Description

This spinach quiche is a delightful savory pie featuring a flaky all-butter pie crust filled with sautéed mushrooms, spinach, and a rich custard of eggs, whole milk, and cheeses. It combines fresh and frozen ingredients for a simple yet flavorful breakfast, brunch, or light dinner option that can be enjoyed warm or at room temperature.

Ingredients

Scale

Pie Crust

1 unbaked flaky pie crust or all-butter pie crust

Filling

10 ounces (283g) frozen spinach
2 teaspoons olive oil
8 ounces (227g) sliced mushrooms
2 garlic cloves, minced
4 large eggs
1 cup (240ml) whole milk
1/3 cup (25g) freshly grated or shredded parmesan cheese
1 cup (4 ounces/113g) freshly shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Prepare pie crust: Make sure your pie dough is prepared ahead of time, ideally the night before, so it can chill in the refrigerator for at least 2 hours before rolling out and par-baking.
Roll out the chilled pie dough: On a floured surface, roll the dough into a 12-inch (30cm) circle. Transfer carefully to a 9-inch (23cm) pie dish and smooth it evenly. Fold excess dough over the edge to create a rim and crimp or flute the edges. Chill the crust in the refrigerator for at least 30 minutes or up to 5 days, covering with plastic wrap if longer than 30 minutes.
Preheat oven to 375°F (190°C): Prepare oven for par-baking the crust.
Par-bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake 15–16 minutes until edges start to brown. Remove weights and parchment, prick holes with a fork, and bake another 7–8 minutes until the bottom starts to brown. Remove and set aside.
Reduce oven temperature to 350°F (177°C): Prepare for filling and final baking.
Prepare the filling: Thaw spinach if frozen, then drain and squeeze out excess water. Heat olive oil in a skillet over medium-high heat, add mushrooms, garlic, and a pinch of salt and pepper; sauté for 6–7 minutes until mushrooms release moisture and skillet is dry.
Mix custard: In a bowl, whisk eggs, whole milk, parmesan cheese, and 1/4 teaspoon each salt and pepper until combined.
Assemble the quiche: Spread the drained spinach evenly in the par-baked crust. Layer sautéed mushrooms and shredded cheddar cheese on top. Pour the egg mixture over the ingredients evenly. Optionally, sprinkle extra parmesan cheese on top.
Bake the quiche: Bake for 50–60 minutes until the center is just set. Use a pie crust shield to prevent the edges from over-browning. Avoid over-baking for best texture.
Cool and serve: Let cool for 15 minutes before slicing. Quiche is also excellent at room temperature. Store leftovers covered tightly in the refrigerator for up to 4 days.

Notes

Chilling the pie dough before rolling and after forming in the dish helps prevent shrinking and provides a flakier crust.
Par-baking the crust prevents sogginess once the filling is added.
Use a pie crust shield or foil around the edges of the crust during baking to avoid over-browning.
Spinach should be well drained and squeezed to remove excess moisture to prevent a watery quiche.
The quiche can be baked up to 3 days after par-baking the crust; just tightly cover and refrigerate until ready to fill.
Leftover quiche keeps well in the fridge for up to 4 days and can be enjoyed cold or reheated.
For a vegetarian version, this quiche contains no meat or seafood.

Prep Time: 15 minutes (plus at least 2 hours chilling time for dough)
Cook Time: 1 hour 20 minutes (including par-baking 22 minutes and baking 50–60 minutes)
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: spinach quiche, vegetarian quiche, savory pie, brunch recipe, mushroom quiche, cheesy quiche, pie crust, baked custard