This breakfast spinach quiche is creamy, cheesy and savory and I love the flakey pie crust that holds it all together!
We love to make this spinach quiche along with homemade hashbrowns,and mixed berry smoothies for breakfast and for brinner (breakfast for dinner!) But I also like to make a quiche and pair it with lemon herb roasted potatoes and easy focaccia bread! Either way, everyone is happy and their bellies are filled!
Spinach Mushroom Quiche
If you don’t know what a quiche is let me tell you – it’s delicious!!
But really, a quiche is a french tart that is filled with eggs, cream, cheese, veggies, and meat (or meatless). It can be served hot or cold and is great for holiday mornings, brunches or showers.
There are so many varieties of quiches because they are so versatile – just add or subtract ingredients and flavors that you love. I love to make this quiche with spinach and mushrooms, the flavors just blend so well together and it is just so easy to make!
The Quiche Crust
- Begin by rolling out the dough until it will cover the edge of the 9-inch pie pan and then freeze for 30 minutes.
- Once the crust is chilled cover it with parchment paper and pie weights, to blind bake (pre-bake) at 400 degrees, until the edges of the crust start to turn brown.
- Remove the parchment paper and prick the bottom of the crust with your fork and then bake for an additional 6-8 minutes.
- Allow the crust to cool completely before filling with your egg mixture.
How to Make Spinach Quiche
Now to make the filling and again feel free to change things up to your flavor preferences!
- Begin by sauteing the mushrooms, shallots, and garlic. Then add the spinach and cook until wilted. Remove from heat and allow all of this to cool.
- Next, whisk together eggs, milk, salt, pepper, and cheeses (use only half of your grated cheese).
- Mix the egg mixture and sauteed vegetables and pour into the cooled pie crust.
- Top with the remaining cheese and bake for 50-60 minutes at 350 degrees.
- Quiche is best if you allow it to cool for 20 minutes before serving!
- Fresh, canned or frozen spinach: Fresh spinach is preferred, but canned spinach will work if you drain it well enough. Frozen spinach needs to be thawed following the instructions listed on the package (typically that entails defrosting in the microwave, draining using a colander and making sure it is dried before using it in your quiche).
- How to keep from being soggy? No matter what type of spinach you use, make sure to drain and dry the spinach so that no extra water is baked in the quiche. The extra water will lead to a soggy crust and too wet of a mixture.
- Heavy Cream or whole milk: using either of these ingredients instead of regular milk will help give your quiche a delicious creamy texture!
- Cook veggies first: it is important to saute onion/shallots, mushrooms, peppers, and other vegetables first so that they aren’t too crunchy for the omelet.
Additions/variations: fun ideas to mix and match to get lots of different flavors of quiche!
- bacon / ham / sausage/ Proscuitto
- feta/mozzerella/ swiss/ cheddar/ Gruyère
- bell peppers
- green chiles
- mini size
Storing: Always refrigerate leftovers but they will only stay good for about 3-4 days, past that and you risk the crust getting soggy.
Reheating: Reheat in the oven at 350 for 15-20 minutes.
Freezing: Let the quiche cool completely before wrapping it tightly in foil and freezing it for up to 3 months. Let it thaw overnight and reheat in the oven at 350 for about 20 minutes.
What goes with it? Spinach quiche can be thought of as a breakfast food, or as an appetizer. Here are some of our other favorite appetizers!
However you have it; for breakfast, for dinner or as an appetizer, I am sure you will love this tasty and savory dish!
For more breakfast recipes, check out:
- Chunky Homemade Granola
- Berries and Cream Blender Crepes
- Strawberry Yogurt Pancakes
- Buttermilk Waffles
- Eggs Benedict
Spinach Quiche Recipe
- 1 pie crust dough - 9-inch pie crust
- 1 tbsp butter - unsalted
- 8 oz cremini mushrooms - sliced
- 1 shallot - minced
- 2 garlic cloves - minced
- 3 cups fresh spinach - roughly chopped
- 4 eggs
- 3/4 cup whole milk
- salt and pepper
- 1 cup colby jack cheese - grated (or swiss cheese, or mozzarella cheese)
- 1/3 cup Parmesan cheese
- On a lightly floured surface, roll the dough until you have a circle 12 inches in diameter. Place the dough into a 9-inch pie dish. Crimp the edges or use a fork to press the edges. Place in the freezer for 30 minutes.
- Preheat oven to 400 degrees.
- Line the chilled pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans or rice. Place in the oven and bake until the edges of the crust are starting to brown, about 14-16 minutes.
- Remove from the oven and carefully lift the parchment paper or aluminum foil (with the weights) out of the pie crust. Using a fork, carefully prick the bottom of the crust. Return to the oven and bake for 6-8 minutes. Remove the crust from the oven and allow to cool while preparing the filling.
- Reduce oven temperature to 350 degrees.
- In a large skillet set over medium heat, add the butter. Saute the mushroom until browned, about 6-8 minutes. Saute the shallot and garlic until fragrant, about 1 minute. Add spinach and cook unitl wilted, about 2-3 minutes. Remove from heat and let cool.
- Whisk in the eggs, milk, salt, pepper, parmesan cheese, and half of the grated cheese together until combined.
- Pour into the warm pie crust and top with remaining cheese.
- Place in the oven and bake the quiche until the center is set, about 50-60 minutes. If the edges begin to look too brown, cover with foil.
- Remove from the oven and let cool for 20 minute before serving. Quiche can be refrigerated for up to 4 days.