This Spinach and Mushroom Quiche recipe is great for every meal of the day. This vegetarian quiche packed with mushrooms and spinach can be served for breakfast, brunch, lunch or even as a light dinner. And it is a great make-ahead meal that can also be frozen!
Why we love this recipe
I simply love a good quiche, especially when it is packed with veggies. Making quiche is probably one of my favourite way to use leftovers ingredients from the fridge too, whether it is veggies, cheese or meat.
It is simply a great recipe that can be made ahead for the week and served for basically any meal of the day!
As always when it comes to quiches or tarts, I love to make my own butter pastry. This super super simple and easy shortcrust pastry is the one I always use for savoury tarts.
It is a very flakey pastry that works perfectly for quiches or any savoury tarts and pies!
This pastry is made with 4 basic ingredients only. It creates a delicious flaky savoury pastry that works perfectly with a creamy quiche fillings!
In addition to these 4 basic ingredients, you can also add any spices or seasoning you’d like into the pastry. I often use Garlic Powder or Cumin Powder/Seeds to flavour the crust, but you could also add dried herbs for example.
How to make Pastry in the Food Processor
This technique for making tart pastry is probably one of the easiest one you will find. It only requires you to add all the ingredients to your food processor and let it do the work!
For detailed step-by-step photos and tips to make this pastry, check out my Savoury Shortcrust Pastry Recipe.
- First, place the Flour and Salt in the bowl of your food processor and pulse for a couple of seconds to mix.
- Add the cold Butter, cut into small cubes, and pulse until it gets a crumble or thick sand consistency.
- Slowly add the cold Water while blending, a little bit at the time, until the dough starts to come together. Depending on your flour, you might need more or less water, so make sure to add it slowly!
- Roll the dough into a large circle between two sheets of baking paper, then let it rest in the fridge for at least 1 hour before placing it into your tart or quiche pan.
If you do not have a food processor, you can also make this pastry by hand (by rubbing the butter and flour between your fingers) or with the help of a Pastry Blender.
Mushroom and Spinach Filling
There is nothing unusual about the quiche filling; it is a classic Egg/Cream combo to which I added Grated Cheese, Fresh Veggies and some Spices.
- Thickened / Heavy Cream – I don’t recommend using a light cream to make quiches
- Seasoning and Spices: I used a combination Salt, Pepper, Garlic Powder, Italian Herbs Blend. But as always, you can really like any Spices or Seasoning you’d like to make this quiche. You can also use Fresh Herbs instead of Dried Herbs if preferred!
- Cheese: I use some Grated Mozzarella that has a relatively mild taste but adds lots of creaminess and golden colour to the top of the quiche. But You can use any type of cheese you’d like, really – Grated Cheddar Cheese, Parmesan, Gruyere,… it is completely up to you and your taste!
- Mushrooms – I used Small White Cup Mushrooms but you can use any type of mushroom you’d like
- Spinach – I personally prefer to use Fresh Spinach Leaves as they don’t release much water when cooked, as opposed to frozen spinach. You can still use frozen spinach if preferred – see tips below
How to make the Quiche Filling
Making this Mushroom Spinach Quiche filling is very simple and quick.
Note that I recommend starting to blind bake the pastry before you prepare the quiche fillings, so that it is all ready to be baked around the same time.
- First, thinly slice your Mushrooms (brushed or peeled) and thinly chop the Fresh Spinach. Set aside.
- In a large mixing bowl, whisk together the Cream, Eggs, Salt, Pepper and Spices.
- Lastly, mix in the Grated Cheese and make sure it is evenly incorporated into the batter. Optionally, keep a little bit of cheese to top over the quiche.
I choose to keep a few slices of Mushrooms, some chopped Spinach and a little bit of Cheese to top over the quiche – but that is up to you. You can also add it all up to the pastry if preferred.
Once the fillings are ready and the pastry crust is blind baked, it is time to assemble it all together. I used a large 25 cm / 10 inch Fluted Tart Pan for this recipe.
- Place the Slices of Mushrooms and chopped Spinach at the bottom of the partially baked Quiche Crust, alternating between the two so that they are evenly mixed. Optionally, keep a few slices of mushroom and some spinach to top over the quiche.
- Cover the veggies with the Eggs/Cream mixture and gently move the quiche pan around to make sure the wet filling evenly covers the spinach and mushrooms.
- Optional: place the Mushrooms and Spinach you had set aside over the egg and cream batter, and sprinkle some more Cheese all over the quiche.
- Place back in the oven and continue to bake at 180’C / 350’F for 25 to 30 minutes, or until the top is golden and the quiche filling is set.
Note that depending on your oven, the quiche might get golden quickly and before the filling is set. If the filling seems to start burning before it is fully bake, cover the quiche with aluminium foil and keep baking until ready.
You can absolutely use a pre-made frozen pastry if you do not want to make your own. You can use a Shortcrust Pastry like me, or a Puff Pastry if preferred.
I personally tend to only use shortcrust pastry with quiches as I find that it will last for longer in the fridge without becoming soggy.
Yes you can use Frozen Spinach instead of Fresh Spinach if preferred – simply make sure it is fully thawed and well drained. You do not want to add any water to the filling or it might have issues to set.
It really is up to you, but I personally always partially blind bake the pastry before adding the filling. I blind bake it for about 15 minutes without any weights or beads to dry out the bottom of the pastry.
This is to insure that the bottom of the pastry does not stay raw or soggy once fully baked.
To check if the filling is set, gently move the pan and look at the centre of the quiche. If the filling does not jiggle or move too much, it means that it is set and ready. If still liquid or jiggling a lot, keep in the oven for a little bit longer.
Storing, Freezing and Re-heating
Serving and Storing the Quiche
I recommend leaving the quiche to cool down for 10 to 15 minutes before eating it – if serving straight away.
Any leftovers should be kept in the fridge, either covered with wrap or in an air-tight container. The quiche is best kept for up to 2 days in the fridge. After that, the crust will start to become soggy.
Can I freeze this Quiche?
Yes, quiches freeze very well! You can either freeze the whole quiche of individual slices. If freezing individual slices, make sur to separate each slice with baking paper so that they don’t stick to each other, or use individual freezing bags.
To freeze the whole quiche, leave it to cool down completely then wrap it in a layer of plastic wrap and a layer of foil. Place in the freezer over a flat tray until frozen (to keep it flat), then remove the tray when fully frozen.
If you are making this recipe to freeze it, I recommend slightly under-baking it.
How to reheat a Quiche
From the fridge, the best way to reheat a quiche is in the oven on 180’C/350’F for 5 to 10 minutes, or until warm. You can also reheat it in the microwave, but you will loose the crunch in the crust.
To thaw the quiche, either leave it in the fridge overnight then simply reheat in the oven for a few minutes. Alternatively, you can place it directly in a preheated oven – straight from the freezer – for 15 to 20 minutes, or until fully thawed and warm.
I recommend covering the frozen quiche with aluminium foil before re-heating it in the oven to avoid burning.
More Savory Tarts & Pies
- Heirloom Tomato Tart from Vintage Kitty
- Cheddar and Broccoli Quiche
- Leek Tart with Gruyere
- Beetroot and Goats Cheese Tart
- Cheese and Tomato Quiche
- Smoked Salmond Quiche with Leeks
- Asparagus and Feta Quiche
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Spinach Mushroom Quiche
- 180 gr (1 cup + 3 tbsp) Plain Flour
- 1 pinch Salt
- 90 gr (6 tablespoons) Cold Unsalted Butter
- 60 ml (1/4 cup) Cold Water – (*)
Spinach and Mushroom Quiche Filling
- 150 gr (0.3 lbs) Mushrooms – I used white cup mushrooms
- 85 gr (0.2 lbs) Fresh Spinach – or frozen, thawed and drained
- 4 Eggs
- 300 ml (1 1/4 cup) Heavy / Thickened Cream
- 1 1/2 teasp. Salt – or to taste
- 1/2 teasp. Pepper – or to taste
- 1 teasp. Garlic Powder
- 1 teasp. Dried Herbs mix
- 100 gr (1 cup) Grated Cheese – I used Mozarella
- Place the Flour and Salt in the bowl of your food processor and pulse to mix (see note 1 if making by hands). Add the cold Butter, cut into small cubes, and pulse until it looks the texture looks thick sand or small crumbles.
- While pulsing, slowly add the cold Water, a little bit at the time. Keep adding the water until the dough starts to come together (*).
- Transfer over a sheet of baking paper and assemble the dough into a large ball. Cover with a second sheet of baking paper and roll the pastry into a large circle, larger than the tart pan. Place in the fridge (on a flat surface) for at least 1 hour to rest.
- Line your Tart or Quiche Pan with the Pastry and prick the bottom with a fork. Place in the freezer for at least 15 minutes while preheating your oven on 180'C / 350'F.
- Blind bake for 10 to 15 minutes, or until the bottom of the pastry looks dry. Remove from the oven and set aside while you prepare the filling.
Spinach and Mushroom Quiche Filling
- Thinly slice the Mushrooms (brushed or peeled) and finely chop the Spinach Leaves (2). Set aside.
- In a large mixing bowl, whisk together the Eggs, Cream, Salt, Pepper, Garlic and Dried Herbs.
- Add the grated Cheese and whisk until evenly combined.Optional: keep a little bit of cheese to top over the quiche
- Place the Mushroom Slices and chipped Spinach at the bottom of the pre-baked Pastry, alternating between the two.Optional: keep a few slices of mushrooms and some spinach to top over the quiche.
- Cover with the Egg/Cream mixture. Make sure all the veggies are covered with the liquid.
- Optional: finish the quiche with the leftover mushroom slices, spinach and grated cheese.
- Place back in the oven and bake for an additional 25 to 30 minutes, or until the filling is golden and has set (3).
- If you do not have a food processor, you can make the pastry by hands or with a pastry blender. Rub (or cut) the small cubes of cold butter with the flour and salt until it looks like thick sand / thin crumbs. Add the cold water, a little bit at the time, mixing well between each addition until a dough starts to come together.
- If using frozen Spinach, make sure it is fully thawed and well drained. You do not want to add any water to the quiche filling or it might have problems to set correctly.
- The filling is set if it does not move or jiggle when you gently shake the pan. If the quiche seems to start burning before the filling has set, cover with aluminium foil and keep baking until ready.