Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 8 slices
This Spinach Mushroom Quiche has been my all-time favourite breakfast. Waking up to this delicious quiche with creamy egg custard, savoury veggies, and cheese filling in a flaky pie crust completes my day even before it begins!
Ingredients
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1 tbsp butter
1 pre-made crust prepared as directed
3 c. fresh spinach or 1 cup frozen
½ pound sliced mushrooms baby Bella
½ c. diced yellow onion
½ c. heavy cream
½ c. milk
1 large egg yolk
2 large eggs
1 c. sharp cheddar cheese divided
salt and pepper
How to make Spinach Mushroom Quiche
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Following the package directions, bake the crust, then keep it aside to cool.
Step 3: In a large skillet, melt the butter over medium-high heat. Once the butter has melted, add the onions to the skillet and cook until clear, stirring. Add the mushrooms and continue to cook for an additional 8 to 10 minutes, stirring occasionally until the mushroom release their liquid and evaporate. The mushroom at this point should be dark golden brown. Add the spinach, stir, and cook for a minute more until wilted.
Step 4: Place the milk, cream, eggs, and egg yolk in a medium mixing bowl. To taste. Season with salt and pepper. Stir well.
Step 5: Evenly sprinkle half of the cheese on the bottom of the pie crust followed by the vegetable mixture and top with the rest of the cheese. Over the cheese, pour the egg mixture.
Step 6: Place in the preheated oven and bake for about 30 to 35 minutes until the centre is just set. For a deep dish, bake for about 40 to 50 minutes. Remove from the oven once done and onto a wire rack to cool the quiche for about 10 minutes.
Step 7: Slice and enjoy!
Notes:
Prep this quiche a night before including pre-baking the pie shell. You can also cook the veggies in advance. Make sure to tightly cover the pie shell before storing it.
For a deep dish, double the recipe. Or, if preferred, you can simply double the egg mixture.
For the spinach, you can use about a cup of frozen spinach instead. Thaw, then squeeze and blot any moisture.
If you prefer creamier texture quiche, use whole milk.
For the filling, I always use a 1 to 1 ratio like 1 cup of mushroom with roughly 1 cup of diced red peppers.
Nutrition Facts:
Serving: 1slice | Calories: 253kcal | Carbohydrates: 23.8g | Protein: 9.5g | Fat: 15.1g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 310mg

Ingredients
- 1 tbsp butter
- 1 pre-made crust prepared as directed
- 3 c. fresh spinach or 1 cup frozen
- ½ pound sliced mushrooms baby Bella
- ½ c. diced yellow onion
- ½ c. heavy cream
- ½ c. milk
- 1 large egg yolk
- 2 large eggs
- 1 c. sharp cheddar cheese divided
- salt and pepper
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Following the package directions, bake the crust, then keep it aside to cool.
Step 3: In a large skillet, melt the butter over medium-high heat. Once the butter has melted, add the onions to the skillet and cook until clear, stirring. Add the mushrooms and continue to cook for an additional 8 to 10 minutes, stirring occasionally until the mushroom release their liquid and evaporate. The mushroom at this point should be dark golden brown. Add the spinach, stir, and cook for a minute more until wilted.
Step 4: Place the milk, cream, eggs, and egg yolk in a medium mixing bowl. To taste. Season with salt and pepper. Stir well.
Step 5: Evenly sprinkle half of the cheese on the bottom of the pie crust followed by the vegetable mixture and top with the rest of the cheese. Over the cheese, pour the egg mixture.
Step 6: Place in the preheated oven and bake for about 30 to 35 minutes until the centre is just set. For a deep dish, bake for about 40 to 50 minutes. Remove from the oven once done and onto a wire rack to cool the quiche for about 10 minutes.
Step 7: Slice and enjoy!
Notes
Prep this quiche a night before including pre-baking the pie shell. You can also cook the veggies in advance. Make sure to tightly cover the pie shell before storing it. For a deep dish, double the recipe. Or, if preferred, you can simply double the egg mixture. For the spinach, you can use about a cup of frozen spinach instead. Thaw, then squeeze and blot any moisture. If you prefer creamier texture quiche, use whole milk. For the filling, I always use a 1 to 1 ratio like 1 cup of mushroom with roughly 1 cup of diced red peppers.