Cheesy and savory quiche filled with spinach, mushrooms, cheese, and bacon toppings. It’s super easy to make, loaded with great flavors, and a healthier option for breakfast or brunch. Guaranteed to be a hit even on special occasions, too!
Nothing beats a classic egg and milk combo for breakfast or brunch. It’s probably why I’m such a sucker for breakfast bread. But when you add veggies on your very first meal of the day, I’d say that’s how healthy breakfast should be.
The idea of starting my day with veggies isn’t actually my kind of thing, although, I could chow down on salads for dinner for an entire week. But I’m always open to trying something new when it comes to food.
This easy quiche recipe is the perfect blend of pastry, milk, cheese, and spinach that’s guaranteed to WOW your palate even if your one of the most die-hard beignets lover. And it’s pretty simple to make, too.
What is a Quiche?
Traditionally, quiche is of French origin and it’s an egg and milk custard filled with veggies and cheese and baked in a pie crust. If you remembered my Baked Frittata HERE, it’s sort of closely related to that. They both are perfect for breakfast or brunch centerpiece.
It’s a no-fuss recipe and you can even cheat on this by using store-bought crust and out-of-the-box frozen spinach. Sooo yesss, it’s pretty easy to whip up.
Make sure though that you pre-bake your crust to make it fully-cooked with a pretty golden color. Or else, you’ll end up a soggy quiche staring at your guests or family.
Confession time, I didn’t pre-bake this one and found out the hard way. It was good but not great! My family enjoyed it though – especially the mini quiche ones you see below.
Aside from the fact that it’s pretty easy, it’s also customizable, too. Spinach and mushroom quiche is one of the recipes to trick your kids to eat more veggies. Ohhh yess, you could sneak in whatever veggies you want and they’d gladly have a slice of this on their plate.
My son just ate TWO slices of this. Imagine that – he ate a mouthful of SPINACH!
You can also make it into these cute and colorful mini spinach quiches using a muffin pan. They’re bite-sized and are pretty attractive to the kids’ eyes!
What else can I add? You could also add in some mushrooms, artichokes, broccoli, topped with red peppers, onions, or bacon and ham.
What can I use instead of Gouda? No gouda cheese? No worries! You can use your favorite cheese like feta, parmesan, goat cheese, swiss, and mozzarella.
Can I make this without the crust? For a low-carb meal, you can skip the pastry crust, and go for a crustless quiche.
How to Prevent a Soggy Spinach Quiche?
The most important thing that you need to remember when making a homemade quiche is to reduce the moisture in your vegetables to prevent it from getting soggy. Make sure you drain your spinach well. When using frozen spinach, thaw it first and squeeze out the water as much as possible using a cheesecloth or in a fine-mesh strainer.
Can Quiche be Frozen?
Yes, absolutely! To freeze this spinach mushroom quiche, allow baked quiche to cool down first, then cover it tightly with layers of aluminum foil and freeze for up to 3 months.
When ready to serve, simply thaw the frozen quiche in the fridge or on the countertop, then bake at 350°F (177°C) for 20-25 minutes.
Quiche can be enjoyed on its own for breakfast or brunch. Or you may pair it with any of the following for a heavier meal.
More Easy Breakfast Recipes
How to Make Spinach Quiche
Pre-Heat oven to 375 degrees. Remove dough from the freezer, bring to room temperature to allow for easy rolling.
When ready gently press pie crust into 9 inch tart pie pan. Allow for a couple inches to extend beyond the sides of the tart or pie pan. Cover the bottom of the pastry with parchment paper and then add enough dried beans or peas to partly fill the pie pan. Bake for about 8-10 minutes so that it does not puff up as it bakes. Set aside.
If making mini quiche, place flat on cutting board. Then cut with a .2 1/2-inch round cutter, cut about 5-6 from each crust. Press round into bottom and up sides of each muffin cup.
Place Sauce-pan or skillet on medium high heat, then add bacon, saute until crispy about 6-7 minutes. Drain any excess grease . Reserve about 1-2 tablespoons bacon grease.
Spread bacon in bottom of pie crust. Saute onion, garlic and mushroom in reserve bacon grease (replace with butter), until wilted about 2-3 minutes – set aside and let it cool.
In a medium bowl – whisk together the eggs & heavy cream and milk. Add to the cool down onion garlic mixture.
Stir in creole seasoning. Throw in drained spinach
And then the cheese – lightly mix. Adjust for seasonings, salt and pepper. Carefully pour the egg mixture in the pie shell. Top with bacon bits, if desired.
Bake at 375 degrees for about 50- 60 minutes, until center is no longer wiggly. If crust starts to get too brown – cover edges with foil paper. Let the quiche cool and set for about 10 minutes before cutting into slices and serving.
Watch How To Make It
This blog post was first published in February 2018 and has been updated with a video and additional write-up.
- 1 pie crust
- 6 slices bacon, cooked and chopped
- ¼ cup (40 g) diced onion
- 1 teaspoon (2.80 g) minced garlic
- ½ cup (72.5 g) mushrooms, sliced
- 3 large eggs
- 3 large egg whites
- 1 – 2 tablespoons (14.18-28.36 g) unsalted butter
- 1 cup (240 g) heavy cream
- ½ cup (122.5 g) half and half or milk
- ½ – 1 teaspoon (1.30 - 2.60 g) Creole seasoning
- 1 cup (156 g) drained frozen spinach, water squeezed
- 1 cup (125 g) gouda cheese, shredded
- salt and pepper to taste
- Pre-heat oven to 375 degrees F (190 C). Remove the pie crust from the freezer and bring it to room temperature to allow for easy rolling.
- When ready, gently press the pie crust into a 9-inch tart pie pan. Allow for a couple of inches to extend beyond the sides of the tart or pie pan. Cover the bottom of the pastry with parchment paper and then add enough dried beans or peas to partly fill the pie pan. Bake for about 8-10 minutes, so that it does not puff up as it bakes. Set aside.
- If making a mini quiche, place flat on a cutting board the crust. Then cut with a 2 1/2-inch round cutter, cut about 5-6 pieces from the crust. Press round into the bottom and upsides of each muffin cup.
- Place the saucepan or skillet on medium-high heat, then add bacon, saute until crispy about 6-7 minutes. Drain any excess grease. Reserve about 1-2 tablespoons bacon grease.
- Spread half of the bacon at the bottom of the pie crust.
- Saute onion, garlic, and mushroom in the skillet with the reserve bacon grease (replace with butter), until wilted about 2-3 minutes – set aside and let it cool.
- In a medium bowl, whisk together the eggs, heavy cream, and milk. Add to the cooldown onion-garlic mixture, and stir in the Creole seasoning.
- Throw in the drained spinach and cheese, lightly mix. Adjust for seasonings with salt and pepper.
- Carefully pour the egg mixture into the pie shell. Top with the remaining bacon.
- Bake at 375 degrees F (190C) for about 50- 60 minutes, until the center is no longer wiggly. If the crust starts to get too brown, cover the edges with foil paper. For the mini quiche in a muffin pan, bake them for about 20 -25 mins.
- Let the quiche cool and set for about 10 minutes before cutting into slices and serving.
Tips & Notes:
- When using frozen spinach, thaw it first and squeeze out the water using a cheesecloth or in a fine-mesh strainer.
- Be sure the oven isn't too hot when baking. Quiches are always cooked gently at 375 F OR 190 C to prevent the eggs from scrambling.
- You can thaw the spinach and saute the mushroom and bacon the night before so all you have to do in the morning is assemble the crust and make the egg mixture.
- Store leftover quiches covered in the fridge for up to 4 days.
- If the crust gets too brown, cover the edges with foil paper.
- Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on products used.