Easy Mushroom Spinach Quiche Recipe – Oven Baked & Golden

Last Updated on 4 months by Neha Deshmukh

Easy Mushroom Spinach Quiche Recipe – Oven Baked & Golden

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take all day to make. This mushroom spinach quiche is exactly that! It’s become a bit of a staple in my kitchen – perfect for a relaxed weekend brunch, a light lunch, or even a simple dinner. Honestly, I first made this when I was craving something savory and satisfying, and it’s been a hit ever since. Let’s get baking!

Why You’ll Love This Recipe

This quiche is seriously a winner. It’s incredibly easy to throw together, even if you’re not a seasoned baker. The combination of earthy mushrooms and vibrant spinach is just chef’s kiss, and the creamy custard filling ties everything together beautifully. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a crowd-pleaser, and honestly, it just feels like a warm hug in food form.

Ingredients

Here’s what you’ll need to make this delightful quiche:

• 6 eggs
• ¼ cup milk (about 60ml)
• 2 cups sliced button mushrooms (around 200g)
• 3 cups packed chopped spinach (about 70g)
• 2 tbsp butter or olive oil
• ½ cup grated fresh parmesan cheese (about 50g)
• 1 tsp freshly cracked black pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this quiche.

• Parmesan Cheese: Don’t skimp on the parmesan! Freshly grated is always best – it melts so much better and has a more intense flavor. You can use Pecorino Romano for a sharper taste if you like.
• Fresh Spinach: I prefer fresh spinach for this recipe because of its texture and flavor. But don’t worry if you only have frozen! (More on that in the FAQs).
• Mushroom Varieties: While button mushrooms are classic, feel free to experiment! Cremini, shiitake, or even a mix of wild mushrooms would be amazing. Just make sure they’re sliced to a similar thickness for even cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 350°F (180°C). Generously grease an 8-9 inch baking pan with butter or oil. This is important so your quiche doesn’t stick!
2. Now, heat the remaining butter or oil in a pan over medium-high heat. Add the sliced mushrooms, a pinch of salt, and pepper. Sauté for about 3 minutes, until they’re softened and starting to brown.
3. Toss in the chopped spinach and cook for just a minute, until it wilts down. Remove the pan from the heat and set aside.
4. In a bowl, whisk together the eggs, milk, parmesan cheese, salt, and pepper until everything is nicely combined. Don’t overbeat it – just until it’s smooth.
5. Gently mix the cooked mushrooms and spinach into the egg mixture. Pour the whole thing into your greased baking pan.
6. Bake for 20 minutes, or until the edges are golden brown and the center is set. A knife inserted into the center should come out clean.
7. Let it cool for a few minutes before slicing into wedges or squares. Trust me, the wait is worth it!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the mushrooms! You want them softened, but still with a little bit of texture.
• Make sure your spinach is well-drained. Excess moisture can make the quiche soggy.
• For a richer flavor, you can add a splash of cream to the egg mixture.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Crust Option: Use a gluten-free pie crust for a gluten-free version. There are some great store-bought options available now!
• Vegan Adaptation with Tofu: Replace the eggs with a tofu scramble (about 400g firm tofu, crumbled and seasoned with nutritional yeast, turmeric, and black salt). Use plant-based milk and vegan parmesan.
• Spice Level – Pepper Adjustment: My family loves a good kick, so I often add a bit more black pepper. You can also add a pinch of red pepper flakes for extra heat.
• Brunch/Holiday Adaptations: Add some cooked bacon or ham for a heartier brunch quiche. For the holidays, try adding a sprinkle of nutmeg to the egg mixture.

Serving Suggestions

This quiche is delicious on its own, but it’s even better with a side salad. A simple green salad with a light vinaigrette is perfect. A dollop of ketchup or tomato sauce is also a classic pairing, especially for the kids!

Storage Instructions

Leftover quiche can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly to prevent it from drying out.

FAQs

Let’s answer some common questions:

• Can this quiche be made ahead of time? Yes! You can assemble the quiche up to a day in advance and store it in the refrigerator, unbaked. Just add a few extra minutes to the baking time.
• What’s the best way to reheat leftover quiche? I recommend reheating it in the oven at 350°F (180°C) for about 10-15 minutes, or until warmed through. You can also microwave it, but it might not be as crispy.
• Can I use frozen spinach in this recipe? Absolutely! Just make sure to thaw it completely and squeeze out all the excess water before adding it to the pan.
• What other vegetables can I add to this quiche? The possibilities are endless! Try adding chopped onions, bell peppers, zucchini, or broccoli.
• Can I make this quiche crustless? Yes, you can! Just grease the baking pan really well and the quiche will hold its shape.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what variations you come up with! Happy baking!