Your whole family will love this easy spinach quiche recipe. It’s great any time, but we especially love it for holiday brunches.
Spinach quiche has been a holiday morning breakfast staple for as long as I can remember.
It’s easy to make ahead of time, so you don’t need to spend a ton of extra time in the kitchen. It’s easy to swap ingredients in and out based on what you and your family like, what you have in the fridge, or what you can afford. And – best of all – everyone loves it!
Growing up, my mom always made her version of Quiche Lorraine, with bacon, spinach, and cheddar cheese. I loved how flavorful it was! These days I like to put my own spin on this, like I did with this vegetarian quiche recipe filled with spinach, mushrooms, and Swiss cheese.
If you’re in the mood for something different, you can also check out my recipes for quiche provencal, which is chock full of vegetables and goat cheese, or my prosciutto and artichoke quiche, which has a more delicate flavor.
What goes in spinach quiche?
At its most basic, quiche is a savory pie consisting of pastry crust filled with a rich egg custard. What you add into that custard is what makes your quiche extra special.
For this recipe, I used:
- Spinach. Frozen spinach actually works best for quiche. Thaw it and drain away as much water as you can. If you want to use fresh spinach, saute it before adding it to your recipe.
- Mushrooms. I love the earthy flavor of cremini mushrooms, but white mushrooms are great, too. You can also get fancy with a wild mushroom medley.
- Onion or Shallot. Onion and shallot are both delicious in quiche, so use whichever you prefer. Give it a quick saute in some olive oil to soften it up and take away it’s harsh bite.
- Cheese. There really is no one cheese that’s the best for quiche, so I mix it up depending on my mood. I love the sharpness of Swiss cheese combined with a little parmesan, so that’s what I used this time around. But any crumbled or shredded cheese will do. Cheddar and mozzarella are really popular options as well!
- Garlic, Salt and Pepper. What recipe is complete without them?
You’ll also need a crust for the filling to go in. Sometimes I make my own crust and other times I buy a premade one – it really depends on how ambitious I’m feeling and how much energy I want to put into cooking. If you have the time, homemade crust is definitely much more delicious.
Don’t be intimidated by the thought of making your own crust! While it does take a little extra time, it isn’t difficult. This recipe for easy pie dough is great for beginners. If you don’t have butter, you can also make a delicious olive oil pie crust.
What is quiche served with?
Quiche is delicious any time of day, so what you have with it will largely depend on what meal you’re serving it for. For breakfast, I find that it’s usually enough on it’s own with a cup of coffee or a mimosa.
For lunch or dinner, I love serving quiche with something acidic to cut through its richness. It’s perfect with a simple green salad topped with vinaigrette or with tomatoes tossed in balsamic vinegar. You could also serve it with a green vegetable – asparagus is great!
Can you freeze quiche?
Yes! Quiche actually freezes really well. Be sure to let it cool completely, then wrap it tightly in plastic wrap. If you wrap it while it’s still warm, it could trap condensation inside, leading to freezer burn.
Defrost the frozen quiche in the fridge overnight, then pop it in the oven or the microwave to rewarm it. Quiche is also delicious served cold!
Mushroom + Spinach Quiche
- 1 pie crust
- 2 Tablespoons olive oil
- 8 ounces sliced mushrooms
- 1 small onion finely chopped
- 2 garlic cloves minced
- 10 ounces frozen spinach thawed and drained
- 4 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ½ cup shredded Swiss cheese
- Heat you oven to 400F.
- Arrange the pie dough into a 9-inch pie plate.
- Heat the oil in a skillet set over medium high heat. Add the mushrooms, onion, and garlic, and cook until softened, about 5 minutes. Set aside and let cool slightly.
- In a bowl, whisk together the eggs, milk, and cream. Season with salt and pepper. Stir the cooked vegetables and spinach into the egg mixture.
- Pour the eggs in to the crust.
- Bake for 15 minutes. Then reduce the heat to 350 and bake an additional 30-40 minutes, or until the center of the quiche is set.
- If the quiche begins to brown too quickly, cover it with foil.
- Let the quiche cool for at least 15 minutes before serving.