If your weekend mornings (or let’s be real—weeknight dinners too) need a little something special without the full kitchen chaos, this spinach and mushroom quiche might just become your new best friend. Light, creamy, and savory with just the right hint of cheese and spice, this quiche recipe is exactly the kind of feel-good food that fills your home with delicious smells and makes everyone ask, “What’s cooking?”

And here’s the real kicker: it looks fancy, but it’s incredibly easy to make. I mean, pop it in the oven, sip some coffee, and boom—brunch is served.

Cozy Brunch Delight: Spinach and Mushroom Quiche Recipe

Why You’ll Love This Spinach and Mushroom Quiche

Let me tell you a little something from my kitchen to yours: I’m all about the shortcuts that still taste like you spent hours cooking. This easy spinach and mushroom quiche hits all the right notes—no stress, no complicated steps, just wholesome, comforting flavor packed into one pretty pie crust.

What I love most about it? You can serve it at a brunch with your girlfriends, toss it in a lunchbox, or pair it with a quick side salad for dinner. It freezes like a dream (hello, meal prep!), and it’s just as delicious reheated.

And as someone who runs a house with picky eaters, this dish is a miracle—vegetables and protein in one creamy bite? YES, please.

Let’s Talk Ingredients

Now let’s get to the good stuff. Here’s what you’ll need to bring this healthy spinach and mushroom quiche to life:

The Veggie-Filled Heart:

• 5 ounces fresh spinach – Fresh is best, but frozen works too (just thaw and drain well).
• 1 (8-ounce) package sliced fresh mushrooms – Baby bella or white mushrooms both work.
• ½ yellow onion, sliced – Adds a mild sweetness when baked.
• 1 tablespoon chopped fresh parsley – A burst of herby freshness.
• 1 teaspoon minced garlic – Because everything’s better with garlic.

The Creamy, Cheesy Dream:

• 2 ounces crumbled feta cheese – Briny and bold.
• 4 ounces shredded Swiss cheese, divided – Melty and mellow.
• 4 large eggs – The rich binder.
• ¾ cup milk – You can use whole milk or even half-and-half for extra creaminess.

The Flavor Boosters:

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg – Just a pinch gives that subtle warm depth.

The Crust:

• 1 9-inch deep dish prepared pie crust – Store-bought or homemade, you do you!

Optional Add-In:

• Cooked sausage or bacon if you want a meatier quiche (but trust me, it’s absolutely divine as a vegetarian dish too).

A Personal Note From My Kitchen…

Let me just say: quiches weren’t always my thing. Growing up, my mom made them only for Easter brunch—tiny, pretty things with asparagus tips and a whole lot of mystery filling. But it wasn’t until I started working on quick family meals (in the 30 minutes or less spirit, of course) that I realized how genius a good quiche can be.

One night, I had spinach that was wilting fast, mushrooms that were begging to be used, and leftover cheese in the fridge. And voilà—this beauty was born. My youngest, who refuses most green things, actually ate two slices. That’s when I knew we had a keeper.

Step-by-Step: How to Make Spinach and Mushroom Quiche

Step 1: Preheat and Prep

First things first—preheat your oven to 400°F. That golden-brown, slightly puffed top needs a hot oven to make it happen.

Set out all your ingredients. This part might feel skippable, but trust me, when you’ve got eggs in one hand and a spatula in the other, you’ll be glad you did a little prep.

Step 2: Sauté the Veggies (Optional, But Recommended)

Okay, so this recipe lets you skip precooking the mushrooms and spinach. But if you’ve got a few extra minutes, sautéing them for 3–5 minutes in a little olive oil adds a ton of flavor and reduces excess moisture. Just toss in the onion, mushrooms, garlic, and spinach—let them cook down and get cozy.

Tip: If you’re using frozen spinach, squeeze out every last drop of liquid before using it. No one wants a soggy bottom (and I mean your quiche crust, not your yoga pants).

Step 3: Assemble the Filling

In a large bowl, gently mix together the spinach, mushrooms, onion, and crumbled feta. This combo smells incredible already.

Now spread that mixture evenly into your pie crust. I like using a deep dish prepared crust because—let’s be real—it saves time, and no one’s judging. (We’re here for the food, not the pastry work.)

Sprinkle half of the shredded Swiss cheese over the veggie mix. The melty magic begins here.

Step 4: Whisk the Eggs Like a Pro

In another bowl, whisk together the eggs, milk, parsley, garlic, salt, pepper, and nutmeg. This creamy, seasoned base is what brings the whole dish together—literally.

Now pour that mixture over the filling in the crust. Don’t worry if it looks a little full—it puffs up, but it won’t overflow.

Top with the remaining Swiss cheese, because more cheese = more joy.

Step 5: Bake to Golden Perfection

Place your quiche on a baking sheet—just in case of any spills. Pop it into your preheated oven and bake for 45–50 minutes.

You’re looking for that gorgeous lightly puffed top and golden edges. Stick a toothpick in the center—if it comes out clean, it’s done!

Step 6: Patience Is a Virtue

Once it’s out of the oven, let it cool for about 30 minutes. I know, the smell is irresistible, but letting it set will make slicing easier and keep the texture just right.

Pro Tip: Want to freeze it? Let it cool completely, wrap it in foil or plastic wrap, and pop it in the freezer. It reheats like a dream—just bake at 350°F for 20–25 minutes or until warmed through.

Chef Grace’s Quick Tips for Success

• Make it ahead: You can assemble this quiche the night before and bake it fresh in the morning. Perfect for early brunches or lazy Sundays.
• Cheese swap? Go for it. Gruyère, mozzarella, or even sharp cheddar would all work great in this quiche recipe.
• Add protein: Sausage, bacon, or even chopped ham can be added right into the filling for a meaty twist.
• Want it dairy-free? Use plant-based cheese and swap in almond or oat milk. Just be sure it’s unsweetened!

FAQs: People Also Ask About Spinach and Mushroom Quiche

Let’s clear up some of the most common kitchen questions about quiche. Whether you’re making it for the first time or troubleshooting a past flop, I’ve got you covered.

Can you freeze spinach quiche?

Yes, you definitely can!
Bake the quiche first, then let it cool completely. Wrap it tightly in foil or plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy, reheat it straight from frozen at 350°F for 20–30 minutes.

➡️ Bonus tip: Freeze individual slices for easy reheating on busy mornings.

How many calories are in spinach quiche?

One slice of this 9-inch quiche (serves 6) has about 439 calories. It also packs 17g protein, plus a healthy dose of calcium, iron, and fiber from the spinach and mushrooms.

Is spinach quiche healthy?

Yes—especially when made with real, whole ingredients like fresh veggies and eggs.
Here’s what makes it a smart choice:

• High protein
• Loaded with vegetables
• Can be modified to be low-carb or lower fat

Want to lighten it up? Try reduced-fat cheese, almond milk, or skip the crust.

What’s the secret to a good quiche?

The real secret? Balance.

• Use 1 egg for every ½ cup of dairy.
• Don’t overload it with fillings.
• Always let it cool before slicing for the best texture.

Oh, and don’t forget that tiny pinch of nutmeg—it elevates the whole dish.

Is milk or heavy cream better in quiche?

It depends on your goal:

• Milk (whole or 2%) gives a lighter, healthier quiche.
• Heavy cream makes it rich and silky (great for holidays or guests).

✨ Grace’s go-to combo? ¾ cup whole milk + a splash of cream = creamy without the guilt.

Should you prebake the crust for quiche?

Yes, especially if you want a crisp bottom.
Prebake (blind bake) your crust at 375°F for 12–15 minutes before adding your filling. This prevents a soggy crust and gives that nice golden edge.

Should veggies be sautéed before adding to quiche?

Absolutely.
Mushrooms and spinach release a lot of water when they cook. Sautéing them first not only prevents a watery quiche but also boosts flavor.

Stay Tuned for More!

That’s your complete how-to on making the best spinach and mushroom quiche—whether you’re hosting brunch or stocking your freezer. And hey, if this recipe saved your dinner plans (or your sanity), share it with another busy mama or work friend who could use a win in the kitchen.

Ready to make your next quick, cozy meal?
Check out more 30-minute recipes that keep life delicious and simple, one bite at a time.

Related Recipes & More Brunch Inspiration

If this easy spinach and mushroom quiche has you excited for more cozy meals and time-saving recipes, you’re going to love what’s next! Here’s what you can whip up next:

Quick & Delicious From 30-Minute Recipes

• Feeling festive? Try our crowd-favorite Smoked Turkey Recipe at Home—perfect for holidays and beyond.
• Love a hearty breakfast? These Sourdough Discard Pancakes are fluffy, tangy, and beginner-friendly.
• Want something savory? You’ll swoon over our Individual Beef Wellington Recipe.
• Need a fast dessert? Don’t miss our Slutty Brownie Recipe: The Ultimate Dessert—trust me, it’s outrageously good!
• Planning ahead? Grab ideas from the blog anytime at 30 Minute Recipes Blog.

And because I’m all about sharing the love (and the best ideas!), check out a few more inspiring quiche recipes across the web:

• Spinach Mushroom Quiche by EatingWell
• Crustless Spinach Mushroom Feta Quiche by Budget Bytes
• Spinach and Mushroom Quiche by Foodess
• Mediterranean Mushroom Spinach Quiche
• Spinach Mushroom Quiche from If You Give a Blonde a Kitchen
• Classic Spinach Mushroom Quiche from That Skinny Chick Can Bake
• Spinach Mushroom Quiche by Food Network’s Ree Drummond
• Bacon Mushroom Spinach Quiche by Cooking in My Genes

Whether you stick with a simple veggie-packed version or jazz it up with meats and spices, a quiche like this brings happiness to the table with minimal fuss.
Keep it cozy, keep it simple—and remember: a homemade meal doesn’t have to be complicated to be unforgettable.

Happy cooking, my friend! 🧡
— Chef Grace