but don’t hesitate to add your favorite veggies. Bell peppers, zucchini, or even fresh herbs like dill or basil can elevate the flavors. Remember that if you're adding high-moisture vegetables, such as tomatoes, it’s a good idea to sauté them first to reduce their water content—this will help maintain the integrity of the quiche and prevent a soupy filling.

If you need to accommodate dietary restrictions, consider using plant-based cheese or coconut milk as a substitute for the dairy in the custard. This swap will still yield a creamy texture while making the quiche vegan-friendly. Alternatively, if you find yourself without cheese, a sprinkle of nutritional yeast can provide a savory and cheesy flavor that complements the earthy notes of the spinach and mushrooms beautifully.

Serving and Storing Tips

This quiche can be enjoyed warm or at room temperature, making it a versatile dish for meal prep. I often make it ahead of time and store it in the refrigerator for up to three days. When reheating, pop individual slices in the microwave for 1-2 minutes, or in the oven at 350°F (175°C) for about 10 minutes until heated through. This helps maintain the flaky texture of the crust and ensures that the custard remains creamy.

For an elegant presentation, consider garnishing the sliced quiche with a sprinkle of freshly chopped herbs or microgreens. A side salad dressed with a tangy vinaigrette balances the richness of the custard and adds a refreshing element. This quiche also pairs beautifully with fresh fruit or a mimosa for a brunch setting, making it a delightful centerpiece for any meal or gathering.

Ingredients

Gather the following ingredients to prepare your Sunday Spinach Mushroom Quiche:

Ingredients

1 pre-made pie crust
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1 cup shredded cheese (e.g., cheddar or mozzarella)
4 large eggs
1 cup milk
1/4 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon olive oil

With your ingredients ready, you're all set to start making your quiche!

Instructions

Follow these steps to create your delightful quiche:

Preheat and Prep

Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and set aside.

Cook the Vegetables

In a skillet, heat olive oil over medium heat. Sauté sliced mushrooms for about 5 minutes until softened. Add chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and nutmeg.

Prepare the Custard

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

Assemble and Bake

Pour the filling into the prepared pie crust. Bake in the preheated oven for approximately 35-40 minutes until the center is set and the top is lightly golden.

Cool and Serve

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

Enjoy your delicious quiche!

Pro Tips

For added flavor, consider mixing in some cooked bacon or herbs like thyme or parsley. Also, let the quiche sit for a few minutes before slicing
this helps it hold its shape better.

Enhancing Flavor Profiles

While nutmeg provides a nice warmth to the custard, consider experimenting with other spices like paprika or even crushed red pepper flakes for a kick of heat. Each spice contributes uniquely to the overall flavor profile; just a pinch can transform the dish. Adding freshly ground black pepper can also elevate your quiche, giving it an aromatic finish that beautifully complements the earthiness of the spinach and mushrooms.

If you have any leftover quiche, consider repurposing it for a savory breakfast burrito. Just chop up a slice and wrap it in a tortilla with some avocado and salsa for an on-the-go meal. This adds variety to the way you enjoy your quiche and minimizes food waste.

Troubleshooting Common Issues

If you find that the quiche has a watery texture after baking, it might be due to the moisture from the vegetables. To combat this, make sure to thoroughly sauté the veggies until they are well-cooked and most of the moisture has evaporated. Also, allowing the quiche to rest for at least 10 minutes before slicing lets the filling firm up a bit more, which prevents it from becoming runny.

In case the quiche edges brown too quickly while baking, cover them with strips of aluminum foil halfway through the baking process. This helps to protect the crust from over-browning while still ensuring that the filling cooks evenly. Always keep an eye on your quiche towards the end of the baking time for the best results.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well to remove excess moisture.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I make this quiche ahead of time?

Definitely! You can assemble the quiche a day in advance and bake it the next morning for a fresh meal.

→ Is it possible to use a different type of cheese?

Absolutely! Feel free to experiment with your favorite cheeses like feta, goat cheese, or a spicy pepper jack.